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
BEEF N POTATO PIE
I began entering fairs in the 1970s. This savory pie brought home a Grand Champion ribbon.-Thelma Musselman, Forest, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg. , Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown.
Nutrition Facts : Calories 486 calories, Fat 25g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 684mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
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 PIE WITH CRISP POTATO CRUST
A classic recipe with a contemporary twist, beef pie with crisp potato crust
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 10
Steps:
- Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
- Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.
Nutrition Facts : Calories 386 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.66 milligram of sodium
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