TENDER BEEF POT PIE WITH THYME & PEPPER PASTRY
I love to make pies! Sweet and savory! Happy to share my beef pot pie with you! Enjoy! :D Photo by me
Provided by Kelly Williams
Categories Savory Pies
Time 2h
Number Of Ingredients 27
Steps:
- 1. For Pastry: In food processor, place flour, butter, salt, thyme and pepper. Mix for a few seconds. Then slowly add ice water, pulsing, til mixture forms into a ball. Divide dough in half, wrap each tightly in plastic wrap, and chill in fridge. For Filling: Place first 9 ingredients into pressure cooker. Place on lid. Heat over medium heat til regulator starts rocking. Adjust heat to a gentle rock, and cook for 15 minutes. Let pressure drop on it's own accord. (*Can also simmer in a pot for 45 minutes *or til tender, if desired to do it that way.) Meanwhile, cut up potatoes and carrots and boil til tender, about 10 minutes. Drain. Make 2 cups brown gravy and pour into large bowl. Add potatoes, carrots and rest of vegetables. Carefully open pressure cooker when safe, drain meat and onion, and add to gravy/veggie mixture. Stir in a 1/4 teaspoons each of garlic powder and pepper *or to taste. Roll out 1 ball of chilled pastry to fit a 9" deepdish pie plate and place into dish. Fill with filling mixture. Roll out other ball of dough and cover pie, sealing edges well. *You can do a lattice top, or cut slits to vent in solid top. Brush top and edge with milk, sprinkle with pepper and dried thyme. Just a light sprinkling of each. Bake in 400º oven for 35-40 minutes. Let cool 20-30 minutes before slicing.
TENDER BEEF POT PIE W/THYME AND PEPPER PASTRY
Make and share this Tender Beef Pot Pie W/Thyme and Pepper Pastry recipe from Food.com.
Provided by Wildflour
Categories Savory Pies
Time 2h
Yield 4-8 serving(s)
Number Of Ingredients 26
Steps:
- Pastry:.
- In food processor, place flour, butter, salt, thyme and pepper.
- Mix for a few seconds.
- Then slowly add ice water, pulsing, til mixture forms into a ball.
- Divide dough in half, wrap each tightly in plastic wrap, and chill in fridge.
- For filling:.
- Place first 9 ingredients into pressure cooker. Place on lid.
- Heat over medium heat til regulator starts rocking.
- Adjust heat to a gentle rock, and cook for 15 minutes. Let pressure drop on it's own accord. (*Can also simmer in a pot for 45 minutes *or til tender, if desired to do it that way.).
- Meanwhile, cut up potatoes and carrots and boil til tender, about 10 minutes. Drain.
- Make 2 cups brown gravy and pour into large bowl.
- Add potatoes, carrots and rest of vegetables.
- Carefully open pressure cooker when safe, drain meat and onion, and add to gravy/veggie mixture.
- Stir in a 1/4 teaspoons each of garlic powder and pepper *or to taste.
- Roll out 1 ball of chilled pastry to fit a 9" deepdish pie shell and place into dish.
- Fill with meat mixture.
- Roll out other ball of dough and cover pie, sealing edges well.
- *You can do a lattice top, or cut slits to vent in solid top.
- Brush top and edge with milk, sprinkle with pepper and dried thyme. Just a light sprinkling of each.
- Bake in 400º oven for 35-40 minutes.
- Let cool 20-30 minutes before slicing.
BEEF POT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 19
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.
BASIC POTPIE RECIPE
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 5 servings
Number Of Ingredients 19
Steps:
- Heat the oil and butter in a large skillet, set over moderate heat until hot. Add the onion, carrot, garlic, salt, and pepper and cook the mixture, stirring occasionally, for 3 minutes, or until softened. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add the wine and reduce 1 minute. Add the broth, thyme, and rosemary, and simmer, covered, 10 minutes.
- Meanwhile combine cornstarch/arrowroot with the liquid. Add to simmering mixture and stir until thickened. Off the heat, fold in the meat/chicken, peas, corn, and parsley. Correct seasoning, adding more salt and pepper, to taste. Let cool. Filling can be made one day ahead, covered and chilled. Divide the mixture between 5 (1 1/2-cup) individual baking dishes.
- Preheat the oven to 375 degrees F.
- On a lightly floured surface roll out the puff pastry 1/4-inch thick and cut it into 6-inch rounds. Lightly brush the tops of the rounds with some of the egg wash, being careful to not brush the edges or the pastry will not puff. Invert the rounds onto the baking dishes, pressing edges onto rims to secure. Brush tops of pastry with additional egg wash. Cut 3 small steam vents in the tops of the pastries.
- Arrange baking dishes on a baking sheet and bake for 20 to 25 minutes, or until pastry is puffed and golden and filling is bubbling.
- Serve with mixed baby greens salad with red and yellow pear tomatoes.
TRADITIONAL BEEF POTPIE
This is one of my family's favorite dishes. Nothing is as satisfying as a hearty slice of this mouthwatering potpie.-Beth Armstrong, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 23
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.
Nutrition Facts : Calories 558 calories, Fat 26g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 897mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
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BEEF POT PIE – GOOD DINNER MOM
From gooddinnermom.com
4.9/5 (63)Calories 503 per servingCategory Main Dish
- Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef. Note: you will not cook the remaining beef before placing in the pot pie. Cooking half the beef imparts some good flavor from braising but saves time not requiring all the beef to be browned before placing in the pie. It works, I promise.
- Reduce heat to medium and add remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
- Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 1/4 hours.
- Remove filling from oven and taste the beef to make sure it's tender to your liking. If it tastes chewy, add 1/4 cup water, stir and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", then remove mixture from pot to a plate and add 1/4 to 1/2 cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beef.
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