Kittencals Beef Pot Pie Recipes

KITTENCAL'S BEEF POT PIE

Steps:

• Preheat oven to 375 degrees F.
• Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
• In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
• Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
• Add in garlic and cook 2 minutes.
• Stir in the tomato paste for 1 minute.
• Stir in flour, then whisk for 1 minute.
• Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
• Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
• Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
• Add in the cooked potatoes and carrots; mix to combine.
• Season with salt if needed.
• Pour the mixture into deep-dish pie plate or casserole dish.
• Top with pie pastry, leaving about 1-1/2 inches all around the dish.
• Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
• Place on a baking sheet to catch any spills.
• Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
• Delicious!

KITTENCAL'S BEEF POT ROAST #2

Steps:

• Season the roast all over generously with seasoning salt and pepper.
• Heat oil in a small roasting pan that has a lid.
• Brown the roast well on ALL sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy).
• To the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes.
• Add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan.
• Add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes.
• Set oven to 350 degrees.
• Place the roast fat-side up in the broth mix and cover the roaster.
• Cook in the oven for about 1 hour.
• Remove from oven and turn the roast onto the other side.
• At this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed.
• Place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender).
• Remove the roast to a cutting board and let rest for 20 minutes before slicing.
• Remove any fat from on top of the gravy and serve with roast.
• **NOTE** If you prefer a thick gravy, mix 2-3 tablespoons COLD water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened.
• Delicious!

BEEF POT PIE

Steps:

• Preheat oven to 425°F (220°C).
• Cook Beef in 1 tablespoon of butter and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
• Cook and stir until the vegetables are soft.
• Stir in the broth.
• Bring mixture to a boil.
• Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt 2 tablespoons butter.
• Stir in the beef & flour.
• Add the milk, and heat through.
• Add the Beef mixture into the vegetable mixture, and cook until thickened.
• Cool slightly, then pour mixture into 1 unbaked pie shell.
• Cover with remaining crust.
• Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 20 minutes.
• Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown.

BEEF POT PIE III

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

BEEF (OR CHICKEN) POT PIE

Steps:

• Prep:.
• Cook beef or chicken fully and cut into ½ inch cubes.
• Peel and cut carrot into round ¼ inch pieces.
• Peel and cut potatoes into ½ inch cubes.
• Slice mushrooms.
• Cut onion into 2 inch pieces.
• Steps:.
• Pre-heat oven to 350 degrees F.
• Boil water and add potatoes and carrot.
• Cook until vegetables are almost cooked to completion (they'll be al dente).
• Strain and set aside.
• Fry mushrooms and onion under medium heat until mushrooms are cooked through.
• In a large bowl, mix meat and vegetables together.
• In a small pot, boil ¾ cups of water with bouillon cubes.
• Mix 2 tbsp cornstarch to 1/8 cup water in a glass.
• Pour cornstarch mixture into bouillon broth.
• Pull gravy mixture from stove and mix with the rest of the ingredients.
• Line a pie pan with one of the pie crusts.
• Pour in mixture from bowl.
• Top with other pie crust, making sure to cut top for ventilation.
• Cook until top crust is browned, around 30 minutes.

KITTENCAL'S TURKEY OR CHICKEN POT PIE

Steps:

• Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
• In a large skillet heat 1/3 cup butter over medium heat; add in onion, garlic, celery, thyme and cayenne (if using) cook for about 4 minutes.
• Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
• Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
• Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
• Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
• Pour the mixture into the pie shell.
• Roll one pastry over top, seal and and flute the edges as desired.
• Using a small sharp knife make 3 slits into the top of the crust.
• Place the pie onto a baking sheet.
• Bake at 425 degrees F for 10 minutes.
• Reduce oven temperature to 350 degres F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.