Beef N Veggie Cheddar Pie Recipes

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VEGETABLE BEEF PIE



Vegetable Beef Pie image

Like most country folks, I have busy days, so I depend on easy recipes that also taste great. This simple meat pie originally called for homemade crust, but I use purchased pastry to save time. - Valorie Hall Walker, Bradley, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 5

Pastry for double-crust pie (9 inches)
1 pound ground beef, cooked and drained
1 can (15 ounces) mixed vegetables, drained or 1-1/2 cups frozen mixed vegetables
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/2 teaspoon pepper

Steps:

  • Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts :

BEEF AND CHEDDAR HAND PIES



Beef and Cheddar Hand Pies image

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h10m

Number Of Ingredients 11

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

Steps:

  • Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
  • Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
  • Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

BEEF POTPIES WITH CHEDDAR-STOUT CRUST



Beef Potpies With Cheddar-Stout Crust image

Provided by Food Network Kitchen

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

1 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup grated Irish cheddar cheese (about 3 ounces)
6 to 7 tablespoons stout beer
1 large egg, lightly beaten
2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/3 cup stout beer
3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces

Steps:

  • Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
  • Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

VEGETARIAN BEEF SHEPHERD'S PIE



Vegetarian Beef Shepherd's Pie image

A yummy and easy shepherd's pie that I've received many rave reviews on - even from meat eaters!

Provided by Katzen

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein

Time 1h15m

Yield 6

Number Of Ingredients 12

4 large potatoes, peeled and cut into large chunks
4 cloves garlic, peeled
1 cup shredded Cheddar cheese
salt and ground black pepper to taste
1 tablespoon canola oil
2 small onions, chopped
1 pound vegetarian beef crumbles (such as Boca®)
1 (10 ounce) can sliced mushrooms, drained
1 cup frozen peas
2 tablespoons vegetarian Worcestershire sauce
1 (15 ounce) can creamed corn
1 pinch paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
  • Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
  • Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
  • Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.

Nutrition Facts : Calories 502.3 calories, Carbohydrate 73.2 g, Cholesterol 19.8 mg, Fat 12.9 g, Fiber 11.8 g, Protein 27.4 g, SaturatedFat 4.3 g, Sodium 961.3 mg, Sugar 9.9 g

BEEF AND CHEESE PIE



Beef and Cheese Pie image

This is a meal my husband really enjoys, although it's a bit big for just the two of us. The good news is that it reheats nicely in the microwave.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 11

1 cup plus 2 tablespoons biscuit/baking mix, divided
1/4 cup milk
1 pound ground beef
1 medium onion, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
2 large eggs, lightly beaten
2 cups shredded cheddar cheese
Chili sauce, optional

Steps:

  • In a small bowl, combine 1 cup biscuit mix and milk; stir until a soft ball forms. Turn onto a floured surface; knead 5 times. Roll out dough to fit a 9-in. pie plate. Transfer to pie plate; trim and flute edges., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt, pepper and remaining biscuit mix. Pour into crust. Spoon tomatoes over top. Combine eggs and cheese; pour over tomatoes., Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Serve with chili sauce if desired.

Nutrition Facts :

SAVORY BEEF AND CHEDDAR PIE



Savory Beef and Cheddar Pie image

I'm not sure where this recipe originated from, my mother used to make it all the time for us. The herbs and spices really make this dish and I wouldn't cut out the sour cream it pairs wonderfully with the pie!

Provided by Amber C.

Categories     One Dish Meal

Time 1h35m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 24

1 1/2 lbs lean ground beef
1 minced garlic clove
3/4 cup onion, chopped
1/2 teaspoon ground oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon ground thyme
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon ground sage
1/8 teaspoon dried tarragon leaves, a dash
1 (15 ounce) can tomato sauce, with tomato pieces
1 1/2 cups mozzarella cheese, shredded
1 tablespoon water
1 egg
1 cup sour cream
1/2 cup red bell pepper, finely diced- (optional)
1/2 cup green bell pepper, finely diced- (optional)
2 cups flour
3/4 teaspoon salt
1 cup cheddar cheese, finely shredded
2/3 cup shortening
7 -9 tablespoons water, ice cold

Steps:

  • Cook ground beef, onion and garlic in a large frying pan over med-high heat for 5-10 min, breaking beef into small pieces until no longer pink and onion is tender.
  • Drain grease.
  • Add oregano, basil, rosemary, thyme, salt, sugar, pepper, sage and tarragon.
  • Mix well, stir in tomato sauce.
  • Reduce heat to low, cover and simmer 15 minute.
  • Meanwhile, prepare Cheddar Pastry.
  • Preheat oven to 425 degrees.
  • Sift flour and salt together, stir in cheese.
  • Cut in shortening until mixture resembles coarse crumbs.
  • Add water, one Tbs at a time, stirring lightly until mixture forms a ball.
  • Divide pastry in half.
  • Roll one half on floured surface into a 12" circle, place in a 9" pie plate.
  • Sprinkle 1/3 of the mozzarella cheese on bottom of pastry.
  • Top with 1/3 of the beef mixture.
  • Repeat cheese and beef layer twice.
  • Roll remaining pastry into a 10" circle, cut steam vents and place on top of the pie.
  • Trim pastry edges a 1/2" from the rim and fold pastry under bottom crust, crimp the edges.
  • Beat egg with 1 Tbs of water.
  • Brush top of pie with egg wash, you will not use it all.
  • Bake 15 min @ 425 degrees.
  • Reduce oven temp to 350 degrees and continue baking for 20 minute.
  • Let pie sit 20 min to set.
  • Cut pie into wedges, top with a dollop of sour cream and sprinkle with bell peppers.

MARIE'S SHEPHERD'S PIE



Marie's Shepherd's Pie image

A twist on the traditional shepherd's pie. I gathered ideas from family and friends and other recipes and came up with my own different and very tasty version of an old time favorite. Everyone eats this up likes it's a dessert!

Provided by Marie Catalano

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

4 large potatoes, peeled and cubed
2 tablespoons butter, divided
salt and ground black pepper to taste
1 pound ground beef
1 packet dry French onion soup mix
1 cube chicken bouillon
1 cube beef bouillon
2 tablespoons water
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced carrots, drained
1 (10 ounce) can peas, drained
2 tablespoons paprika
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with 1 tablespoon butter using a potato masher or fork; season with salt and pepper.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion soup mix, chicken bouillon, and beef bouillon into ground beef; simmer until flavors blend, about 2 minutes. Add water if mixture is too dry.
  • Spread ground beef mixture into the bottom of a 2-quart casserole dish; top with corn, carrots, and peas. Spoon mashed potato mixture over vegetable layer; sprinkle with paprika.
  • Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese over mashed potato layer; continue baking until cheese is melted and bubbling, about 10 more minutes.

Nutrition Facts : Calories 564.4 calories, Carbohydrate 65.6 g, Cholesterol 76.5 mg, Fat 23.1 g, Fiber 9.8 g, Protein 26.4 g, SaturatedFat 11.3 g, Sodium 1415.3 mg, Sugar 5.7 g

IMPOSSIBLY EASY VEGETABLE PIE



Impossibly Easy Vegetable Pie image

My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

2 cups chopped fresh broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

Steps:

  • Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
  • Stir remaining ingredients until blended. Pour into pie plate.
  • Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg

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