Beefpotpie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 - 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



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.

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 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.

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

TRADITIONAL BEEF POTPIE



Traditional Beef Potpie image

This is one of my family's favorite dishes. Nothing is as satisfying as a hearty slice of this mouthwatering potpie.-Beth Armstrong, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 23

CRUST:
1-1/2 cups all-purpose flour
2/3 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 cup shortening
5 to 6 tablespoons cold water
FILLING:
1-1/2 pounds boneless beef round steak, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon vegetable oil
1-1/2 cups sliced fresh mushrooms
2 cups beef broth, divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1-1/2 cups cubed peeled potatoes
1 cup sliced carrots
3/4 cup sliced celery
1/3 cup all-purpose flour
1/2 teaspoon browning sauce, optional

Steps:

  • In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Form into a ball. Cover and refrigerate. , Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt, thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add potatoes, carrots and celery; cover and simmer 20 minutes longer or until meat is tender and vegetables are crisp-tender. Combine flour and remaining broth until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in browning sauce if desired. Reduce heat; keep warm. , Roll two-thirds of the dough into a 14x10-in. rectangle. Line the bottom and sides of an ungreased 11x7-in. baking dish. Roll remaining pastry into a 6-in. circle; cut into six wedges. , Spoon beef mixture into crust. Place pastry wedges on top. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until pastry is golden brown.

Nutrition Facts : Calories 558 calories, Fat 26g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 897mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.

More about "beefpotpie recipes"

BEEF POT PIE | METRO
2013-12-10 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
2/4 (4)
Total Time 3 hrs 45 mins
Servings 6


BEEF POT PIE RECIPE WITH MUSHROOMS (EASY)
soak the porcini mushrooms in 2 cups of boiling water until soft. drain and chop the porcini and reserve the liquid. add several tablespoons of oil to a large ovenproof pot with a lid, then saute the celery, carrots and onion until soft. add the garlic and sliced mushrooms - cook briefly. empty the pan and wipe to remove any remaining vegetables.
From recipewinners.com


BEEF POT PIE - GIRL GONE GOURMET
2022-01-30 Instructions. In a stockpot, heat the olive oil over medium heat. Brown the beef on both sides, for about 3-4 minutes each. Once the beef is nicely browned, but not cooked through, go ahead and remove it from the pot to a plate or bowl. In the same pan melt the butter and then add the sliced mushrooms.
From girlgonegourmet.com


BEEF PIE RECIPES - GREAT BRITISH CHEFS
While pastry purists might vehemently oppose its classification as a pie, there is no denying that Adam Byatt's Beef and onion cottage pie recipe makes a wonderful supper in the warmer months. For a take on a pub classic try Paul Foster's Steak and ale pie, given a touch of refinement with a serving of caramelised celeriac on the side. Difficulty.
From greatbritishchefs.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


HEARTY BEEF POT PIE | BERLY'S KITCHEN
2021-09-06 After the gravy thickens, add the frozen vegetables and stir to combine. Remove the pan from heat. Preheat the oven to 350 degrees F., and lightly spray a 9-inch pie dish with cooking spray. Use a large spoon or ladle to scoop the filling into the pie dish. Carefully lay the pie crust over the dish and crimp the edges.
From berlyskitchen.com


GROUND BEEF POT PIE RECIPE - PILLSBURY.COM
In 12-inch skillet, cook beef, onion, garlic salt and pepper over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots and gravy. Cook 5 to 6 minutes over medium-high heat, stirring constantly, until hot. Spoon into crust-lined pie plate.
From pillsbury.com


HOMEMADE BEEF POT PIE | RECIPE FROM YOUR HOMEBASED MOM
2016-10-05 Beef Pot Pie Recipe. 4.83 from 17 votes. Beef Pot Pie. Recipe From: Leigh Anne Wilkes. Savory and comforting flavors baked into a delicious beef pot pie. serves: 8 servings. Prep: 45 minutes. Cook: 27 minutes. Total: 1 hour 12 minutes. Rate Recipe. Ingredients 1 1 1/2 - 2 lb sirloin, trimmed and cut into 3/4-inch pieces Salt and pepper 3 Tbsp olive oil 1 onion …
From yourhomebasedmom.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


EASY BEEF POT PIE - CAMPBELL SOUP COMPANY
2019-10-26 Try with leftover beef! Omit the oil and skip step 1. Stir 1 1/2 cups cubed cooked beef and the remaining ingredients (except pie crust) in a bowl and spoon into the pie plate. Step 1. Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat.
From campbells.com


