Beef Pot Pie With Mashed Potato Crust Recipes

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BEEF POT PIE WITH MASHED POTATO CRUST



Beef Pot Pie With Mashed Potato Crust image

Make and share this Beef Pot Pie With Mashed Potato Crust recipe from Food.com.

Provided by lazyme

Categories     Savory Pies

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs stew meat
1/3 cup all-purpose flour
2 tablespoons olive oil
8 medium carrots, 2-inch pieces
2 medium onions, thin wedges
1 cup dry red wine
2 teaspoons garlic, minced
2 teaspoons salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
6 cups mashed potatoes
1 tablespoon parmesan cheese, grated

Steps:

  • Heat oven to 325ºF. Have a shallow 3 quart baking dish ready.
  • Coat meat with flour, shaking off excess. Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Brown meat in 2 to 3 batches, adding more oil as needed. Remove to baking dish with a slotted spoon.
  • Add carrots and onions to dish. Mix wine, garlic, salt and herbs. Add and stir to distribute. Cover tightly with lid or foil.
  • Bake 2 hours or until meat and vegetables are tender. (If making ahead, refrigerate stew and mashed potatoes separately up to 3 days.).
  • To serve: (If made ahead, reheat stew, covered, in 375ºF oven 40 to 45 minutes until hot and bubbling). Increase oven temperature to 425ºF. Spoon mashed potatoes on stew and sprinkle with parmesan cheese. Bake 10 to 15 minutes longer until edges of potatoes are golden brown.

Nutrition Facts : Calories 389.7, Fat 9.8, SaturatedFat 3.3, Cholesterol 76.3, Sodium 1202, Carbohydrate 41.3, Fiber 4.7, Sugar 6.7, Protein 29.4

BEEF AND RED WINE PIE WITH CHEESY POTATO TOP



Beef and Red Wine Pie with Cheesy Potato Top image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield 6 to 8 pies

Number Of Ingredients 28

2 1/2 pounds beef (chuck roll or another cut suitable for braising)
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon ginger powder
1 teaspoon ground black pepper
1/2 cup olive oil, or more as needed
5 cloves garlic
1 red onion
5 sprigs fresh thyme
3 bay leaves
2 sprigs fresh rosemary
2 to 3 cups red wine
1 tablespoon cornstarch
1/4 cup water
20 ounces (600g) all-purpose flour, plus more for dusting
1 teaspoon salt
10 ounces (300g) chilled butter
5 1/2 fluid ounces (170ml) water
1 tablespoon apple cider vinegar
3 large Yukon gold potatoes
1 stick (8 tablespoons) butter, cut into cubes
1/4 cup shredded Parmesan
1/4 cup grated provolone
Heavy cream, as needed
Salt

Steps:

