Beef Pie Recipe Easy

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EASY BEEF POT PIE



Easy Beef Pot Pie image

Easy beef pot pie is a whole new level of comfort food. Rich, meaty beef stew is topped with crispy, golden puff pastry. *insert heart eye emoji*

Provided by Alida Ryder

Categories     Dinner

Time 3h

Number Of Ingredients 14

1.5 kg (3lbs) chuck steak (sliced into 2cm/1 inch chunks)
2 onions (finely chopped)
4 celery sticks (finely chopped)
2 carrots (peeled and finely chopped)
1 sprigs fresh rosemary
4 garlic cloves (crushed/minced)
2 tbsp flour
400 g (14oz) chopped tomatoes
2 cups beef stock
2 tsp mustard
1 tsp sugar
salt and pepper (to taste )
400 g (14oz) frozen puff pastry (thawed)
1 egg (beaten)

Steps:

  • Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
  • Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
  • In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
  • Stir the flour into the vegetables then add the meat back into the pot and combine.
  • Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
  • Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
  • Preheat the oven to 180°C/350°F.
  • Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it.
  • Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
  • Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
  • Remove from the oven, allow to rest for 10 minutes then serve.

Nutrition Facts : Calories 480 kcal, Carbohydrate 17 g, Protein 32 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 118 mg, Sodium 344 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

EASY BEEF PIES



Easy Beef Pies image

We make a lot of French dips and always have leftover roast beef. Here's how I put it to good use. For these pies, use any vegetables you like. They're extra awesome drenched in cheese sauce. -Jennie Weber, Palmer, Alaska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 package (15 ounces) refrigerated beef roast au jus
1 tablespoon canola oil
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1 garlic clove, minced
2 sheets refrigerated pie crust
1 cup shredded Mexican cheese blend
Salsa con queso dip, optional

Steps:

  • Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with 2 forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 1-2 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices., Unroll 1 pie crust; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over each crust half to within 1/2 in. of edge. Fold crusts over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining crust and filling., Bake until golden brown, 15-18 minutes. If desired, serve with queso dip. Freeze option: Freeze cooled pies in a freezer container. To use, reheat pies on a greased baking sheet in a preheated 350° oven until heated through.

Nutrition Facts : Calories 752 calories, Fat 46g fat (19g saturated fat), Cholesterol 108mg cholesterol, Sodium 921mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 0 fiber), Protein 31g protein.

BEEF SHEPHERD'S PIE



Beef Shepherd's Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 tablespoon kosher salt
3/4 teaspoon dried oregano
3 tablespoons tomato paste
1 pound ground beef
1/4 cup canned low sodium beef broth
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
4 cups Mashed Potatoes, recipe follows
1/4 cup grated Parmesan, optional
1 1/2 pounds russet potatoes, peeled quartered
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
6 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
  • Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
  • Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
  • Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

BEEF POT PIE III



Beef Pot Pie III image

I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!

Provided by Stephanie

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 4h5m

Yield 6

Number Of Ingredients 10

1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
⅓ cup water
2 (9 inch) refrigerator pie crusts

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.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g

BEEF POT PIE - THE BEST!



Beef Pot Pie - the Best! image

Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.

Provided by BlondieItaliana

Categories     Savory Pies

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 -3 stalks celery, diced
2 cups carrots, coins (Grimway pre-sliced carrot coins in produce aisle)
1 small onion, diced
2 chicken bouillon cubes
1 tablespoon minced garlic (I use refrigerated jar)
1 (1 lb) package boneless beef chuck (1 package of tips or cut beef into bite size pieces Note -- chuck has best flavor for this recipe bu)
1 pillsbury ready-made pie crust (2 pie shells per package)
olive oil
butter
1 (10 1/2 ounce) can campbell's beef gravy
Pam cooking spray

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.

Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 2.8, Cholesterol 38.7, Sodium 625.9, Carbohydrate 14.5, Fiber 1.5, Sugar 2.3, Protein 14.8

EASY STEAK PIE



Easy steak pie image

Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast only takes 15 minutes to prep

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 3h15m

Number Of Ingredients 8

3 tbsp sunflower oil
1kg braising steak, diced
2 onions, roughly chopped
3 tbsp plain flour
1 tbsp tomato ketchup
2 beef stock cubes mixed with 600ml boiling water
375g sheet of ready-rolled puff pastry
1 egg yolk, beaten

Steps:

  • To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
  • Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
  • To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium

GRANDMA'S GROUND BEEF PIE



Grandma's Ground Beef Pie image

My grandma when I was young would make this when we came over and it was a hit with the kids as well as everyone. I know your family will enjoy this wonderful recipe from my grandma

Provided by Kimberley Quinlan

Categories     Savory Pies

Time 55m

Yield 1 Pie, 4-5 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 stick celery, chopped
1 medium onion, chopped
1 teaspoon garlic powder
1 cup sliced mushrooms
1 cup shredded cheddar cheese
2 eggs, beaten
1 1/2 cups milk
3/4 cup biscuit mix

Steps:

  • In a skillet on med heat cook first 5 ingredients till meat is no longer any pink.
  • Add any seasoning of your choice.
  • Drain off any fat.
  • Press into a ungreased 9 inch pie plate
  • Put the cheese on top.
  • In a bowl combine eggs,Milk,and biscuit mix , Mix well.
  • Pour over cheese.
  • Bake at 400°F for 35 min or until knife or toothpick comes out clean.
  • In addition you can pour gravy over this wonderful meat pie YUMMM.