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 | CANADIAN LIVING
2006-10-13 In separate bowl, whisk together whole wheat and all-purpose flours, cheese, baking powder and salt. Add to butter mixture. Mix with fork until dough clumps together. On floured surface and with floured hands, knead dough about 3 times until smooth with ragged edges. Pat dough into 8-inch (20 cm) square; cut into 9 squares.
From canadianliving.com


BEST BEEF POT PIES RECIPES | FOOD NETWORK CANADA
2017-09-11 Step 1. 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. Step 2. 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 ...
From foodnetwork.ca


BASIC MEAT POT PIE WITH BISCUITS RECIPE - THE SPRUCE EATS
2021-06-08 4 cups (1/4 cup) unsalted butter. 3 tablespoons chopped onion. 2 tablespoons chopped green bell pepper. 1/2 cup diced celery. 2 cups diced cooked beef. 4 tablespoons all-purpose flour. 2 cups meat stock. 1 to 1 1/2 cups mixed vegetables. 9 frozen or …
From thespruceeats.com


BRAISED BEEF PIE | RICARDO
In a small bowl, dissolve the cornstarch in the water. Add the cornstarch mixture to the filling and bring to a boil while stirring. Season with salt and pepper. In a skillet over medium-high heat, brown the mushrooms in the remaining oil (2 tbsp/30 ml). Add the mushrooms and peas to the beef mixture. Set aside.
From ricardocuisine.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


CUTS OF BEEF FOR POT ROAST - THESUPERHEALTHYFOOD
2022-06-18 To cook in the oven, preheat oven to 350º F. Then, sear your beef in the Dutch oven set over medium heat on the stovetop. Then, deglaze your pot with beef broth or red wine. Add your Worcestershire sauce, seasonings, vegetables and herbs, along with the remainder of your stock and/ or wine.
From thesuperhealthyfood.com


10 BEST BEEF POT PIE WITH PIE CRUST RECIPES | YUMMLY
2022-06-02 Shepherd's Beef Pot Pie Crazy Adventures in Parenting. celery seed, cold water, flour, shredded cheddar cheese, crisco shortening and 9 more. Beef Pot Pie - the Best! Food.com. minced garlic, onion, Pam Cooking Spray, butter, carrots, beef gravy and 5 …
From yummly.com


BEEF POT PIE | FOODLAND ONTARIO
Pour over beef mixture; bring to boil. Cover and bake in 350°F (180°C) oven for 1 hour and 15 minutes, stirring occasionally. Stir potatoes and mushrooms into mixture; cover and bake 45 minutes. Remove bay leaf. Spoon beef mixture into 12-cup (3 L) casserole dish. Roll out puff pastry to fit top of dish with 2-inch (5 cm) overhang.
From ontario.ca


10 BEST GROUND BEEF POT PIE RECIPES | YUMMLY
2022-06-06 pepper, thyme, ground beef, olive oil, water, egg, Italian seasoning and 9 more
From yummly.com


BEEF POT PIE RECIPE - PILLSBURY.COM
Steps. 1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2. In 3-quart saucepan, mix gravy and cornstarch until well blended. Stir in Worcestershire sauce, frozen vegetables and mushrooms. Cook over medium-high heat, stirring occasionally, until bubbly.
From pillsbury.com


BEST BEEF POT PIE RECIPE - HOW TO MAKE BEEF POT PIE - DELISH
2016-05-06 Add 1 tablespoon oil to pan, then add meat in 2 batches. Cook meat for 1 minute on each side, then transfer to a plate to rest. Reduce heat to medium; add remaining 1 …
From delish.com


ROAST BEEF POT PIE (LEFTOVER RECIPE!) - DINNER, THEN DESSERT
2020-12-11 Add butter to skillet along with onions and cook for 4-5 minutes until translucent. Whisk in the flour until combined then add the broth and whisk well until smooth. Cook for 4-5 minutes until thickened. Add in the potatoes, mixed vegetables, roast beef, salt and pepper and stir well. Line pie plate with pie crust.
From dinnerthendessert.com


EASY HOMEMADE BEEF POT PIE (UNDER 30 MINUTES) - FEEDING YOUR …
2019-10-31 Preheat oven to 450ºF. Remove pie crust from refrigerator until ready to use. Season the steak pieces with salt and pepper. In a 12 inch oven safe skillet over medium high heat, pour in the olive oil and brown the steak bites on both sides. Add in the chopped onion and celery, saute 2-3 minutes until soft.
From feedingyourfam.com


