Ye Ol New Beef Pot Pie Recipes

BEEF POT PIE I

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.

BEEF POT PIES

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.

JODY'S CHILEAN POT PIE

Steps:

• Soak raisins in beef broth in a bowl for 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Unroll pie crust and place a ramekin, top side down, onto crust. Press lightly to make a circle. Repeat 5 more times to make 6 circles in all; cut out circles.
• Crumble ground beef into a large skillet, place over medium heat, and cook and stir until beef is browned, 10 to 15 minutes. Stir paprika, cumin, salt, and black pepper into ground beef. Drain raisins, reserving beef broth, and stir raisins and olives into beef mixture.
• Melt butter in a large saucepan over medium heat; stir flour into hot butter until thoroughly combined. Gradually stir reserved beef broth into flour mixture, reduce heat to medium-low, and bring to a simmer. Cook until sauce is thickened, about 5 minutes; season with salt and black pepper. Stir ground beef mixture into beef sauce.
• Spoon beef mixture into ramekins and top each with a pie crust circle, pressing crusts down onto edges of ramekins to seal. Cut several holes into top of each crust with a sharp knife. Set pot pies onto a baking sheet to contain drips.
• Bake in the preheated oven until crusts are browned, 20 to 25 minutes.

BEEF POT PIE - THE BEST!

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.

BEEF POT PIE

Steps:

• In a large bowl, combine flours and salt. Cut in shortening and butter until crumbly. Add cheese; toss to blend. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Cover and refrigerate., For filling, in a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., On a lightly floured surface, roll out one portion of dough to fit the bottom of an ungreased 8-in. square baking dish. Transfer to dish. Spoon filling over crust. Roll out remaining dough to fit top of dish; cut slits or use cookie cutters to cut out shapes. Place dough over filling; trim and flute edges., If desired, arrange cutouts over pastry. Bake at 375° until bubbly and crust is golden brown, 35-40 minutes. Let stand for 10-15 minutes before cutting.

YE OL' NEW BEEF POT PIE

Steps:

• Preheat oven to 375°F.
• Grease a 9-inch square, glass baking/casserole dish (I use Crisco or butter).
• Prepare the filling as follows:.
• Season ground beef with salt and pepper.
• Brown ground beef with peppers and onions in 1 Tbsp olive oil over med heat, then drain grease.
• Transfer beef mixture to a large bowl.
• Add cooked potato, mixed vegetables, peas, gravy, sour cream.
• Stir until well-blended. This is where you want to check consistency and taste for seasonings. If you are happy with the thickness of the filling, don't add the breadcrumbs. If it needs more flavor, then add the Kitchen Bouquet or salt-n-pepper to taste.
• Prepare the crust as follows: In a med-large bowl whisk together Bisquick,garlic, salt, pepper, basil, egg, milk and ranch dressing. If it's too thick to be poured over filling, then add a bit more milk, until the desired consistency.
• Spoon the filling into the greased 9-inch sqare casserole dish, and spread so it's evenly distributed. Add the pieces of cheddar cheese on top of filling.
• Pour the crust batter over filling and spread evenly.
• Bake for 20 minutes, then check for over-browning of the edges. If you notice that, put 1 - 2 inches of foil around the edges so they don't burn.
• Continue baking for an additional 20 - 30 minutes.
• Let pie rest for 10-15 minutes before cutting and serving.
• This goes well with a tossed salad.