Beef Pot Pie Recipes

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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

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

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.

BEEF POT PIE I



Beef Pot Pie I image

This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!

Provided by Terri

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 2h

Yield 6

Number Of Ingredients 14

1 (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 cup raw porcini mushrooms
1 cup chopped carrots
½ cup chopped celery
1 potato, diced
1 pound beef tenderloin, cubed
1 bay leaf
1 teaspoon dried oregano
1 cup dry Marsala wine
2 tablespoons chopped fresh parsley
1 egg white

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
  • Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
  • Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Nutrition Facts : Calories 860.6 calories, Carbohydrate 53.4 g, Cholesterol 53.7 mg, Fat 57.7 g, Fiber 3 g, Protein 21.6 g, SaturatedFat 16.2 g, Sodium 279.5 mg, Sugar 6.8 g

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



Beef Pot Pie image

Provided by Food Network

Categories     main-dish

Time 4h15m

Number Of Ingredients 21

2 medium purpletop turnips, peeled, cut in irregular 3/4-inch chunks 1/2 cup frozen green peas
Chopped parsley, for garnish
2 carrots cut in irregular 3/4-inch chunks
3 pounds lean stewing beef (rump, chuck roast, sirloin tip, top or bottom round)
4 ounces lean bacon
2 medium carrots, minced
1 onion, minced
1 stalk celery, minced
6 tablespoons clarified butter
6 tablespoons flour
Pinch cayenne
3 cups red wine (chianti or burgundy are good choices)
6 cups low salt beef bouillon (or other brown stock) (don't use bouillon made from cubes)
3 tablespoons tomato paste
2 garlic cloves, minced
Herbs tied in cheesecloth:3 to 4 parsley sprigs, 2 bay leaves, 2 teaspoons thyme
4 cups sifted all-purpose flour
2 sticks cold butter
1/2 cup vegetable shortening
3/4 teaspoon salt
3/4 cup ice water

Steps:

  • Procedure: Filling is made in 2 parts and then combined: the stew and the vegetables. The crust is partially baked before filling.
  • The vegetables: Blanche the turnips and then the carrot chunks in rapidly boiling salted water until just tender, removing the vegetables from the water and immediately cooling them under running water to stop the cooking. Microwave the peas in a 1/2 cup of water for 20 seconds or pour some of the hot blanching water over them and then drain. Mix the vegetables together. This can also be done ahead, the same day as the pie will be served or even the night before, but don't freeze the vegetables.
  • The stew: Cut beef into 1-inch chunks and dry thoroughly with a paper towel. Cut the bacon into 1-inch pieces and brown slowly in the casserole. Remove the bacon and set aside, and turn the heat to high. Brown the beef quickly in the bacon fat. Add olive oil if necessary. Remove the beef from the casserole and set aside with the bacon. Add the minced carrots, onions and celery and brown on medium high heat in the remaining fat. Remove the vegetables from the pot and add to the reserved beef and bacon. Add the clarified butter to the pot and sprinkle in the flour. Stirring constantly, brown the flour on medium high heat until it is a dark, nut brown. Return the bacon, beef and vegetables to the pot. Stir to coat them with the browned flour and cook for 1 minute on medium-high heat. Lower the heat, add the cayenne, wine, bouillon or stock, the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir to mix well and simmer for at least 3, preferably 4, hours, stirring occasionally. When done the meat should be very tender. Skim fat if necessary. Check for seasoning. Remove the meat from the gravy with a slotted spoon and set aside. Remove and discard the herb bouquet. Reserve the gravy in a separate container. The stew may be prepared to this point a 1 or 2 days ahead and kept refrigerated. It can also be frozen after preparation to be kept longer.
  • The crust: Preheat oven to 400 degrees Process the flour, butter, shortening, and salt until mixture is like coarse cornmeal. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess. Scrape dough onto a board, divide in half and put each half in a plastic bag. Working through the bag, quickly press the dough into a ball. Refrigerate dough for at least 1 hour. (May be frozen at this point for future use.) Roll 1 of the balls out to about 1/8-inch thick. Butter the tart pans and line with the dough. Roll the other ball of dough out and cut circular pieces about 1/8-inch larger than the individual tart pans (or 3/8-inch if using the single 9 or 10-inch pan). The circles for the top crust of the pot pie are cut larger because there will be shrinkage when it is baked. The edges can be crimped with a fork if desired. Leftover dough can be cut into decorative shapes for the top crust.
  • Butter pieces of aluminum foil and line the crust in the tart pans with them. Fill the foil with dried beans or rice to a depth of about 1-inch -- this will keep the crust from puffing when it is baked empty. Place the top crust circles on a cookie sheet and prick with a fork. Bake for about 10 minutes. Crust should just start to brown. The top pieces will likely take a little less time. Remove the aluminum foil and return the beans or rice to their container. Leave the tart pan rings in place. The crust can be made up to 4 hours before the dish is assembled and served.
  • Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you've made it a couple of times you'll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.

