Beef Pot Pie With Mashed Potato Crust Recipes

BEEF POT PIE WITH MASHED POTATO CRUST

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.

BEEF AND RED WINE PIE WITH CHEESY POTATO TOP

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

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.

BEEF POT PIE III

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.

BEEF AND POTATO PIE

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.

GROUND BEEF POTPIE

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.

BEEF PIE WITH CRISP POTATO CRUST

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.

VEGETABLE POT PIE / PIES WITH MASHED POTATO CRUST

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.

BEEF N POTATO PIE

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.

MASHED POTATO PIE RECIPE BY TASTY

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!