Beefy Country Pie Recipes

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COUNTRY PIE



Country Pie image

This is a main course dish. Add a green vegetable and a salad and you have a meal. Great for leftovers! You can use low-fat cheese to make this dish leaner.

Provided by Patti Pierce-Stone

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Yield 6

Number Of Ingredients 14

1 pound lean ground beef
1 (1 ounce) package dry onion soup mix
1 (8 ounce) can tomato sauce
½ onion, chopped
1 cup dried bread crumbs, seasoned
½ teaspoon dried oregano
½ cup shredded Cheddar cheese
1 ⅓ cups instant rice
1 cup water
1 ½ cups tomato sauce
½ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried rosemary
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ground beef, onion soup mix, 8 ounces tomato sauce, chopped onion, bread crumbs, 1/2 teaspoon oregano, and 1/2 cup shredded cheese. Mix thoroughly and press into a 9 inch pie plate.
  • In a medium bowl, combine instant rice, water, 1 1/2 cups tomato sauce, 1/2 teaspoon oregano, basil, and rosemary. Mix well and pour over meat layer. Cover with aluminum foil.
  • Bake in preheated oven for 30 minutes. Remove foil and sprinkle top with remaining 1/2 cup Cheddar cheese. Return pie to oven for an additional 10 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 40.6 g, Cholesterol 76.7 mg, Fat 23.5 g, Fiber 3.3 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 1452.4 mg, Sugar 5.8 g

EPIC CHUNKY BEEF AND MUSHROOM PIE



Epic Chunky Beef and Mushroom Pie image

Tender, fall apart chunks of beef with mushrooms in the most incredible gravy ever. The secret ingredient - Dried Porcini Mushrooms! They add a savoury earthiness that can't be replicated and takes this pie to the next level.

Provided by Nagi

Categories     Main

Time 2h45m

Number Of Ingredients 18

20 g / 0.7 oz dried porcini mushrooms ((slices, whole or chopped) (Note 1))
1 ¼ cups / 312 ml boiled water
1 kg / 2 lb chuck beef (, cut into 2.5cm/1" cubes (Note 2))
1 - 2 tbsp vegetable oil
2 garlic cloves (, minced)
1 onion (, finely chopped)
1 celery (, finely chopped)
1 carrot (, finely chopped)
3 carrots (, halved lengthwise then cut into 1.5cm/ 3/5" chunks)
1/3 cup flour ((any))
300 ml / 10 oz dark ale ((or substitute with red wine, Guinness or more beef stock))
2 cups / 500 ml beef stock
3 sprigs thyme or 1 tsp dried thyme leaves
2 bay leaves (, fresh or dried)
200 g / 7 oz bacon (, diced)
300 - 400g / 10 - 13 oz Swiss brown mushrooms (, larger ones halved)
1 - 2 sheets puff pastry ((enough to cover pie))
1 egg yolk

Steps:

  • Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
  • Sprinkle beef with salt and pepper.
  • Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
  • Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.
  • Add flour and stir through.
  • Add ale, beef stock, and stir to dissolve the flour.
  • Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don't tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.
  • Cook for 1 hr 45 minutes or until beef is tender. (See video)
  • Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew.
  • Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.

Nutrition Facts : ServingSize 392 g, Calories 578 kcal

BEEF AND GUINNESS PIE



Beef and Guinness Pie image

This Beef and Guinness Pie recipe brings together two of Ireland's most famous products, Irish beef and Guinness, for a traditional and hearty pie.

Provided by Elaine Lemm

Categories     Dinner     Entree     Pie

Time 3h20m

Yield 4

Number Of Ingredients 21

For the Pastry:
7-ounces/200 grams all-purpose flour
1 pinch salt
4-ounces/110 grams butter (cubed; or an equal mix of butter and lard )
2 to 3 tablespoons water (very cold)
For the Pie:
1-ounce/25 grams all-purpose flour
1/4 teaspoon salt (to taste; divided)
1/4 teaspoon ground black pepper (to taste; divided)
2 pounds/900 grams chuck steak (cut into 1-inch cubes)
1-ounce/25 grams butter
1 tablespoon vegetable oil
2 large onions (thinly sliced)
2 carrots (chopped to 1-inch cubes)
2 teaspoons Worcestershire sauce
2 teaspoons tomato puree
2 1/8 cups/500 milliliters Guinness (or other stout beer )
1 1/4 cups/300 milliliters beef stock (hot)
2 teaspoons white sugar
2 tablespoons water (for brushing)
1 egg (beaten; for egg wash)