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

30 MINUTE BEEF POT PIE FOR 2



30 Minute Beef Pot Pie for 2 image

This recipe came about because of a foodtv "30 Minute Meals" episode that featured a chicken pot pie made along these lines. I just took the recipe and changed it to meet our taste. Very tasty.....great comfort food.

Provided by Jellyqueen

Categories     Savory Pies

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 lb stew meat, cut into bite size pieces
2 cups chicken broth or 2 cups beef broth
1 tablespoon olive oil
1 tablespoon margarine
1 large carrot, cubed into small cubes
1 small onion, chopped fine
1 large potato, cubed into small cubes
2 teaspoons flour
1 (5 count) can biscuits (I prefer the flaky type of biscuits)
salt and pepper

Steps:

  • Bake biscuits according to package directions.
  • Pour broth into the saucepan, bring to a boil.
  • Place cubed stewmeat into broth, salt and pepper to taste and turn to simmer.
  • Pour olive oil into a med size preheated pan.
  • Place margarine in pan with olive oil and melt.
  • Place carrots into pan, followed by onions, then potato.
  • Cook until tender.
  • When vegetables are tender, stir in flour until well blended.
  • Pour slowly the beef/broth mixture over into the veggie mixture and heat until thickened.
  • Place this in serving dish and top with the baked biscuits.

VEGETABLE AND BEEF POT PIE



Vegetable and Beef Pot Pie image

Prepare a tasty Vegetable and Beef Pot Pie entrée that everyone will love! Our hearty beef pot pie features a gravy made with beef broth and steak sauce.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 6 servings, about 1 cup each

Number Of Ingredients 8

1 medium onion, chopped
2 Tbsp. margarine or butter
2 Tbsp. flour
1-1/2 cups beef broth
1/3 cup A.1. Original Sauce
1 boneless beef steak (1-1/2 lb.), cooked, cut into bite-sized pieces (about 3 cups)
3 cups frozen peas and carrots, thawed
pastry for 1-crust 9-inch pie

Steps:

  • Preheat oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish.
  • Roll out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent.
  • Bake 25 to 30 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 770 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 5 g, Protein 26 g

GROUND BEEF POTPIE



Ground Beef Potpie image

A must-try for the meat-and-potato lover in your home, slices of this hearty meal-in-one are sure to satisfy. Best of all, our home economists used a refrigerated pastry crust to make it easy as pie.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
2 medium onions, chopped
1-1/2 cups finely chopped carrots
2 cups mashed potatoes (without added milk and butter)
1/4 cup beef broth
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 sheet refrigerated pie pastry

Steps:

  • In a large nonstick skillet, cook the beef, onions and carrots over medium heat until meat is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate. , Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 358 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 539mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

