Beef And Potato Pie Recipes

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BEEF AND POTATO HAND PIES



Beef and Potato Hand Pies image

Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h

Yield Makes 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 small yellow onion, diced medium
Coarse salt and ground pepper
2 garlic cloves, minced
1/2 pound ground beef
1 tablespoon smoked paprika, plus more for sprinkling
1 medium Yukon Gold potato, diced medium
1/2 cup golden raisins
All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds.
  • Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
  • On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika.
  • Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 560 g, Fat 34 g, Fiber 2 g, Protein 22 g, SaturatedFat 7 g

BEEF N POTATO PIE



Beef N Potato Pie image

I began entering fairs in the 1970s. This savory pie brought home a Grand Champion ribbon.-Thelma Musselman, Forest, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 20

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon onion powder
3/4 cup butter-flavored shortening
1/4 cup cold water
FILLING:
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 small onion, chopped
4 teaspoons canola oil, divided
3 cups cubed cooked roast beef
1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Dash pepper
1 tablespoon cornstarch
1 tablespoon water
2 cups sliced cooked peeled potatoes
1 egg, lightly beaten

Steps:

  • In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg. , Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown.

Nutrition Facts : Calories 486 calories, Fat 25g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 684mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

BEEF AND POTATO PIE



Beef and Potato Pie image

Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.

Provided by Spongy

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h50m

Yield 12

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon butter
½ onion, finely chopped
2 pounds beef sirloin, cut into cubes
2 cloves garlic, minced
3 tablespoons all-purpose flour
½ teaspoon ground black pepper
salt to taste
1 cup red wine
2 cups beef stock
2 large potatoes, peeled and cubed
1 cup chopped carrots
1 (8 ounce) can tomato paste
1 teaspoon Worcestershire sauce
2 10-inch pie crusts, rolled out to fit a 9x13-inch baking dish
2 tablespoons milk, or as needed

Steps:

  • Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
  • Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
  • Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
  • Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 46.1 g, Cholesterol 35.4 mg, Fat 26.8 g, Fiber 4.9 g, Protein 20 g, SaturatedFat 7.5 g, Sodium 527.4 mg, Sugar 4.4 g

BEEF AND RED WINE PIE WITH CHEESY POTATO TOP



Beef and Red Wine Pie with Cheesy Potato Top image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield 6 to 8 pies

Number Of Ingredients 28

2 1/2 pounds beef (chuck roll or another cut suitable for braising)
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon ginger powder
1 teaspoon ground black pepper
1/2 cup olive oil, or more as needed
5 cloves garlic
1 red onion
5 sprigs fresh thyme
3 bay leaves
2 sprigs fresh rosemary
2 to 3 cups red wine
1 tablespoon cornstarch
1/4 cup water
20 ounces (600g) all-purpose flour, plus more for dusting
1 teaspoon salt
10 ounces (300g) chilled butter
5 1/2 fluid ounces (170ml) water
1 tablespoon apple cider vinegar
3 large Yukon gold potatoes
1 stick (8 tablespoons) butter, cut into cubes
1/4 cup shredded Parmesan
1/4 cup grated provolone
Heavy cream, as needed
Salt

Steps:

