GRANDMA'S GROUND BEEF PIE
My grandma when I was young would make this when we came over and it was a hit with the kids as well as everyone. I know your family will enjoy this wonderful recipe from my grandma
Provided by Kimberley Quinlan
Categories Savory Pies
Time 55m
Yield 1 Pie, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet on med heat cook first 5 ingredients till meat is no longer any pink.
- Add any seasoning of your choice.
- Drain off any fat.
- Press into a ungreased 9 inch pie plate
- Put the cheese on top.
- In a bowl combine eggs,Milk,and biscuit mix , Mix well.
- Pour over cheese.
- Bake at 400°F for 35 min or until knife or toothpick comes out clean.
- In addition you can pour gravy over this wonderful meat pie YUMMM.
COUNTRY STYLE GROUND BEEF MEAT PIE
This recipe makes two pies and may be made using using either ground pork or ground beef or half of each, I prefer the half each!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan heat butter over medium-high heat; add in onion, celery and garlic and saute about 3-4 minutes.
- Stir in ground beef or pork, cubed potatoes, water and half and half cream or milk;. cook while stirring until liquid has completely evaporated.
- Add in spices; cook stirring for about 5-6 minutes, then allow the mixture to cool.
- Fit bottom pie pastry into each 9-inch deep-dish pie plates.
- Divide the beef misture between each pie plate.
- Top each pie with top pie crusts then flute edges together.
- Cut slits in top of crust each, then place onto a baking sheet.
- Bake in 450 degrees F (bottom rack) oven for 15 minutes.
- Reduce heat to 350 degrees F and continue baking for another 30 minutes.
- Cool slightly before slicing.
MEAT PIE
This pie is delicious! I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.
Provided by Lauralane
Categories World Cuisine Recipes European French
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
- Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
- Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
- Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.
Nutrition Facts : Calories 381.3 calories, Carbohydrate 28.1 g, Cholesterol 35.6 mg, Fat 23.7 g, Fiber 2.6 g, Protein 13.5 g, SaturatedFat 6.9 g, Sodium 576.7 mg, Sugar 0.7 g
GROUND BEEF PIE (SIMPLE BISTEEYA)
Make and share this Ground Beef Pie (Simple Bisteeya) recipe from Food.com.
Provided by DrGaellon
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat skillet over medium heat. Add oil. When shimmering, add onion and sweat until limp and translucent.
- Add cayenne, cinnamon, salt and pepper to beef; mix in well. Add beef to skillet. Add lemon juice to skillet. Cook 10 minutes until brown.
- Whisk eggs in a large bowl. Add milk.
- Add parsley and almonds to skillet. Stir well. Cook until beef begins to brown. Transfer to a bowl and allow to cool.
- Lay out one sheet of phyllo. Keep remaining sheets covered with a damp cloth to prevent drying out. Brush sheet with olive oil. Cover with next sheet, rotated 30 degrees. Repeat oiling process; do not oil the last sheet. Transfer phyllo stack into an 8" pie plate.
- Add eggs to cooled meat and stir well. Pour into phyllo-lined pie plate. Fold phyllo edges up over the filling to cover. Brush exterior of phyllo with oil. Bake at 400F for 20-25 min until golden brown. Dust with a mixture of confectioner's sugar and cinnamon, slice and serve.
Nutrition Facts : Calories 271.9, Fat 16.3, SaturatedFat 4.5, Cholesterol 169.8, Sodium 286.2, Carbohydrate 13.1, Fiber 1, Sugar 1.1, Protein 17.5
GROUND BEEF PIE
From Bucyrus, Ohio, Cleora Campbell sends this recipe for a beefed-up quiche that doesn't require a prepared crust. The entree is easy to assemble and economical, too, at a mere 82¢ a serving.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Press into an ungreased 9-in. pie plate. Sprinkle with salt, pepper and cheese. , In a bowl, combine the eggs, milk and biscuit mix just until combined. Pour over cheese. , Bake at 400° for 35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 507 calories, Fat 31g fat (15g saturated fat), Cholesterol 224mg cholesterol, Sodium 879mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein.
BISTEEYA
DH and I fell in love with bisteeya in a Morrocan restaurant we loved. Then we moved and couldn't find another restaurant for years. I compared a few different recipes and made my own version, trying to make it a little healthier by replacing the butter with a butter flavor spray like Pam on the phyllo. It's supposed to be an appetizer but I serve it at Christmas instead of ham or turkey. It's a great entree for 8 or an appetizer for more. Traditionally you'd just dig in with your fingers. I usually prepare everything up to a day in advance but assemble it just before popping it in the oven. The 4 hour cook time includes marinating time along with the actual cooking.
Provided by Pilates Gal
Categories Chicken
Time 4h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken thighs with onion, garlic, parsley, salt, turmeric and ginger. Toss well, rubbing chicken with the spices. Marinate 2 hours at room temperature or overnight in the refrigerator.
- Cook chicken with the marinade, chicken broth and cinnamon sticks. Bring to boil, reduce heat, cover and gently simmer for 1 hour. Remove chicken from broth and set aside.
- Strain broth, and boil it on high heat about 10 minutes, until reduced to 1 3/4 to 2 cups.
