SHIRLEY'S GROUND BEEF POT PIE
My mother, Shirley, was a pie master. She could mix up crust for a double-crust pie in a matter of seconds. It was always the same recipe: 2 cups all-purpose flour mixed with 1 teaspoon salt and 2 tablespoons granulated sugar (sugar if she was making a sweet pie); 2/3 cup Crisco; and 3-4 tablespoons ice-cold water. Her's was always perfect. Perfectly flavored, perfectly crimped, and perfectly browned. Mom didn't make savory pies often, but this recipe was one of our favorites.
Provided by At Mimi's Table
Categories Main Dish
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 425F degrees.
- In 12" skillet, brown ground meat until pinkness is gone. Drain ground meat in a colander and set aside.
- Return skillet to the cooktop. Over medium-high heat, add 1 Tablespoon olive oil. Add onions and carrots. Stir and saute until onions are translucent.
- Add potatoes and garlic. Stir and cook for 1-2 minutes.
- Add broth to skillet. Reduce heat to medium-low. Cover with a lid. Steam vegetables for 10 minutes.
- Remove lid and add frozen peas and cooked ground meat. Stir to combine Turn off heat and set skillet aside.
- Fit a 9" deep-dish pie pan with one pie crust. Spoon in the meat filling.
- Place the second pie crust over the top. Crimp the edges to seal both crusts. Using a sharp knife, cut slits into the crust.
- Make egg wash with one egg and 1 Tablespoon water. Brush the top crust with egg wash.
- Bake for 30 minutes or until the pie is nicely golden brown.
- Remove pie to a cooling rack and let rest for 10 minutes before serving.
GOOD OLD MEAT PIE
A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
Provided by Dan Poplawski
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
- Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
- Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g
DEEP DISH GROUND BEEF POT PIE
Kind of like beef stew crossed with a pot-pie. Easy to make and it was sooooo good! Can be made in 4 individual ramekins or in one large casserole for convenience.
Provided by Bamabelle1202
Categories Savory Pies
Time 1h25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Spray 4 (2-cup) ovenproof bowls with cooking spray; place bowls on cookie sheet (line sheet with aluminum foil for easy cleanup).
- Brown beef and onion in a large deep skillet over medium heat until done. When done, drain and return to pan.
- Add in the teaspoons of basil, garlic powder and oregano. Then mix in the potatoes, frozen vegetables, tomatoes, gravy, salt/pepper and Worcestershire.
- Reduce heat to medium-low, cover and simmer until the potatoes are almost tender. Stir often to prevent sticking. (The potatoes will absorb and neutralize some of the spices, so taste-test and add in more salt/pepper as needed).
- Meanwhile, unroll the pie crusts and cut circles slightly larger than the openings on the bowls. Also cut slits in the crust to allow steam to escape.
- When meat mixture is ready, spoon into the individual bowls and top with the little pie crust circles. Brush the pie crusts with the egg whites. If desired, you can then sprinkle extra herb on top. (Parsley/Basil/Italian Seasoning/Oregano - Something green is pretty).
- Bake for 30-35 minutes until crusts are golden brown.
- *If you won't be eating them all at once, simply cover the meat mixture and put in the refrigerator. Then when you are ready, put the pie crust on the bowl, brush with the egg white and bake until it is heated through and the crust is brown. Perfect to make on a Sunday and eat during the week!
- *To make one large pie, spoon the mixture into a 2 quart casserole dish. Cover with the uncut pie crust. Bake at 425 degrees for 30-35 minutes until golden brown.
Nutrition Facts : Calories 901.8, Fat 47.2, SaturatedFat 16, Cholesterol 76.3, Sodium 1323.3, Carbohydrate 84.3, Fiber 7.6, Sugar 6.2, Protein 35.8
BEEFY FRENCH ONION POTPIE
I came up with this dish knowing my husband loves French onion soup. It's a good base for this hearty, meaty potpie. - Sara Hutchens, Du Quoin, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil., Transfer to an ungreased 9-in. deep-dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 553 calories, Fat 23g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 1550mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 1g fiber), Protein 38g protein.
BEEF POT PIE - THE BEST!
Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.
Provided by BlondieItaliana
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 2.8, Cholesterol 38.7, Sodium 625.9, Carbohydrate 14.5, Fiber 1.5, Sugar 2.3, Protein 14.8
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