Tender Beef Pot Pie W Thyme And Pepper Pastry Recipes

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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.

BEEF POT PIE - THE BEST!



Beef Pot Pie - the Best! image

Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.

Provided by BlondieItaliana

Categories     Savory Pies

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 -3 stalks celery, diced
2 cups carrots, coins (Grimway pre-sliced carrot coins in produce aisle)
1 small onion, diced
2 chicken bouillon cubes
1 tablespoon minced garlic (I use refrigerated jar)
1 (1 lb) package boneless beef chuck (1 package of tips or cut beef into bite size pieces Note -- chuck has best flavor for this recipe bu)
1 pillsbury ready-made pie crust (2 pie shells per package)
olive oil
butter
1 (10 1/2 ounce) can campbell's beef gravy
Pam cooking spray

Steps:

  • Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
  • Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
  • Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
  • Spray deep pie dish (I use quiche' dish) with Pam.
  • Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
  • Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
  • Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.

Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 2.8, Cholesterol 38.7, Sodium 625.9, Carbohydrate 14.5, Fiber 1.5, Sugar 2.3, Protein 14.8

BEEF POT PIE III



Beef Pot Pie III image

I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!

Provided by Stephanie

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 4h5m

Yield 6

Number Of Ingredients 10

1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
⅓ cup water
2 (9 inch) refrigerator pie crusts

Steps:

  • In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
  • In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
  • Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
  • Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g

TENDER BEEF POT PIE W/THYME AND PEPPER PASTRY



Tender Beef Pot Pie W/Thyme and Pepper Pastry image

Make and share this Tender Beef Pot Pie W/Thyme and Pepper Pastry recipe from Food.com.

Provided by Wildflour

Categories     Savory Pies

Time 2h

Yield 4-8 serving(s)

Number Of Ingredients 26

1 1/2 lbs thick-cut round steaks, cut into 1 1/2-inch cubes, fat trimmed
1 (10 3/4 ounce) can beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon seasoning salt (I use Johnnie's)
1 large onion, coarsely chopped
2 tablespoons butter
1/4 teaspoon thyme, crushed with fingers
3 -4 medium red potatoes, not small ones
1 cup sliced fresh baby carrots, measure after slicing
1 (7 ounce) can corn, drained
1 (14 1/2 ounce) can green beans, drained
1 (4 ounce) can sliced mushrooms, drained (optional)
2 cups beef gravy, homemade or packet kind
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 1/2 cups flour
1 cup cold butter, cut up
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4-1/2 cup ice water
1 tablespoon milk
pepper
thyme

Steps:

  • Pastry:.
  • In food processor, place flour, butter, salt, thyme and pepper.
  • Mix for a few seconds.
  • Then slowly add ice water, pulsing, til mixture forms into a ball.
  • Divide dough in half, wrap each tightly in plastic wrap, and chill in fridge.
  • For filling:.
  • Place first 9 ingredients into pressure cooker. Place on lid.
  • Heat over medium heat til regulator starts rocking.
  • Adjust heat to a gentle rock, and cook for 15 minutes. Let pressure drop on it's own accord. (*Can also simmer in a pot for 45 minutes *or til tender, if desired to do it that way.).
  • Meanwhile, cut up potatoes and carrots and boil til tender, about 10 minutes. Drain.
  • Make 2 cups brown gravy and pour into large bowl.
  • Add potatoes, carrots and rest of vegetables.
  • Carefully open pressure cooker when safe, drain meat and onion, and add to gravy/veggie mixture.
  • Stir in a 1/4 teaspoons each of garlic powder and pepper *or to taste.
  • Roll out 1 ball of chilled pastry to fit a 9" deepdish pie shell and place into dish.
  • Fill with meat mixture.
  • Roll out other ball of dough and cover pie, sealing edges well.
  • *You can do a lattice top, or cut slits to vent in solid top.
  • Brush top and edge with milk, sprinkle with pepper and dried thyme. Just a light sprinkling of each.
  • Bake in 400º oven for 35-40 minutes.
  • Let cool 20-30 minutes before slicing.