- Toast almonds in the microwave for 3 minutes on high. Add powdered sugar and ground cinnamon. Set aside.
- After broth is reduced, add lemon juice and gently simmer another 10 minutes. Increase heat to medium and, stirring constantly with a wooden spoon, slowly stir in beaten eggs. Cook, stirring, until eggs are set but not dry. Most of the liquid should evaporate. About 8-10 minutes. Add salt if necessary, cool to room temperature.
- When chicken is cool, shred the meat and set aside.
- Preheat oven to 425°F.
- Unroll phyllo. Spray bottom and sides of a 14 inch deep dish pan with butter flavored spray. Arrange 6 sheets phyllo so that half the sheet covers the bottom of the pan and half extends over sides. Spray with butter flavored spray. Fold 4 sheets in half and let them air dry.
- Place shredded chicken on bottom of phyllo in pan. Cover with egg mixture then the 4 dry phyllo sheets. Sprinkle almond/sugar mixture over pastry. Cover with all but 2 remaining pastry leaves. Spraying each with butter flavored spray. Fold the overlapping leaves over the top and spray with butter flavored spray.
- Bake 20 minutes or until golden. Dust top with cinnamon and powdered sugar before serving.
Nutrition Facts : Calories 415.6, Fat 17, SaturatedFat 3.4, Cholesterol 225.4, Sodium 1225.6, Carbohydrate 33.9, Fiber 3.2, Sugar 6.5, Protein 31.5
GROUND BEEF POTPIE
A must-try for the meat-and-potato lover in your home, slices of this hearty meal-in-one are sure to satisfy. Best of all, our home economists used a refrigerated pastry crust to make it easy as pie.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 358 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 539mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
BISTEEYA OR MOROCCAN CHICKEN PIE
This will break your mouth as they say down south. Its just fantastic if you like exotic flavors and good old fashioned chicken pot pie!
Provided by Recipe Baroness
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock.
- simmer gently, covered, until the chicken is cooked, 45 minutes.
- remove the chicken from the sauce and let it cool.
- remove all the bones and tear the chicken into 1 inch pieces.
- bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
- add the chicken, cilantro, parsley, salt and pepper and mix well.
- Preheat oven to 375°F.
- Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
- Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
- set aside and reserve the rest of the cinnamon sugar for a garnish.
- Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
- place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
- brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
- spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
- Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
- then continue adding 7 more sheets of phyllo to the pie as your did before.
- tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
- place in 375F oven and bake until golden brown and flaky, about 20 minutes.
- sprinkle the garnishing cinnamon and sugar over top.
Nutrition Facts : Calories 1515.7, Fat 110.4, SaturatedFat 41.5, Cholesterol 480.5, Sodium 1046.1, Carbohydrate 67.3, Fiber 7.5, Sugar 11.8, Protein 65.7
BISTEEYA
At your next dinner party, serve Moroccan chicken pie, an aromatic comfort food that defines "crowd-pleasing entree." Martha made this recipe on Martha Bakes episode 407.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 21
Steps:
- Place chicken in a large bowl along with garlic, salt, pepper, ginger, saffron, turmeric, and cinnamon sticks; set aside.
- Heat a large dutch oven over medium-high heat. Melt 2 tablespoons butter and saute onion. Add chicken mixture and enough water to cover chicken. Bring to a boil. Reduce heat, cover, and simmer for 1 1/4 hours.
- Heat olive oil in a heavy-bottomed saute pan. Add almonds and cook, stirring until browned. Remove from heat and let cool. Add confectioners' sugar and ground cinnamon; stir to combine. Set aside.
- Remove chicken and all bones from stock. Add lemon juice. Beat eggs and whisk into stock. Cook until thick and dry. Fold in parsley and cilantro; set aside.
- Remove and discard bones and skin from chicken, reserving meat. Shred with your fingers into small pieces (not larger than 1 inch, and preferably in shreds rather than chunks). Transfer to a medium bowl; stir in preserved lemons and set aside.
- Preheat oven to 350 degrees.
- Brush a 10-by-2-inch round cake pan with clarified butter. Working with 1 sheet of phyllo at a time, place in cake pan, leaving edges to overhang pan. Brush with clarified butter before adding the next sheet in an overlapping circular pattern. Repeat process using 6 to 8 sheets of phyllo and clarified butter to cover bottom of pan.
- Top evenly with half of shredded chicken mixture. Cover chicken with half of almond mixture. Top this with half of egg mixture, then repeat layering process with remaining ingredients. Then take overhanging phyllo and fold toward center of pan.
- With another 6 to 8 sheets of phyllo and clarified butter, repeat overlapping circular pattern. Using scissors, trim a little excess phyllo. Tuck overhanging edges under the pie. Brush phyllo with clarified butter. Chill at least 30 minutes.
- Using a sharp knife, score phyllo in a diamond pattern. Bake until golden brown, about 45 minutes. If pie is not golden brown, increase oven temperature to 375 degrees and bake an additional 5 to 10 minutes.
- Remove from oven and dust with confectioners' sugar and, using your fingers, sprinkle with ground cinnamon in a decorative pattern. Slice and serve.
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