Beef And Vegetable Potpie With Cheddar Biscuits Recipes

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BEEF POTPIES WITH CHEDDAR-STOUT CRUST



Beef Potpies With Cheddar-Stout Crust image

Provided by Food Network Kitchen

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

1 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup grated Irish cheddar cheese (about 3 ounces)
6 to 7 tablespoons stout beer
1 large egg, lightly beaten
2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/3 cup stout beer
3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces

Steps:

  • Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
  • Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

VEGETABLE BEEF POTPIE



Vegetable Beef Potpie image

This old-fashioned main dish is tried-and-true comfort food. The golden crust and savory filling make such a pretty presentation. I'm a retired grandmother with 300 cookbooks and computer files filled with recipes.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1 pound ground beef
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups frozen pearl onions, thawed
1-1/2 cups baby carrots, halved
1 medium parsnip, peeled, halved lengthwise and sliced
2 tablespoons butter
3 garlic cloves, minced
1/4 cup all-purpose flour
1-1/3 cups beef broth
4-1/2 teaspoons red wine vinegar
4-1/2 teaspoons Dijon mustard
3 teaspoons minced fresh rosemary, divided
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour., Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish., On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg. , Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown.

Nutrition Facts :

BEEF POTPIE WITH BISCUITS



Beef Potpie with Biscuits image

I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.-Dolores Jensen, Arnold, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 pounds beef top round steak, cut into 1/2-inch cubes
2 cups frozen peas and carrots, thawed
1 large potato, peeled, cooked and diced
1 medium onion, chopped
1 jar (18 ounces) beef gravy
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 298 calories, Fat 4g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 775mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

WINTER-VEGETABLE POTPIE WITH CHEDDAR-BISCUIT TOPPING



Winter-Vegetable Potpie with Cheddar-Biscuit Topping image

You won't even notice this hearty potpie is meatless. You can also make the fluffy Cheddar Biscuits without the potpie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h30m

Number Of Ingredients 19

4-5 medium carrots, peeled, halved lengthwise, and cut into 3/4-inch chunks
1 1/2 pounds button mushrooms, trimmed and halved or quartered if large
1 1/2 pounds yukon gold potatoes, cut into 1-inch chunks
3 large parsnips, peeled, halved lengthwise, and cut into 1-inch chunks
1 pound leeks, white and pale green parts only, sliced into 1/2-inch half-moons and washed well
1/4 cup olive oil
3/4 teaspoon dried thyme
Coarse salt and ground pepper
3 cups canned reduced-sodium vegetable broth
1/2 cup dry red wine
2 tablespoons cornstarch dissolved in 1/3 cup water
2 to 2 1/4 cups all-purpose flour, plus more for work surface
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup buttermilk
3/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 425 degrees. Make filling: In a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20 to 25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450 degrees.
  • Meanwhile, make topping: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.
  • In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15 to 20 minutes. Let cool 10 minutes; serve.

BEEF-AND-VEGETABLE POTPIE WITH CHEDDAR BISCUITS



BEEF-AND-VEGETABLE POTPIE WITH CHEDDAR BISCUITS image

Categories     Dinner

Number Of Ingredients 14

2 sticks unsalted butter, chilled and cubed
1/4 cup canola oil
1 large Spanish onion, coarsely chopped
1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces
Salt and freshly ground pepper
3 pounds ground beef
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
4 1/4 cups self-rising flour
5 1/3 cups milk
2 cups chicken stock or low-sodium broth
One 10-ounce package frozen peas
6 ounces sharp cheddar cheese, shredded (1 1/2 cups)

Steps:

  • 1. Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips. In a large pot, melt 4 tablespoons of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the beef, thyme and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes. Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper. Transfer the mixture to two 9-by-13-inch baking dishes. Put the remaining 4 cups of flour in a large bowl. Cut in the remaining 1 1/2 sticks of butter until the mixture resembles coarse meal. Add the cheddar. Stir in the remaining 2 1/3 cups of milk until a smooth dough forms. Using a 2-tablespoon scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish. Bake both potpies on the top rack of the oven for 25-30 minutes , until the filling is bubbling and the biscuits are cooked through. Turn on the broiler and broil for 1 minute or until the biscuits are golden. Let the potpies rest for 10 minutes before serving.

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BEEF-AND-VEGETABLE POTPIE WITH CHEDDAR BISCUITS RECIPE
beef-and-vegetable-potpie-with-cheddar-biscuits image
2022-01-20 Step 1. Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips. Advertisement. …
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  • Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips.
  • In a large pot, melt 4 tablespoons of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the beef, thyme and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes. Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper. Transfer the mixture to two 9-by-13-inch baking dishes.
  • Put the remaining 4 cups of flour in a large bowl. Cut in the remaining 1 1/2 sticks of butter until the mixture resembles coarse meal. Add the cheddar. Stir in the remaining 2 1/3 cups of milk until a smooth dough forms. Using a 2-tablespoon scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish.
  • Bake both potpies on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through. Turn on the broiler and broil for 1 minute or until the biscuits are golden. Let the potpies rest for 10 minutes before serving.


BEEF-AND-VEGETABLE POTPIE WITH CHEDDAR BISCUITS RECIPE
beef-and-vegetable-potpie-with-cheddar-biscuits image
2013-12-07 Instructions Checklist. Step 1. Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch …
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  • Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips.
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