MEAT AND POTATO PIE
When I was working full-time, this hearty pie was a favorite of my family. Now that I'm retired , I still rely on this sure-to-please recipe.-Helen Ellingson, Swan River, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, cut shortening into biscuit mix until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. , On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Line ungreased pie plate with pastry; trim and flute edges or make a decorative edge. Set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in soup and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Pour into pie shell. Top with carrots and mushrooms. Combine potatoes and sour cream; spread over pie. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°. Bake 15 minutes longer or until golden brown. Sprinkle with cheese; let stand for 5-10 minutes.
Nutrition Facts : Calories 604 calories, Fat 34g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1542mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 5g fiber), Protein 31g protein.
GOOD OLD MEAT PIE
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
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
SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY
This hearty meat and potato dish can be made using ingredients you probably already have in your pantry. Traditionally made with ground lamb or beef, our version of Shepherd's, or Cottage Pie includes an 85/15 ground beef blend, canned carrots and peas; is served in a baked potato, and topped with creamy cheddar mashed potatoes. Whatever you call it, it's sure to remain as a classic comfort food.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h18m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
- Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
- Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
- While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
- Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
- When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
- Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
- Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
- Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
- Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
- Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
- Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
- Top the potatoes with the chives and serve warm
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 79 grams, Fat 47 grams, Fiber 9 grams, Protein 43 grams, Sugar 11 grams
RUSTIC MEAT AND POTATO PIE
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
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
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!).
OLD-FASHIONED HAMBURGER CASSEROLE
Just about everyone's mom or grandma had some version of creamy hamburger potato casserole for dinner. An easy recipe, old-fashioned hamburger casserole relies on creamy canned soup and a few other simple ingredients for its flavor and texture!
Provided by Karin and Ken
Categories Main Course
Time 1h50m
Number Of Ingredients 16
Steps:
- Preheat your oven to 350 degrees and prepare a 13x9 inch baking pan with cooking spray. Set aside.
- Prepare your potatoes and slice them.
- In a large skillet sauté onions, mushrooms, and garlic.
- Add ground meat and cook until no longer pink. Drain if necessary. Set aside.
- In a medium bowl, combine soup, broth, cream, paprika, salt and pepper with a whisk.
- Layer about half of the potatoes across the bottom of your prepared pan. They can overlap and should touch. Your goal is to cover the entire bottom of the pan.
- Next, pour about half of the soup mixture over top of the potatoes. Then dump half the meat mixture and followed by the cheese.
- Repeat all the layers in the same order with the remaining ingredients.
- Top with fried onions and more cheese.
- Cover with lightly sprayed aluminum foil or lid and bake for 90 minutes or until the potatoes are fork tender. Make sure to coat your lid or tinfoil in cooking spray so the cheeses do not stick to it.
- Remove cover and broil to brown the cheese, if desired. Allow to rest for 10 to 15 minutes before slicing and serving.
- Serve and enjoy!
Nutrition Facts : Calories 500 kcal, Carbohydrate 26 g, Protein 26 g, Fat 33 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 88 mg, Sodium 8083 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving
SOUPER MEAT 'N' POTATOES PIE
This is a tasty little pie,easy to do, that my Mom used to make us. Not sure where she got the recipe. You can adjust the seasonings to taste and play around with it, once I added green onions to the potatoe mixture and also used some grated parmesan on top with the melted cheddar. I like this with some peaches 'n' cream corn niblets on the side and some homemade pickles and/or chow. Nice with a side salad too.
Provided by Rhonda J
Categories Savory Pies
Time 55m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly mix 1/2 cup of the soup, beef, onion, breadcrumbs, egg,parsley& seasonings.
- Press firmly into a 9 inch pie plate.
- Bake at 350 for 25 minutes;spoon off fat.
- (I usually dab with some paper towel if i get any excess, not much with lean beef though) Frost the pie with mashed potatoes that have been mixed with the remaining soup.
- (i usually prepare the potatoes while the meat layer is cooking.) Sprinkle with grated cheese and return to the oven for another 10 mins or until done.
SIMPLE MEAT AND POTATO SOUP
A simple meat and potato soup that my husband's father used to make for him when he was a child.
Provided by Durham1222
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and stir beef and garlic in a large saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes.
- Pour water into the pot and add potatoes, onion, celery, parsley, rosemary, thyme, and oregano. Reduce heat and simmer until potatoes are tender, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 41.3 g, Cholesterol 71 mg, Fat 14 g, Fiber 5.9 g, Protein 24 g, SaturatedFat 5.5 g, Sodium 137.8 mg, Sugar 3.1 g
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