BEEF POT PIE - THE BEST!
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
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
COUNTRY BEEF POT PIE
I just got this in my email from Pillsbury and it sounds so yummy. Personally, I don't like corn in pot pies, so I'm thinking peas and carrots instead of mixed veggies.
Provided by Karen..
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
- Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
- In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
- Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
- Bake at 400°F for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 667.3, Fat 36.9, SaturatedFat 12.3, Cholesterol 39.7, Sodium 857.9, Carbohydrate 65, Fiber 5.2, Sugar 5.3, Protein 20.2
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 POTPIE
Your sweetheart will swoon when you bring out this bubbly golden-topped potpie, a tried-and-true meal pleaser from Marian Clifton of Selma, California. "It makes a hearty homey meal with plenty of comforting country flavor," she promises.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter. Add onion and cook for 1 minute. Stir in flour and pepper until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables and beef; heat through. Transfer to two greased 10-oz. custard cups., In a small bowl, combine egg and milk. Stir in biscuit mix until smooth. Spoon evenly over meat mixture. Place on an ungreased baking sheet. Bake at 400° for 25-30 minutes or until bubbly and top is golden brown.
Nutrition Facts : Calories 364 calories, Fat 15g fat (7g saturated fat), Cholesterol 154mg cholesterol, Sodium 804mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.
COUNTRY PIE
This is my old roommates recipe - we used to fix this all the time. It's a tasty, one dish dinner. The "crust" is a "meatloaf" mixture.
Provided by Lizzybob
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Crust: Combine ground beef, 1/2 a can of tomato sauce, bread crumbs, onion, green pepper & spices.
- Pat mixture down & up sides of a 9 inch pie plate (I use a deep dish).
- Set aside.
- Filling: Combine rice, all the remaining tomato sauce (1 1/2 cans), 1 cup water & 1/2 cup of cheese.
- Pour on top of crust.
- Cover with foil and bake at 350 for 25 minutes.
- Sprinkle with rest of cheese & bake 10 -15 more minutes or.
- until cheese is melted.
More about "country beef pot pie recipes"
BEEF POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (2)Category EntreeServings 8Total Time 1 hr
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- In 3-quart saucepan, mix gravy and cornstarch until well blended. Stir in Worcestershire sauce, frozen vegetables and mushrooms. Cook over medium-high heat, stirring occasionally, until bubbly. Stir in roast beef. Pour into crust-lined pan.
- Top with second pie crust; seal edge and flute. Cut decorative slits in several places in top crust to allow steam to escape.
- Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until crust is golden brown and filling is bubbly.
COUNTRY BEEF POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (92)Category EntreeServings 6Total Time 1 hr 20 mins
- Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
- Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
- In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
- Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
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