  • For the beef and gravy: Preheat the oven to 300 degrees F. Trim excess fat from the beef and cut it into about 3-inch cubes.
  • Measure out all the dry spices (garlic powder, mustard powder, onion powder, salt, celery seed, ginger powder and pepper) and mix together in a large mixing bowl. Coat the beef cubes liberally in the spice mix.
  • Bring a saute pan to medium heat and add the oil (a sufficient amount to shallow fry the beef). Fry the beef cubes, 2 or 3 pieces at a time, turning onto each side, until a deep golden brown. Place the browned beef in a deep casserole dish.
  • Sprinkle 1/4 cup of the leftover spice mix over the cooked beef (omit this step if all the spice mix was used to coat the beef before cooking).
  • Roughly chop the garlic and onion and add to the casserole dish with the beef. Tie the thyme, bay leaves and rosemary together with kitchen string (or you can use one of the thyme sprigs to do this).
  • Pour the red wine over the beef (enough to submerge all the beef, and reserving 1/3 cup for later). Wrap plastic film over the casserole dish and then wrap in aluminum foil and ensure a tight seal all around. Place the beef in the oven and cook until tender, about 3 hours.
  • Remove the beef and roughly chop into about 1/2-inch cubes. Remove the fresh herbs and discard.
  • Place the liquid from the casserole dish, including the onions and garlic, into a food processor and blend until smooth; this will become the gravy for the pies. Return the liquid to a saucepan and bring to a slow boil. Add the cornstarch to the water and whisk. Add to the boiling gravy, whisking while adding to avoid lumps forming. Add the reserved 1/3 cup red wine and cook the gravy, stirring regularly to avoid burning, for about 10 minutes. The gravy should be relatively thick in consistency. Add more cornstarch and water mixture if the gravy is not thick enough.
  • Pour the gravy over the chopped beef to liberally coat the beef cubes; you may not need all the gravy you have made. Allow to cool.
  • Meanwhile, for the pie dough: Add the flour and salt to an electric food mixer with a paddle attachment. Mix on slow speed so the flour doesn't spray out of the bowl, about 1 minute.
  • Cut the butter into 1/2-inch cubes and add several cubes at a time to the flour with the mixer on slow speed. Mix until pea-size crumbs have formed.
  • Mix the water and vinegar together in a small bowl. Change the attachment to the dough hook on the mixer and mix on slow speed while pouring in the water and vinegar mixture. Continue mixing until a dough ball has formed on the hook, 1 to 2 minutes. Remove the dough ball, wrap in plastic film and chill in the refrigerator at least 30 minutes.
  • Remove the dough ball and sprinkle liberally with flour, as well as the work surface (countertop). Roll out the dough with a rolling pin until it is approximately 1/16-inch thick.
  • Use a 10-inch ring cutter to cut out circles of dough. Take the dough circles and place into six to eight 4 1/2-to- 5-inch foil pie tins (at least 1-inch deep). Work the dough around to ensure it is neatly covering the pie tin and slightly overlaps the edges.
  • For the cheesy potato top: Peel and cube the potatoes. Boil until soft, then drain the water and mash while adding the cubed butter. When at a smooth consistency, add the cheeses and mix thoroughly to incorporate. Add some cream if needed to ensure the mash is of a smooth consistency. Add salt to desired taste.
  • Spoon the beef and gravy into the dough-lined pie tins.
  • Using a large cooking spoon, spoon the mashed potato over the filled pies, scraping down against the rim of the foil pie tin to ensure a smooth surface of the potato topping.
  • Place the pies onto a baking tray and place the oven on fan or convection setting (if available) and cook for 15 minutes. Turn the tray and continue cooking until the pastry is cooked all the way through, 10 to 15 minutes (gently lift the pie out of the foil pie tin to check that the bottom of the pastry is fully cooked).

RUSTIC MEAT AND POTATO PIE



Rustic Meat and Potato Pie image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 13

1 box refrigerated pie crusts, softened as directed on box
1 lb lean (at least 80%) ground beef
1 tablespoon finely chopped garlic
2 teaspoons vegetable oil
2 cups sliced fresh carrots
2 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/2 cup cooked real bacon pieces (from 3-oz jar)
3/4 teaspoon dried thyme leaves
3/4 teaspoon pepper
2 cups beef broth (from 32-oz carton)
5 tablespoons cornstarch
1 egg
1 tablespoon water

Steps:

  • Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
  • In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
  • In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
  • Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
  • Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 470, Carbohydrate 45 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1 g

TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES



Traditional English Beef & Potato Picnic Pies - Pasties image

Delicious little "hand pies" which are ideal for picnics as well as for brunch, lunch & light snacks. These are very easy to make & can be made ahead & frozen for up to 3 months. I made these using individual 5" disposable aluminium pie tins; however, the ingredients listed would also make a large double-crusted plate pie. Serve them warm or cold with pickles, relishes, chutneys & assorted salads. Also wonderful with hot gravy! The individual 5" pies that have been made here are quite generous, so if you wish, make them smaller than that - maybe in a muffin tin!