Steps:

  • Gather the ingredients.
  • In a large bowl, add the flour, salt, and butter.
  • With your fingers or a pastry blender , work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.
  • Add 2 tablespoons of very cold water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.
  • Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.
  • Gather the ingredients.
  • In a large bowl, place the flour and it season with salt and ground black pepper.
  • Add the cubes of meat and toss well in the flour until evenly coated.
  • In a large, heavy-based, flameproof casserole dish, heat the butter and oil until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
  • Add the onions and carrots to the pan and fry gently for about 2 minutes.
  • Return the meat to the pan, and add the Worcestershire sauce, tomato puree, Guinness, hot beef stock, and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil.
  • Cover, reduce to a gentle simmer , and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy.
  • Remove from the heat, place into a 2 1/2-pint (1 1/2-liter) deep pie dish, and leave to cool completely.
  • Heat the oven to 400 F/200 C/Gas 6. Roll out the pastry to 1/8-inch / 3-millimeter thick. Cut a 3/4-inch / 2-centimeter strip from the rolled-out pastry.
  • Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down.
  • Cut out the remaining pastry about 1-inch / 2 1/2 centimeters larger than the pie dish.
  • Place a pie funnel (also called a pie bird ) in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
  • Place the pastry lid over the top and press down to the edge and seal. Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
  • Brush the top with the beaten egg and make a hole in the center to reveal the pie funnel. You can also decorate the top of the pie with pastry trimmings as you like.
  • Bake for 30 to 35 minutes until the pastry is crisp and golden.

Nutrition Facts : Calories 1172 kcal, Carbohydrate 42 g, Cholesterol 337 mg, Fiber 3 g, Protein 73 g, SaturatedFat 34 g, Sodium 621 mg, Sugar 7 g, Fat 73 g, ServingSize Serves 4, UnsaturatedFat 0 g

BEEF POTPIE WITH BISCUITS



Beef Potpie with Biscuits image

I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.-Dolores Jensen, Arnold, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 pounds beef top round steak, cut into 1/2-inch cubes
2 cups frozen peas and carrots, thawed
1 large potato, peeled, cooked and diced
1 medium onion, chopped
1 jar (18 ounces) beef gravy
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 298 calories, Fat 4g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 775mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

COUNTRY PIE



Country Pie image

This is my old roommates recipe - we used to fix this all the time. It's a tasty, one dish dinner. The "crust" is a "meatloaf" mixture.

Provided by Lizzybob

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 (8 ounce) cans tomato sauce
1/2 cup breadcrumbs
1/4 cup chopped onion
1 lb ground beef
1/2 cup chopped green pepper
1/8 teaspoon dried oregano
salt & pepper
1 1/3 cups Minute Rice
1 1/2 cups water
1 cup grated cheddar cheese
1 cup water

Steps:

  • Crust: Combine ground beef, 1/2 a can of tomato sauce, bread crumbs, onion, green pepper & spices.
  • Pat mixture down & up sides of a 9 inch pie plate (I use a deep dish).
  • Set aside.
  • Filling: Combine rice, all the remaining tomato sauce (1 1/2 cans), 1 cup water & 1/2 cup of cheese.
  • Pour on top of crust.
  • Cover with foil and bake at 350 for 25 minutes.
  • Sprinkle with rest of cheese & bake 10 -15 more minutes or.
  • until cheese is melted.

COUNTRY PIE



Country Pie image

Men seem to really enjoy this simple yet tasty beef and rice pie. They always ask for seconds.-Zelma Hartman, Franklin, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1/2 cup tomato sauce
1/2 cup soft bread crumbs
1/4 cup chopped onion
1/4 cup chopped green pepper
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon dried oregano
1 pound lean ground beef (90% lean)
FILLING:
1-1/2 cups tomato sauce
1-1/3 cups instant rice
1 cup shredded cheddar cheese, divided
1 cup water
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate., In a bowl, combine the tomato sauce, rice, 1/2 cup cheese, water and salt. Spoon into meat shell. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts :

COUNTRY STYLE GROUND BEEF MEAT PIE



Country Style Ground Beef Meat Pie image

This recipe makes two pies and may be made using using either ground pork or ground beef or half of each, I prefer the half each!