IRISH COTTAGE PIE WITH GROUND BEEF RECIPE BY TASTY



Irish Cottage Pie With Ground Beef Recipe by Tasty image

Here's what you need: butter, onion, garlics, ground beef, dried parsley, dried rosemary, dried thyme, salt, ground black pepper, worcestershire sauce, tomato paste, all purpose flour, beef broth, mixed peas and carrots, diced tomato, frozen corn kernels, shredded sharp cheddar cheese, chicken broth, butter, salt, sour cream, potato flakes, green onions, pepper

Provided by Sarah LaDue

Yield 6 servings

Number Of Ingredients 24

2 tablespoons butter
1 cup onion, chopped
2 garlics, minced
1 lb ground beef
2 teaspoons dried parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon worcestershire sauce
3 tablespoons tomato paste
2 tablespoons all purpose flour
1 cup beef broth, or red wine
1 cup mixed peas and carrots, frozen or canned
1 cup diced tomato, canned, drained and rinsed
½ cup frozen corn kernels, or canned
½ cup shredded sharp cheddar cheese
2 cups chicken broth
4 tablespoons butter
¼ teaspoon salt
½ cup sour cream
1 ½ cups potato flakes
2 green onions, stems sliced very thin
½ teaspoon pepper, garnish

Steps:

  • Preheat the oven to 400°F.
  • Melt butter in a skillet over medium-high heat. Cook the onions for 5 minutes. Then, add garlic and cook for 1 minute.
  • Set onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander.
  • Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and tomato paste. Stir until completely well incorporated
  • Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes.
  • Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the top.
  • Potatoes: Heat broth, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Note: the potatoes need to be thick to pipe perfect peaks.
  • Use a "star tip" on a piping bag (or a Ziploc bag with corner snipped). Fill bag and pipe potatoes into skillet or baking dish, covering the meat.
  • Sprinkle chopped onions & pepper on top.
  • Bake uncovered for 30 minutes.
  • Serve hot.

Nutrition Facts : Calories 763 calories, Carbohydrate 46 grams, Fat 51 grams, Fiber 3 grams, Protein 26 grams, Sugar 12 grams

EASY GROUND BEEF SHEPHERD'S PIE RECIPE



Easy Ground Beef Shepherd's Pie Recipe image

To me, Shepherd's Pie is the ultimate comfort food - meat and potatoes, topped in melted cheese. It just doesn't get any better than that.

Provided by Camille Beckstrand

Categories     Main Course

Time 40m

Number Of Ingredients 12

1 pound lean ground beef
½ onion (chopped)
2 teaspoons minced garlic
3 Tablespoons whole wheat flour
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
14.5 ounces low sodium beef broth
2 cups frozen mixed vegetables (carrots, peas and corn)
salt and pepper (to taste)
13.75 ounces instant mashed potatoes
1 cup shredded sharp cheddar cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Spray a 9 x 13 inch baking dish with nonstick cooking spray; set aside.
  • Heat a large skillet over medium-high heat and add ground beef, onion, and garlic. Sauté until beef is fully cooked. Drain grease.
  • Add flour and cook for a minute longer.
  • Stir in tomato paste, Worcestershire sauce, soy sauce, and beef broth. Cook for 5 minutes or until sauce begins to thicken.
  • Reduce the heat to low and stir in the frozen vegetables, salt and pepper.
  • Pour meat mixture into the bottom of prepared dish.
  • Prepare potatoes according to package directions. Carefully spread 5 cups prepared mashed potatoes on top of the meat.
  • Top with shredded sharp cheddar cheese on top.
  • Bake for 20-25 minutes or until the cheese is melted and the meat mixture is bubbly.

Nutrition Facts : ServingSize 1 g, Calories 357 kcal, Carbohydrate 50 g, Protein 23 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 454 mg, Fiber 6 g, Sugar 3 g

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2021-10-28 How to Make the Best Ground Beef Meat Pie. First, prepare the meat filling. Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.
From aheadofthyme.com


OLD FASHIONED CORNED BEEF PIE - SAVOR THE FLAVOUR
2020-02-13 Baking the Pie (10 minutes + 45 minutes baking + cooling) Preheat the oven to 400 F. Beat an egg with a fork and set aside. Roll out the pastry on a lightly floured surface until it's a little less than ⅛ inch thick. Line the base of a 6-cup (1.5 liter) pie dish with the pastry, trimming off …
From savortheflavour.com


EASY BEEF POT PIE - A PRETTY LIFE IN THE SUBURBS
In bowl whisk together the flour and salt. With a pie cutter, cut in the shortening until the mixture is like coarse sand. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Press into a ball. Separate the ball into 2 balls: use one for the beef pot pie, and freeze one for later.
From aprettylifeinthesuburbs.com


BEEF POT PIE – GOOD DINNER MOM
2014-10-06 Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef.
From gooddinnermom.com


MINCED BEEF PIE RECIPE - BBC FOOD
Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown. To serve ...
From bbc.co.uk


BEEF PIE RECIPES | ALLRECIPES
13. This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef. You need not soak it overnight in salt water. a serving of shepherd's pie on a white plate with the rest of the casserole in the background.
From allrecipes.com


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