Provided by French Tart

Categories     Savory Pies

Time 2h

Yield 6 individual pies, 6 serving(s)

Number Of Ingredients 19

1 lb white potato, peeled, diced & boiled
2 -3 tablespoons milk
2 ounces butter
salt & pepper
1 lb minced beef
1 tablespoon olive oil
2 white onions, peeled & diced finely
1 -2 garlic clove, peeled & crushed- (optional)
15 ounces canned tomatoes
1 tablespoon soy sauce
1/2 pint beef stock, made with a stock cube
1 teaspoon mixed herbs
1 tablespoon tomato puree (optional)
black pepper
2 (9 ounce) packets puff pastry
flour
butter, for greasing
1 eggs, beaten well or 1 milk
sea salt

Steps:

  • First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
  • Drain the potatoes and add the milk, butter, salt & pepper to taste.
  • Mash very well with a potato masher or using a hand-held mixer.
  • Mash/mix until there are no lumps left.
  • The mashed potato should be smooth but fairly firm and not too soft.
  • Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
  • Cook the onions for about 15-20 minutes, until soft and golden.
  • Remove the onions and set to one side in a large mixing bowl.
  • Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
  • Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
  • Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
  • Take off the heat and add the beef mixture to the onions.
  • Mix them together thoroughly & then add the mashed potatoes - mix again well.
  • Allow to cool slightly.
  • Pre-heat the oven to 220C, 425F or gas mark 7.
  • Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
  • Sprinkle some flour onto a board and roll out the ready-made puff pastry.
  • Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
  • Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
  • Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
  • Crimp the edges of the pastry with a fork or your fingers to make a seal.
  • Cut two slits on top of the pies with a knife or scissors.
  • Glaze with the beaten egg (or milk) and sprinkle some sea salt.
  • Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
  • Serve warm or cold with pickles, chutneys and assorted salads.
  • Ideal for picnics, snacks, light lunches & brunch.
  • Freezer:.
  • To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.

STEAK AND POTATO PIE



Steak and Potato Pie image

An English-style pub pie, made with red wine to make the beef very tender. You can use the recipe for two pies (make two batches of pastry) or make one pie and use the remainder for stew.

Provided by A Cake in the Park

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 18

2 ¾ cups all-purpose flour
1 teaspoon kosher salt
1 cup lard, chilled and cut into small pieces
½ cup ice water, or as needed
2 ½ tablespoons all-purpose flour
½ teaspoon dried thyme leaves
½ teaspoon paprika
⅛ teaspoon ground black pepper
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
1 ½ pounds boneless beef round steak, cut into 1-inch pieces
⅓ cup olive oil
2 cups chopped sweet onion
1 cup beef broth
¾ cup dry red wine
1 cup peeled and diced potatoes
1 cup sliced carrots
½ teaspoon dried thyme leaves

Steps:

  • Combine 2 3/4 cups flour and 1 teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling.
  • Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside.
  • Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes.
  • Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside.
  • Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
  • Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.1 g, Cholesterol 31.7 mg, Fat 17 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 4.2 g, Sodium 377.5 mg, Sugar 2.8 g

CHEESY BEEF AND POTATO PIE



Cheesy Beef and Potato Pie image

This is a traditional dish with a cheesy twist--the cheese just makes it for me! The cheese has to be mature to get the perfect taste of this dish.

Provided by Ozzy5223

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

500 g beef mince
1 onion, peeled and finely chopped
2 carrots, peeled and diced
400 g chopped tomatoes
1 beef bouillon cube, made up with
100 ml boiling water
625 g potatoes, your favorite, peeled and thinly sliced
150 g mature cheddar cheese, grated

Steps:

  • Preheat the oven to 190°C, 375°F.
  • Place the mince, onion and carrots in a large nonstick frying pan and dry-fry over a moderate heat for 5 minutes, until browned.
  • Stir in the tomatoes, stock and seasoning and bring to the boil.
  • Transfer to a 20cm x 23cm ovenproof dish, top with the potato slices, sprinkle with the grated cheese and cook in the preheated oven for 40 minutes, until the top of the pie is golden brown and the potatoes are tender.
  • I serve with steamed green veggies.

