Deep Dish Ground Beef Pot Pie Recipes

DEEP DISH GROUND BEEF POT PIE

Steps:

• Heat oven to 425 degrees. Spray 4 (2-cup) ovenproof bowls with cooking spray; place bowls on cookie sheet (line sheet with aluminum foil for easy cleanup).
• Brown beef and onion in a large deep skillet over medium heat until done. When done, drain and return to pan.
• Add in the teaspoons of basil, garlic powder and oregano. Then mix in the potatoes, frozen vegetables, tomatoes, gravy, salt/pepper and Worcestershire.
• Reduce heat to medium-low, cover and simmer until the potatoes are almost tender. Stir often to prevent sticking. (The potatoes will absorb and neutralize some of the spices, so taste-test and add in more salt/pepper as needed).
• Meanwhile, unroll the pie crusts and cut circles slightly larger than the openings on the bowls. Also cut slits in the crust to allow steam to escape.
• When meat mixture is ready, spoon into the individual bowls and top with the little pie crust circles. Brush the pie crusts with the egg whites. If desired, you can then sprinkle extra herb on top. (Parsley/Basil/Italian Seasoning/Oregano - Something green is pretty).
• Bake for 30-35 minutes until crusts are golden brown.
• *If you won't be eating them all at once, simply cover the meat mixture and put in the refrigerator. Then when you are ready, put the pie crust on the bowl, brush with the egg white and bake until it is heated through and the crust is brown. Perfect to make on a Sunday and eat during the week!
• *To make one large pie, spoon the mixture into a 2 quart casserole dish. Cover with the uncut pie crust. Bake at 425 degrees for 30-35 minutes until golden brown.

EASY DEEP-DISH BEEF & POTATO PIE

Steps:

• Heat oven to 375°F.
• Brown meat with onions in large skillet; drain. Add peas and carrots, potatoes and cheese sauce; mix well. Spoon into 12x8-inch baking dish sprayed with cooking spray.
• Melt butter in small saucepan on low heat. Add flour; stir with whisk until blended. Cook 2 min. or until bubbly, stirring occasionally. Gradually stir in water. Cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 3 min. Pour over meat mixture.
• Separate dough into 4 rectangles; firmly press perforations together to seal. Place over meat mixture.
• Bake 20 to 25 min. or until golden brown.

GOOD OLD MEAT PIE

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.

BEEF POT PIE - THE BEST!

Steps:

• Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
• Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
• Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
• Spray deep pie dish (I use quiche' dish) with Pam.
• Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
• Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
• Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.

BEEF POTPIE WITH 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.

BEEF POT PIE OR SHEPHERD'S PIE (SALLYE)

Steps:

• If you use frozen pie shells, you will need 4 each deep dish (2 packages), This recipe is enough to make two pot pies.
• Preheat oven to 375º Peel and cube potatoes and place in microwave safe bowl. Add frozen mixed vegetables and 1/4 cup water. Cook on high heat for 3 to 5 minutes in microwave and set aside. In heavy skillet, brown ground beef with salt, pepper, garlic powder and dried onions. Drain and put meat back in skillet.
• Pour both cans of soup, about 1/2 soup can of water, and the evaporated milk into the meat mixture. Add worcestershire sauce and vegetables. Stir until well blended and cook for a few minutes until heated all the way through. If you want a "beefier" taste you can add 1 tablespoon bouillon powder when you add the soups.
• NOTE: You will need 2 each deep dish 9" pie pans or a 11X13 deep baking dish. THis makes a lot of meat & veggie filling. While meat mixture is cooking, place one pie crust in bottom of baking dish and gently press up sides of dish as far as you can without tearing the crust. Pour the meat mixture over the crust and spread out evenly. Place second pie crust over the meat mixture and cut 4 slits in the crust so steam can escape. Cook uncovered for 30-35 minutes until crust begins to brown. Increase heat to 400º and cook 5-10 more minutes until meat mixture is bubbling merrily and crust is a rich golden brown.
• ***ALTERNATE METHOD TO MAKE AS SHEPHERD'S PIE*** To make as shepherd's pie, only use one pie crust in the bottom of pan, or don't use a pie crust at all. For topping, use mashed potatoes. I used instant potatoes making enough for 4 servings according to the package . If you make as shepherd's pie, you can eliminate the diced potatoes in the ingredients. All other directions are the same.
• Enjoy.

DEEP-DISH FRENCH APPLE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Prepare pie: Combine apples, sugar, cinnamon, and ginger in a saucepan. Dissolve cornstarch in apple juice and add to apples. Heat over medium heat until juice thickens and is translucent and apples are slightly softened, 4 to 5 minutes. Do not overcook.
• Spoon apples into the pie crust using a slotted spoon (heap those apples in). Add juices until pie dish is full, but not overflowing, so it won't spill over.
• Mix flour and sugar for topping together in a bowl; cut in butter with a pastry blender until combined. Spread over filling. Do not pack in.
• Bake in the preheated oven until bubbly and browned and apples are tender, about 30 minutes. Let set and cool completely before serving.