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2015-11-10 Instructions. Set pie crusts and cooked stew meat aside. Add potatoes and carrots to a large pot of boiling salt water. Cook until tender and Do not overcook. Drain and set aside. Melt butter and add flour and cook for 1 minute. Add beef broth, milk and bouillon. Bring to a boil and stir until thickened..
From chef-in-training.com


21 BEST POT PIE RECIPES | CHICKEN, TURKEY, BEEF, VEGGIE ...
Here's a spicy twist on chicken pot pie: The flavors of Buffalo chicken are combined with a creamy sauce, then baked between two pie crusts and …
From foodnetwork.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


FAST & EASY BEEF POT PIE - THE KITCHEN MAGPIE
2020-09-10 How to Make Beef Pot Pie. This is a cheater pot pie, so it's super simple to make! Dice up your leftover beef into small cubes; Make your vegetables and gravy in a pot; Place the pie crust in the bottom of your pie plate; Stir the beef into the filling, then put the filling into the pie plate.; Cover with the second pie crust, pinch and seal shut; Bake!
From thekitchenmagpie.com


EASY BEEF POT PIE RECIPE | THE NOVICE CHEF
2022-02-24 Preheat the oven to 400°F. Make sure the rack is in the lower-middle position. In a large skillet, cook the ground beef over medium-high heat, breaking it apart as you cook it. Halfway through the cooking time, add the diced onion, garlic, thyme, marjoram, salt, and pepper.
From thenovicechefblog.com


FLAVORFUL BEEF POT PIE RECIPE [2022] (A COMFORT FOOD)
Cook for 15 to 20 minutes, or until almost tender. Preheat the oven to 350°F (175 degrees C). Transfer the carrots and potatoes to a large mixing bowl with the beef, leaving the liquid in the pan. Combine the peas, carrots, potatoes, and beef. Combine the cornstarch and 1/3 cup of water to make a paste.
From beefsteakveg.com


BEEF POT PIE WITH CHEDDAR BISCUITS - THE SEASONED MOM
2021-12-13 Bring the gravy to a boil, then reduce the heat and simmer until the liquid thickens slightly, about 3-4 minutes. Stir in the frozen peas, cooked ground beef, and thyme at the end. Stir together the Bisquick, buttermilk, cheese, and parsley until a soft dough comes together.
From theseasonedmom.com


BEEF POT PIE ~ EASY & FROM-SCRATCH! • FIVEHEARTHOME
2021-09-17 Add the olive oil and butter and allow to melt together; swirl the pan to coat. Add the garlic, mushrooms, and carrots and cook until tender, stirring occasionally, for 7 to 10 minutes or until the liquid has evaporated. Remove the veggies to a bowl or plate and set aside. Add the ground beef to the empty pot.
From fivehearthome.com


10 BEST GROUND BEEF POT PIE RECIPES | YUMMLY
2022-05-05 pepper, chicken broth, pie crust, celery, water, ground beef and 10 more Ground Beef Pot Pie Mc2 Creative Living worcestershire sauce, salt, beef broth, onion, rosemary, Dijon mustard and 15 more
From yummly.com


BEEF POT PIE - GONNA WANT SECONDS
2021-10-20 Preheat oven to 350 degrees. Pat beef cubes (2 1/2 pounds) dry of any excess moisture with paper towels. Place cubes in a bowl and generously season cubes with salt and pepper. Heat 2 tablespoons of vegetable oil in a Dutch oven, …
From gonnawantseconds.com


BEEF POT PIE RECIPE - COOKING MADE EASY
2022-04-05 This beef pot pie is so loaded with juicy tender beef, veggies and a savory luscious gravy! Source: www.greatbritishchefs.com. More beef recipes you must try: I used 4 cups beef broth and worcestershire, but still found this disappointingly bland compared to mom's stovetop recipe or a slow cooker red wine recipe on this site.
From cookingmama.buzz


