Yummiest Beef Pot Pie Food

COUNTRY BEEF POT PIE

Steps:

• Heat oven to 400°F Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
• Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
• In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
• Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
• Bake at 400°F for 35 to 45 minutes or until golden brown. Let stand 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.

BEEF POT PIE - THE BEST!

Steps:

• Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
• Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
• Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
• Spray deep pie dish (I use quiche' dish) with Pam.
• Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
• Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
• Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.

YUMMIEST BEEF POT PIE

Steps:

• Spread beef pieces over bottom of 13 x 9 baking pan. Spread vegetables over top. Spoon cream of mushroom soup over veggies and spread out. Pour beef broth over this.
• Mix milk, melted butter and bisquick together until fairly smooth (batter will have small lumps but they will break up during cooking). Pour the batter over the other ingredients. It will look like there is too much liquid but it does absorb during cooking.
• Bake at 350 degrees for 1 hour or until golden brown.

BEEF POTPIE

Steps:

• In a small saucepan, melt butter. Add onion and cook for 1 minute. Stir in flour and pepper until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables and beef; heat through. Transfer to two greased 10-oz. custard cups., In a small bowl, combine egg and milk. Stir in biscuit mix until smooth. Spoon evenly over meat mixture. Place on an ungreased baking sheet. Bake at 400° for 25-30 minutes or until bubbly and top is golden brown.

BEEF POT PIE

Steps:

• Preheat oven to 425°F (220°C).
• Cook Beef in 1 tablespoon of butter and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
• Cook and stir until the vegetables are soft.
• Stir in the broth.
• Bring mixture to a boil.
• Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt 2 tablespoons butter.
• Stir in the beef & flour.
• Add the milk, and heat through.
• Add the Beef mixture into the vegetable mixture, and cook until thickened.
• Cool slightly, then pour mixture into 1 unbaked pie shell.
• Cover with remaining crust.
• Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 20 minutes.
• Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown.

BEEF EMPANADA POT PIE

Steps:

• Preheat oven to 350º.
• To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat.
• Add potato and onion; cover and cook 7 minutes, stirring occasionally.
• Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble.
• Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook for 1 minute.
• Gradually add beer, consomme, and tomatoes; bring mixture to a boil.
• Remove from heat, and stir in olives and vinegar.
• Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
• Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle.
• Place dough on top of beef mixture, pressing to edge of dish.
• Cut 5 slits in top of crust to allow steam to escape.
• Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
• Bake at 350º for 25 minutes or until golden brown and bubbly around the edges.
• Let stand 10 minutes before serving.