Recipe For Beef Pies

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BEEF POT PIE



Beef Pot Pie image

Provided by Food Network

Categories     main-dish

Time 4h15m

Number Of Ingredients 21

2 medium purpletop turnips, peeled, cut in irregular 3/4-inch chunks 1/2 cup frozen green peas
Chopped parsley, for garnish
2 carrots cut in irregular 3/4-inch chunks
3 pounds lean stewing beef (rump, chuck roast, sirloin tip, top or bottom round)
4 ounces lean bacon
2 medium carrots, minced
1 onion, minced
1 stalk celery, minced
6 tablespoons clarified butter
6 tablespoons flour
Pinch cayenne
3 cups red wine (chianti or burgundy are good choices)
6 cups low salt beef bouillon (or other brown stock) (don't use bouillon made from cubes)
3 tablespoons tomato paste
2 garlic cloves, minced
Herbs tied in cheesecloth:3 to 4 parsley sprigs, 2 bay leaves, 2 teaspoons thyme
4 cups sifted all-purpose flour
2 sticks cold butter
1/2 cup vegetable shortening
3/4 teaspoon salt
3/4 cup ice water

Steps:

  • Procedure: Filling is made in 2 parts and then combined: the stew and the vegetables. The crust is partially baked before filling.
  • The vegetables: Blanche the turnips and then the carrot chunks in rapidly boiling salted water until just tender, removing the vegetables from the water and immediately cooling them under running water to stop the cooking. Microwave the peas in a 1/2 cup of water for 20 seconds or pour some of the hot blanching water over them and then drain. Mix the vegetables together. This can also be done ahead, the same day as the pie will be served or even the night before, but don't freeze the vegetables.
  • The stew: Cut beef into 1-inch chunks and dry thoroughly with a paper towel. Cut the bacon into 1-inch pieces and brown slowly in the casserole. Remove the bacon and set aside, and turn the heat to high. Brown the beef quickly in the bacon fat. Add olive oil if necessary. Remove the beef from the casserole and set aside with the bacon. Add the minced carrots, onions and celery and brown on medium high heat in the remaining fat. Remove the vegetables from the pot and add to the reserved beef and bacon. Add the clarified butter to the pot and sprinkle in the flour. Stirring constantly, brown the flour on medium high heat until it is a dark, nut brown. Return the bacon, beef and vegetables to the pot. Stir to coat them with the browned flour and cook for 1 minute on medium-high heat. Lower the heat, add the cayenne, wine, bouillon or stock, the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir to mix well and simmer for at least 3, preferably 4, hours, stirring occasionally. When done the meat should be very tender. Skim fat if necessary. Check for seasoning. Remove the meat from the gravy with a slotted spoon and set aside. Remove and discard the herb bouquet. Reserve the gravy in a separate container. The stew may be prepared to this point a 1 or 2 days ahead and kept refrigerated. It can also be frozen after preparation to be kept longer.
  • The crust: Preheat oven to 400 degrees Process the flour, butter, shortening, and salt until mixture is like coarse cornmeal. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess. Scrape dough onto a board, divide in half and put each half in a plastic bag. Working through the bag, quickly press the dough into a ball. Refrigerate dough for at least 1 hour. (May be frozen at this point for future use.) Roll 1 of the balls out to about 1/8-inch thick. Butter the tart pans and line with the dough. Roll the other ball of dough out and cut circular pieces about 1/8-inch larger than the individual tart pans (or 3/8-inch if using the single 9 or 10-inch pan). The circles for the top crust of the pot pie are cut larger because there will be shrinkage when it is baked. The edges can be crimped with a fork if desired. Leftover dough can be cut into decorative shapes for the top crust.
  • Butter pieces of aluminum foil and line the crust in the tart pans with them. Fill the foil with dried beans or rice to a depth of about 1-inch -- this will keep the crust from puffing when it is baked empty. Place the top crust circles on a cookie sheet and prick with a fork. Bake for about 10 minutes. Crust should just start to brown. The top pieces will likely take a little less time. Remove the aluminum foil and return the beans or rice to their container. Leave the tart pan rings in place. The crust can be made up to 4 hours before the dish is assembled and served.
  • Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you've made it a couple of times you'll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.

BEEF POT PIES



Beef Pot Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 pounds beef stew meat (sirloin cut into cubes)
1 1/2 cups diced carrots (1/2-inch dice)
1 1/2 cups diced celery (1/2-inch dice)
2 shallots, minced
1 teaspoon Dijon mustard
3 cloves garlic, minced
3 tablespoons all-purpose flour, plus more for flouring
1 pound cremini or white button mushrooms
1/2 cup red wine
1/2 can beef broth
Kosher salt and freshly ground black pepper
2 bay leaves
2 sprigs fresh thyme
Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
4 slices crisp-cooked bacon, chopped
1 tablespoon chopped fresh parsley
1 large egg

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.

EASY BEEF PIE



Easy Beef Pie image

An easy to make beef and vegetable pie recipe to fill your tummy on a cold winter day.

