INDIVIDUAL BEEF POT PIES
I hodgepodged this recipe together while trying to figure out a way to use my leftover roast beef. I didn't measure, so ingredient amounts are approximated. Delish!
Provided by Mrs. Pallack
Categories Pot Pie
Time 1h35m
Yield 8 Pies, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Boil prepared potatoes and carrots in a Dutch oven until tender, about 20 minutes.
- Meanwhile --.
- Melt butter in large saucepan over medium to medium low heat.
- Add chopped onions and cook until onions are soft and translucent.
- Sprinkle flour over butter/onion mix, stirring constantly, about 4-5 minutes.
- (This is an important step. Not cooking long enough will make the gravy have a "floury" taste).
- Add salt and pepper to taste.
- Add broth and milk, stirring constantly.
- Bring to a slow boil.
- Remove from heat.
- Add potatoes, carrots, thawed peas, and shredded beef to gravy and mix thoroughly.
- Let mixture cool thoroughy.
- Line ramekins with bottom pie dough.
- Fill ramekins and cover with top crust, pinching edges to create a seal.
- Brush with beaten egg.
- Create slits in top crust with a butter knife.
- Bake about 35 minutes until golden brown.
- Enjoy.
Nutrition Facts : Calories 353.7, Fat 19.9, SaturatedFat 6.3, Cholesterol 33, Sodium 485.6, Carbohydrate 37.2, Fiber 3.3, Sugar 2.3, Protein 7.1
INDIVIDUAL BEEF PIES
Not sure how many people are coming over? Then here's an idea. These individual beef pies may take a while to prepare, but the succulent meat and perfect pastry are well worth the effort - and you can freeze them, too.
Provided by delicious. magazine
Categories Dinner ideas for two
Time 4h20m
Yield Serves 6
Number Of Ingredients 17
Steps:
- For the pastry, put the butter, lard and 150ml water in a pan and bring to the boil, making sure the lard and butter have melted. Meanwhile, sift the flour and salt into a bowl and make a well in the centre. Add the 2 beaten eggs to the well and sprinkle over enough flour to cover the egg. Pour the just-boiled butter and water mixture around the edge of the flour and mix quickly with a wooden spoon until combined and smooth. Knead briefly, then wrap in cling film and rest in the fridge for at least 30 minutes.
- Meanwhile, gently heat 1 tbsp of the oil in a large pan and cook the onion and garlic for 10 minutes until soft but not coloured. Remove with a slotted spoon and set aside. Toss the steak in the flour, add to the pan along with the remaining oil, increase the heat and brown all over, in batches if necessary.
- Return the softened onion and garlic to the pan with all the steak. Add the thyme and bay leaf, pour over the ale and stock, then stir in the mustard and Worcestershire sauce. Bring to the boil, cover, then simmer gently for about 1 hour 45 minutes until the meat is tender. Remove and discard the bay leaves and thyme sprigs. Transfer the pie filling to a bowl and cool completely.
- Preheat the oven to 200°C/fan180°C/gas 6. Reserve one-third of the pastry for lids, re-wrap in cling film and keep in the fridge. Divide the rest into 6 equal pieces. Roll or press the dough out on a lightly floured surface into 17cm circles. Lightly grease 6 x 220ml metal pudding basins with oil. Line each one with a pastry circle, using your fingers to press it evenly around the sides - work the pastry up over the edge. Chill uncovered in the fridge for 40 minutes to harden.
- Divide the cooled filling among the cases. Take the reserved pastry and divide into 6. Press each piece out to a circle large enough to make a lid. Make a hole in the centre of each (for steam to escape). Dampen the edges of the pastry with water. Lay the circles over the cases and seal all around the edge with your fingers. Crimp the edges and brush the tops all over with beaten egg.
- Bake for 40 minutes (covering with foil if the pastry browns too quickly) until the pastry is golden and crisp, and the filling is piping hot. Remove from the oven and rest for 5 minutes. Carefully remove from the moulds. Serve with mash.
Nutrition Facts : Calories 565kcals, Fat 39.2g (16.8g saturated), Protein 33.9g, Carbohydrate 18.9g (3.8g sugar)
BEEF POT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 19
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.
