Vegetable Beef Pot Pie Recipes

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VEGETABLE BEEF PIE



Vegetable Beef Pie image

Like most country folks, I have busy days, so I depend on easy recipes that also taste great. This simple meat pie originally called for homemade crust, but I use purchased pastry to save time. - Valorie Hall Walker, Bradley, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 5

Pastry for double-crust pie (9 inches)
1 pound ground beef, cooked and drained
1 can (15 ounces) mixed vegetables, drained or 1-1/2 cups frozen mixed vegetables
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/2 teaspoon pepper

Steps:

  • Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts :

VEGETABLE AND BEEF POT PIE



Vegetable and Beef Pot Pie image

Prepare a tasty Vegetable and Beef Pot Pie entrée that everyone will love! Our hearty beef pot pie features a gravy made with beef broth and steak sauce.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 6 servings, about 1 cup each

Number Of Ingredients 8

1 medium onion, chopped
2 Tbsp. margarine or butter
2 Tbsp. flour
1-1/2 cups beef broth
1/3 cup A.1. Original Sauce
1 boneless beef steak (1-1/2 lb.), cooked, cut into bite-sized pieces (about 3 cups)
3 cups frozen peas and carrots, thawed
pastry for 1-crust 9-inch pie

Steps:

  • Preheat oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish.
  • Roll out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent.
  • Bake 25 to 30 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 770 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 5 g, Protein 26 g

VEGETABLE BEEF POTPIE



Vegetable Beef Potpie image

This old-fashioned main dish is tried-and-true comfort food. The golden crust and savory filling make such a pretty presentation. I'm a retired grandmother with 300 cookbooks and computer files filled with recipes.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1 pound ground beef
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups frozen pearl onions, thawed
1-1/2 cups baby carrots, halved
1 medium parsnip, peeled, halved lengthwise and sliced
2 tablespoons butter
3 garlic cloves, minced
1/4 cup all-purpose flour
1-1/3 cups beef broth
4-1/2 teaspoons red wine vinegar
4-1/2 teaspoons Dijon mustard
3 teaspoons minced fresh rosemary, divided
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour., Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish., On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg. , Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown.

Nutrition Facts :

VEGETABLE POT PIE



Vegetable Pot Pie image

Provided by Ina Garten

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 24

12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Steps:

  • Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
  • Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
  • For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

VEGGIE POT PIE



Veggie Pot Pie image

A mouthwatering-good vegetable pot pie.

Provided by PATTECAKE

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h30m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
  • In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
  • Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
  • Bake in preheated oven for 30 minutes, or until the crust is brown.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g

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

BEEF-AND-VEGETABLE POT PIE (MCCALL'S COOKING SCHOOL)



Beef-And-Vegetable Pot Pie (Mccall's Cooking School) image

Beef and Vegetable pot pie topped with a lattice crust made from refrigerated biscuits. Serve with a salad.

Provided by Diane C 2

Categories     Pot Pie

Time 3h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 20

3 lbs boneless beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 garlic clove, crushed
1 (10 1/2 ounce) can condensed beef consomme, undiluted
1 (8 ounce) can tomato sauce
2 teaspoons salt
1/2 teaspoon dried thyme leaves
6 whole black peppercorns
1 bay leaf
1 teaspoon Worcestershire sauce
water
12 small white onions, peeled
1 lb carrot, pared and cut into 1-inch chunks
4 medium potatoes, pared and cut into 1-inch chunks
1 (10 ounce) package frozen green beans
1 cup frozen green pea
1/2 cup all-purpose flour
1 (9 1/2 ounce) package ready-to-bake refrigerated buttermilk flaky biscuits
1 egg yolk, beaten with
1 tablespoon water

Steps:

  • Wipe beef cubes with damp paper towels; discard excess fat. In hot oil in 6-quart Dutch oven or heavy kettle, over medium heat, brown one-third of beef cubes at a time until browned on all sides. Remove from pot and repeat until all beef is browned. Remove all beef from pot.
  • Add garlic to drippings in pot; saute 1 minute. Return all beef to pot; add undiluted consomme, tomato sauce, salt, thyme, peppercorns, bay leaf, Worcestershire sauce and 1 1/3 cups water. Bring to a boil; reduce heat, cover pot and simmer for 1 hour. Remove bay leaf.
  • Add whole onions to meat mixture; cover pot and simmer for 30 minutes longer. Add carrots and potatoes to meat mixture; simmer about 30 minutes longer or until they are tender. Add frozen beans; cook 4 to 5 minutes. Add frozen peas; cook 4 minutes longer. Preheat oven to 400°F.
  • With a slotted spoon, remove meat and vegetables to a 3-quart casserole. Strain liquid into a 4-cup measure; skim off and discard fat. You should have 2 cups liquid left. (Add water if needed.) Return liquid to Dutch oven. In a small bowl, gradually blend flour with 1 cup water.
  • Stir flour mixture into liquid; bring to a boil over medium heat, stirring constantly with a wooden spoon until gravy thickens. Pour over meat mixture in casserole. Place in oven; bake 25 minutes. Meanwhile, remove biscuits from package; roll one to make a 10-inch-long rope.
  • Repeat with other biscuits to make a total of 7 ropes; place on meat mixture in casserole to form a lattice. Place remaining 3 biscuits alongside. Brush ropes with egg-yolk mixture and bake for 15 minutes or until golden brown.

