Ground Beef And Sausage Pie Pastry Or Potato Topped Recipes

MEAT PIE, SOUTHERN VERSION

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
• Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes.
• Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
• Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
• Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese.
• Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust.
• Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.

BEEF AND POTATO PIE

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.

GROUND BEEF POTPIE

Steps:

• In a large nonstick skillet, cook the beef, onions and carrots over medium heat until meat is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate. , Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.

EASY SAUSAGE PIE

Steps:

• Preheat oven to 160°C Grease a 4cm deep, 17.5cm x 24.5cm (base) baking dish.
• Heat oil in a frying pan over medium heat. Add onion. Cook, stirring often, for 2 minutes or until soft. Remove to a bowl. Add sausages to frying pan. Cook for 6 minutes, turning, or until cooked through. Set aside to cool for 5 minutes. Thinly slice. Spoon sausages, onion, carrot, zucchini and cheese over base of baking dish.
• Whisk flour and milk in a bowl until smooth. Add eggs, and salt and pepper. Whisk until well combined. Pour over sausages. Bake for 50 to 60 minutes or until set. Stand for 5 minutes before serving.

GROUND BEEF AND SAUSAGE PIE (PASTRY OR POTATO TOPPED)

Steps:

• Set oven to 350 degrees.
• Grease a round or oval baking dish.
• In a large skillet brown the ground beef and Italian sausages with dried chili flakes, onion, garlic, celery, Worcestershire sauce and carrots until the ground beef is no longer pink (about 10 minutes) drain fat.
• Add in grated Parmesan cheese, sliced mushrooms and corn; mix to combine.
• Add in the broth or consomme; simmer for 15 minutes.
• Season with salt and black pepper to taste.
• In a small cup whisk together 2 tablespoons soft butter with the flour and add into the simmering mixture; stir with a wooden spoon until thickened.
• Transfer the mixture to prepared baking dish.
• Top with prepared pastry leaving 1-inch overhang, turn the edges under and press firmly to the inside of the dish, then flute.
• Cut slits in the top to allow steam to escape.
• Bake for about 35-40 minutes or until the pastry is browned and the pie is bubbley.
• Let sit 15 minutes before serving.

GROUND BEEF MEAT PIE

Steps:

• Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.
• Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined.
• Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.
• Preheat the oven to 400°F.
• Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread evenly across.
• Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.
• Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).
• Bake the pie for 20 minutes until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown.
• Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.