BEEF POT PIE WITH POTATO BISCUIT CRUST
Who doesn't love a pot pie dinner? Here's one that's so easy, it could become a regular at your dinner table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
- In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
- Pour beef mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto beef mixture.
- Bake uncovered 30 to 35 minutes or until crust is golden brown.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 20 mg, Fat 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1 1/2 g
RUSTIC MEAT AND POTATO PIE
Steps:
- Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
- In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
- In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
- Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
- Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 45 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1 g
BEEF AND POTATO PIE
Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.
Provided by Spongy
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
- Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
- Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
- Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
- Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 46.1 g, Cholesterol 35.4 mg, Fat 26.8 g, Fiber 4.9 g, Protein 20 g, SaturatedFat 7.5 g, Sodium 527.4 mg, Sugar 4.4 g
BEEF, CHEDDAR AND POTATO PIE
No need to wait until the end of the meal to get your pie fix! {Everyday with Rachel Ray, Recipe by Rori Trovato}
Provided by Alley Barbie
Categories Savory Pies
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
- On a floured surfaced, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press edges to seal, then trim to a 1/2-inch edge.
- Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
- **TIP: Bake the pie up to 1 day ahead, then reheat in a 350 degree oven for 20 minutes.**.
Nutrition Facts : Calories 741.6, Fat 50.4, SaturatedFat 18.8, Cholesterol 133.1, Sodium 425.1, Carbohydrate 36.2, Fiber 2.1, Sugar 2.5, Protein 33.8
MASHED POTATO CRUST PIE
I cut this recipe out of the TOH or quick cooking magazine. This is a all in one dish meal. It can be made for OAMC or half made for dinner the day of preparation and freeze 2nd one for later dinner.
Provided by diner524
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, brown ground beef and onion, drain well. Stir in soups, beans and mushroom. Simmer until heated through. Meanwhile, combine hot mashed potatoes, egg, salt and pepper; mix well. Spread into the bottom and up the sides of a greased 13-in.x9-in.x2-in. baking dish or two greased 9-in. pie plates. Spoon ground beef into the potato crust. Bake at 350 degrees for 45-50 minutes or until lightly browned. Remove from oven; sprinkle with french-fried onions and cheese. Return to oven for 5 minutes or until cheese is melted.
- Note: If freezing don't include cheddar cheese or french-fried onions prior to freezing.
BEEF POT PIE WITH MASHED POTATO CRUST
Make and share this Beef Pot Pie With Mashed Potato Crust recipe from Food.com.
Provided by lazyme
Categories Savory Pies
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325ºF. Have a shallow 3 quart baking dish ready.
- Coat meat with flour, shaking off excess. Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Brown meat in 2 to 3 batches, adding more oil as needed. Remove to baking dish with a slotted spoon.
- Add carrots and onions to dish. Mix wine, garlic, salt and herbs. Add and stir to distribute. Cover tightly with lid or foil.
- Bake 2 hours or until meat and vegetables are tender. (If making ahead, refrigerate stew and mashed potatoes separately up to 3 days.).
- To serve: (If made ahead, reheat stew, covered, in 375ºF oven 40 to 45 minutes until hot and bubbling). Increase oven temperature to 425ºF. Spoon mashed potatoes on stew and sprinkle with parmesan cheese. Bake 10 to 15 minutes longer until edges of potatoes are golden brown.
Nutrition Facts : Calories 389.7, Fat 9.8, SaturatedFat 3.3, Cholesterol 76.3, Sodium 1202, Carbohydrate 41.3, Fiber 4.7, Sugar 6.7, Protein 29.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love