  • For the beef and gravy: Preheat the oven to 300 degrees F. Trim excess fat from the beef and cut it into about 3-inch cubes.
  • Measure out all the dry spices (garlic powder, mustard powder, onion powder, salt, celery seed, ginger powder and pepper) and mix together in a large mixing bowl. Coat the beef cubes liberally in the spice mix.
  • Bring a saute pan to medium heat and add the oil (a sufficient amount to shallow fry the beef). Fry the beef cubes, 2 or 3 pieces at a time, turning onto each side, until a deep golden brown. Place the browned beef in a deep casserole dish.
  • Sprinkle 1/4 cup of the leftover spice mix over the cooked beef (omit this step if all the spice mix was used to coat the beef before cooking).
  • Roughly chop the garlic and onion and add to the casserole dish with the beef. Tie the thyme, bay leaves and rosemary together with kitchen string (or you can use one of the thyme sprigs to do this).
  • Pour the red wine over the beef (enough to submerge all the beef, and reserving 1/3 cup for later). Wrap plastic film over the casserole dish and then wrap in aluminum foil and ensure a tight seal all around. Place the beef in the oven and cook until tender, about 3 hours.
  • Remove the beef and roughly chop into about 1/2-inch cubes. Remove the fresh herbs and discard.
  • Place the liquid from the casserole dish, including the onions and garlic, into a food processor and blend until smooth; this will become the gravy for the pies. Return the liquid to a saucepan and bring to a slow boil. Add the cornstarch to the water and whisk. Add to the boiling gravy, whisking while adding to avoid lumps forming. Add the reserved 1/3 cup red wine and cook the gravy, stirring regularly to avoid burning, for about 10 minutes. The gravy should be relatively thick in consistency. Add more cornstarch and water mixture if the gravy is not thick enough.
  • Pour the gravy over the chopped beef to liberally coat the beef cubes; you may not need all the gravy you have made. Allow to cool.
  • Meanwhile, for the pie dough: Add the flour and salt to an electric food mixer with a paddle attachment. Mix on slow speed so the flour doesn't spray out of the bowl, about 1 minute.
  • Cut the butter into 1/2-inch cubes and add several cubes at a time to the flour with the mixer on slow speed. Mix until pea-size crumbs have formed.
  • Mix the water and vinegar together in a small bowl. Change the attachment to the dough hook on the mixer and mix on slow speed while pouring in the water and vinegar mixture. Continue mixing until a dough ball has formed on the hook, 1 to 2 minutes. Remove the dough ball, wrap in plastic film and chill in the refrigerator at least 30 minutes.
  • Remove the dough ball and sprinkle liberally with flour, as well as the work surface (countertop). Roll out the dough with a rolling pin until it is approximately 1/16-inch thick.
  • Use a 10-inch ring cutter to cut out circles of dough. Take the dough circles and place into six to eight 4 1/2-to- 5-inch foil pie tins (at least 1-inch deep). Work the dough around to ensure it is neatly covering the pie tin and slightly overlaps the edges.
  • For the cheesy potato top: Peel and cube the potatoes. Boil until soft, then drain the water and mash while adding the cubed butter. When at a smooth consistency, add the cheeses and mix thoroughly to incorporate. Add some cream if needed to ensure the mash is of a smooth consistency. Add salt to desired taste.
  • Spoon the beef and gravy into the dough-lined pie tins.
  • Using a large cooking spoon, spoon the mashed potato over the filled pies, scraping down against the rim of the foil pie tin to ensure a smooth surface of the potato topping.
  • Place the pies onto a baking tray and place the oven on fan or convection setting (if available) and cook for 15 minutes. Turn the tray and continue cooking until the pastry is cooked all the way through, 10 to 15 minutes (gently lift the pie out of the foil pie tin to check that the bottom of the pastry is fully cooked).

BEEF POT PIE WITH POTATO BISCUIT CRUST



Beef Pot Pie with Potato Biscuit Crust image

Who doesn't love a pot pie dinner? Here's one that's so easy, it could become a regular at your dinner table.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

1 piece (1/2 lb) deli roast beef, cubed (1 1/2 cups)
2 cups frozen mixed vegetables
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) beef gravy
2/3 cup Betty Crocker™ mashed potatoes
2/3 cup hot water
1 1/2 cups Original Bisquick™ mix
1/3 cup milk
1 tablespoon freeze-dried chives

Steps:

  • Heat oven to 375°F. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
  • In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
  • Pour beef mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto beef mixture.
  • Bake uncovered 30 to 35 minutes or until crust is golden brown.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 20 mg, Fat 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1 1/2 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 AND POTATO PIE



Beef and Potato Pie image

Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.

Provided by Spongy

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h50m

Yield 12

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon butter
½ onion, finely chopped
2 pounds beef sirloin, cut into cubes
2 cloves garlic, minced
3 tablespoons all-purpose flour
½ teaspoon ground black pepper
salt to taste
1 cup red wine
2 cups beef stock
2 large potatoes, peeled and cubed
1 cup chopped carrots
1 (8 ounce) can tomato paste
1 teaspoon Worcestershire sauce
2 10-inch pie crusts, rolled out to fit a 9x13-inch baking dish
2 tablespoons milk, or as needed

Steps:

  • Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
  • Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
  • Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
  • Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 46.1 g, Cholesterol 35.4 mg, Fat 26.8 g, Fiber 4.9 g, Protein 20 g, SaturatedFat 7.5 g, Sodium 527.4 mg, Sugar 4.4 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

BEEF PIE WITH CRISP POTATO CRUST



Beef pie with crisp potato crust image

A classic recipe with a contemporary twist, beef pie with crisp potato crust

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 2h40m

Number Of Ingredients 10

1 tbsp olive oil
500g beef braising steak, cut into chunks
1 onion , roughly chopped
250g pack oyster mushrooms , sliced if large
1 tbsp tomato paste
1 tbsp flour
100ml red wine
200ml hot beef stock , from a cube
350g potato , peeled
25g butter , chopped into small pieces

Steps:

  • Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
  • Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.

