Quicker Beef Potpie Food

BEEF POT PIES

Steps:

• Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
• Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
• After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
• Preheat the oven to 425 degrees F.
• On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
• Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
• Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

BEEF POT PIE

Steps:

• Adjust the oven rack to the center position and preheat oven to 400°F.
• Set a large pot or Dutch oven over medium to medium-high heat. Add the olive oil and butter and allow to melt together; swirl the pan to coat. Add the garlic, mushrooms, and carrots and cook until tender, stirring occasionally, for 7 to 10 minutes or until the liquid has evaporated. Remove the veggies to a bowl or plate and set aside.
• Add the ground beef to the empty pot. Cook until no longer pink, breaking apart and stirring as the meat cooks; drain the grease and season with salt and pepper. Sprinkle the flour over the cooked beef and stir to combine. Cook for 2 minutes, stirring constantly. Add the veggies back to the pot.
• Pour in the beef broth, then add the half-and-half and the wine (if using). Stir to combine, scraping the bottom of the pot. Increase the heat and bring to a simmer, stirring occasionally. Continue to stir occasionally while the mixture simmers for a minute or two, or until thickened. Stir in the thyme, garlic powder, onion powder, salt, and pepper. Adjust the seasonings to taste. Stir in the cubed potato and the frozen green peas, then remove the pot from the heat.
• Pour the mixture into a *deep* 9-by-9-inch baking dish (or a comparable 3-quart baking dish). Roll out the pie crust so that it's about one inch larger than your baking dish. Place the crust on top to the pot pie mixture and press the edges into the size of the dish. Cut vents in the top of the crust.
• Bake for 30 to 35 minutes or until golden and bubbly. Allow to cool for 10 minutes before serving.

EASY BEEF POT PIE

Steps:

• Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
• Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
• In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
• Stir the flour into the vegetables then add the meat back into the pot and combine.
• Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
• Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
• Preheat the oven to 180°C/350°F.
• Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it.
• Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
• Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
• Remove from the oven, allow to rest for 10 minutes then serve.

BEEF BOURGUIGNONNE POTPIE

Steps:

• Place the bay leaves and thyme on a small piece of cheesecloth and tie the corners together tightly to form a bundle; set aside.
• Heat 3 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, add the beef to the pot and cook, turning, until browned all over, about 5 minutes. Transfer to a plate and add the bacon to the pot. Cook, stirring occasionally, until browned and crisp, about 5 minutes. Add the carrots, onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute. Add the flour and cook, stirring, 1 minute.
• Add the cognac to the pot and cook, scraping up any browned bits, until the liquid has mostly evaporated, about 1 minute. Add the wine, chicken broth, cheesecloth bundle, browned meat and any juices and bring to a boil. Reduce the heat to medium, cover and simmer, stirring and scraping up the bottom of the pot occasionally, until the beef is tender and the sauce is thick, about 2 hours. Discard the cheesecloth bundle.
• Meanwhile, make the crust: Combine the flour and 1 1/2 teaspoons salt in a food processor and pulse to combine. Add the parsley and chives and pulse to combine, then add the butter and pulse 8 to 10 times until it looks like coarse meal. Add 1/2 cup ice water and pulse until the dough just starts coming together, adding 1 to 2 tablespoons more ice water if necessary. Turn the dough out onto a large piece of plastic wrap and form into a disk; wrap and refrigerate 30 minutes or overnight.
• Preheat the oven to 400 degrees F. Finish the stew: Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 7 minutes. Add to the pot with the stew along with the pearl onions and butter; stir. Transfer the mixture to a 3-to-4-quart oval or 9-by-13-inch baking dish and set aside to cool.
• On a lightly floured surface, roll out the dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Beat the egg with 1 tablespoon water; brush the edges and outside of the baking dish with the egg wash. Drape the dough over the filling and press it against the sides of the dish; trim any excess to leave a 1-inch overhang. Cut a few slits in the top to vent.
• Brush the crust with more of the egg wash. Bake until the crust is golden brown and the filling is bubbling, about 45 minutes. Let rest 10 minutes before serving.

BEEF POT PIE III

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

QUICK BEEF POT PIE (MEAT PIE)

Steps:

• Preheat the oven to 450 degrees.
• Make the beef filling. Heat a large pot over medium-high heat. Season the beef sirloin with salt and pepper and then coat with the flour. Add the butter and oil to the hot pan. Once the butter has melted, brown the meat on all sides. Remove the beef with a slotted spoon, and set aside. Deglaze the pan with the wine, scraping up the brown bits from the bottom. Bring the wine to a boil and cook for 1 minute. Pour in the beef broth and Worcestershire sauce. Add the browned beef, potatoes, carrots, peas, and corn to the pot. Season with parsley, sugar, garlic powder, onion salt, pepper and bay leaf. Bring the mixture to a boil. Turn the heat down to low. Cover and cook for 20 minutes, or until the beef is cooked through and the vegetables are soft. Remove the bay leaf. Stir in the mixture of 2 tbsp of flour + 2 tbsp water.
• Assemble the pie. Lightly grease the bottom and sides of a pie plate. Press one of the pie crusts in the bottom of the pie plate. Carefully pour the beef mixture into the pie crust. Cover with the second pie crust. Make slits in the top of the pie crust.
• Bake in a preheated oven according to pie crust baking instructions, or until the pie crust is golden brown. Cover the edges of the pie crust about 15 to 20 minutes after baking, so they don't burn.
• There's no need to allow the pie to sit - you can slice it immediately. Be careful - it's hot! My husband likes to drizzle a little brown gravy on top of his.
• Serve with a tall, cold glass of milk. Enjoy!