BEEF POT PIE | METRO
Preparation. Preheat oven to 300°F (150°C). Combine flour, salt and pepper in a large bowl. Add stew beef and toss to coat. Heat oil in a Dutch oven over medium-high heat. Add beef and brown on all sides. Remove and set aside. Add carrots, potatoes, garlic and mushrooms to the pot and cook 4-5 minutes, stirring frequently.
From metro.ca


SAVORY BEEF POT PIE - OH SWEET BASIL
2022-02-21 Reduce the heat and let it simmer with the lid on for 90 minutes or until the beef is tender. Remove the lid and allow it to simmer for another half hour. Preheat the oven and spray a 9×13″ baking dish. Pour the meat mixture into the baking dish. Roll out the pie crust into a rectangle and place it over the filling.
From ohsweetbasil.com


BEEF POT PIE • THE FRESH COOKY
2017-03-31 Instructions. Preheat oven to 375° and Spray 4-6 oven safe soup bowls with non-stick cooking spray. Thaw and reheat stew and add green beans (optional corn and peas) until warmed through. Spoon desired amount of stew into prepared bowls. Remove one sheet of phyllo at a time and roll until smooth.
From thefreshcooky.com


LEFTOVER STEAK POT PIE WITH VEGETABLES RECIPE
2021-11-25 Add leftover beef, peas, carrots, and parsley; heat through. Taste and adjust seasonings, adding more salt if necessary. Preheat oven to 450 F. Pour beef mixture into a 2-quart casserole dish. Roll out pastry dough to about 1/2-inch larger than casserole dish top. Carefully place pastry over hot beef mixture.
From thespruceeats.com


BEEF POT PIE - GIRL GONE GOURMET
2022-01-30 Preheat the oven to 400°F. Pour the filling into a 9-inch pie dish that has been lightly sprayed with nonstick cooking spray. Using a rolling pin, smooth the pie crust out so there is at least one to two inches of crust over the rim of the pie plate. Place the …
From girlgonegourmet.com


INSTANT POT BEEF POT PIE RECIPE | FAVORITE FAMILY RECIPES
2020-03-28 On Instant Pot, press “Saute” button and add butter. When butter has melted, add onion, celery, garlic, and beef sirloin cubes. Saute until beef becomes browned. Add beef broth, bay leaves, and thyme and place lid on Instant Pot and set tab to “sealing”. Press “manual” and set time to “30” on high pressure.
From favfamilyrecipes.com


HOMEMADE BEEF POT PIE | RECIPE FROM YOUR HOMEBASED MOM
2016-10-05 Add beef and bring to simmer. Cover and transfer to oven. Cook until beef is tender, about 1 hour. Remove filling from oven and increase oven temperature to 400 degrees. Transfer filling to 9-inch deep-dish pie plate; discard bay leaf. Let filling cool, uncovered, for 30 minutes. Stir in 1 teaspoon chopped thyme.
From yourhomebasedmom.com


10 BEST BEEF POT PIE WITH PIE CRUST RECIPES | YUMMLY
2022-05-01 Shepherd's Beef Pot Pie Crazy Adventures in Parenting. celery seed, cubed beef, cold water, butter, shredded cheddar cheese and 9 more. Beef Pot Pie - the Best! Food.com. Pam Cooking Spray, butter, boneless beef chuck, carrots, olive oil and 6 more. Guided.
From yummly.com


CROCK POT BEEF POT PIE RECIPE - SLOW COOKER BEEF POT PIE
2020-09-17 Add all the ingredients except for the cornstarch, water and biscuits to the crock pot. Cook on low for 8 hours. 1 hour before cooking mix together your cornstarch and water in a small bowl. Stir into the crock pot to thicken the sauce. Cook the biscuits based on the package instructions and serve over each bowl.
From eatingonadime.com


BEEF POT PIES - JO COOKS
2022-03-13 Preheat the oven to 350°F. Sear the beef. Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Add the meat in batches to the Dutch oven and sear for about 5 minutes or until meat starts to brown. Transfer meat to a plate and repeat with remaining meat.
From jocooks.com


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