Chunky Beef And Vegetable Pie Recipes

EPIC CHUNKY BEEF AND MUSHROOM PIE

Steps:

• Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
• Sprinkle beef with salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
• Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.
• Add flour and stir through.
• Add ale, beef stock, and stir to dissolve the flour.
• Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don't tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.
• Cook for 1 hr 45 minutes or until beef is tender. (See video)
• Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew.
• Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.

VEGETABLE BEEF PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.

CHUNKY BEEF AND VEGETABLE PIE

Steps:

• Heat oil in large saucepan; cook beef, in batches, until browned all over. Remove from pan.
• Melt butter in same pan, cook onion and garlic, stirring, until onion softens. Add flour, cook, stirring, until mixture thickens and bubbles. Gradually stir in wine and stock, continue stirring until mixture boils and thickens slightly.
• Return beef to pan with paste, potato and carrot, bring to the boil. Reduce heat, simmer, covered, 1 hour.
• Meanwhile, make pastry. Process flour and butter until crumbly. Add egg yolk and enough of the water until ingredients come together. Knead dough onto floured surface until smooth, enclose with plastic wrap, refrigerate 30 minutes.
• Add celery, zucchini and mushrooms to beef mixture, simmer, uncovered, about 30 minutes or until beef is tender. Remove from heat, stir in peas and parsley.
• Preheat oven to 220°C (200°C fan forced).
• Spoon beef mixture into deep 3-litre (12-cup) ovenproof dish, brush outside edge of dish with a little egg. Roll pastry between sheets of baking paper until large enough to cover dish. Lift pastry over dish, pressing edges with a fork to seal. Trim edge, brush pastry with egg.
• Bake pie about 20 minutes or until browned.

CHUNKY BEEF AND VEGETABLE PIE

Steps:

• Heat oil in large saucepan; cook beef, in batches, until browned all over. Remove from pan.
• Melt butter in same pan, cook onion and garlic, stirring, until onion softens. Add flour, cook, stirring, until mixture thickens and bubbles. Gradually stir in wine and stock, continue stirring until mixture boils and thickens slightly.
• Return beef to pan with paste, potato and carrot, bring to the boil. Reduce heat, simmer, covered, 1 hour.
• Meanwhile, make pastry. Process flour and butter until crumbly. Add egg yolk and enough of the water until ingredients come together. Knead dough onto floured surface until smooth, enclose with plastic wrap, refrigerate 30 minutes.
• Add celery, zucchini and mushrooms to beef mixture, simmer, uncovered, about 30 minutes or until beef is tender. Remove from heat, stir in peas and parsley.
• Preheat oven to 220°C (200°C fan forced).
• Spoon beef mixture into deep 3-litre (12-cup) ovenproof dish, brush outside edge of dish with a little egg. Roll pastry between sheets of baking paper until large enough to cover dish. Lift pastry over dish, pressing edges with a fork to seal. Trim edge, brush pastry with egg.
• Bake pie about 20 minutes or until browned.

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

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.

CHUNKY SHEPHERDS PIE

Steps:

• 1. Boil peeled and chopped potatoes.
• 2. Melt 4 tablespoons of butter in a medium saucepan.
• 3. Saute onions in butter (10 minutes over medium heat). Add all other vegetables. Cover, lower heat.
• 4. Melt 1 tablespoon of butter in a large saucepan.
• 5. Brown pre-cut pieces of meat on each side.
• 6. Add vegetables to meat and saute.
• 7. Add salt, pepper and worcestershire sauce.
• 8. Add beef broth and cook uncovered on low for 10 minutes.
• 9. Mash potatoes with remaining butter and milk. You can add milk gradually to make potatoes as creamy as you'd like.
• 10. Place beef and vegetables in bottom of baking dish. Add potatoes on top. Create peaks with the mashed potatoes (they will brown nicely).
• 11. Cook at 400 degrees for 30-40 minutes until bubbly and browned.