beef pie

Prepare the pie ahead of time, and refrigerate overnight. Bake the next day and have an impressive main course or an excellent addition to a buffet table.

Ground-Beef Pie

olive oil

onion

beef

cayenne pepper

cinnamon

lemon juice

salt

pepper

tbsp. sliced almonds

parsley

eggs

milk

phyllo sheets

confectioners' sugar

Tamale Pie

vegetable oil

onion (finely chopped)

green bell pepper (finely chopped)

jalapeño peppers

corn kernels (fresh

tomatoes

tomato paste

chili powder

cumin

black olives (optional*)

Monterey Jack cheese (shredded (about 1 cup shredded))

yellow cornmeal

all-purpose flour

sugar

baking powder

unsalted butter (melted)

Preheat oven to 375 degrees F.

Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.

Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.

Make the Cornbread Topping: Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a separate medium bowl, whisk together the eggs, milk and melted butter. Pour the wet ingredients over the cornmeal mixture and stir together until barely incorporated.

Assemble &amp; Bake the Pie: Stir the olives and shredded cheese into the beef mixture and pour it into a 9x13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.

Steak Pie is traditionally eaten at Hogmanay in Scotland, so we made this tasty Scottish Steak Pie Recipe just for the occasion! Of course, you can enjoy this simple but heart-warming meal at any other time of year too.

Scottish Steak Pie Recipe

Diced Beef Stewing Steak (approx 2lb)

tbsp Plain Flour

tbsp Olive Oil/Butter

Large Roughly Chopped Onions

Beef Stock (approx 2 cups)

milliliters

tbsp Tomato Puree

Dijon Mustard

Ready Rolled Puff Pastry (Approx 13.2 oz)

Salt and Pepper to taste

Beaten egg or milk to brush the pastry (optional)

Firstly take your mixing bowl and toss the...

Firstly take your mixing bowl and toss the beef in the plain flour, this will help insulate the meat while browning as well as helping the sauce to thicken. You can season the flour to help add an extra depth of flavour if you’d like.

Heat your pan and add the oil/butter. Once...

Heat your pan and add the oil/butter. Once hot add the onions and cook until soft.

Once the onions are soft add the beef...

Once the onions are soft add the beef to brown it, this should only take a few minutes.

Once browned add the stock, Worcester Sauce, tomato...

Once browned add the stock, Worcester Sauce, tomato puree, Dijon mustard and seasoning.

Bring the mixture slowly to the boil.

Once it begins to boil reduce the heat...

Once it begins to boil reduce the heat and allow to gently simmer for about 2.5 hrs.

During this time stir occasionally and, if like...

During this time stir occasionally and, if like us, you have a gas stove that doesn’t have a low enough setting to simmer keep rotating the pan to avoid too much heat in one place.

Once the sauce is good and thick and...

Once the sauce is good and thick and the meat is soft tip the mixture into the pie dish. It should be roughly 3/4 full.

Preheat your oven to 180°C or 356°F, approx...

Preheat your oven to 180°C or 356°F, approx gas mark 4.

Cover the top of the pie dish with...

Cover the top of the pie dish with the rolled puff pastry and use a knife to trim off any excess pastry. Use your thumb or a fork to push down or crimp the edge of the pastry along the rim of the dish, helping to seal the mixture and the flavour in.

Brush with a beaten egg or milk to...

Brush with a beaten egg or milk to help the pastry brown. Make a hole in the centre of the pie to allow steam to exit during cooking.

Place the pie into the preheated oven for...

Place the pie into the preheated oven for roughly 30 mins or until the pastry has risen and is golden brown.

Valli Little’s mini beef mince pies makes use of some of our favourite Aussie ingredients.

Mini beef pies

onion, finely chopped

bacon rashers, finely chopped

beef mince

(60 milliliters) Worcestershire sauce

tomato sauce (ketchup)

Vegemite

curry powder

nutmeg

plain flour

(250 milliliters) Massel Beef Style Liquid Stock

frozen shortcrust pastry, thawed

puff pastry, thawed

egg, lightly beaten

poppyseeds

Tomato relish, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981842685001&=domain=del

5348771529001-5981842685001

A store-bought crust makes this one-pan beef pie even easier, and the hearty filling is sure to make for a family favorite.

Beef and Stout Skillet Pie

lb. Lean Ground Beef

shiitake mushrooms

Kosher salt

c. frozen pearl onions

thyme leaves

tbsp. all-purpose flour

stout (we used Guinness)

c. frozen butternut squash

c. frozen peas

pie crust

Heat oven to 375°F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the beef, mushrooms and 3/4 teaspoon each salt and pepper, and cook, breaking up the beef with a spoon, until browned, 4 to 6 minutes. Spoon off and discard any fat.