BEEF TENDERLOIN AND VEGETABLE POT PIES



Beef Tenderloin and Vegetable Pot Pies image

Categories     Beef     Vegetable     Bake     Dinner     Beef Tenderloin     Fall     Family Reunion     Phyllo/Puff Pastry Dough     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
3 1/2 pounds beef back ribs or short ribs
7 1/4 cups beef stock or canned beef broth
6 tablespoons tomato paste
2 bay leaves
2 cups chopped carrots (about 2 medium)
1 cup chopped onion
2 cups chopped zucchini (about 2 medium)
2 cups coarsely chopped mushrooms (about 6 ounces)
1 cup chopped tomatoes (about 2 medium)
3 tablespoons all purpose flour
3 tablespoons butter, room temperature
1 1/2 pounds beef tenderloin steaks, trimmed, cut into 1/2-inch pieces
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
1 large egg, beaten (for glaze)

Steps:

  • Heat olive oil in heavy large pot over high heat. Add beef ribs and brown on all sides, about 10 minutes. Add beef stock, tomato paste and bay leaves and bring to boil. Reduce heat and simmer uncovered until liquid is reduced to 4 cups, about 1 hour 15 minutes. Discard ribs.
  • Add carrots and onion to pot. Simmer until carrots are tender, about 10 minutes. Add zucchini, mushrooms and tomatoes and simmer 8 minutes. Mix flour and 2 tablespoons butter in small bowl until paste forms. Stir paste into stock mixture; simmer until gravy thickens, about 3 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before continuing, rewarm over medium heat, stirring frequently.)
  • Preheat oven to 400°F. Butter six 1 1/4-cup custard cups or soufflé dishes. Melt remaining 1 tablespoon butter in large nonstick skillet over high heat. Sprinkle beef tenderloin pieces with salt and pepper. Add beef to skillet and cook just until outside of beef is brown, about 1 minute per side. Transfer beef to prepared custard cups, dividing equally. Ladle vegetable gravy over beef in cups, dividing equally. Roll out 1 puff pastry sheet on floured surface to 12-inch square. Using small plate as guide, cut out three 5 1/2-inch rounds from sheet. Repeat with remaining pastry sheet. Brush edges of pastry rounds with egg glaze. Place 1 round, glazed side down, atop each filled custard cup; press overhang firmly to outside of each cup. Cut 3 vents in each pastry round. Brush pastry with remaining egg glaze.
  • Bake beef tenderloin pies until pastry is golden brown and puffed, about 15 minutes. Serve warm.

PEPPER, ONION AND BEEF POTPIE



Pepper, Onion and Beef Potpie image

This hearty meat pie is filling, delicious and comforting. You'll love the flaky crust, too.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

1/4 cup each chopped onion, green pepper and sweet red pepper
1 tablespoon canola oil
2 garlic cloves, minced
3 cups cubed cooked roast beef
2 cups frozen cubed hash brown potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (10 ounces) frozen corn
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
Dash pepper
ONION PASTRY:
2-1/2 cups all-purpose flour
1-1/4 teaspoons salt
1 cup butter-flavored shortening
4 teaspoons grated onion
4 to 5 tablespoons cold water

Steps:

  • In a large skillet, saute onion and peppers in oil for 3 minutes. Add garlic; cook 1 minute longer. Stir in the beef, potatoes, soup, corn, mushrooms, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., For pastry, combine flour and salt in a large bowl. Cut in shortening until crumbly; sprinkle with onion. Gradually add water, tossing with a fork until dough forms a ball. , Divide dough in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. deep-dish pie plate. , Transfer pastry to plate; trim even with edge. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 375° for 45-50 minutes or until filling is bubbly and crust is golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 572 calories, Fat 31g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 781mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.

