Best Beef And Cheese Pie Recipes

BEEF AND CHEESE PIE

Steps:

• In a small bowl, combine 1 cup biscuit mix and milk; stir until a soft ball forms. Turn onto a floured surface; knead 5 times. Roll out dough to fit a 9-in. pie plate. Transfer to pie plate; trim and flute edges., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt, pepper and remaining biscuit mix. Pour into crust. Spoon tomatoes over top. Combine eggs and cheese; pour over tomatoes., Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Serve with chili sauce if desired.

SHEPHERD'S PIE WITH BACON, BEEF AND HORSERADISH BLUE CHEESE POTATOES

Steps:

• To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper. Cook partially covered 10-12 minutes to soften, stirring occasionally. Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

BEEF AND CHEESE TAMALE PIE

Steps:

• To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; sauté until beef is browned.
• Add tomatoes and corn and heat through. Remove from heat and stir in cilantro.
• Preheat the oven to 350°F Lightly grease a 13-by-9-inch casserole dish.
• To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often.
• Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper Jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with a spatula.
• To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
• Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives.

SHEPHERD'S PIE WITH BACON, BEEF AND HORSERADISH BLUE CHEESE POTATOES RECIPE - (4.6/5)

Steps:

• Pat the meat dry after chopping and before cooking. Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot. Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust. Remove meat to the plate with bacon. To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper. Cook partially covered 10-12 minutes to soften, stirring occasionally. Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes. Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer. Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes. Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.

CAJUN PORK AND BEEF PIE WITH SAVORY CREAM CHEESE TOPPING RECIPE - (4/5)

Steps:

• For the Crust: Place sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle. Beat at high speed until creamy and fluffy. Beat in egg and milk, then reduce speed to medium and add flour, scraping down the side of the bowl and beating only until incorporated; do not over-mix. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Adjust oven rack to lower-middle position and preheat oven to 350°F. Spray the sides and bottom of an 8-inch springform pan with cooking spray. Remove dough from refrigerator and set on a lightly floured work surface. Using a rolling pin, roll the dough out to a 10 1/2-inch circle about 1/4-inch thick. Press dough into bottom and sides of prepared springform pan. Trim overhanging dough, and prick dough all over with a fork. Top with pie weights or dried beans and bake for 20 minutes. Remove weights and continue to bake for 10 minutes longer. Remove from oven. Meanwhile, For the Filling: Melt butter in a large sauté pan over medium heat. Add onions and celery and cook, stirring periodically, until vegetables start to soften, about 4 minutes. Add garlic and continue cooking for 1 minute. Add pork, beef, thyme, cayenne, black pepper, pimentón, and oregano and cook, stirring and breaking up meat into bits, until meat is browned and cooked through, about 5 minutes longer. Add potatoes, Worcestershire sauce, vinegar, and broth. Cook over medium heat, stirring often, for 10 minutes. Transfer filling to a strainer to drain off excess liquid. Let cool. For the Cream Cheese Topping: Add cream cheese, heavy cream, thyme, and lemon zest to a medium bowl. Season with salt and pepper and beat using a handheld mixer until creamy. Spoon filling into crust and top with cream cheese, taking care to spread it evenly over the whole surface of the pie. Bake until top is browned and bubbly, about 50 minutes. Let pie cool for 10 minutes. Cut into wedges and serve.

ALEX'S FAVORITE BEEF AND CHEESE PIE

Steps:

• Brown beef, onion and green pepper.
• Drain fat off.
• Add tomato sauce, green beans and garlic salt.
• Simmer 10 minutes.
• While the beef mixture is simmering, spread separated crescent rolls into a pie plate, pressing edges together to make a thin crust with an edging around the rim (like for a fruit pie).
• Mix 1 cup cheese with beaten egg, spread on bottom of crust.
• Pour in beef mixture.
• Sprinkle with paprika and parsley.
• Spread 1 cup cheese on top.
• Bake at 375 degrees Fahrenheit for 25 minutes, or until bubbly and cheese begins to brown. Remove from oven.
• Let stand for 10 minutes.