MINIATURE MEAT PIES
I make these handheld pies in advance, keep them in the freezer, then bake them the day of the party. They are always a hit at tailgate and potlucks. -Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside. , In a large bowl, combine the flour, sesame seeds if desired, and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. , Divide dough in half; roll out to 1/8-in. thickness. Cut with a lightly floured 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets; top each with a rounded tablespoonful of beef mixture. Top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. , Bake at 425° until golden brown, 12-16 minutes. Serve immediately., Freeze option: Freeze cooled pies in an airtight container for up to 3 months. Bake, from frozen, on an ungreased baking sheet at 425° until heated through, 14-16 minutes.
Nutrition Facts : Calories 508 calories, Fat 30g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 983mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 17g protein.
EASY MINI ALE AND MEAT PIES
A traditional meat and ale pie. Superb flavor, inexpensive to make, and absolutely delicious and filling. The pies can be wrapped and frozen once they've been cooked and cooled completely.
Provided by Bella V.
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h25m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.
- Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.
- Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.
- Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 647 calories, Carbohydrate 51.6 g, Cholesterol 77.4 mg, Fat 37.4 g, Fiber 4.9 g, Protein 21.8 g, SaturatedFat 10.5 g, Sodium 1501.5 mg, Sugar 5.6 g
INDIVIDUAL SHEPHERD'S PIES
These comforting little pies make a fun St. Patrick's Day surprise for the family. Extras are easy to freeze and eat later on busy weeknights.-Ellen Osborne, Clarksville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 mini pies.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles. Add garlic; cook 1 minute or until tender. Drain. Stir in chili sauce and vinegar. , In a small bowl, mix mashed potatoes and cream cheese until blended. Press 1 biscuit onto bottom and up sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over tops. Sprinkle with potato chips, pressing down lightly. , Bake until golden brown, 20-25 minutes. If desired, sprinkle with paprika. Freeze option: Freeze cooled shepherd's pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Bake on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.
Nutrition Facts : Calories 567 calories, Fat 30g fat (12g saturated fat), Cholesterol 84mg cholesterol, Sodium 1378mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein.
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INDIVIDUAL MEAT PIES RECIPE | GOOD FOOD
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Servings 4Total Time 2 hrsCategory SnacksPublished 2022-04-15
- Place the flour in a large bowl and season with sea salt and freshly ground black pepper. Add the beef, toss to coat in the flour and shake off any excess.
- Heat 1 tablespoon of the oil in a large heavy-based flameproof casserole over medium-high heat. Add half the beef and cook, turning often, for 5 minutes or until browned all over.
- Heat half the remaining oil in the casserole. Add the onions, carrot and celery and cook over medium heat, stirring occasionally, for 10-12 minutes or until soft.
- Add the wine and bring to the boil. Reduce the heat to low and simmer, uncovered, for 2 minutes or until slightly reduced. Return the beef to the casserole with the stock.
- Meanwhile, heat the remaining oil in a frying pan over medium-high heat. Add the mushrooms and cook, stirring, for about 5 minutes or until browned all over.
- Preheat the oven to 180°C (350°F/Gas 4). Divide the pastry into 2 portions, one twice as big as the other. Use a lightly floured rolling pin to roll out the smaller portion of pastry on a lightly floured work surface until 3 mm ( 1/8 inch) thick.
- Divide the larger portion of pastry into 4 equal portions and roll each out on a lightly floured work surface, taking care not to overwork the dough or it will become too soft, into a 15 cm (6 inch) diameter round.
- Divide the beef mixture among the pastry-lined tins. Brush the top edges of the pastry with a little egg. Place the smaller pastry rounds on top to cover the beef mixture and use a lightly floured fork to press the edges together.
INDIVIDUAL BEEF POT PIES - A FAMILY FEAST®
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- In a large skillet or sauté pan, over medium high heat, place all trimmed fat, gristle and scraps from your roast and cook until all fat is rendered out. You should have about one cup of fat. Discard solids and scraps. (Alternatively – if you are cooking chuck stew meat as noted above, place optional butter and oil in sauté pan.)
- Stir to mix and add the beef and toss. Remove the beef pieces shaking as you go but do not discard the flour. That will be used later.
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