Provided by Andrew Ayers

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h30m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
½ pound cubed beef chuck roast
1 cup red wine
1 (10.5 ounce) can beef gravy
1 (15 ounce) can mixed vegetables
2 (9 inch) pie crusts
1 egg white

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a medium saucepan over medium heat; saute the stew meat for 10 minutes, or until well browned on all sides. Reduce heat to low and add the red wine. Cover and simmer for 15 minutes, allowing the alcohol to cook off.
  • Remove cover and add the gravy and vegetables. Stir well and simmer for 10 more minutes. Pour mixture into one pastry shell. Cover with second pastry shell, sealing edges and cutting steam vents in top. Brush edges with egg white. Place pie on a baking sheet.
  • Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 46.1 g, Cholesterol 42.4 mg, Fat 36.3 g, Fiber 4.1 g, Protein 19 g, SaturatedFat 8.5 g, Sodium 1027.6 mg, Sugar 5.8 g

COUNTRY STYLE GROUND BEEF MEAT PIE



Country Style Ground Beef Meat Pie image

This recipe makes two pies and may be made using using either ground pork or ground beef or half of each, I prefer the half each!

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 14

1 pastry for double-crust pie
3 tablespoons butter
1 medium onion, minced
2 stalks celery, chopped
2 -3 tablespoons minced fresh garlic
3 lbs ground beef (or use half each) or 3 lbs pork (or use half each)
1 large potato, peeled and cut in 1/2 inch cubes
1 cup water or 1 cup low sodium beef broth
1/2 cup half-and-half cream or 1/2 cup milk
1/2 teaspoon ground cloves
1/2 teaspoon thyme
1/2 teaspoon savory
seasoning salt (to taste) or white salt (to taste)
fresh ground black pepper (to taste)

Steps:

  • In a medium saucepan heat butter over medium-high heat; add in onion, celery and garlic and saute about 3-4 minutes.
  • Stir in ground beef or pork, cubed potatoes, water and half and half cream or milk;. cook while stirring until liquid has completely evaporated.
  • Add in spices; cook stirring for about 5-6 minutes, then allow the mixture to cool.
  • Fit bottom pie pastry into each 9-inch deep-dish pie plates.
  • Divide the beef misture between each pie plate.
  • Top each pie with top pie crusts then flute edges together.
  • Cut slits in top of crust each, then place onto a baking sheet.
  • Bake in 450 degrees F (bottom rack) oven for 15 minutes.
  • Reduce heat to 350 degrees F and continue baking for another 30 minutes.
  • Cool slightly before slicing.

GRANDMA'S GROUND BEEF PIE



Grandma's Ground Beef Pie image

My grandma when I was young would make this when we came over and it was a hit with the kids as well as everyone. I know your family will enjoy this wonderful recipe from my grandma

Provided by Kimberley Quinlan

Categories     Savory Pies

Time 55m

Yield 1 Pie, 4-5 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 stick celery, chopped
1 medium onion, chopped
1 teaspoon garlic powder
1 cup sliced mushrooms
1 cup shredded cheddar cheese
2 eggs, beaten
1 1/2 cups milk
3/4 cup biscuit mix

Steps:

  • In a skillet on med heat cook first 5 ingredients till meat is no longer any pink.
  • Add any seasoning of your choice.
  • Drain off any fat.
  • Press into a ungreased 9 inch pie plate
  • Put the cheese on top.
  • In a bowl combine eggs,Milk,and biscuit mix , Mix well.
  • Pour over cheese.
  • Bake at 400°F for 35 min or until knife or toothpick comes out clean.
  • In addition you can pour gravy over this wonderful meat pie YUMMM.

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.

BEEF AND POTATO HAND PIES



Beef and Potato Hand Pies image

Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h

Yield Makes 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 small yellow onion, diced medium
Coarse salt and ground pepper
2 garlic cloves, minced
1/2 pound ground beef
1 tablespoon smoked paprika, plus more for sprinkling
1 medium Yukon Gold potato, diced medium
1/2 cup golden raisins
All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds.
  • Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
  • On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika.
  • Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 560 g, Fat 34 g, Fiber 2 g, Protein 22 g, SaturatedFat 7 g

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

BEEF AND CHEDDAR HAND PIES



Beef and Cheddar Hand Pies image

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h10m

Number Of Ingredients 11

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

Steps:

  • Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
  • Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
  • Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

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BEEF POT PIE - GOOD DINNER MOM
2014-10-06 All I keep getting is a recipe for a Beef Pot Pie which is different than the one I’m looking for.. the one I’m looking for doesn’t have mushrooms in it. Here is the ingredients I am looking for the recipe for: Beef Pot Pie Meat 1 (2 pound) boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces, boneless Produce 1 Bay leaf 3 Carrots 4 Garlic cloves 4 …
From gooddinnermom.com


BEEF PIE RECIPES | ALLRECIPES
Beef Pie Recipes. Browse 190+ recipes for shepherd's pie, tamale pie, beef Wellington, pasties, empanadas, and more in this collection of popular beef pie recipes.
From allrecipes.com


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