VEGETABLE BEEF POTPIE
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
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 :
BEEF AND VEGGIE PIE
This cheesy beef and veggie pie is full of layered flavors and textures that go so well together. We're pretty confident that it will end up melting in your mouth and - why not? - will stay in your heart. What more do you want from a satisfying meal?
Provided by Raluca Cristian
Categories Main course, nut-free, Other meats, Party, salty
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Place the skirt steaks on your wooden board and cut them into thin strips. Season the meat with salt and pepper, then drizzle olive oil on it. Add the rosemary leaves, nutmeg, and combine the flavors rubbing the meat strips with your fingers.
- Heat the vegetable oil in a pan, then add the meat strips and start frying them on low heat for about 2-3 minutes. Set them aside.
- Take another pan and heat some more vegetable oil in it. Add the red onion and carrot and cook until the onion softens, then add the mushrooms. Continue cooking on medium heat until the carrots and mushrooms start to turn light-brown.
- Add the cooked vegetables to the frying meat pan and place it on medium heat. Add the flour and stir until you make a thick paste. Add the beer and whisk, then add the water gradually, until you obtain a thick sauce. Add the tomato paste, stir, then simmer for 30 minutes. Set aside.
- Butter a tart pan (12-inch/30 cm diameter). Roll out the puff pastry and cut it into 2 sheets. Place one sheet on the bottom and edges of the pan. Add the meat and vegetable filling, the cheddar cheese, then top the pie with the remaining puff pastry sheet.
- Stick the edges of the pie, cut off the excess pastry, then press with your fingers to the pan edges. Coat the pie with whisked egg yolks, using a silicone brush.
- Bake for 30 minutes at 360˚F/180˚C.
Nutrition Facts : Calories 586 calories, Protein 25 grams, Fat 41 grams, Carbohydrate 29 grams
VEGETABLE BEEF PIE
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
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
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
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
VEGETARIAN BEEF SHEPHERD'S PIE
A yummy and easy shepherd's pie that I've received many rave reviews on - even from meat eaters!
Provided by Katzen
Categories 100+ Everyday Cooking Recipes Vegetarian Protein
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
- Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
- Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
- Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 73.2 g, Cholesterol 19.8 mg, Fat 12.9 g, Fiber 11.8 g, Protein 27.4 g, SaturatedFat 4.3 g, Sodium 961.3 mg, Sugar 9.9 g
BEEF AND VEGETABLE HANDPIES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 425 degrees F. Combine the turnip and carrot in a large microwave-safe bowl with 1 tablespoon water. Cover with plastic wrap and microwave until just softened, 3 to 5 minutes. Drain.
- Add the beef curry and Worcestershire sauce to the vegetables and stir to combine; season with salt and pepper. Unroll the pie dough and cut each round in half. Spoon one-quarter of the filling on one side of each semicircle and fold in half to form a wedge. Crimp the edges with a fork to seal. Transfer to a baking sheet; cut two or three slits in the tops. Bake until deep golden brown, about 20 minutes.
- Meanwhile, combine the shallot with 2 tablespoons each vinegar and water in a small bowl; let stand 10 minutes, then drain. Whisk the remaining 1 tablespoon vinegar, the olive oil and mustard in a large bowl until smooth; season with salt and pepper. Add the arugula, parsley and shallot and toss. Serve with the handpies and more mustard for dipping.
- Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
- Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
- Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Serve the curry with the naan; top with the remaining cilantro puree.
Nutrition Facts : Calories 684 calorie, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 72 milligrams, Sodium 1072 milligrams, Carbohydrate 64 grams, Fiber 4 grams, Protein 28 grams
STEAK AND VEGETABLE PIE
Make and share this Steak and Vegetable Pie recipe from Food.com.
Provided by TDUB8239
Categories Meat
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut steak or roast in chunks and brown in oil and 1 Tblsp butter.
- Reduce heat and saute mushrooms, garlic, onions, carrots, peas in same pan until tender.
- Transfer meat and mushrooms to pie dish, leaving juices.
- To the drippings in skillet, add remaining 1 tablespoon butter, stir in flour and cook 2 minutes to form a roux.
- Stir in just a bit of broth or water until a smooth gravy is formed.
- Stir in red wine, water and beef bouillon
- Pour over meat and vegis in pie dish and begin baking @ 400 for 30 minutes.
- Top with biscuits and bake 15 minutes more or until browned.
Nutrition Facts : Calories 304.5, Fat 15.6, SaturatedFat 6.3, Cholesterol 65.6, Sodium 432.1, Carbohydrate 17.9, Fiber 4.3, Sugar 6.2, Protein 22.3
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