Meat And Vegetable Pie Recipes

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°.

FRENCH MEAT AND VEGETABLE PIE

Steps:

• Preheat oven to 375°. In a skillet, heat oil over medium heat. Saute onion until tender, 1-2 minutes. Remove and set aside. Brown beef and pork together until no longer pink; drain. Combine onion, meat, potatoes, vegetables and seasonings. , On a lightly floured surface, roll one half of dough to a 1/8-in.- thick circle; transfer to a 9-in. pie plate. Trim even with rim. Roll remaining dough to a 1/8-in.-thick circle. Fill crust with meat mixture. Place crust over filling; trim, seal and flute edges. Cut slits in top. If desired, brush with egg. , Bake until golden brown, 30-35 minutes.

MEAT N' VEGGIE PIE

Steps:

• Make two pie crusts, using Moms Souper Easy Pie Recipe from this site or your own. I like to pre-cook the bottom shell for about 8 - 10 minute.
• Cook the minute steak flavor or spice as to your liking.
• Dice your veggies into small bite size pieces and add to a large bowl.
• Once the steak has cooled cut into small bite size pieces and add to the veggies.
• Prepare your gravy mix but only use 3/4 the amount of water for each package.
• Once cooled add to the mixture of veggies and meat. Mix well.
• Pour mixture evenly into the two pie shells, top with the crust, pinch edges and make a couple slits on the top.
• You can freeze them from here or cook in a 350 degree oven for approximately 1 hour. The vegetables cook during this process.
• Serving size is 4 - 6 per pie.

MEAT AND VEGETABLE POT PIE / PIES

Steps:

• Heat oil and brown meat.
• Add onions and sauté until tender.
• Season to taste and add bay leaf.
• Add stock and bring to the boil.
• Cover and simmer for 1-½ hours until meat is tender.
• Add vegetables, tomato paste and sugar and bring to the boil once more.
• Simmer until vegetables are tender.
• Thicken with cake flour and water paste.
• Leave to cool.
• Tear biscuits in half and stretch slightly to fit into muffin pan.
• Fill with filling and seal edges with fingers.
• Bake at 180C for 20 minutes until pastry is cooked.

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.

VEGETABLE AND BEEF POT PIE

Steps:

• Preheat oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish.
• Roll out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent.
• Bake 25 to 30 minutes or until golden brown. Serve warm.

TASTY MEAT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large skillet, cook the ground beef and chopped onion until meat is no longer pink. Remove from heat and drain off excess fat. Stir in the vegetable beef and cream of mushroom soups, the potatoes and carrots. Season with salt and pepper. Divide filling between 2 - 9 inch pie plates.
• Roll pastry to fit the top of each pie. Cover each pie and cut slits in top to allow steam to escape.
• Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Let stand on a wire rack for 15 minutes before serving.

MEAT AND VEGETABLE PIE

Steps:

• Saute onion, add mince and brown. Add stockcubes and water, simmer. Chop carrots roughly and with beans gently stir into mince. Season to taste. Thicken with gravy if necessary. Pour into piecrust, cover with circle of pastry and decorate with pastry leaves and brush with egg wash. Bake 350 (180C) until brown.

EASY STEAK PIE

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.