Beef Pot Pie Iii Recipes

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BEEF POT PIES



Beef Pot Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 pounds beef stew meat (sirloin cut into cubes)
1 1/2 cups diced carrots (1/2-inch dice)
1 1/2 cups diced celery (1/2-inch dice)
2 shallots, minced
1 teaspoon Dijon mustard
3 cloves garlic, minced
3 tablespoons all-purpose flour, plus more for flouring
1 pound cremini or white button mushrooms
1/2 cup red wine
1/2 can beef broth
Kosher salt and freshly ground black pepper
2 bay leaves
2 sprigs fresh thyme
Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
4 slices crisp-cooked bacon, chopped
1 tablespoon chopped fresh parsley
1 large egg

Steps:

  • Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
  • Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
  • After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
  • Preheat the oven to 425 degrees F.
  • On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
  • Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
  • Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

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

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

NO FAIL PIE CRUST III



No Fail Pie Crust III image

A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts.

Provided by Becky

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time P1DT40m

Yield 24

Number Of Ingredients 6

4 cups all-purpose flour
½ teaspoon salt
2 cups butter
1 egg, lightly beaten
1 teaspoon vinegar
3 fluid ounces cold water

Steps:

  • In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
  • Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
  • Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.

Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.9 g, Cholesterol 48.4 mg, Fat 15.8 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 160.7 mg, Sugar 0.1 g

PIE CRUST III



Pie Crust III image

This is the most flaky and tender pie crust. This crust can not fail. It is a family recipe.

Provided by GAF55

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 10m

Yield 8

Number Of Ingredients 3

2 cups all-purpose flour
⅔ cup canola oil
6 tablespoons ice water

Steps:

  • Mix together flour, oil, and ice water.
  • Divide dough in half. Roll each piece between two pieces of plastic wrap.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 23.8 g, Fat 19 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 1 mg, Sugar 0.1 g

ROAST BEEF POTPIE



Roast Beef Potpie image

Everyone in the family will want a piece of this pie, and every home cook will appreciate a helping hand from packaged beef roast and refrigerated pie pastry. -Patricia Myers, Maryville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

10 fresh baby carrots, chopped
6 small red potatoes, cubed
1 medium onion, chopped
2 tablespoons olive oil
1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup all-purpose flour
2-1/4 cups reduced-sodium beef broth
1 sheet refrigerated pie crust
1 large egg, beaten

Steps:

  • Preheat oven to 375°. In a large skillet, saute the carrots, potatoes and onion in oil until crisp-tender. Add the beef roast, cilantro, salt and pepper. Combine flour and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes., Transfer to a 9-in. deep-dish pie plate. Place pie crust over filling. Trim, seal and flute edges. Cut slits in crust; brush with egg. Bake until golden brown, 30-35 minutes., Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°; bake until a thermometer inserted in center reads 165° and crust is golden brown, 70-80 minutes.

Nutrition Facts : Calories 402 calories, Fat 20g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 700mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.

POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES



Pot Pie with Leftover Pot Roast and Vegetables image

The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.

Provided by Valerie

Categories     Main Dishes     Beef     Pot Roast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 (14.1 ounce) package double-crust pie pastry, thawed
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ (14.5 ounce) cans beef broth
1 dash hot pepper sauce, or more to taste
salt and ground black pepper to taste
2 cups shredded leftover pot roast
1 cup diced cooked potatoes
¾ cup diced cooked carrots
½ cup diced cooked onions
½ cup frozen peas
½ cup frozen corn

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
  • Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
  • Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
  • Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
  • Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g

OLD-FASHIONED BEEF POT PIE



Old-Fashioned Beef Pot Pie image

Make and share this Old-Fashioned Beef Pot Pie recipe from Food.com.

Provided by charkemm

Categories     Savory Pies

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
1 egg, beaten
1 tablespoon water
2 potatoes, cut into bite-sized pieces
1 lb boneless beef chuck roast, cooked till tender and shredded

Steps:

  • Cook chuck roast in Dutch oven on top of stove with enough water to cover the roast, until roast is tender, usually about 2 hours. Remove meat (shred when cooled). RESERVE broth in pan.
  • While beef is cooking mix flour, baking powder, and salt together. Cut in the margarine as for pie dough. Mix the beaten egg and water together and add to the flour and margarine mixture. Mix well. (If too sticky, add a bit more flour).
  • Knead dough on floured surface until smooth. Let stand covered for 30 minutes.
  • Roll out the dough very thin onto floured surface. Cut into squares. Put chopped potatoes in the pan with remaining broth,(you will need to add about 2 cups of water to the broth)and bring to boil. Drop squares of dough into the boiling broth. Cook over medium low heat until dough is done and potatoes are tender.

Nutrition Facts : Calories 557.2, Fat 26.8, SaturatedFat 11.3, Cholesterol 138.8, Sodium 560.1, Carbohydrate 48.5, Fiber 3.4, Sugar 1, Protein 28.6

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EASY CROCK POT BEEF POT PIE - RECIPES THAT CROCK!
2021-04-19 Evenly distribute your drained canned sliced potatoes and sliced carrots across the top of your beef. Mix together your water and both brown gravy mixes in a small bowl until completely combined. Pour gravy mixture over the top of your meat and veggies. Evenly place your quartered biscuits on top of everything.
From recipesthatcrock.com


TAMMY'S BEEF POT PIE, OLD FASHIONED SIMPLE INGREDIENT COOKING
Beef Pot Pie Recipe – Cook Like Mama Did – Collard Valley Cooks This Beef Pot Pie is Amazing and perfect to serve a crowd for dinner! With a good beefy grav...
From youtube.com


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