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 14

1 pastry for double-crust pie
3 tablespoons butter
1 medium onion, minced
2 stalks celery, chopped
2 -3 tablespoons minced fresh garlic
3 lbs ground beef (or use half each) or 3 lbs pork (or use half each)
1 large potato, peeled and cut in 1/2 inch cubes
1 cup water or 1 cup low sodium beef broth
1/2 cup half-and-half cream or 1/2 cup milk
1/2 teaspoon ground cloves
1/2 teaspoon thyme
1/2 teaspoon savory
seasoning salt (to taste) or white salt (to taste)
fresh ground black pepper (to taste)

Steps:

  • In a medium saucepan heat butter over medium-high heat; add in onion, celery and garlic and saute about 3-4 minutes.
  • Stir in ground beef or pork, cubed potatoes, water and half and half cream or milk;. cook while stirring until liquid has completely evaporated.
  • Add in spices; cook stirring for about 5-6 minutes, then allow the mixture to cool.
  • Fit bottom pie pastry into each 9-inch deep-dish pie plates.
  • Divide the beef misture between each pie plate.
  • Top each pie with top pie crusts then flute edges together.
  • Cut slits in top of crust each, then place onto a baking sheet.
  • Bake in 450 degrees F (bottom rack) oven for 15 minutes.
  • Reduce heat to 350 degrees F and continue baking for another 30 minutes.
  • Cool slightly before slicing.

BEEFY COUNTRY PIE



Beefy Country Pie image

Time 45m

Number Of Ingredients 11

1/2 cup (4 ounces) + 1 1/2 cup (12 ounces) tomato sauce, divided
1/2 cup bread crumbs
1/4 cup onion, diced
1 teaspoon salt
1 pound ground beef
1/4 cup chopped green bell pepper
1/2 teaspoon oregano
1 1/3 cup Minute Rice
1/2 cup + 1/2 cup shredded sharp cheddar cheese, divided
1 cup water
1/2 teaspoon salt

Steps:

  • Preheat oven to 350*F Combine 1/2 cup tomato sauce and bread crumbs until all sauce is absorbed. Add onion, salt, ground beef, bell pepper & oregano. Mix well. In a deep pie dish, squish meat mixture all around the bottom and up the sides as you would a regular pie. Combine 1 1/2 cups tomato sauce, minute rice, 1/2 cup cheese, water & salt. Mix well. Spread the rice mixture on top of beef. Cover with foil and bake for 25 minutes. Remove foil add additional 1/2 cup of cheese and bake for 10 more minutes or until cheese is melted. Slice like a pie and serve. Toppings may include: sour cream, chives, salsa, Tabasco, avocado, guacamole, etc.

COTTAGE PIE RECIPE (BEST SHEPHERDS PIE)



Cottage Pie Recipe (Best Shepherds Pie) image

Easy One-Pot Cottage Pie with cozy beef filling and a crispy mashed potato crust!

Provided by Sommer Collier

Categories     Main

Time 55m

Number Of Ingredients 15

2 pounds ground beef ((or ground lamb))
1 large sweet onion, (peeled and chopped)
1 1/2 cups chopped carrots
5 cloves garlic, (minced)
1 cup frozen corn
1 cup frozen peas
1 1/2 cups beef broth
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon cornstarch
2 teaspoons dried thyme
5 cups mashed potatoes ((store-bought or homemade))
1 cup shredded cheddar cheese
salt and pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a deep 13-14 inch cast iron skillet over medium heat. Add the ground beef, and sprinkle generously with salt and pepper. Break the ground beef into small pieces, with a wooden spoon, as it browns.
  • Once the ground beef is fully cooked, move it to the sides of the skillet. Add the onions, carrots, and garlic. Sauté for 5-8 minutes to soften the onions and carrots. (The carrots should be partially cooked before baking.)
  • Stir the mixture together. Then add in the frozen corn and pea, broth, tomato paste, Worcestershire sauce, mustard, cornstarch, and thyme. Mix well. Taste, then salt and pepper as needed.
  • Turn off the heat. Spread the mixture evenly over the bottom of the skillet.
  • Mix the shredded cheese into the mashed potatoes. (If using store-bought mashed potatoes, you may need to drain off the extra liquid or press the top with paper towels, before mixing in the cheese.)
  • Scoop the mashed potatoes over the meat filling and spread it to the sides of the skillet, making sure there are no gaps. Immediately place the cottage pie in the oven. Bake for 20-25 minutes, until golden on top.

Nutrition Facts : ServingSize 1.25 cups, Calories 560 kcal, Carbohydrate 48 g, Protein 30 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 95 mg, Sodium 562 mg, Fiber 6 g, Sugar 7 g

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