KITTENCAL'S BEEF POT PIE
I always make this pot pie with the left over gravy from my blade pot roast (recipe#151068) if I don't have 2 cups I add in some consomme or beef broth to make up the 2 cups, but you can use any leftover gravy recipe or just use canned consomme or beef broth, but I have to say it's much better using gravy --- this can also be made using a double pastry but I don't bother with that it's just as good, and easier using just one pastry top --- make certain to simmer all the sauce with the cooked beef on top of the stove for about 15-20 minutes, this will improve and intensify the filling mixture --- do not season with salt until just before ready to transfer into the pie dish or casserole, trust me the beef filling is so good you may find that you will have it half eaten before you even get a chance to bake it in the crust and it's also wonderful topped on baked puff pastry shells too --- please do not omit the potatoes and carrots, they add so much to this pot pie --- you will love this!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
- In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
- Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
- Add in garlic and cook 2 minutes.
- Stir in the tomato paste for 1 minute.
- Stir in flour, then whisk for 1 minute.
- Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
- Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
- Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
- Add in the cooked potatoes and carrots; mix to combine.
- Season with salt if needed.
- Pour the mixture into deep-dish pie plate or casserole dish.
- Top with pie pastry, leaving about 1-1/2 inches all around the dish.
- Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
- Place on a baking sheet to catch any spills.
- Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
- Delicious!
Nutrition Facts : Calories 661.2, Fat 33.8, SaturatedFat 14.9, Cholesterol 44.1, Sodium 1190.9, Carbohydrate 78.4, Fiber 9.7, Sugar 9.4, Protein 15.4
BEEF AND KIDNEY PIE
Make and share this Beef and Kidney Pie recipe from Food.com.
Provided by Tonkcats
Categories Beef Organ Meats
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season beef and kidney cubes with salt and pepper.
- Dredge with flour.
- Saute in butter until brown on all sides.
- Add onions, brown lightly.
- Add bay leaf, beef stock, and Worcestershire. Simmer covered over low heat 2 hours.
- Pour in casserole while hot. Place biscuits on top.
- Bake at 375 degrees until golden brown.
Nutrition Facts : Calories 477.2, Fat 37.6, SaturatedFat 17, Cholesterol 124.7, Sodium 536, Carbohydrate 3.8, Fiber 0.5, Sugar 1.6, Protein 29.6
KITTENCAL'S TURKEY OR CHICKEN POT PIE
This filling is also wonderful served over baked puff pastry shells or Texas toast instead of baking in a pie shell --- make two and freeze one for another meal! to save time you may cook the potatoes a day ahead and refrigerate, since the bouillon powder has a high sodium content do not add in any salt until the end of cooking ;-)
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
- In a large skillet heat 1/3 cup butter over medium heat; add in onion, garlic, celery, thyme and cayenne (if using) cook for about 4 minutes.
- Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
- Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
- Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
- Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
- Pour the mixture into the pie shell.
- Roll one pastry over top, seal and and flute the edges as desired.
- Using a small sharp knife make 3 slits into the top of the crust.
- Place the pie onto a baking sheet.
- Bake at 425 degrees F for 10 minutes.
- Reduce oven temperature to 350 degres F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.
Nutrition Facts : Calories 634.7, Fat 37, SaturatedFat 14.7, Cholesterol 76.3, Sodium 772.5, Carbohydrate 53, Fiber 5.8, Sugar 2.9, Protein 23.1
KITTENCAL'S BEEF AND BELL PEPPER SANDWICH
This is a great way to use up leftover steak or roast beef, my family loves these sandwiches, feel free to adjust amounts to taste --- prep time does not include cooked the peppers and onions, if I know I will be serving these sandwiches I most always prepare the bell pepper/onion mixture well in advance, I have left the sauteed mushrooms as optional they do however make a great addition to this sandwich :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add in sliced bell peppers and onions with cayenne pepper; saute stirring until softened.
- Add in garlic and cook stirring for 2-3 minutes.
- Season with black pepper and salt.
- Pile/divide the sliced beef onto the toasted buns then sprinkle the beef with freshly ground black pepper.
- Place the cheese onto the beef then place the bell pepper mixture and sauteed mushrooms (if using) on top of the cheese.
- Cover with the remaining toasted half of the roll.
- Wrap each roll in a paper towel and microwave until just heated through (about 45 seconds).
Nutrition Facts : Calories 835.9, Fat 39.9, SaturatedFat 16, Cholesterol 288.7, Sodium 5784.6, Carbohydrate 31.4, Fiber 3.2, Sugar 4.4, Protein 84.3
KITTENCAL'S CHEESY SHEPHERD'S PIE
This recipe is a regular in our house and is one of my family's favourite dinners --- I have listed some additions on bottom of the recipe that may be added to the ground beef mixture but that is only optional ---prep time does not include cooking the potatoes
Provided by Kittencalrecipezazz
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 400 degrees F.
- Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
- For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
- In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
- Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
- Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
- Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
- Bake for 25-30 minutes or until topping is light golden brown.
- Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
- ---------------------------------------------------.
- ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.
Nutrition Facts : Calories 546.8, Fat 28.7, SaturatedFat 16.2, Cholesterol 113.1, Sodium 1118.8, Carbohydrate 37.1, Fiber 5.8, Sugar 3.9, Protein 36.4
KITTENCAL'S BEEF POT ROAST #2
I have two favorite pot roast recipes posted on this site this one requires just a little more effort as the onions and garlic are sauteed in the pot before hand --- this will also work well using a pork shoulder roast, the veggies are optional but I most always add them about the last 1-1/2 hours of cooking time, cooking time is only estimated depending on the size of your roast.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Season the roast all over generously with seasoning salt and pepper.
- Heat oil in a small roasting pan that has a lid.
- Brown the roast well on ALL sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy).
- To the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes.
- Add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan.
- Add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes.
- Set oven to 350 degrees.
- Place the roast fat-side up in the broth mix and cover the roaster.
- Cook in the oven for about 1 hour.
- Remove from oven and turn the roast onto the other side.
- At this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed.
- Place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender).
- Remove the roast to a cutting board and let rest for 20 minutes before slicing.
- Remove any fat from on top of the gravy and serve with roast.
- **NOTE** If you prefer a thick gravy, mix 2-3 tablespoons COLD water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened.
- Delicious!
Nutrition Facts : Calories 2298.8, Fat 224.2, SaturatedFat 90.6, Cholesterol 299.6, Sodium 1383.4, Carbohydrate 24.6, Fiber 4, Sugar 6, Protein 31.5
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