Nutrition Facts : Calories 386 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.66 milligram of sodium

VEGETABLE POT PIE / PIES WITH MASHED POTATO CRUST



Vegetable Pot Pie / Pies With Mashed Potato Crust image

I got this recipe out of "The Perfect Potato" and it is a great make ahead and frozen for a main dish or side dish

Provided by TishT

Categories     Savory Pies

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1 lb potato, peeled and diced
2 large carrots, peeled and thinly sliced
4 ounces mushrooms, sliced
4 ounces green beans, cut into 1-inch pieces
2 large celery ribs, chopped
1/4 cup all-purpose flour
1 cup milk
1 (13 3/4 ounce) can chicken broth or 1 (13 3/4 ounce) can vegetable broth
1 teaspoon salt
1/2 teaspoon dried tarragon
1/4 teaspoon white pepper
2 cups mashed potatoes
2 tablespoons butter or 2 tablespoons margarine
1 large egg, beaten
2 tablespoons parsley, chopped

Steps:

  • In a 3 qt saucepan over medium heat, heat the olive oil, and in it cook the potatoes, carrots, mushrooms, green beans, and celery until tender, stirring occasionally.
  • Mix the flour and milk in a measuring cup.
  • Stir into the saucepan along with the chicken broth, salt, tarragon, and pepper.
  • Bring to a boil over high heat.
  • Reduce the heat to low; cover and simmer 15 minutes or until the vegetables are tender.
  • Spoon the vegetable mixture into four 2 cup aluminum pie plates or other ovenproof casseroles or containers.
  • Preheat the oven to 425°F.
  • In a medium bowl, combine the mashed potatoes, butter, egg, and parsley.
  • Top each container with some of the potato mixture, spreading it evenly to cover the surface.
  • Bake 20-25 minutes or until the tops are golden.

Nutrition Facts : Calories 483.6, Fat 24.4, SaturatedFat 7.9, Cholesterol 72.4, Sodium 1379.6, Carbohydrate 55.2, Fiber 7, Sugar 6.6, Protein 12.9

BEEF N POTATO PIE



Beef N Potato Pie image

I began entering fairs in the 1970s. This savory pie brought home a Grand Champion ribbon.-Thelma Musselman, Forest, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 20

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon onion powder
3/4 cup butter-flavored shortening
1/4 cup cold water
FILLING:
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 small onion, chopped
4 teaspoons canola oil, divided
3 cups cubed cooked roast beef
1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Dash pepper
1 tablespoon cornstarch
1 tablespoon water
2 cups sliced cooked peeled potatoes
1 egg, lightly beaten

Steps:

  • In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg. , Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown.

Nutrition Facts : Calories 486 calories, Fat 25g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 684mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

MASHED POTATO PIE RECIPE BY TASTY



Mashed Potato Pie Recipe by Tasty image

Here's what you need: butter crackers, egg, unsalted butter, russet potatoes, unsalted butter, sour cream, milk, salt, pepper, shredded cheddar cheese, bacon, green onion

Provided by Katie Aubin

Categories     Dinner

Yield 10 serving

Number Of Ingredients 12

60 butter crackers
1 egg
3 tablespoons unsalted butter, melted
4 russet potatoes, peeled and boiled
1 tablespoon unsalted butter
1 ¼ cups sour cream, divided
½ cup milk
1 ½ teaspoons salt
1 teaspoon pepper
2 cups shredded cheddar cheese
11 strips bacon, cooked and chopped
½ cup green onion, chopped

Steps:

