Beefpotpiewithmashedpotatocrust Recipes

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.

BEEF POT PIE

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 POTPIES WITH CHEDDAR-STOUT CRUST

Steps:

• Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
• Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

EASY DEEP-DISH BEEF & POTATO PIE

Steps:

• Heat oven to 375°F.
• Brown meat with onions in large skillet; drain. Add peas and carrots, potatoes and cheese sauce; mix well. Spoon into 12x8-inch baking dish sprayed with cooking spray.
• Melt butter in small saucepan on low heat. Add flour; stir with whisk until blended. Cook 2 min. or until bubbly, stirring occasionally. Gradually stir in water. Cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 3 min. Pour over meat mixture.
• Separate dough into 4 rectangles; firmly press perforations together to seal. Place over meat mixture.
• Bake 20 to 25 min. or until golden brown.

MASHED POTATO CRUST PIE

Steps:

• In a skillet, brown ground beef and onion, drain well. Stir in soups, beans and mushroom. Simmer until heated through. Meanwhile, combine hot mashed potatoes, egg, salt and pepper; mix well. Spread into the bottom and up the sides of a greased 13-in.x9-in.x2-in. baking dish or two greased 9-in. pie plates. Spoon ground beef into the potato crust. Bake at 350 degrees for 45-50 minutes or until lightly browned. Remove from oven; sprinkle with french-fried onions and cheese. Return to oven for 5 minutes or until cheese is melted.
• Note: If freezing don't include cheddar cheese or french-fried onions prior to freezing.

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 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.

ROAST BEEF POTPIE

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.

BEEF AND POTATO HAND PIES

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds.
• Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
• On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika.
• Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

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.

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.