Deep Dish Beef Bake Recipes

DEEP-DISH PIZZA CASSEROLE

Deep-Dish Pizza Casserole image

Very simple and quick dinner when dressed up with a tossed salad. This recipe was modified from one out of a Weight Watcher's cookbook. Feel free to vary what you add to the pizza.

Provided by Kim127

Categories Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
1 (15 ounce) can chunky Italian-style tomato sauce
1 (4 ounce) can sliced mushrooms
cooking spray
1 (10 ounce) can refrigerated pizza dough
1 1/2 cups shredded mozzarella cheese

Steps:

Preheat oven to 425°F.
Cook meat and onion in a large non-stick skillet until browned.
Drain.
Return to skillet and add tomato sauce and mushrooms until heated through.
While the meat mixture is cooking, coat a 13 x 9 inch baking dish with cooking spray.
Unroll pizza crust dough and press into the bottom and halfway up the sides of the baking dish.
Top bottom of pizza crust with meat mixture.
Bake, uncovered at 425°F for 12 minutes.
Top with cheese and bake an additional 5 minutes or until cheese is melted and crust is browned.
Let cool for 5 minutes before serving.

GOOD OLD MEAT PIE

Good Old Meat Pie image

A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!

Provided by Dan Poplawski

Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 recipe pastry for a 9 inch single crust pie
3 tablespoons margarine
½ cup chopped onion
1 potato, diced
⅓ cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon black pepper
1 ¼ cups beef broth
1 carrot, chopped
1 cup frozen green peas
2 cups cubed cooked or leftover beef

Steps:

Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g

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