BEEF AND MUSHROOM POTPIES
All the world loves a good potpie with its flaky crust, draped over a hearty package of meat, vegetables and gravy. The very idea is a comfort, but the prep involved is another story. So skip the homemade pie dough step and let a package of crescent rolls fill in. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a microwave-safe dish; cover with water. Cover and microwave on high for 7-8 minutes or until tender; drain and set aside., In a large skillet, saute beef in 1 tablespoon oil in batches until no longer pink. Remove and set aside., In the same pan, saute onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup and pepper. Combine the cornstarch, sour cream and gravy until blended; stir into pan and heat through. Stir in potatoes and beef. Divide mixture among four greased 16-oz. ramekins., Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place. Place remaining pieces on the center of each. Place ramekins on a baking sheet., Bake at 375° for 17-20 minutes or until filling is bubbly and crusts are golden brown.
Nutrition Facts : Calories 713 calories, Fat 35g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 990mg sodium, Carbohydrate 58g carbohydrate (14g sugars, Fiber 5g fiber), Protein 36g protein.
BEEF POT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
- Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
- After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
- Preheat the oven to 425 degrees F.
- On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
- Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
- Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.
BEEF AND MUSHROOM POT PIE
This is super simple to put together. This makes too much filling for a regular pie dish, so I'd suggest either a casserole dish, or at least a deep dish pie plate. This is excellent made with left over pot roast, but the canned roast beef works just fine for me too. You can also substitute 2 four ounce cans of sliced mushrooms for the fresh mushrooms, and cooking sherry works great in place of the red cooking wine.
Provided by Hippie2MARS
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Press one pie crust into a deep dish casserole dish, pricking the bottom of the crust all over with a fork, and bake for 15 minutes.
- While it's cooking, prepare the vegetables, then place the carrots, potatoes and onion in a microwaveable covered dish with about 1 T of the broth. Cook 5-7 minutes until potatoes are done.
- Empty the roast beef into a large bowl and separate the chunks with a fork or kitchen shears.
- Add the soup, broth and wine and stir together until combined.
- Add the mushrooms, peas and the cooked potato/carrot/onion mixture, and mix lightly to coat.
- Pour all into prepared pie crust and top with the remaining crust, sealing edges around the casserole dish.
- Prick top with fork in a couple of areas.
- Place on a large baking sheet to catch any spillover.
- Bake for 35-40 minutes, until crust is nicely browned.
- Let rest at least 10-15 minutes before serving.
Nutrition Facts : Calories 301.6, Fat 15.3, SaturatedFat 5.1, Cholesterol 2.7, Sodium 784.9, Carbohydrate 32.8, Fiber 2.2, Sugar 4, Protein 6.9
ONE DISH BEEF & MUSHROOM POT PIE
A simple and delicious beef pot pie made from scratch. All you have to do is mix and bake. This recipe comes from www.breadworld.com
Provided by Dreamer in Ontario
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare an 8x8 baking dish by spraying with cooking spray.
- Mix the batter ingredients together in the prepared baking dish and set aside.
- Melt butter in a large skillet.
- Saute the mushrooms and bell peppers for 1 to 2 minutes.
- Add sherry.
- Stir in gravy mix and water.
- Cook until boiling and thickened.
- Remove pan from heat and add beef.
- Put beef filling evenly over batter.
- Sprinkle with parsley.
- Place dish in a cold oven.
- Set temperature to 350°F and bake for 30 minutes, or until done.
Nutrition Facts : Calories 416.2, Fat 20.6, SaturatedFat 4.9, Cholesterol 15.4, Sodium 703.6, Carbohydrate 50.4, Fiber 3.8, Sugar 4.1, Protein 9.1
BEEF POT PIE III
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
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
BEEF, MUSHROOM AND GUINNESS® PIE
A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.
Provided by Melanie Booth
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
- Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
- Bake in the preheated oven until the crust is browned, 30 to 40 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 28.6 g, Cholesterol 77.2 mg, Fat 31.7 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 258.8 mg, Sugar 3.8 g
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- Set a large pot or Dutch oven over medium to medium-high heat. Add the olive oil and butter and allow to melt together; swirl the pan to coat. Add the garlic, mushrooms, and carrots and cook until tender, stirring occasionally, for 7 to 10 minutes or until the liquid has evaporated. Remove the veggies to a bowl or plate and set aside.
- Add the ground beef to the empty pot. Cook until no longer pink, breaking apart and stirring as the meat cooks; drain the grease and season with salt and pepper. Sprinkle the flour over the cooked beef and stir to combine. Cook for 2 minutes, stirring constantly. Add the veggies back to the pot.
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