STEAK PIE - REALLY EASY RECIPE WITH PUFF PASTRY AND RICH GRAVY
This Steak Pie recipe has everything you need in a comfort food pie. Tasty home cooked meat, delicious gravy and light fluffy pastry topping.
Provided by Sarah Barnes
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Heat your oil in a large frying pan or saucepan and add the beef. Cook for about 5 - 10 minutes until just starting to turn brown.
- Add in the vegetables and cook for a further 5 minutes until they start to soften.
- Add the flour and stir through everything, cook for 5 minutes.
- Add the tomato puree, salt and pepper and stock. Pop the lid on and cook on a very low heat for about 2 hours or until the beef is very soft.
- NB: Keep an eye on the beef as it cooked, stir it well occassionally and if it looks like there is not enough liquid, don't be afraid to add a little more stock or water.
- Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
- Smooth the pastry over the top of the filling.
- Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
- When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
Nutrition Facts : Calories 552 kcal, Carbohydrate 40 g, Protein 33 g, Fat 29 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 72 mg, Sodium 440 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
AUSSIE MEAT PIE RECIPE
Recipe video above. The great Australian meat pie - made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}Also see the Family Size Meat Pie, mini Party Pies and Sausage Rolls!
Provided by Nagi
Categories Mains
Time 4h20m
Number Of Ingredients 17
Steps:
- Sprinkle beef with 1/2 tsp salt and pepper.
- Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
- Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
- Add flour, stir through.
- Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
- Return beef into pot, cover with lid, adjust heat so it's simmering gently.
- Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
- Remove from stove, cover and cool filling (I usually leave overnight).
- Preheat oven to 180C/350F.
- Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
- Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
- Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
- Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
- Fill pies with cooled filling, push down to fill. Should be slightly mounded.
- Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
- Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
- Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
- Bake 30 minutes or until deep golden and puffed.
- Devour hot and fresh, topped with tomato sauce or ketchup if desired!
Nutrition Facts : Calories 825 kcal, Carbohydrate 43 g, Protein 46 g, Fat 41 g, SaturatedFat 14 g, Cholesterol 165 mg, Sodium 759 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
UPTOWN BEEF PIE
A golden, flaky, puff pastry crust is what makes this delectable beef pot pie "uptown" and absolutely delicious. Plus, it's really easy to make!
Time 1h45m
Yield Serves: 4
Number Of Ingredients 7
Steps:
- Set the pastry out to thaw. Heat the oven to 400°F.
- Season the beef as desired. Heat a 12-inch skillet over medium-high heat. Add the beef, onion and garlic powder and cook until the beef is well browned, stirring often to separate meat. Pour off any fat.
- Stir the gravy, Worcestershire and vegetables in the skillet and cook until the mixture is hot. Pour the beef mixture into a 9-inch deep-dish pie plate.
- Unfold the pastry sheet and place it over the beef mixture. Fold the edges of the pastry under itself to fit the pie plate (this doubled edge makes for a nicer-looking crust). Using a fork, crimp the edge of the pastry to the edge of the pie plate (or you can flute the pastry edge with your fingers).
- Bake for 25 minutes or until the pastry is golden brown.
EASY BEEF PIES
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
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.
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
UPSIDE-DOWN BEEF PIE
Thanks to the yummy sloppy joe flavor, kids dig in...and adults do, too! This recipe's been in my family for years.-Jennifer Eilts, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, celery, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir in soup and mustard. Transfer to a greased 9-in. pie plate. , Meanwhile, in a large bowl, combine dry baking mix and water until a soft dough forms. Turn onto a lightly floured surface; roll into a 9-in. circle. , Place over meat mixture. Bake at 425° for 20 minutes or until golden brown. Cool for 5 minutes. , Run a knife around edge to loosen biscuit; invert onto a serving platter. Arrange cheese slices in a pinwheel pattern on top. Garnish with green pepper rings if desired.
Nutrition Facts :
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