Beef N Green Bean Pie Recipes

BEEF 'N' GREEN BEAN PIE

Steps:

• In a skillet over medium heat, cook beef, onion, and green pepper until meat is no longer pink; drain.
• Stir in the tomato sauce, beans, salt, and garlic salt. Simmer for 8 minutes or until heated through.
• Meanwhile, separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. In a bowl, beat egg and 1 cup cheese; spread over the crust.
• Stir 1/2 c cheese into meat mixture; spoon into crust. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375 for 20-25 minutes or until golden brown. Let stand 5 minutes before cutting.

BEEF AND BEAN POT PIE

Steps:

• Heat oven to 375°F. Grease bottom and side of 1 1/2-quart round casserole with shortening. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in beans, tomato sauce, brown sugar and onion. Pour into casserole; set aside.
• In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape dough into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch round or round the size of top of casserole. Place on beef mixture in casserole.
• Bake uncovered 15 to 20 minutes or until crust is light brown.

ALEX'S FAVORITE BEEF AND CHEESE PIE

Steps:

• Brown beef, onion and green pepper.
• Drain fat off.
• Add tomato sauce, green beans and garlic salt.
• Simmer 10 minutes.
• While the beef mixture is simmering, spread separated crescent rolls into a pie plate, pressing edges together to make a thin crust with an edging around the rim (like for a fruit pie).
• Mix 1 cup cheese with beaten egg, spread on bottom of crust.
• Pour in beef mixture.
• Sprinkle with paprika and parsley.
• Spread 1 cup cheese on top.
• Bake at 375 degrees Fahrenheit for 25 minutes, or until bubbly and cheese begins to brown. Remove from oven.
• Let stand for 10 minutes.

MOM'S SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
• To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
• Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.
• Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.

SPICY BEAN AND BEEF PIE

Steps:

• In a skillet, cook beef and garlic until beef is browned, drain.
• In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper, mix well.
• Fold in beans, 1 ¼ cup cheese, ½ cup onions and the beef mixture.
• Place bottom crust in a 10" pie pan. Pour beef mixture in crust.
• Top with remaining pastry, seal and flue edges. Cut slits in the top crust.
• Bake at 425 for 30-35 minutes or until lightly brown.
• Let stand 5 minutes before cutting.
• Garnish with sour cream, olives, remaining picante, cheese and onions.

SPICY BEAN AND BEEF PIE

Steps:

• Preheat oven to 425°. In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in beans, 1-1/2 cups cheese, 1/2 cup onions and beef mixture., On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is lightly browned, 30-35 minutes. Let stand for 5 minutes before cutting. Serve with sour cream, olives and remaining picante sauce, cheese and onions.

BEEF AND BEAN PIE

Steps:

• If you want to use a 2 crust pie shell you can or use what the recipe calls for which is 1 (8 oz.) can of Pillsbury refrigerated crescent rolls.
• Preheat oven to 350°F.
• Fry ground beef and onion together until brown and onion is tender.
• Drain meat.
• Stir in salt, Worcestershire sauce, Tabasco sauce, beans and tomato paste.
• Simmer while preparing crust.
• (If using crescent rolls, separate cough into 8 triangles. Arrange triangles in ungreased 9 or 10 inch pie pan in a spoke fashion with narrow tips of triangles extending over pan 4 inches. Press dough over bottom of pan. Spoon meat mixture into crust; top with cheese if desired. Bring tops of dough over filling to center).
• (If using pie crust then just spoon meat mixture into pie crust and top with cheese if desired. Put top crust on and make a few slits in it).
• Bake 25-30 minutes until golden brown.

STEFF'S SHEPHERD PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion.
• Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top.
• Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

BEEF & BUTTER BEAN PIE

Steps:

• Preheat oven to 400 degrees.
• Grease bottom of cast iron skillet with Crisco and sprinkle with salt.
• Bring skillet to med-high temperature.
• Crumble ground beef all over skillet.
• After a minute or so, turn heat to medium.
• Use a heavy duty spoon to squash beef while browning to keep an even crumble.
• Add 1/4 c onion, 1 tsp thyme, a light layer of black pepper, ground mustard, and cayenne.
• Add 1 can of butter beans, reserve liquid.
• Let cook for a bit.
• Add 1/2 the reserved bean liquid.
• Let cook for a bit.
• Sprinkle with flour to thicken.
• Then add the remaining bean liquid.
• Let cook down until it is moist but not soupy.
• Put into mixing bowl and let cool to warm temperature.
• Make double pie crust. Use your preferred recipe. Make sure to prick bottom crust with fork. Do not bake prior to filling.
• Add chopped pickles.
• If the mixture is cooled, mix in 2 eggs.
• Scoop into pie shell, cover with top crust, cut three vent slits into top.
• Cook for 30 minutes.
• Let cool for 20 to 30 minutes.
• Eat :).