Best Vegetable Beef Potpie Recipes

Vegetable Beef Potpie image

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1 pound ground beef
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups frozen pearl onions, thawed
1-1/2 cups baby carrots, halved
1 medium parsnip, peeled, halved lengthwise and sliced
2 tablespoons butter
3 garlic cloves, minced
1/4 cup all-purpose flour
1-1/3 cups beef broth
4-1/2 teaspoons red wine vinegar
4-1/2 teaspoons Dijon mustard
3 teaspoons minced fresh rosemary, divided
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour., Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish., On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg. , Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown.

Nutrition Facts :

BEEF-AND-VEGETABLE POTPIE WITH CHEDDAR BISCUITS image

Categories Dinner

Number Of Ingredients 14

2 sticks unsalted butter, chilled and cubed
1/4 cup canola oil
1 large Spanish onion, coarsely chopped
1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces
Salt and freshly ground pepper
3 pounds ground beef
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
4 1/4 cups self-rising flour
5 1/3 cups milk
2 cups chicken stock or low-sodium broth
One 10-ounce package frozen peas
6 ounces sharp cheddar cheese, shredded (1 1/2 cups)

Steps:

1. Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips. In a large pot, melt 4 tablespoons of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the beef, thyme and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes. Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper. Transfer the mixture to two 9-by-13-inch baking dishes. Put the remaining 4 cups of flour in a large bowl. Cut in the remaining 1 1/2 sticks of butter until the mixture resembles coarse meal. Add the cheddar. Stir in the remaining 2 1/3 cups of milk until a smooth dough forms. Using a 2-tablespoon scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish. Bake both potpies on the top rack of the oven for 25-30 minutes , until the filling is bubbling and the biscuits are cooked through. Turn on the broiler and broil for 1 minute or until the biscuits are golden. Let the potpies rest for 10 minutes before serving.

Beef-and-Vegetable Potpie with Cheddar Biscuits image

Provided by @MakeItYours

Number Of Ingredients 14

2 sticks unsalted butter, chilled and cubed
1/4 cup canola oil
1 large Spanish onion, coarsely chopped
1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces
Salt and freshly ground pepper
3 pounds ground beef
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
4 1/4 cups self-rising flour
5 1/3 cups milk
2 cups chicken stock or low-sodium broth
One 10-ounce package frozen peas
6 ounces sharp cheddar cheese, shredded (1 1/2 cups)

Steps:

Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips.
In a large pot, melt 4 tablespoons of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the beef, thyme and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes. Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper. Transfer the mixture to two 9-by-13-inch baking dishes.
Put the remaining 4 cups of flour in a large bowl. Cut in the remaining 1 1/2 sticks of butter until the mixture resembles coarse meal. Add the cheddar. Stir in the remaining 2 1/3 cups of milk until a smooth dough forms. Using a 2-tablespoon scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish.
Bake both potpies on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through. Turn on the broiler and broil for 1 minute or until the biscuits are golden. Let the potpies rest for 10 minutes before serving.