Nutrition Facts : Calories 589, Fat 16.8, SaturatedFat 5.9, Cholesterol 133, Sodium 1435.4, Carbohydrate 65.7, Fiber 8.8, Sugar 12.1, Protein 46.7

VEGETABLE BEEF POT PIE



Vegetable Beef Pot Pie image

I have not tried this recipe. I'm posting this for safe keeping. I got this recipe from Taste Of Home The Best Of Country Cooking 2005.

Provided by internetnut

Categories     Savory Pies

Time 51m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb ground beef
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups frozen pearl onions, thawed
1 1/2 cups baby carrots, halved
1 medium parsnip, peeled, halved lengthwise and sliced
2 tablespoons butter
3 garlic cloves, minced
1/4 cup all-purpose flour
1 1/3 cups beef broth
4 1/2 teaspoons red wine vinegar
4 1/2 teaspoons Dijon mustard
3 teaspoons minced fresh rosemary, divided
1 sheet frozen puff pastry, thawed
1 egg, beaten

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp tender. Stir in flour.
  • Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-inch square baking dish.
  • On a lightly floured surface, roll pastry into a 10-inch square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg. Bake, uncovered, at 400 for 25-30 minutes or until crust is golden brown.

Nutrition Facts : Calories 474.3, Fat 32, SaturatedFat 11.2, Cholesterol 92.6, Sodium 561, Carbohydrate 26.1, Fiber 1.9, Sugar 1.9, Protein 19.8

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.

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From southernliving.com


WHAT TO MAKE WITH GROUND BEEF | ALLRECIPES
2022-08-08 Ground Beef Casserole with Rice. View Recipe. Another yummy ground beef casserole dish that you should absolutely make is this beef casserole with rice! Loaded with onions, garlic, tomatoes, green bell peppers, rice, and a blend of sensational spices, there's no wonder that most people give this recipe a 5-star rating.
From allrecipes.com


EASY BEEF POT PIE - SIMPLY DELICIOUS
2020-03-15 Preheat the oven to 180°C/350°F. Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it. Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
From simply-delicious-food.com


BEEF POT PIE RECIPE (GLUTEN FREE) - CATHY'S GLUTEN FREE
2020-01-09 Preheat oven to 400°F. Stir green beans into the beef pie filling. Cover with gluten free pie crust, leaving about ½-inch overhang. Fold the edges under, and pinch pastry to the edges all the way around. Beat the egg and brush it over the top of the crust. Poke a few vent holes into the crust.
From cathysglutenfree.com


BEEF AND VEGETABLE POTPIE MENU | MYRECIPES
2010-03-08 This beef filling is first cooked in a large skillet on the stove top, then spooned into a baking dish. Finish the casserole in the over to brown the breadstick dough topping. (Serves 6)Beef and Vegetable Potpie Mixed green saladGingersnap ice cream sandwiches *
From myrecipes.com


BEEF-AND-VEGETABLE POTPIE WITH CHEDDAR BISCUITS RECIPE
Directions. Step 1. Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips. Advertisement. Step 2. In a large pot, melt 4 tablespoons of the butter in the oil. Add the onion, carrots and …
From myrecipes.com


BISCUIT TOPPED VEGETARIAN POT PIE - THE LIVE-IN KITCHEN
2018-08-17 Instructions. Preheat the oven to 450ºF. Lay the jackfruit on a clean kitchen towel and pat dry. Using your fingers, press the jackfruit chunks and pull apart into large shreds. Set aside. In a medium pot, melt 3 tablespoons butter over …
From theliveinkitchen.com


BEEF POT PIE – GOOD DINNER MOM
2014-10-06 Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 ½ tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef.
From gooddinnermom.com


HOMEMADE BEEF POT PIE | RECIPE BY LEIGH ANNE WILKES - YOUR …
2016-10-05 Cook until beef is tender, about 1 hour. Remove filling from oven and increase oven temperature to 400 degrees. Transfer filling to 9-inch deep-dish pie plate; discard bay leaf. Let filling cool, uncovered, for 30 minutes. Stir in 1 teaspoon chopped thyme. Season with salt and pepper to taste.
From yourhomebasedmom.com


BEST BEEF AND VEGETABLE POT PIES RECIPES | FOOD NETWORK …
2009-10-16 Directions. Place oil and butter in a large, deep skillet over medium heat. Add the mushrooms, potato, shallots, celery, carrots, garlic and thyme, and sauté for 5 minutes. Add the flour and cook for 1 minute, stirring constantly. Stir in the beef, using the back of a wooden spoon to help break it up.
From foodnetwork.ca


SIMPLE GROUND BEEF POT PIE RECIPE | LEMONS + ZEST
2019-10-27 Press one pie crust into the bottom of a pie pan. Pour beef and vegetable mixture into crust and spread evenly. Top with second pie crust. Crimp and press the edges together to seal the pie. (see video above in post for visual.) Whisk the egg and water together and brush the top of the pie crust lightly.
From lemonsandzest.com


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