FRENCH MEAT AND VEGETABLE PIE
Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar-after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! She shared the recipe, and I have been enjoying it ever since. -Rita Winterberger, Huson, Montana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a skillet, heat oil over medium heat. Saute onion until tender, 1-2 minutes. Remove and set aside. Brown beef and pork together until no longer pink; drain. Combine onion, meat, potatoes, vegetables and seasonings. , On a lightly floured surface, roll one half of dough to a 1/8-in.- thick circle; transfer to a 9-in. pie plate. Trim even with rim. Roll remaining dough to a 1/8-in.-thick circle. Fill crust with meat mixture. Place crust over filling; trim, seal and flute edges. Cut slits in top. If desired, brush with egg. , Bake until golden brown, 30-35 minutes.
Nutrition Facts : Calories 531 calories, Fat 32g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 724mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
VEGETABLE BEEF POTPIE
This old-fashioned main dish is tried-and-true comfort food. The golden crust and savory filling make such a pretty presentation. I'm a retired grandmother with 300 cookbooks and computer files filled with recipes.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour., Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish., On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg. , Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown.
Nutrition Facts :
VEGETABLE POT PIE
Steps:
- Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
- Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
VEGGIE POT PIE
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
- In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
- Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g
VEGETABLE BEEF PIE
Like most country folks, I have busy days, so I depend on easy recipes that also taste great. This simple meat pie originally called for homemade crust, but I use purchased pastry to save time. - Valorie Hall Walker, Bradley, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts :
EASY VEGETABLE POT PIE
This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.
Provided by KDCG
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
- Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
- Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g
VEGETABLE POT PIE
Delicious and warm.
Provided by Isabella Riche
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the parsnips, carrots, and sweet potato into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 10 minutes. Drain and allow to steam dry for a minute or two.
- Melt butter in a large skillet over medium heat. Cook and stir mushrooms and leeks until tender, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture. Stir in thyme, salt, pepper, and hot pepper sauce, then add the drained vegetables. Spoon vegetable mixture into a 10 inch deep dish pie pan.
- To prepare biscuit topping, combine biscuit mix with milk in a bowl. Drop heaping tablespoons of batter onto vegetable filling. Do not cover filling completely with batter. Bake pot pie in the preheated over until topping is golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 39.6 g, Cholesterol 17.7 mg, Fat 13.6 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 5.9 g, Sodium 804 mg, Sugar 5.7 g
BEEF AND VEGETABLE POT PIE/LIGHT
I found this recipe in Cooking Light mag October/2006 issue. DH loves those fattening pot pies that you buy frozen, this makes a nice low cal alternative.
Provided by katie in the UP
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- Heat 1 1/2 tsp oil in a large non-stick skillet over med high heat.
- Add beef; cook until browned, stirring to crumble.
- Drain meat, wipe drippings from pan with paper towel.
- Heat remaining 1 1/2 tsp oil in pan.
- Add zucchini and next 6 ingredients (through garlic), saute 7 minutes or until veggies are tender.
- Return beef to pan.
- Stir in wine, tomato paste, Worcestershire sauce, pepper and broth.
- Bring to a boil; cook 3 minutes.
- Combine cornstarch and water in a small bowl; stir with a whisk.
- Add the cornstarch mixture to the pan and cook 1 minute, stirring constantly.
- Spoon beef mixture into a 11X7 baking dish coated with cooking spray.
- Separate breadstick dough into strips.
- Arrange strps in a lattice fashion over beef mixture.
- Bake for 12 minutes or until browned.
Nutrition Facts : Calories 257.6, Fat 14, SaturatedFat 4.9, Cholesterol 50.6, Sodium 161.3, Carbohydrate 13.1, Fiber 2.4, Sugar 4.9, Protein 17.2
MEAT AND VEGETABLE POT PIE / PIES
These scrumptious pies will not last! I usually make the filling the day before to give it the time needed to both cook and to cool down. With the filling ready made, these are quickly assembled and baked.
Provided by Bokenpop aka Mad
Categories Savory Pies
Time 2h10m
Yield 12 pies
Number Of Ingredients 12
Steps:
- Heat oil and brown meat.
- Add onions and sauté until tender.
- Season to taste and add bay leaf.
- Add stock and bring to the boil.
- Cover and simmer for 1-½ hours until meat is tender.
- Add vegetables, tomato paste and sugar and bring to the boil once more.
- Simmer until vegetables are tender.
- Thicken with cake flour and water paste.
- Leave to cool.