CAJUN PORK AND BEEF PIE WITH SAVORY CREAM CHEESE TOPPING

Steps:

• For the Crust: Place sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle. Beat at high speed until creamy and fluffy. Beat in egg and milk, then reduce speed to medium and add flour, scraping down the side of the bowl and beating only until incorporated; do not over-mix. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Adjust oven rack to lower-middle position and preheat oven to 350°F. Spray the sides and bottom of an 8-inch springform pan with cooking spray. Remove dough from refrigerator and set on a lightly floured work surface. Using a rolling pin, roll the dough out to a 10 1/2-inch circle about 1/4-inch thick. Press dough into bottom and sides of prepared springform pan. Trim overhanging dough, and prick dough all over with a fork. Top with pie weights or dried beans and bake for 20 minutes. Remove weights and continue to bake for 10 minutes longer. Remove from oven. Meanwhile, For the Filling: Melt butter in a large sauté pan over medium heat. Add onions and celery and cook, stirring periodically, until vegetables start to soften, about 4 minutes. Add garlic and continue cooking for 1 minute. Add pork, beef, thyme, cayenne, black pepper, pimentón, and oregano and cook, stirring and breaking up meat into bits, until meat is browned and cooked through, about 5 minutes longer. Add potatoes, Worcestershire sauce, vinegar, and broth. Cook over medium heat, stirring often, for 10 minutes. Transfer filling to a strainer to drain off excess liquid. Let cool. For the Cream Cheese Topping: Add cream cheese, heavy cream, thyme, and lemon zest to a medium bowl. Season with salt and pepper and beat using a handheld mixer until creamy. Spoon filling into crust and top with cream cheese, taking care to spread it evenly over the whole surface of the pie. Bake until top is browned and bubbly, about 50 minutes. Let pie cool for 10 minutes. Cut into wedges and serve

CAJUN PORK AND BEEF PIE WITH SAVORY CREAM CHEESE TOPPING

Steps:

• 1 For the Crust: Place sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle. Beat at high speed until creamy and fluffy. Beat in egg and milk, then reduce speed to medium and add flour, scraping down the side of the bowl and beating only until incorporated; do not over-mix. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Adjust oven rack to lower-middle position and preheat oven to 350°F. Spray the sides and bottom of an 8-inch springform pan with cooking spray. Remove dough from refrigerator and set on a lightly floured work surface. Using a rolling pin, roll the dough out to a 10 1/2-inch circle about 1/4-inch thick.
• Press dough into bottom and sides of prepared springform pan. Trim overhanging dough, and prick dough all over with a fork. Top with pie weights or dried beans and bake for 20 minutes. Remove weights and continue to bake for 10 minutes longer. Remove from oven.
• Meanwhile, For the Filling: Melt butter in a large sauté pan over medium heat. Add onions and celery and cook, stirring periodically, until vegetables start to soften, about 4 minutes. Add garlic and continue cooking for 1 minute. Add pork, beef, thyme, cayenne, black pepper, pimentón, and oregano and cook, stirring and breaking up meat into bits, until meat is browned and cooked through, about 5 minutes longer. Add potatoes, Worcestershire sauce, vinegar, and broth. Cook over medium heat, stirring often, for 10 minutes. Transfer filling to a strainer to drain off excess liquid. Let cool.
• For the Cream Cheese Topping: Add cream cheese, heavy cream, thyme, and lemon zest to a medium bowl. Season with salt and pepper and beat using a handheld mixer until creamy.
• Spoon filling into crust and top with cream cheese, taking care to spread it evenly over the whole surface of the pie. Bake until top is browned and bubbly, about 50 minutes.
• Let pie cool for 10 minutes. Cut into wedges and serve.