Busy Day Beef Pot Pie Recipes

BUSY DAY BEEF STEW

Steps:

• Place roast in a 5-qt. slow cooker; sprinkle with soup mix, browning sauce if desired, salt and pepper. Pour water over meat. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast to a cutting board; let stand for 5 minutes. Add vegetables to slow cooker. Cube beef and return to slow cooker. Cover and cook on low for 1-1/2 hours or until vegetables are tender. , Combine cornstarch and cold water until smooth; stir into stew. Cover and cook on high for 30-45 minutes or until thickened.

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.

REFRIGERATOR DAY BEEF POT PIE

Steps:

• In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later. In remaining fat in skillet (add some oil if not enough) add onions and saute for 5 minutes or until tender. Add garlic and mushrooms and continue to saute a couple of minutes or until cooked through. Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened. Add dill weed and pickle and adjust the seasoning.
• Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and season to taste with salt and pepper. Pour the mixture in a quartsize, 2 inch deep round baking dish. Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape. Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375 degrees and bake for 15 minutes more or until crust is golden and the filling is hot.

BUSY DAY BEEF POT PIE

Steps:

• Preheat oven to 400°F.
• Heat oil over high heat and cook steak 2-3 minutes or until browned.
• Remove steak with a slotted spoon and set aside.
• In same skillet, reduce heat to medium high and add mushrooms, onion, and garlic.
• Cook 3-4 minutes or until onion is transparent.
• Stir in gravy, vegetables and thyme.
• Bring to a boil, stir in steak, remove from heat and pour into a 9x9 inch baking pan or casserole.
• Cut biscuits in half, arrange in a ring on top of the steak mixture and sprinkle with pepper.
• Bake 12-14 minutes or until biscuit topping is golden brown.

SKILLET NOT OLD-FASHIONED BEEF POT PIE

Steps:

• Preheat oven according to pie crust directions.
• Season filets with salt and pepper.
• Heat 1 Tablespoon oil in 12 inch skillet over medium-high heat.
• Brown steaks on both sides, leaving centers rare, about 4 minutes total.
• Transfer to plate, let cool, then cut into ½ inch cubes.
• Add remaining tablespoon oil, onion, mushrooms, and ½ teaspoon salt to skillet.
• Return to medium heat and cook until onion is softened, about 5 minutes.
• Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).
• Stir in wine and cook until evaporated, about 30 seconds.
• Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer.
• Cover and cook over medium-low heat until thickened, 8 to 10 minutes.
• While sauce is simmering, unfold pie crust dough and place onto a nonstick baking sheet. Bake according to package directions.
• Stir peas and carrots and beef with juices into skillet.
• Continue to simmer until heated through, about 2 minutes.
• Season with salt and pepper to taste.
• When pie crust is done, carefully slide onto skillet and serve.