Beef Potpie Individual Size Recipes

Steps:

• 1. Use two six-inch pie pans, or individual baking dishes. Preheat oven to 400 degrees. Note: Use top and bottom crust for each pie. If using individual baking dishes, you can use just a top-crust for each.
• 2. Remove pie crust from package and let sit fifteen minutes to come to room temperature or easily handled without breaking. Lay it out on a floured surface, and cut 4 circles bigger than the pie pan diameter (two for each) If making top crusts only, make each a bit larger than the baking dish diameter, and crimp around the inside of the dish.
• 3. Meanwhile peel and chop potatoes and carrots, and steam for about fifteen minutes. This can be done earlier in the day or the day before using. Divide the two vegetables evenly in the baking containers of choice, I made three pies the first time, but you can make more if you choose, just increase amounts of vegetables and beef.
• 4. I quickly stir-fried the beef, just a little in a small amount of oil. Divide it evenly into each pie pan or baking dish where you've already placed the vegetables. To the meat and vegetables, spoon about 2 Tbs. gravy into each.
• 5. Top each pie pan or baking dish with a second cut-out pastry round, and press around the edge inside the container to seal tightly. Cut slits in the top of each to vent the pies as they bake. Put in the oven on the center rack to bake, time about 40 minutes. *Place them on a baking pan with sides, to make it easier to remove from the oven if using individual baking dishes.

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.

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.

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.

Steps:

• In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Form into a ball. Cover and refrigerate. , Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt, thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add potatoes, carrots and celery; cover and simmer 20 minutes longer or until meat is tender and vegetables are crisp-tender. Combine flour and remaining broth until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in browning sauce if desired. Reduce heat; keep warm. , Roll two-thirds of the dough into a 14x10-in. rectangle. Line the bottom and sides of an ungreased 11x7-in. baking dish. Roll remaining pastry into a 6-in. circle; cut into six wedges. , Spoon beef mixture into crust. Place pastry wedges on top. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until pastry is golden brown.

Steps:

• Preheat oven to 375 degrees F.
• Boil prepared potatoes and carrots in a Dutch oven until tender, about 20 minutes.
• Meanwhile --.
• Melt butter in large saucepan over medium to medium low heat.
• Add chopped onions and cook until onions are soft and translucent.
• Sprinkle flour over butter/onion mix, stirring constantly, about 4-5 minutes.
• (This is an important step. Not cooking long enough will make the gravy have a "floury" taste).
• Add salt and pepper to taste.
• Add broth and milk, stirring constantly.
• Bring to a slow boil.
• Remove from heat.
• Add potatoes, carrots, thawed peas, and shredded beef to gravy and mix thoroughly.
• Let mixture cool thoroughy.
• Line ramekins with bottom pie dough.
• Fill ramekins and cover with top crust, pinching edges to create a seal.
• Brush with beaten egg.
• Create slits in top crust with a butter knife.
• Bake about 35 minutes until golden brown.
• Enjoy.