Anitascheeseandpotatobeefpie Recipes

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TOURTIERE (MEAT PIE)



Tourtiere (Meat Pie) image

This easy meat pie is made is a hearty and delicious mixture that is baked inside a flaky pie crust!

Provided by Holly Nilsson

Categories     Beef     Dinner     Entree     Main Course

Time 1h45m

Number Of Ingredients 14

1 pound lean ground pork
½ pound lean ground beef
1 small onion (finely diced)
2 cloves garlic (minced)
1 large russet potato (peeled & cubed)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground sage
¼ teaspoon dried thyme leaves
½ teaspoon allspice
⅛ teaspoon cloves
½ cup beef broth
1-2 tablespoons breadcrumbs (if needed)
pastry for a 9-inch double-crust pie

Steps:

  • Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
  • While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.
  • Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
  • Preheat oven to 425°F.
  • Line a deep-dish pie plate with crust and add filling.
  • Add top crust and seal edges. Add a few slits to allow steam to escape. Brush crust with beaten egg if desired.
  • Bake for 45-55 minutes or until bubbly and crust is golden.

Nutrition Facts : ServingSize 1 slice, Calories 558 kcal, Carbohydrate 36 g, Protein 25 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 742 mg, Fiber 2 g, Sugar 1 g

BEEF, CHEDDAR AND POTATO PIE



Beef, Cheddar and Potato Pie image

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

2 lbs ground beef
2 carrots, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch cubes
2 stalks celery, cut into 1/4-inch cubes
1 large garlic clove, finely chopped
1 large baking potato, peeled and cut into 1/4-inch cubes
1/2 cup dark beer
8 ounces sharp cheddar cheese, shredded
salt and pepper
2 sheets frozen puff pastry, thawed but cold
1 large egg yolk, beaten with 1 tablespoon water

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

BEEF AND POTATO PIE



Beef and Potato Pie image

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

1 tablespoon olive oil
1 tablespoon butter
½ onion, finely chopped
2 pounds beef sirloin, cut into cubes
2 cloves garlic, minced
3 tablespoons all-purpose flour
½ teaspoon ground black pepper
salt to taste
1 cup red wine
2 cups beef stock
2 large potatoes, peeled and cubed
1 cup chopped carrots
1 (8 ounce) can tomato paste
1 teaspoon Worcestershire sauce
2 10-inch pie crusts, rolled out to fit a 9x13-inch baking dish
2 tablespoons milk, or as needed

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

CHEESY BEEF AND POTATO PIE



Cheesy Beef and Potato Pie image

This is a traditional dish with a cheesy twist--the cheese just makes it for me! The cheese has to be mature to get the perfect taste of this dish.

Provided by Ozzy5223

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

500 g beef mince
1 onion, peeled and finely chopped
2 carrots, peeled and diced
400 g chopped tomatoes
1 beef bouillon cube, made up with
100 ml boiling water
625 g potatoes, your favorite, peeled and thinly sliced
150 g mature cheddar cheese, grated

Steps:

  • Preheat the oven to 190°C, 375°F.
  • Place the mince, onion and carrots in a large nonstick frying pan and dry-fry over a moderate heat for 5 minutes, until browned.
  • Stir in the tomatoes, stock and seasoning and bring to the boil.
  • Transfer to a 20cm x 23cm ovenproof dish, top with the potato slices, sprinkle with the grated cheese and cook in the preheated oven for 40 minutes, until the top of the pie is golden brown and the potatoes are tender.
  • I serve with steamed green veggies.

Nutrition Facts : Calories 653.4, Fat 39.6, SaturatedFat 18.7, Cholesterol 133.5, Sodium 537.4, Carbohydrate 37.7, Fiber 5.9, Sugar 6.8, Protein 36.8

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