BEEF POTPIE WITH BISCUITS RECIPES
BEEF POT PIE III. 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! Recipe From allrecipes.com. Provided by Stephanie. Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes. Time 4h5m. Yield 6. Number Of Ingredients 10. EASY POT PIE WITH BISCUITS. Quick and yummy pot pie recipe …
From dewbay.tibet.org


BEEF POTPIE - RECIPE - FINECOOKING
Heat the oil in a Dutch oven over medium-high heat until shimmering. Brown the beef on all sides, in batches and adding more oil if necessary, about 5 minutes per batch. Add enough stock (3-1/2 to 4 cups) to cover the meat. Bring to a boil, cover the pot, and braise in the oven for 1-1/2 hours, or until the meat is fork-tender.
From finecooking.com


EASY BEEF POT PIE - A PRETTY LIFE IN THE SUBURBS
Pie Crust: 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 - I AM HOMESTEADER
2018-09-30 Preheat oven to 375°F. In a large skillet over medium-high heat, melt butter. Add flour, whisk and cook for 1 minute. Add beef broth, milk, and bouillion. Simmer until thickened, stirring often (about 5 minutes). Add peas, carrot, boiled …
From iamhomesteader.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


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


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 RECIPES | TASTE OF HOME

From tasteofhome.com


BEEF POT PIE RECIPE | MYRECIPES
Advertisement. Step 2. Heat 1 tablespoon of the oil in a large skillet over high. Add beef; cook, stirring occasionally, until browned on all sides, 5 to 6 minutes. Transfer to a plate; sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Step 3.
From myrecipes.com


BEEF POT PIE IN A SKILLET IN JUST 30 MINUTES - IT IS A KEEPER
2019-03-19 This 30-minute Beef Pot Pie recipe is one of my all-time favorite easy beef recipes. The tender steak cooked in a rich, decadent sauce and topped with buttery, herb-y biscuits just makes me feel warm inside. This pot pie is a great 30-minute meal because it uses tender Certified Angus Beef ® brand sirloin steak. By swapping traditional stew meat for sirloin steak …
From itisakeeper.com


BEEF POT PIE - PAULA DEEN MAGAZINE
Instructions. In a 3.75-quart braiser, heat 1 tablespoon oil over medium-high heat. Sprinkle beef with salt and pepper. Add one-third of beef to pot, and cook until browned on all sides, 5 to 6 minutes. Remove beef from pot. Repeat procedure with 2 tablespoons oil and remaining beef. Heat remaining 1 tablespoon oil in pot over medium-high heat.
From pauladeenmagazine.com


LEFTOVER STEAK POT PIE WITH VEGETABLES RECIPE - THE SPRUCE EATS
2021-11-25 Gather the ingredients. In a medium saucepan, cook onion in butter until onion is tender. Stir in flour and salt and cook, stirring constantly, for about 2 minutes. Slowly stir in beef broth. Continue to cook, stirring constantly, until thick and bubbly. Add leftover beef, peas, carrots, and parsley; heat through.
From thespruceeats.com


SKILLET BEEF POT PIE - EASY DINNER! - JULIE'S EATS & TREATS
2022-03-04 Brown: In a large oven-safe skillet brown the ground beef with the onion and garlic until the meat is no longer pink. Drain off the excess fat if needed. Thicken: Sprinkle the flour over the beef mixture and stir to combine. Stir in the milk …
From julieseatsandtreats.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


SHIRLEY'S GROUND BEEF POT PIE | AT MIMI'S TABLE
Add one tablespoon olive oil and heat over medium-high heat. Add chopped onion and diced carrots, stir, and quickly saute until the onions become translucent. Add diced potatoes and minced garlic. Stir and cook for one minute. Add 3/4 cup of beef stock. Stir scraping up the brown bits at the bottom of the skillet.
From atmimistable.com


QUICK BEEF POT PIE - CANADIAN BEEF | CANADA BEEF
2018-05-22 1 to 2 cups diced leftover cooked veggies or frozen mixed veggies, thawed. 1 puff pastry block, thawed. 1 Tbsp whipping cream. In 9-inch deep dish pie plate, combine beef cubes, gravy and vegetables. Microwave briefly to just warm. Roll out pastry block to ¼ inch thick; place on top of meat mixture. Cut ‘X’ in centre of pie crust.
From canadabeef.ca


Related Search