STEAK POT PIE
When I was growing up, Mom let us pick our birthday meals. This one was a frequent choice. I made sure to copy down the recipe to use in my own home years later.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the flour, salt, pepper and paprika; add beef, a few pieces at a time. Seal bag and shake to coat. , In a large skillet, cook beef and onion in oil until beef is browned and onion is tender. Add broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is tender. , Uncover; stir in the potatoes. Cook until heated through. Spoon meat mixture into a greased 7-in. pie plate or 2-cup baking dish., For the crust, in a small bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. , Roll out pastry to fit baking dish. Use a small cookie cutter to cut a shape in the center of the pastry; place pastry over meat mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Brush with milk. , Bake at 375° for 35-40 minutes or until pastry is lightly browned on edges.
Nutrition Facts :
PINWHEEL STEAK POTPIE
On cool nights, nothing hits the spot like a steaming homemade potpie-especially one you can get on the table fast. The pinwheel crust on top has become my signature. -Kristin Shaw, Castleton, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm., In same skillet, combine vegetables, water and thyme; stir in gravy. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are thawed. Stir in beef; remove from heat., Unroll crescent dough and separate into 8 triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center. , Bake, uncovered, until golden brown, 16-18 minutes.
Nutrition Facts : Calories 365 calories, Fat 18g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 716mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.
SIRLOIN SHEPHERD'S PIE
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- To make the potato topping: Boil the yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add the butter, milk, sea salt, freshly ground black pepper and mash together.
- To make the meat: In a pan, heat the extra-virgin olive oil over medium heat. Add the red onion and saute for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt, and freshly ground pepper to the pan. Mix and saute for 10 minutes. Turn the heat up to medium-high and saute for a few more minutes, until some crispy bits develop.
- To make the creamed corn: Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper, and saute for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes. Transfer the creamed corn to a food processor, add a handful of minced chives and pulse.
- Evenly distribute the crisped beef into the bottom of a baking dish. Cover it with a layer of creamed corn. Top the pie off with the yam and russet mash. Sprinkle with a handful of crumbled potato chips and pinch of smoked paprika. Broil for a few minutes, until edges are golden and crispy.
SIRLOIN TIP POT PIE
So simple, and so delicious! Kids and adults will love this pot pie. My fussy husband even loves it! I use chicken gravy because I like the milder taste myself. Adding the small amount of beef soup base gives the gravy color, and a hint of beef flavor.
Provided by llk2day
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the chicken gravy as directed adding all the seasonings, plus the (optional) beef flavored soup base and set aside.
- Heat skillet until hot.
- Add most of the olive oil to the skillet and quickly brown the cut up steak and onion.(Note: the size or amount of steak used is your choice).
- Salt and pepper to taste, and set aside.
- In the microwave, partially cook carrots and peas in separate bowls with a small amount of water and covered with cling wrap.
- Use the remaining olive oil to lightly oil a square or round eight inch glass cooking dish.
- Place the meat, onion, carrots and peas in the cooking dish; distribute evenly.
- Pour enough of the gravy over all to bring the level up 3/4 inch from the dish rim.
- Lightly push around so gravy gets mixed in but does not disturb meat and vegetables placement too much.
- Cover with the puff pastry turning in the edge.
- Press and seal with a fork to the edge of dish.
- Poke several holes all over the pastry with a fork.
- Bake in a hot oven, 400 degrees Fahrenheit, for 40 minutes. Ovens vary so until dark golden brown.
- Sometimes it bubbles over so a piece of aluminum foil underneath saves a mess.
- You can brush the pastry with a small amount of beaten egg to add a beautiful golden brown color to the pastry the last 10 minutes of the cooking time.
- Enjoy!
Nutrition Facts : Calories 260.2, Fat 16.6, SaturatedFat 5.2, Cholesterol 58.2, Sodium 335.7, Carbohydrate 9.6, Fiber 2.2, Sugar 3.5, Protein 17.8
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