So Easy Beef Pot Pie Recipes

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BEEF POT PIE - THE BEST!



Beef Pot Pie - the Best! image

Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.

Provided by BlondieItaliana

Categories     Savory Pies

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 -3 stalks celery, diced
2 cups carrots, coins (Grimway pre-sliced carrot coins in produce aisle)
1 small onion, diced
2 chicken bouillon cubes
1 tablespoon minced garlic (I use refrigerated jar)
1 (1 lb) package boneless beef chuck (1 package of tips or cut beef into bite size pieces Note -- chuck has best flavor for this recipe bu)
1 pillsbury ready-made pie crust (2 pie shells per package)
olive oil
butter
1 (10 1/2 ounce) can campbell's beef gravy
Pam cooking spray

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.

Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 2.8, Cholesterol 38.7, Sodium 625.9, Carbohydrate 14.5, Fiber 1.5, Sugar 2.3, Protein 14.8

BEEF POT PIE III



Beef Pot Pie III image

I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!

Provided by Stephanie

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 4h5m

Yield 6

Number Of Ingredients 10

1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
⅓ cup water
2 (9 inch) refrigerator pie crusts

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.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g

EASY BEEF POT PIE



Easy Beef Pot Pie image

Easy beef pot pie is a whole new level of comfort food. Rich, meaty beef stew is topped with crispy, golden puff pastry. *insert heart eye emoji*

Provided by Alida Ryder

Categories     Dinner

Time 3h

Number Of Ingredients 14

1.5 kg (3lbs) chuck steak (sliced into 2cm/1 inch chunks)
2 onions (finely chopped)
4 celery sticks (finely chopped)
2 carrots (peeled and finely chopped)
1 sprigs fresh rosemary
4 garlic cloves (crushed/minced)
2 tbsp flour
400 g (14oz) chopped tomatoes
2 cups beef stock
2 tsp mustard
1 tsp sugar
salt and pepper (to taste )
400 g (14oz) frozen puff pastry (thawed)
1 egg (beaten)

Steps:

  • Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
  • Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
  • In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
  • Stir the flour into the vegetables then add the meat back into the pot and combine.
  • Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
  • Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
  • Preheat the oven to 180°C/350°F.
  • Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it.
  • Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
  • Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
  • Remove from the oven, allow to rest for 10 minutes then serve.

Nutrition Facts : Calories 480 kcal, Carbohydrate 17 g, Protein 32 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 118 mg, Sodium 344 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

EASY BEEF PIE



Easy Beef Pie image

An easy to make beef and vegetable pie recipe to fill your tummy on a cold winter day.

Provided by Andrew Ayers

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h30m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
½ pound cubed beef chuck roast
1 cup red wine
1 (10.5 ounce) can beef gravy
1 (15 ounce) can mixed vegetables
2 (9 inch) pie crusts
1 egg white

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a medium saucepan over medium heat; saute the stew meat for 10 minutes, or until well browned on all sides. Reduce heat to low and add the red wine. Cover and simmer for 15 minutes, allowing the alcohol to cook off.
  • Remove cover and add the gravy and vegetables. Stir well and simmer for 10 more minutes. Pour mixture into one pastry shell. Cover with second pastry shell, sealing edges and cutting steam vents in top. Brush edges with egg white. Place pie on a baking sheet.
  • Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 46.1 g, Cholesterol 42.4 mg, Fat 36.3 g, Fiber 4.1 g, Protein 19 g, SaturatedFat 8.5 g, Sodium 1027.6 mg, Sugar 5.8 g

SO EASY BEEF POT PIE



So Easy Beef Pot Pie image

Make and share this So Easy Beef Pot Pie recipe from Food.com.

