Best Beef N Potato Pie Recipes

BEEF N POTATO PIE

Beef N Potato Pie image

I began entering fairs in the 1970s. This savory pie brought home a Grand Champion ribbon.-Thelma Musselman, Forest, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 20

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon onion powder
3/4 cup butter-flavored shortening
1/4 cup cold water
FILLING:
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 small onion, chopped
4 teaspoons canola oil, divided
3 cups cubed cooked roast beef
1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Dash pepper
1 tablespoon cornstarch
1 tablespoon water
2 cups sliced cooked peeled potatoes
1 egg, lightly beaten

Steps:

In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg. , Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown.

Nutrition Facts : Calories 486 calories, Fat 25g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 684mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

BEEF AND POTATO HAND PIES

Beef and Potato Hand Pies image

Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 1h

Yield Makes 8

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
1 small yellow onion, diced medium
Coarse salt and ground pepper
2 garlic cloves, minced
1/2 pound ground beef
1 tablespoon smoked paprika, plus more for sprinkling
1 medium Yukon Gold potato, diced medium
1/2 cup golden raisins
All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed

Steps:

Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds.
Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika.
Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 560 g, Fat 34 g, Fiber 2 g, Protein 22 g, SaturatedFat 7 g