TRADITIONAL BEEF POTPIE



Traditional Beef Potpie image

This is one of my family's favorite dishes. Nothing is as satisfying as a hearty slice of this mouthwatering potpie.-Beth Armstrong, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 23

CRUST:
1-1/2 cups all-purpose flour
2/3 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 cup shortening
5 to 6 tablespoons cold water
FILLING:
1-1/2 pounds boneless beef round steak, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon vegetable oil
1-1/2 cups sliced fresh mushrooms
2 cups beef broth, divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1-1/2 cups cubed peeled potatoes
1 cup sliced carrots
3/4 cup sliced celery
1/3 cup all-purpose flour
1/2 teaspoon browning sauce, optional

Steps:

  • In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Form into a ball. Cover and refrigerate. , Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt, thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add potatoes, carrots and celery; cover and simmer 20 minutes longer or until meat is tender and vegetables are crisp-tender. Combine flour and remaining broth until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in browning sauce if desired. Reduce heat; keep warm. , Roll two-thirds of the dough into a 14x10-in. rectangle. Line the bottom and sides of an ungreased 11x7-in. baking dish. Roll remaining pastry into a 6-in. circle; cut into six wedges. , Spoon beef mixture into crust. Place pastry wedges on top. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until pastry is golden brown.

Nutrition Facts : Calories 558 calories, Fat 26g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 897mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.

BEEF POT PIE I



Beef Pot Pie I image

This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!

Provided by Terri

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 2h

Yield 6

Number Of Ingredients 14

1 (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 cup raw porcini mushrooms
1 cup chopped carrots
½ cup chopped celery
1 potato, diced
1 pound beef tenderloin, cubed
1 bay leaf
1 teaspoon dried oregano
1 cup dry Marsala wine
2 tablespoons chopped fresh parsley
1 egg white

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
  • Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
  • Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Nutrition Facts : Calories 860.6 calories, Carbohydrate 53.4 g, Cholesterol 53.7 mg, Fat 57.7 g, Fiber 3 g, Protein 21.6 g, SaturatedFat 16.2 g, Sodium 279.5 mg, Sugar 6.8 g

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pre heat the oven 220c / 200f bake not fan. soak the porcini mushrooms in 2 cups of boiling water until soft. drain and chop the porcini and reserve the liquid. add several tablespoons of oil to a large ovenproof pot with a lid, then saute the celery, carrots and onion until soft. add the garlic and sliced mushrooms - cook briefly.
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TENDER BEEF POT PIE W/THYME AND PEPPER PASTRY RECIPE
Feb 3, 2017 - Thyme and pepper pastry filled with tender beef and lots of veggies! Feb 3, 2017 - Thyme and pepper pastry filled with tender beef and lots of veggies! Feb 3, 2017 - Thyme and pepper pastry filled with tender beef and lots of veggies! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.co.uk


ST. PAT'S BEEF POT PIE - WASHINGTON STATE BEEF COMMISSION
Heat oven to 425°F. Cut beef Flat Iron Steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 ...
From wabeef.org


BEEF POT PIE - GONNA WANT SECONDS
2021-10-20 Adjust oven rack to lower third position. Preheat oven to 350 degrees. Pat beef cubes (2 1/2 pounds) dry of any excess moisture with paper towels. Place cubes in a bowl and generously season cubes with salt and pepper. Heat 2 tablespoons of vegetable oil in a Dutch oven, over medium-high heat, just until smoking.
From gonnawantseconds.com


BEEF POT PIE WITH CHEDDAR BISCUITS - THE SEASONED MOM
2021-12-13 Bring the gravy to a boil, then reduce the heat and simmer until the liquid thickens slightly, about 3-4 minutes. Stir in the frozen peas, cooked ground beef, and thyme at the end. Stir together the Bisquick, buttermilk, cheese, and parsley until a soft dough comes together.
From theseasonedmom.com


TENDER BEEF POT PIE WITH THYME, ROSEMARY & BLACK PEPPER PASTRY
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


ST. PAT'S BEEF POT PIE - WISCONSIN BEEF COUNCIL
1 refrigerated pie crust (1/2 of a 15-ounce package) Cooking: Heat oven to 425°F. Cut beef Flat Iron Steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme ...
From beeftips.com


BEEF POT PIE ~ EASY & FROM-SCRATCH! • FIVEHEARTHOME
2021-09-17 Add the olive oil and butter and allow to melt together; swirl the pan to coat. Add the garlic, mushrooms, and carrots and cook until tender, stirring occasionally, for 7 to 10 minutes or until the liquid has evaporated. Remove the veggies to a bowl or plate and set aside. Add the ground beef to the empty pot.
From fivehearthome.com


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