Busydaybeefpotpie Recipes

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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.

ROAST BEEF POT PIE



Roast Beef Pot Pie image

Making pot pies with Bisquick® mix is foolproof and delicious!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 6

1 cup cubed cooked roast beef
1 jar (12 oz) beef gravy
1 bag (12 oz) frozen mixed vegetables
1/2 teaspoon seasoned salt
1 cup Original Bisquick™ mix
3/4 cup milk

Steps:

  • Heat oven to 400°F. In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 1 1/2-quart casserole.
  • In small bowl, stir together Bisquick mix and milk until well blended. Pour evenly over beef mixture.
  • Bake uncovered about 30 minutes or until light brown.

Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 6 g, TransFat 1/2 g

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

BUSY DAY BEEF POT PIE



Busy Day Beef Pot Pie image

Make and share this Busy Day Beef Pot Pie recipe from Food.com.

Provided by Lorac

Categories     Savory Pies

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb cube steak, cut into bite size pieces
1 tablespoon vegetable oil
1/2 lb mushroom, quartered
1 medium onion, diced
1 clove garlic, crushed
1 (12 ounce) jar beef gravy
1 (10 ounce) package frozen peas and carrots
1/4 teaspoon dried thyme leaves
1 (4 1/2 ounce) can refrigerated buttermilk biscuits
fresh ground black pepper

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.

BUSY DAY BEEF STEW



Busy Day Beef Stew image

Number Of Ingredients 12

6 large potatoes, peeled and cut into cubes
6 large carrots, peeled and cut into 2" pieces
3 pounds beef stew meat, cut into 1 1/2" cubes
1/3 cup soy sauce
2 beef bouillon cubes, crushed
1 teaspoon salt
1/3 teaspoon black pepper
3 tablespoons flour
1 teaspoon paprika
2 large onions, chopped
1 cup beef broth, condensed
1 (8-ounce) can tomato sauce

Steps:

  • Layer potatoes, then carrots on bottom of crockpot liner. Top with meat sprinkle meat with soy sauce, crushed bouillon cube, salt, pepper and flour. Spread with chopped onions. Combine beef broth and tomato sauce and pour over all. Place liner in base. Cover and cook on AUTO for 7 hours or LOW 9-11 hours or HIGH 5 hours.

Nutrition Facts : Nutritional Facts Serves

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.

FAMILY CURRIED BEEF POT PIE



Family Curried Beef Pot Pie image

Provided by Sheila Lukins

Categories     Beef     Potato     Tomato     Bake     Raisin     Spice     Curry     Pea     Carrot     Fall     Winter     Parsley     Phyllo/Puff Pastry Dough     Parade

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, cut into 1/4-inch dice
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons curry powder
3 tablespoons all-purpose flour
1 cup diced (1 inch) carrots
1 cup diced (1/2 inch) peeled potatoes
3 cups beef broth
2 cinnamon sticks, 3 inches long
2 tablespoons chopped mango chutney
1/2 cup golden raisins
1/2 cup frozen peas, thawed
1 tomato, cut into 1/2-inch dice
1/4 cup chopped flat-leaf parsley
2 cups diced (1/2 inch) leftover roast beef
Salt and pepper, to taste
1 sheet frozen puff pastry, thawed

Steps:

  • 1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
  • 2. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
  • 3. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.

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