Country Pie Recipe Beef Recipe For Potato

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COUNTRY PIE



Country Pie image

This is a main course dish. Add a green vegetable and a salad and you have a meal. Great for leftovers! You can use low-fat cheese to make this dish leaner.

Provided by Patti Pierce-Stone

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Yield 6

Number Of Ingredients 14

1 pound lean ground beef
1 (1 ounce) package dry onion soup mix
1 (8 ounce) can tomato sauce
½ onion, chopped
1 cup dried bread crumbs, seasoned
½ teaspoon dried oregano
½ cup shredded Cheddar cheese
1 ⅓ cups instant rice
1 cup water
1 ½ cups tomato sauce
½ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried rosemary
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ground beef, onion soup mix, 8 ounces tomato sauce, chopped onion, bread crumbs, 1/2 teaspoon oregano, and 1/2 cup shredded cheese. Mix thoroughly and press into a 9 inch pie plate.
  • In a medium bowl, combine instant rice, water, 1 1/2 cups tomato sauce, 1/2 teaspoon oregano, basil, and rosemary. Mix well and pour over meat layer. Cover with aluminum foil.
  • Bake in preheated oven for 30 minutes. Remove foil and sprinkle top with remaining 1/2 cup Cheddar cheese. Return pie to oven for an additional 10 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 40.6 g, Cholesterol 76.7 mg, Fat 23.5 g, Fiber 3.3 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 1452.4 mg, Sugar 5.8 g

BEEF AND POTATO PIE



Beef and Potato Pie image

Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.

Provided by Spongy

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h50m

Yield 12

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon butter
½ onion, finely chopped
2 pounds beef sirloin, cut into cubes
2 cloves garlic, minced
3 tablespoons all-purpose flour
½ teaspoon ground black pepper
salt to taste
1 cup red wine
2 cups beef stock
2 large potatoes, peeled and cubed
1 cup chopped carrots
1 (8 ounce) can tomato paste
1 teaspoon Worcestershire sauce
2 10-inch pie crusts, rolled out to fit a 9x13-inch baking dish
2 tablespoons milk, or as needed

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.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 46.1 g, Cholesterol 35.4 mg, Fat 26.8 g, Fiber 4.9 g, Protein 20 g, SaturatedFat 7.5 g, Sodium 527.4 mg, Sugar 4.4 g

RUSTIC MEAT AND POTATO PIE



Rustic Meat and Potato Pie image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 13

1 box refrigerated pie crusts, softened as directed on box
1 lb lean (at least 80%) ground beef
1 tablespoon finely chopped garlic
2 teaspoons vegetable oil
2 cups sliced fresh carrots
2 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/2 cup cooked real bacon pieces (from 3-oz jar)
3/4 teaspoon dried thyme leaves
3/4 teaspoon pepper
2 cups beef broth (from 32-oz carton)
5 tablespoons cornstarch
1 egg
1 tablespoon water

Steps:

  • Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
  • In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
  • In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
  • Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
  • Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 470, Carbohydrate 45 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1 g

POTATO PIE



Potato Pie image

I thought I better post this so that I would know where it is every time I go to make it. I am tired of searching through umpteem books each time. It is my husband's favorite dish and if I have to be honest I really enjoy it as well. It's a supper dish found in both Monmouthshire and the Welsh counties, traditionally served with pickled beets or pickled red cabbage. We like it with crusty brown bread and pickled beets. It's delicious!

Provided by MarieRynr

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs potatoes, peeled and cut into quarters
1/4 pint milk
1 ounce butter
4 ounces grated strong cheddar cheese (or similar cheese)
salt and white pepper
2 -3 ounces white breadcrumbs, lightly crisped
melted butter, to brush over the top

Steps:

  • Boil the potatoes in salted water until cooked.
  • Preheat oven to 425*F.
  • Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
  • Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
  • Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
  • Brush with the melted butter.
  • Bake for 20 to 30 minutes or until golden brown.
  • Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).

COUNTRY STYLE FRIED POTATOES



Country Style Fried Potatoes image

These fried potatoes are the perfect companion for bacon and eggs. You may use oil instead of shortening if you wish.

Provided by sal

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 25m

Yield 6

Number Of Ingredients 6

⅓ cup shortening
6 large potatoes, peeled and cubed
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon paprika

Steps:

  • In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 52.1 g, Fat 11.7 g, Fiber 3.7 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 399.8 mg, Sugar 4.2 g

GOOD OLD MEAT PIE



Good Old Meat Pie image

A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!

Provided by Dan Poplawski

Categories     Main Dish Recipes     Savory Pie Recipes     Meat Pie Recipes

Time 45m

Yield 4

Number Of Ingredients 12

1 recipe pastry for a 9 inch single crust pie
3 tablespoons margarine
½ cup chopped onion
1 potato, diced
⅓ cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon black pepper
1 ¼ cups beef broth
1 carrot, chopped
1 cup frozen green peas
2 cups cubed cooked or leftover beef

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.

Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g

CORNED BEEF AND POTATO PIE



Corned beef and potato pie image

My Nana's recipe for a deep filled pie

Provided by nataliehanif

Time 1h20m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Grease 20cm by 20cm pie tin and preheat the oven to 180°C. Sift the flour into a bowl, add the salt, add the butter and lard, cut up and rub into the flour until it resembles breadcrumbs. Add very cold water, bit by bit, mixing with a knife, then bring it together with your hands till the pastry forms a ball, try not to add too much water, just enough. Cover in cling film and chill.
  • Peel and chop the potatoes, put them in a large pan of water, add the vegetable stock cube and boil until tender, for approximately 20 minutes. Drain the potatoes and mash, add the knob of butter and plenty of salt and pepper, and the crumbled oxo cube and mix it all together.
  • Saute the onions in the knob of butter until soft and then stir into the mashed potato. Chop the corned beef into small squares and stir it into the potato mix with a fork till all combined well. Take the pastry from the fridge and let it rest for five minutes before rolling it out. Roll out just over half of the pastry on a floured surface and line the bottom of the tin with it. (Roll out the remaining pastry for the top of the pie and leave to one side).
  • Fill the pie with the potato and corned beef mixture. Wet the edge of the pie dish, lay on the lid, and with a sharp knife trim the pastry from around the pie. Knock up the sides of the pastry, press around the edge with a fork and crimp the edge of the pie with your fingers.
  • Make slits in the top of the pie for the steam to escape. Make some pastry leaves with the spare pastry and decorate the pie. Brush the top of the pie with milk. Place the pie in the middle of the oven for about 40 minutes, but check after 30 minutes.

COUNTRY POTATO PIE



Country Potato Pie image

I use Washington potatoes but any good russet works well. This has been a great side dish that everyone loves and it is perfect for a potluck. I've always made this in my Cuisinart, no need to wash between steps. The prep time is for using a food processor, but you can do it the old fashioned way too!

Provided by momaphet

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 large potatoes, peeled and shredded
1 medium onion, chopped (see Note)
1 cup cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
1/2 teaspoon dry mustard or 1 teaspoon Dijon mustard
1/2-1 teaspoon garlic powder
1 teaspoon paprika (optional)

Steps:

  • Pre-heat oven 375 degrees Fahrenheit.
  • Spray or grease a 9 inch deep dish pie dish or similar sized baking dish.
  • Pat shredded potatoes into the baking dish with the edge a little higher than the rest.
  • Layer the chopped onions (see Note) on top of the potatoes or mix them together if you prefer.
  • Sprinkle the cheese over the top of the potatoes and onions.
  • In food processor bowl, using the knife blade, add the salt, pepper, eggs, milk, dry mustard, garlic powder, and paprika.
  • Pulse a couple of times.
  • Carefully pour mixture over the potato mixture.
  • Note: I originally would sauté the onions in a little oil, but now skip that step; you might prefer them that way.
  • Bake 45 minutes.

Nutrition Facts : Calories 229.7, Fat 9.5, SaturatedFat 5.5, Cholesterol 87.5, Sodium 362.6, Carbohydrate 25.8, Fiber 3.1, Sugar 1.9, Protein 10.9

COUNTRY PIE



Country Pie image

Men seem to really enjoy this simple yet tasty beef and rice pie. They always ask for seconds.-Zelma Hartman, Franklin, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1/2 cup tomato sauce
1/2 cup soft bread crumbs
1/4 cup chopped onion
1/4 cup chopped green pepper
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon dried oregano
1 pound lean ground beef (90% lean)
FILLING:
1-1/2 cups tomato sauce
1-1/3 cups instant rice
1 cup shredded cheddar cheese, divided
1 cup water
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate., In a bowl, combine the tomato sauce, rice, 1/2 cup cheese, water and salt. Spoon into meat shell. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts :

COUNTRY PIE



Country Pie image

This is my old roommates recipe - we used to fix this all the time. It's a tasty, one dish dinner. The "crust" is a "meatloaf" mixture.

Provided by Lizzybob

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 (8 ounce) cans tomato sauce
1/2 cup breadcrumbs
1/4 cup chopped onion
1 lb ground beef
1/2 cup chopped green pepper
1/8 teaspoon dried oregano
salt & pepper
1 1/3 cups Minute Rice
1 1/2 cups water
1 cup grated cheddar cheese
1 cup water

Steps:

  • Crust: Combine ground beef, 1/2 a can of tomato sauce, bread crumbs, onion, green pepper & spices.
  • Pat mixture down & up sides of a 9 inch pie plate (I use a deep dish).
  • Set aside.
  • Filling: Combine rice, all the remaining tomato sauce (1 1/2 cans), 1 cup water & 1/2 cup of cheese.
  • Pour on top of crust.
  • Cover with foil and bake at 350 for 25 minutes.
  • Sprinkle with rest of cheese & bake 10 -15 more minutes or.
  • until cheese is melted.

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