BEEF POT PIE

Steps:

• Procedure: Filling is made in 2 parts and then combined: the stew and the vegetables. The crust is partially baked before filling.
• The vegetables: Blanche the turnips and then the carrot chunks in rapidly boiling salted water until just tender, removing the vegetables from the water and immediately cooling them under running water to stop the cooking. Microwave the peas in a 1/2 cup of water for 20 seconds or pour some of the hot blanching water over them and then drain. Mix the vegetables together. This can also be done ahead, the same day as the pie will be served or even the night before, but don't freeze the vegetables.
• The stew: Cut beef into 1-inch chunks and dry thoroughly with a paper towel. Cut the bacon into 1-inch pieces and brown slowly in the casserole. Remove the bacon and set aside, and turn the heat to high. Brown the beef quickly in the bacon fat. Add olive oil if necessary. Remove the beef from the casserole and set aside with the bacon. Add the minced carrots, onions and celery and brown on medium high heat in the remaining fat. Remove the vegetables from the pot and add to the reserved beef and bacon. Add the clarified butter to the pot and sprinkle in the flour. Stirring constantly, brown the flour on medium high heat until it is a dark, nut brown. Return the bacon, beef and vegetables to the pot. Stir to coat them with the browned flour and cook for 1 minute on medium-high heat. Lower the heat, add the cayenne, wine, bouillon or stock, the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir to mix well and simmer for at least 3, preferably 4, hours, stirring occasionally. When done the meat should be very tender. Skim fat if necessary. Check for seasoning. Remove the meat from the gravy with a slotted spoon and set aside. Remove and discard the herb bouquet. Reserve the gravy in a separate container. The stew may be prepared to this point a 1 or 2 days ahead and kept refrigerated. It can also be frozen after preparation to be kept longer.
• The crust: Preheat oven to 400 degrees Process the flour, butter, shortening, and salt until mixture is like coarse cornmeal. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess. Scrape dough onto a board, divide in half and put each half in a plastic bag. Working through the bag, quickly press the dough into a ball. Refrigerate dough for at least 1 hour. (May be frozen at this point for future use.) Roll 1 of the balls out to about 1/8-inch thick. Butter the tart pans and line with the dough. Roll the other ball of dough out and cut circular pieces about 1/8-inch larger than the individual tart pans (or 3/8-inch if using the single 9 or 10-inch pan). The circles for the top crust of the pot pie are cut larger because there will be shrinkage when it is baked. The edges can be crimped with a fork if desired. Leftover dough can be cut into decorative shapes for the top crust.
• Butter pieces of aluminum foil and line the crust in the tart pans with them. Fill the foil with dried beans or rice to a depth of about 1-inch -- this will keep the crust from puffing when it is baked empty. Place the top crust circles on a cookie sheet and prick with a fork. Bake for about 10 minutes. Crust should just start to brown. The top pieces will likely take a little less time. Remove the aluminum foil and return the beans or rice to their container. Leave the tart pan rings in place. The crust can be made up to 4 hours before the dish is assembled and served.
• Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you've made it a couple of times you'll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.

SKILLET BBQ BEEF POTPIE

Steps:

• In a large skillet, cook beef and 1/4 cup green onions over medium heat for 6-8 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in mixed vegetables, salsa and barbecue sauce; cook, covered, over medium-low heat 4-5 minutes or until heated through., Layer stuffing over beef; sprinkle with cheese, red pepper and remaining green onion. Cook, covered, 3-5 minutes longer or until heated through and cheese is melted.

SO EASY BEEF POT PIE

Steps:

• Preheat oven to 400 degrees.
• Dredge beef in flour, brown in oil.
• you do not have to cook beef entirely. Set aside in large bowl.
• Combine all veggies except onions, soups, l cup milk, salt, pepper, basil with beef tips in large bowl. Mix well. Set aside.
• Do not rinse or drain oil from pan, saute onions in same pan with beef juices, aprox. 5-7 mins on medium-high heat. Onions should be slightly opaque and soft. Mix with veggies and beef.
• In a 8X8 baking dish pour veggie mix.
• Combine rest of milk, egg, and biscut mix in another bowl. Combine thouroughly.
• Make sure soup and veggie mixture is evenly smoothed out. Pour biscut mixture over top.
• Bake at 400 degrees for at least 25 minutes Top should be golden and filling completely heated through. Cook an additional 5-10 minutes if you wish for a more golden crust.
• You may need a cookie sheet under baking dish.