Uptown Beef Pie Recipes

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UPTOWN BEEF PIE



Uptown Beef Pie image

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

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1 pound lean ground beef
1 large onion, coarsely chopped (about 1 cup)
1/2 teaspoon garlic powder
1 can (10 1/4 ounces) Beef Gravy or 1 1/4 cups Swanson® Beef Gravy
1/4 cup Worcestershire sauce or steak sauce
10 ounces frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 cups)

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.

SKILLET BEEF PIE



Skillet Beef Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
1 large onion, finely chopped
1 large red bell pepper, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
14 1/2-ounce can diced tomatoes with green chiles
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 pound ground beef chuck
1/2 cup golden raisins
1/2 cup chopped pimento-stuffed olives
1 piece refrigerated pie dough (half of a 14-ounce package)

Steps:

  • Preheat the oven to 425 degrees F. Heat the vegetable oil in a 10-inch ovenproof skillet over medium-high heat. Add the onion, bell pepper, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned and just tender, about 6 minutes. Add the tomatoes, cumin and cinnamon and cook, stirring occasionally, until thickened, about 5 minutes.
  • Push the vegetables to one side of the skillet and add the beef to the other side; season the beef with salt and pepper. Increase the heat to high and cook, stirring the ingredients together, until the beef is no longer pink, about 3 minutes. Stir in the raisins and olives and remove from the heat.
  • Unroll the pie crust and center it over the filling; press the edge against the inside of the skillet using a fork. Transfer to the oven and bake until the crust is golden brown, 15 to 20 minutes.

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