Nutrition Facts : Calories 653.4, Fat 39.6, SaturatedFat 18.7, Cholesterol 133.5, Sodium 537.4, Carbohydrate 37.7, Fiber 5.9, Sugar 6.8, Protein 36.8

BEEF PIE WITH CRISP POTATO CRUST



Beef pie with crisp potato crust image

A classic recipe with a contemporary twist, beef pie with crisp potato crust

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 2h40m

Number Of Ingredients 10

1 tbsp olive oil
500g beef braising steak, cut into chunks
1 onion , roughly chopped
250g pack oyster mushrooms , sliced if large
1 tbsp tomato paste
1 tbsp flour
100ml red wine
200ml hot beef stock , from a cube
350g potato , peeled
25g butter , chopped into small pieces

Steps:

  • Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
  • Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.

Nutrition Facts : Calories 386 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.66 milligram of sodium

EASY DEEP-DISH BEEF & POTATO PIE



Easy Deep-Dish Beef & Potato Pie image

Here's a quick and easy version of shepherd's pie, made with ground beef and potatoes and topped with refrigerated dinner rolls, baked until golden brown.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 9

1 lb. lean ground beef
1/4 cup chopped onions
1 pkg. (10 oz.) frozen peas and carrots, thawed, drained
1 cup chopped cooked baking potatoes
1 pouch (8 oz.) VELVEETA Cheese Sauce
2 Tbsp. butter or margarine
2 Tbsp. flour
1 cup water
1 can (8 oz.) refrigerated crescent dinner rolls

Steps:

  • Heat oven to 375°F.
  • Brown meat with onions in large skillet; drain. Add peas and carrots, potatoes and cheese sauce; mix well. Spoon into 12x8-inch baking dish sprayed with cooking spray.
  • Melt butter in small saucepan on low heat. Add flour; stir with whisk until blended. Cook 2 min. or until bubbly, stirring occasionally. Gradually stir in water. Cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 3 min. Pour over meat mixture.
  • Separate dough into 4 rectangles; firmly press perforations together to seal. Place over meat mixture.
  • Bake 20 to 25 min. or until golden brown.

Nutrition Facts : Calories 470, Fat 26 g, SaturatedFat 10 g, TransFat 3 g, Cholesterol 70 mg, Sodium 950 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 8 g, Protein 24 g