Provided by BaristaMela

Categories     Savory Pies

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (10 1/2 ounce) can condensed cream of potato soup
1/2 lb beef caps, cut for stir fry
2 medium carrots, cut half inch thick
2 stalks celery, same as carrots
1/2 medium yellow onion, chopped fine
1/2 cup broccoli floret, raw
1 1/2 cups milk
1 egg
1 cup biscuit mix
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup flour
2 1/2-3 tablespoons oil

Steps:

  • Preheat oven to 400 degrees.
  • Dredge beef in flour, brown in oil.
  • you do not have to cook beef entirely. Set aside in large bowl.
  • Combine all veggies except onions, soups, l cup milk, salt, pepper, basil with beef tips in large bowl. Mix well. Set aside.
  • Do not rinse or drain oil from pan, saute onions in same pan with beef juices, aprox. 5-7 mins on medium-high heat. Onions should be slightly opaque and soft. Mix with veggies and beef.
  • In a 8X8 baking dish pour veggie mix.
  • Combine rest of milk, egg, and biscut mix in another bowl. Combine thouroughly.
  • Make sure soup and veggie mixture is evenly smoothed out. Pour biscut mixture over top.
  • Bake at 400 degrees for at least 25 minutes Top should be golden and filling completely heated through. Cook an additional 5-10 minutes if you wish for a more golden crust.
  • You may need a cookie sheet under baking dish.

Nutrition Facts : Calories 468.9, Fat 23.8, SaturatedFat 6.6, Cholesterol 70, Sodium 1849.9, Carbohydrate 52.6, Fiber 2.8, Sugar 8.3, Protein 11.7

LEFTOVER STEAK POT PIE WITH VEGETABLES



Leftover Steak Pot Pie With Vegetables image

This recipe for beef pot pie with onions, carrots, and peas is a great way to use up some leftover beef.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h15m

Number Of Ingredients 10

1/2 cup onion (chopped)
6 tablespoons butter
1/2 cup all-purpose flour
1/2 teaspoon salt
3 cups beef broth
3 cups beef (cubed; leftovers if you have them)
1 1/2 cups green peas and carrots (frozen; cooked and drained)
1 tablespoon parsley (dried)
1 batch pie pastry (for ​a 1-crust pie)
2 tablespoons evaporated milk (or regular milk; more or less as needed)

Steps:

  • Gather the ingredients.
  • In a medium saucepan, cook onion in butter until onion is tender.
  • Stir in flour and salt and cook, stirring constantly, for about 2 minutes.
  • Slowly stir in beef broth. Continue to cook, stirring constantly, until thick and bubbly.
  • Add leftover beef, peas, carrots, and parsley; heat through.
  • Taste and adjust seasonings, adding more salt if necessary.
  • Preheat oven to 450 F. Pour beef mixture into a 2-quart casserole dish.
  • Roll out pastry dough to about 1/2-inch larger than casserole dish top.
  • Carefully place pastry over hot beef mixture.
  • Cut several slits in the top for steam to escape, turn edge under, and crimp all around.
  • Brush lightly with milk.
  • Bake for 20 to 25 minutes.

Nutrition Facts : Calories 738 kcal, Carbohydrate 43 g, Cholesterol 131 mg, Fiber 4 g, Protein 37 g, SaturatedFat 20 g, Sodium 1045 mg, Sugar 5 g, Fat 46 g, ServingSize 6 Servings, UnsaturatedFat 0 g

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  • Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef. Note: you will not cook the remaining beef before placing in the pot pie. Cooking half the beef imparts some good flavor from braising but saves time not requiring all the beef to be browned before placing in the pie. It works, I promise.
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INSTANT POT BEEF POT PIE RECIPE | FAVORITE FAMILY RECIPES
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EASY INSTANT POT BEEF POT PIE - BAKE ME SOME SUGAR
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  • Turn your pressure cooker to saute and add in your beef tips and stir them around get them a nice crust. When the meat is all seared remove from the pressure cooker.
  • Now add in your beef broth and use a wooden spoon to stir it around to remove any stuck on food on the bottom of your pot. This is a must to help prevent the burn notice.
  • To the Instant Pot pot, add the seared meat, vegetables (all but peas), wine (if using), Worcestershire sauce, thyme, and bay leaf.
  • Stir to combine. Place lid on that is sealed. Cook on manual or “pressure cook” for 15 minutes. Allow pressure to release naturally for 5 minutes before quick release


BEEF POT PIE | METRO
2013-12-10 Add carrots, potatoes, garlic and mushrooms to the pot and cook 4-5 minutes, stirring frequently. Return beef to pot and add broth, wine, bay leaf and thyme. Add water, if needed, to almost cover meat and vegetables. Bring to a boil. Cover and transfer to preheated oven for 2 ½ -3 hours or until beef is tender and falls apart. Remove from oven.
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