  • Preheat oven to 350°F (180°C).
  • Place butter crackers in a food processor and blend until they are a fine, sandy texture. Transfer to a small mixing bowl.
  • Add egg and melted butter to the crumbled crackers. Stir until crumbs become a clumpy, wet sand texture. Place the cracker mixture in the base of a 9-inch (23-inch) pie dish to create the crust.
  • Use a measuring cup to smooth the surface. Once the surface is smooth, use a fork to prick the base and sides of the crust.
  • Bake for 10 minutes. Remove from oven and let cool for 10 minutes.
  • Mash russet potatoes in a large mixing bowl. Once thoroughly mashed, add butter, ¼ cup(60 gram) sour cream, milk, salt and pepper and mix together with large spoon or spatula.
  • Spread half of the mashed potatoes over the cooled cracker crust, about ¼-inch in thickness.
  • Cover mashed potatoes with a layer of cheddar cheese, making sure to save some for the top.
  • Spread the other half of mashed potatoes over the cheese layer. Sprinkle bacon bits and remaining cheese over the top.
  • Bake for 20 minutes.
  • Serve with sour cream and green onions.
  • Enjoy!

Nutrition Facts : Calories 579 calories, Carbohydrate 36 grams, Fat 36 grams, Fiber 2 grams, Protein 25 grams, Sugar 3 grams

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From lemonsandzest.com


BEEF POT PIE WITH MASHED POTATO CRUST - ALL INFORMATION ABOUT …
Beef Pot Pie With Mashed Potato Crust Recipe - Food.com hot www.food.com. Mix wine, garlic, salt and herbs. Add and stir to distribute. Cover tightly with lid or foil. Bake 2 hours or until meat and vegetables are tender.
From therecipes.info


EASY BEEF POT PIE - SIMPLY DELICIOUS
2020-03-15 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.
From simply-delicious-food.com


BEEF POT PIE WITH POTATO CRUST - THERESCIPES.INFO
Beef Pot Pie With Mashed Potato Crust Recipe - Food.com new www.food.com. Mix wine, garlic, salt and herbs. Add and stir to distribute. Cover tightly with lid or foil. Bake 2 hours or until meat and vegetables are tender. (If making ahead, refrigerate stew and mashed potatoes separately up to 3 days.). To serve: (If made ahead, reheat stew, covered, in 375ºF oven 40 to …
From therecipes.info


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


BEEF POT PIE CASSEROLE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off …
From recipeschoice.com


SHEPHERD'S POT PIE - RECIPE - FINECOOKING
Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Season to taste with salt and pepper. Remove from the heat and cool completely. Position two racks in the oven, one in the bottom third …
From finecooking.com


GROUND BEEF POT PIE - BEEYONDCEREAL
2021-05-10 Preheat oven to 350F degrees F. Top the cast iron with a pie crust, pressing the edges of the crust into the pan. Remember to cut a vent at the top. Mix egg and water in a bowl to create egg wash. Brush top of crust with the egg wash. Bake at 350 F …
From beeyondcereal.com


LEFTOVER ROAST BEEF, CARROT, AND CREAMY POTATO PIE
2018-01-30 Use a sharp knife to cut slits in the top of the pie so that it can vent. Place the pie on a baking sheet, and bake at 375 for about 20 minutes. Take the pie out and cover the edges of the pie. Get a square of aluminum foil about the size of your pie. Fold it …
From thefoodcharlatan.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


BEEF AND POTATO PIE - HEALTHY CANNING
2021-01-15 Start oven heating to 200 C / 400 F. Drain the beef, putting the beef broth in a microwave-safe jug. Whisk the cornstarch into the beef broth. Add to the broth the liquid seasoning (Maggi, Worcestershire sauce, or anything else that strikes your fancy to add flavour to the gravy.) Zap in microwave on high for 1 minute.
From healthycanning.com


MASHED POTATO PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off …
From recipeschoice.com


MASHED POTATO BEEF HAND PIES (IRISH BEEF AND POTATO HAND PIES)
2021-02-28 A beef stew, cooked in Irish stout beer, cooks quickly in the Instant Pot before combining with creamy mashed potatoes in a crusty whole wheat pie crust. Form into mini hand pies before baking and serving with a flavorful stout gravy! Perfect for St. Patrick's Day, any kind of household get together or a weeknight meal, Mashed Potato Beef Hand Pies will become …
From thespeckledpalate.com


10 BEST GROUND BEEF MASHED POTATO PIE RECIPES - YUMMLY
2022-05-05 pepper, seasoning salt, onion, mashed potatoes, cornstarch, beef broth and 5 more Pasta with Ground Beef Madeleine Cocina red bell pepper, olive oil, tomato sauce, carrot, ground beef and 3 more
From yummly.com


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