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LEFTOVER ROAST BEEF, CARROT, AND CREAMY POTATO PIE
2018-01-30 Use a sharp knife to cut slits in the top of the pie so that it can vent. Place the pie on a baking sheet, and bake at 375 for about 20 minutes. Take the pie out and cover the edges of the pie. Get a square of aluminum foil about the size of your pie. Fold it …
From thefoodcharlatan.com
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SAVORY MEAT HAND PIE RECIPE (WITH BEEF SIRLOIN) | THE FOODIE AFFAIR
In a large skillet, heat oil over medium-high heat . Add onion and diced potato. Cook for approximately 7 minutes. The potatoes should begin to soften. Add beef, and cook for about 5 minutes or until meat is no longer pink. Add tomato sauce, steak sauce, thyme, and water. Mix together, and then fold in cabbage.
From thefoodieaffair.com
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MEAT AND POTATO PIE RECIPE - BBC FOOD
Spread the meat and onions in an even layer in the base of the dish. Layer the potatoes on top of the meat and onions. Pour the reserved sauce over the filling, until just below the top of the ...
From bbc.co.uk
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BEEF AND MASHED POTATO PIE | SO DELICIOUS
Heat the vegetable oil in a skillet over medium heat. Add the onion, ground beef and give it a good stir. Season with salt, pepper, oregano, and pour some tomato sauce. Cook the beef for 15 minutes. Next, add the cooked potatoes in a large bowl and mash them. Pour the olive oil, heavy cream, breadcrumbs, cheddar, pepper, and parmesan.
From sodelicious.recipes
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10 BEST MINCED BEEF AND POTATO PIE RECIPES | YUMMLY
2022-05-13 beef, beef stock, medium potatoes, salt, seasoned salt, pepper and 5 more Phyllo Dough Potato Pie Pastry Sandra's Easy Cooking medium potatoes, onion, chicken, beef, filo dough, oil, ground black pepper and 2 more
From yummly.com
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BEEF-AND-POTATO PIE | WOOLWORTHS TASTE
2 days ago Sprinkle over 5 T flour and season. Toss to coat. Dust off any excess flour. 2. Dice the carrots, shallots, celery and potatoes slightly smaller than the meat. 3. Heat a large ovenproof saucepan or deep roasting pan over a high heat and generously drizzle with olive oil. Once hot, brown the meat in batches. Set aside.
From taste.co.za
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EASY BEEF AND POTATO HAND PIES - THE COUNTRY COOK
2020-09-19 Instructions. Preheat oven to 400°F. In a large skillet, add beef and onions. Begin, cooking and crumbling ground beef over medium high for about 2-3 minutes. Stir in the garlic, cumin, seasoning salt, smoked paprika and diced potatoes and cook another 8-10 minutes or until beef is no longer pink and potatoes are cooked through.
From thecountrycook.net
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COTTAGE PIE RECIPE: DELICIOUS BEEF AND POTATO PIE - MERRY ABOUT …
Drain any grease from the pan. Sprinkle flour over the meat and onion mixture and stir. Add broth, chilli sauce and Worcestershire sauce and bring to a boil. Reduce heat and simmer until the sauce thickens a bit (~3 minutes). Add veggies and season with salt and pepper. Pour in a large casserole dish or oven proof pan.
From merryabouttown.com
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EASY BEEF POT PIE - CAMPBELL SOUP COMPANY
2019-10-26 Try with leftover beef! Omit the oil and skip step 1. Stir 1 1/2 cups cubed cooked beef and the remaining ingredients (except pie crust) in a bowl and spoon into the pie plate. Step 1. Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat.
From campbells.com
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BEEF AND POTATO PIE FROM KITCHEN SANCTUARY - RECIPE ON …
Pie Filling: 1 tbsp olive oil; 1 large brown onion - peeled and chopped; 500 g (1.1 lb) braising beef - chopped into bite-sized chunks; 1 tbsp plain (all-purpose) flour; ¼ tsp salt; ¼ tsp black pepper; 600 ml (2.5 cups) hot beef stock - (water plus 2 stock cubes is fine) 2 large potatoes - peeled and chopped (about 300g/10.5oz each) 1 tsp ...
From niftyrecipe.com
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GROUND BEEF AND POTATO CASSEROLE (COTTAGE PIE) - SLOW THE COOK …
2021-04-10 Pre heat the oven to 400F / 200c. Heat the oil in a large pot on a medium high heat. Add the beef and cook til brown. Remove and set to one side. Add the chopped onion, carrot, celery and bell pepper and cook until softened. Add the beef back to the pot along with all of the other ingredients. Stir to combine.
From slowthecookdown.com
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BEEF AND GUINNESS PIE | BEEF RECIPES | JAMIE OLIVER
Cook the potatoes in a large pan of boiling salted water, then drain. Mash with the milk, butter and a pinch of sea salt and black pepper. Preheat the oven to 200ºC/400ºF/gas 6. Put the meat in an ovenproof dish, top with the mash and drizzle with …
From jamieoliver.com
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TRADITIONAL BRITISH MEAT AND POTATO PIE WITH SUET PASTRY
Pre-heat the oven to 200F / 400C. Mix the flour, salt and suet together in a mixing bowl, to combine. Add the butter and rub through until the mixture looks like breadcrumbs. The suet will not break down completely, but this is normal and expected. It will melt into the pastry as it bakes.
From foodleclub.com
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DICED BEEF RECIPES | BEST BEEF RECIPES 2022 | COLES