- Tear biscuits in half and stretch slightly to fit into muffin pan.
- Fill with filling and seal edges with fingers.
- Bake at 180C for 20 minutes until pastry is cooked.
Nutrition Facts : Calories 690, Fat 64.3, SaturatedFat 25.8, Cholesterol 82.8, Sodium 469.4, Carbohydrate 17.8, Fiber 1.2, Sugar 4.8, Protein 9.9
MEAT N' VEGGIE PIE
I developed this recipe because I love frozen meat pies so much and wanted to make my own. I used the Moms Souper Easy Pie Recipe from this site for the pasty. You can use whatever veggies you like or mix it up and make different kinds of meat pies. It is a very simple to make, freezes well and is a great meal for a brunch or a cold winters night.
Provided by AnitaLynn
Categories Vegetable
Time 1h30m
Yield 2 Pies, 6 serving(s)
Number Of Ingredients 8
Steps:
- Make two pie crusts, using Moms Souper Easy Pie Recipe from this site or your own. I like to pre-cook the bottom shell for about 8 - 10 minute.
- Cook the minute steak flavor or spice as to your liking.
- Dice your veggies into small bite size pieces and add to a large bowl.
- Once the steak has cooled cut into small bite size pieces and add to the veggies.
- Prepare your gravy mix but only use 3/4 the amount of water for each package.
- Once cooled add to the mixture of veggies and meat. Mix well.
- Pour mixture evenly into the two pie shells, top with the crust, pinch edges and make a couple slits on the top.
- You can freeze them from here or cook in a 350 degree oven for approximately 1 hour. The vegetables cook during this process.
- Serving size is 4 - 6 per pie.
Nutrition Facts : Calories 164.4, Fat 6.7, SaturatedFat 2.6, Cholesterol 13.2, Sodium 395.2, Carbohydrate 20.4, Fiber 3.6, Sugar 4.9, Protein 6.9
POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES
The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.
Provided by Valerie
Categories Main Dishes Beef Pot Roast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
- Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
- Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
- Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
- Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g
VEGETABLE AND BEEF POT PIE
Prepare a tasty Vegetable and Beef Pot Pie entrée that everyone will love! Our hearty beef pot pie features a gravy made with beef broth and steak sauce.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish.
- Roll out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent.
- Bake 25 to 30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 770 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 5 g, Protein 26 g
BEEF-AND-VEGETABLE POT PIE (MCCALL'S COOKING SCHOOL)
Beef and Vegetable pot pie topped with a lattice crust made from refrigerated biscuits. Serve with a salad.
Provided by Diane C 2
Categories Pot Pie
Time 3h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 20
Steps:
- Wipe beef cubes with damp paper towels; discard excess fat. In hot oil in 6-quart Dutch oven or heavy kettle, over medium heat, brown one-third of beef cubes at a time until browned on all sides. Remove from pot and repeat until all beef is browned. Remove all beef from pot.
- Add garlic to drippings in pot; saute 1 minute. Return all beef to pot; add undiluted consomme, tomato sauce, salt, thyme, peppercorns, bay leaf, Worcestershire sauce and 1 1/3 cups water. Bring to a boil; reduce heat, cover pot and simmer for 1 hour. Remove bay leaf.
- Add whole onions to meat mixture; cover pot and simmer for 30 minutes longer. Add carrots and potatoes to meat mixture; simmer about 30 minutes longer or until they are tender. Add frozen beans; cook 4 to 5 minutes. Add frozen peas; cook 4 minutes longer. Preheat oven to 400°F.
- With a slotted spoon, remove meat and vegetables to a 3-quart casserole. Strain liquid into a 4-cup measure; skim off and discard fat. You should have 2 cups liquid left. (Add water if needed.) Return liquid to Dutch oven. In a small bowl, gradually blend flour with 1 cup water.
- Stir flour mixture into liquid; bring to a boil over medium heat, stirring constantly with a wooden spoon until gravy thickens. Pour over meat mixture in casserole. Place in oven; bake 25 minutes. Meanwhile, remove biscuits from package; roll one to make a 10-inch-long rope.
- Repeat with other biscuits to make a total of 7 ropes; place on meat mixture in casserole to form a lattice. Place remaining 3 biscuits alongside. Brush ropes with egg-yolk mixture and bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 589, Fat 16.8, SaturatedFat 5.9, Cholesterol 133, Sodium 1435.4, Carbohydrate 65.7, Fiber 8.8, Sugar 12.1, Protein 46.7
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