Easy Beef Pies Recipes

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EASY BEEF POT PIE



Easy Beef Pot Pie image

Easy beef pot pie is a whole new level of comfort food. Rich, meaty beef stew is topped with crispy, golden puff pastry. *insert heart eye emoji*

Provided by Alida Ryder

Categories     Dinner

Time 3h

Number Of Ingredients 14

1.5 kg (3lbs) chuck steak (sliced into 2cm/1 inch chunks)
2 onions (finely chopped)
4 celery sticks (finely chopped)
2 carrots (peeled and finely chopped)
1 sprigs fresh rosemary
4 garlic cloves (crushed/minced)
2 tbsp flour
400 g (14oz) chopped tomatoes
2 cups beef stock
2 tsp mustard
1 tsp sugar
salt and pepper (to taste )
400 g (14oz) frozen puff pastry (thawed)
1 egg (beaten)

Steps:

  • Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
  • Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
  • In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
  • Stir the flour into the vegetables then add the meat back into the pot and combine.
  • Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
  • Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
  • Preheat the oven to 180°C/350°F.
  • Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it.
  • Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
  • Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
  • Remove from the oven, allow to rest for 10 minutes then serve.

Nutrition Facts : Calories 480 kcal, Carbohydrate 17 g, Protein 32 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 118 mg, Sodium 344 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

EASY BEEF PIES



Easy Beef Pies image

We make a lot of French dips and always have leftover roast beef. Here's how I put it to good use. For these pies, use any vegetables you like. They're extra awesome drenched in cheese sauce. -Jennie Weber, Palmer, Alaska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 package (15 ounces) refrigerated beef roast au jus
1 tablespoon canola oil
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1 garlic clove, minced
2 sheets refrigerated pie crust
1 cup shredded Mexican cheese blend
Salsa con queso dip, optional

Steps:

  • Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with 2 forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 1-2 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices., Unroll 1 pie crust; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over each crust half to within 1/2 in. of edge. Fold crusts over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining crust and filling., Bake until golden brown, 15-18 minutes. If desired, serve with queso dip. Freeze option: Freeze cooled pies in a freezer container. To use, reheat pies on a greased baking sheet in a preheated 350° oven until heated through.

Nutrition Facts : Calories 752 calories, Fat 46g fat (19g saturated fat), Cholesterol 108mg cholesterol, Sodium 921mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 0 fiber), Protein 31g protein.

MEAT PIES



Meat Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h50m

Yield 20 meat pies

Number Of Ingredients 15

20 frozen unbaked dinner rolls, such as Rhodes
All-purpose flour, for rolling
2 eggs mixed with 2 tablespoons water, for an egg wash
1 tablespoon vegetable oil
2 poblano peppers, seeded and chopped
1 onion, chopped
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped
1 1/2 pounds ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
1 cup grated pepper Jack cheese
1/2 cup chopped fresh parsley

Steps:

  • For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
  • For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
  • Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
  • Preheat the oven to 400 degrees F.
  • To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
  • Bake until golden brown, 10 to 12 minutes.

EASY STEAK PIE



Easy steak pie image

Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast only takes 15 minutes to prep

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 3h15m

Number Of Ingredients 8

3 tbsp sunflower oil
1kg braising steak, diced
2 onions, roughly chopped
3 tbsp plain flour
1 tbsp tomato ketchup
2 beef stock cubes mixed with 600ml boiling water
375g sheet of ready-rolled puff pastry
1 egg yolk, beaten

Steps:

  • To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
  • Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
  • To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium

EASY BEEF HAND PIES RECIPE BY TASTY



Easy Beef Hand Pies Recipe by Tasty image

Here's what you need: large onion, green pepper, ground beef mince, sweet basil leaves, chili flakes, cinnamon, salt, dried mixed herbs, beef seasoning, puff pastry, eggs, soy sauce, garlic

Provided by Simple 'n Tasty Food Blog

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 large onion, diced and chopped
½ green pepper, diced and chopped
1 ¼ cups ground beef mince, fully defrosted
1 teaspoon sweet basil leaves, dried
½ teaspoon chili flakes
1 teaspoon cinnamon
½ teaspoon salt
2 teaspoons dried mixed herbs
1 tablespoon beef seasoning
1 lb puff pastry, fully thawed
2 eggs
2 teaspoons soy sauce
1 teaspoon garlic, crushed

Steps:

  • Preheat the oven to 200°C.
  • Combine the onion, green pepper, spices, and soy sauce together in a medium bowl. Add the mince and the egg to the other bowl and mix well until all the ingredients are well-combined.
  • Roll out the thawed puff pastry until it measures approximately 33 x 27 cm. Once this is done, cut the puff pastry into 4 equal pieces (approximately 8cm in size).
  • Fill each piece of puff pastry with approximately 55g of the mince mixture. Spread the mixture generously onto the puff pastry, making sure to leave enough space around the edges for folding.
  • Dab some water around the edges of the puff pastry and fold to make a "pie shape". Use a fork to help you seal the edges, if necessary. Brush the top of the pies with a beaten egg. Make slight incisions on the top of each hand pie to allow the steam to escape.
  • Bake for 20-25 minutes, or until the crust is golden-brown and crispy.
  • Serve alongside tomato sauce.

Nutrition Facts : Calories 819 calories, Carbohydrate 56 grams, Fat 54 grams, Fiber 2 grams, Protein 25 grams, Sugar 2 grams

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