4. Slow cooker beef stroganoff. Stroganoff is one of the top beef recipes and it makes a perfect diced beef slow cooker recipe too. Add browned beef to the slow cooker with veggies, stock and seasonings. Cook for 4 hours on low, then stir in sour cream and Worcestershire sauce for the classic stroganoff flavour. 5.
From coles.com.au
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SHEPHERDS PIE RECIPE GROUND BEEF BEST RECIPES
Use a fork or potato masher to mash the potatoes, then stir in cream, milk, butter, and cheese. Make any necessary seasoning adjustments with salt and pepper. Spread mashed potatoes on top of the beef and veggies in the 8x8 baking dish. Bake shepherd’s pie for 20–25 minutes, until mashed potatoes are golden brown and crispy on top.
From findrecipes.info
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CABBAGE POTATO PIE RECIPES
2 lb. russet potatoes, peeled, cut into 2" pieces: 1 tsp. kosher salt, divided, plus more: 4 Tbsp. unsalted butter, divided: 1 head of Savoy cabbage
From recipes.servegame.org
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BEEF & POTATO PIE | BAKING MAD
Dry fry the onion, carrots and beef together in a medium saucepan over a high heat until browned, then reduce the heat and add the tomato ketchup, Worcestershire sauce, Marmite, flour and seasoning. Step 3 :
From bakingmad.com
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BEEF AND POTATO HAND PIES (CORNISH PASTIES) - HEALTHY RECIPES
2021-10-28 Preheat oven to 400 degrees and line two baking sheets with parchment. Roll out pie crusts and use a 8-9" tart pan or other pan, inverted, to cut the dough into 4 large circles. You may have to reform and roll the dough between cuttings to get all four circles. Lay 2 dough circles on each parchment lined baking sheet.
From backtothebooknutrition.com
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CHUNKY BEEF AND POTATO PIE - SAVOR THE FLAVOUR
2018-07-20 Baking the Pie (8 minutes + 50 minutes baking + 15 minutes cooling) Preheat the oven to 400 F. Break off about ⅓ of the pastry and roll it into a rope long enough to go around the rim of the dish. Brush the rim of the dish with beaten egg, then flatten the rope onto the rim of the dish. Brush the pastry with beaten egg.
From savortheflavour.com
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CORNED BEEF AND POTATO PIE - THE ENGLISH KITCHEN
2015-01-08 Bring to the boil and then cook to reduce to half the amount. (175ml or 3/4 cup) Add the corned beef, breaking it up with a fork. Heat through for about 5 minutes. Taste and adjust seasoning as necessary. Pour it into a shallow casserole dish. Preheat the oven to …
From theenglishkitchen.co
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HOW TO MAKE THE PERFECT MEAT AND POTATO PIE – RECIPE
2020-11-11 Start with the pastry. Put the flour and a good pinch of salt in a large bowl, then add the grated suet and cut it in with a knife. Stir in about …
From theguardian.com
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BEEF MINCE & POTATO PIE - BEST RECIPES UK
Instructions. Step 1 In a large frying pan heat the oil and gently fry the onion and carrots until softened. Add the beef and cook until browned, then reduce the heat and add the tomato ketchup, Worcestershire sauce, Marmite, flour and seasoning - mix through for one minute. Step 2 Add the potato and pour over 150ml water and bring to the boil.
From bestrecipesuk.com
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BEEF AND POTATO PIE RECIPE – ZULAY KITCHEN
2021-11-27 3 Tablespoons olive oil; 4 Crushed garlic cloves; 1 Onion, finely chopped; 2 Cups of mixed vegetables (carrots, corn and peas); Half a bell pepper, finely chopped; 1 Celery , finely chopped; 1.5 lb Ground beef; 3 Tablespoons flour all purpose; 1/4 Cup tomato puree
From zulaykitchen.com
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BEEF AND POTATO PIE - 18 RECIPES | WOOLWORTHS
beef and potato pie, ... 33 cup instant skim milk powder, 475 g tub Woolworths Classic Potato Mash. Method: Preheat oven to 200°C. Heat 1 tablespoon ... . Bake for a further 10 minutes. Transfer beef mixture to pie shell. Top with mash. Bake for 30 ...
From woolworths.com.au
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Top Asked Questions

How do you make the perfect potato and beef stew?
Step 1 In a large frying pan heat the oil and gently fry the onion and carrots until softened. Add the beef and cook until browned, then reduce the heat and add the tomato ketchup, Worcestershire sauce, Marmite, flour and seasoning - mix through for one minute. Step 2 Add the potato and pour over 150ml water and bring to the boil.
How do you cook a beef and potato pie crust?
Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk. Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.
How to cook a shepherd's pie with potatoes?
Beef and Potato Pie is our take on the English Shepherd's Pie. For our one-dish version, we cover the mixture with thinly sliced potatoes. Preheat oven to 375ºF. Warm oil in a skillet over medium-high heat. Sauté garlic for 1 minute. Add beef and sauté until no longer pink, about 4 minutes. Stir in onion, celery and carrots; sauté for 5 minutes.
How do you make a potato and onion pie?
Cut the pastry into thin strips. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry. Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer in the base of the dish. Layer the potatoes on top of the meat and onions.

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