Add the tomato paste and cook, stirring, for 2 minutes. Stir in the onions and thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.

Add the stout and simmer until the liquid has thickened, about 1 minute. Add 1/2 cup water and bring to a simmer. Add the squash and peas, return to a simmer, then remove from heat. (This whole step takes only 2 to 3 minutes total.)

Unroll the pastry on a cutting board, brush with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. Bake until golden brown, 30 to 35 minutes. Let rest for 5 minutes before serving.

Aussie Aussie Aussie, pie pie pie! These mini beef mince versions make use of some of our favourite ingredients from Down Under.

worcestershire sauce

20.00 ml Vegemite

tsp grated nutmeg

20.00 ml plain flour

beef stock

40.00 ml poppyseeds

Tomato relish (related recipe), to serve

Spiced beef and feta filo pie recipe

(80 milliliters) extra virgin olive oil

onion,

(50 grams) pine nuts

tbs baharat (Middle Eastern spice mix)

(90 grams) tomato paste

truss tomatoes, roughly chopped

flat-leaf parsley leaves, finely chopped

feta, crumbled

fresh filo pastry

unsalted butter, melted

tbs white sesame seeds

Lemon wedges & Greek-style yoghurt, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6291007820001&=domain=del

5348771529001-6291007820001

Corned beef pie is a traditional family favourite. It is made with corned beef from a tin in the UK or Brisket of beef in the USA also called Salt beef or Bully beef.

Corned beef pie

340 g Tin of Corned Beef

700 g Peeled Potatoes

Carrots (Diced)

g Butter

Pepper

400 g Plain Flour

Butter

ml Water

Salt

Prepare the vegetables

Peel the potatoes and bring to the boil in a pan of salted water, do the same for the carrots - peel and dice them then simmer for 20 minutes until just cooked.

Drain the potatoes

When the potatoes are cooked (Soft) remove them from the heat and drain them. Remove the carrots and drain. Add 20 g of salted butter to the potatoes and mash them with a potato masher.

Mash the potatoes

When the potatoes are mashed season them with the black pepper.

Add the beef

Open the tin of corned beef and chop it up into chunks. Add these chunks of corned beef to the potatoes and continue to mash them into the spuds.

Add the vegetables

Add the carrots to the mix and combine well with a wooden spoon.

Make the pastry

Combine the Flour and salt in a mixing bowl Add the cubed butter and combine with your fingers until it resembles breadcrumbs. Add the water and mix together with a fork until it starts to come together.

Rest the pastry

Turn out onto a lightly floured surface and form into a ball of pastry. Wrap in cling film and refrigerate for 30 minutes before rolling.

Fill the pie

Line the bottom of a pie dish with the pastry , then add the filling. Top with a pastry lid, egg wash and bake 200 c for 25 minutes.

https://www.youtube.com/watch?v=G-jh3xwIjVw&t=17s

Chunks of cooked beef are fork tender and literally melt in your mouth, top all of that with a buttery flakey crust and you have beef pot pie heaven!

Beef Pot Pie

black pepper

cremini mushrooms, (trimmed and quartered)

onion (chopped)

carrots

garlic (minced)

red wine

beef broth

soy sauce

Worcestershire

bay leaf

petite peas

thyme, (chopped)

(9-inch) store-bought flat crust

Adjust oven rack to lower third position. Preheat oven to 350ºF (177ºC).

Pat beef cubes (2 1/2 pounds) dry of any excess moisture with paper towels. Place cubes in a bowl and generously season cubes with salt and pepper.

https://player.vimeo.com/video/637082969?h=101a8fac39

Beef Pot Pie meat. Pat beef cubes dry of any excess moisture with paper towels. Place cubes in a bowl and generously season cubes with salt and pepper.

Beef Pot Pie-Step 2

Heat 2 tablespoons of vegetable oil in a Dutch oven, over medium-high heat, just until smoking. Brown half the beef in batches, and make sure not to overcrowd the pan. Transfer the browned meat to the bowl with the raw cubes.

https://player.vimeo.com/video/637083108?h=c73a274326

Brown Beef Pot Pie meat. Heat 2 tablespoons of vegetable oil in a Dutch oven, over medium-high heat, just until smoking. Brown half the beef in batches, make sure not to overcrowd the pan. Transfer browned meat to the bowl with the raw cubes.

Beef Pot Pie-Step 3

Add the remaining 2 tablespoons oil to the Dutch oven and reduce heat to medium. Stir in mushrooms (4 ounces), onion (1), and carrots (2), and saute until vegetables are softened for about 5 minutes. Be sure to stir the bottom of the pan to scrape up any browned bits. Add tomato paste (2 tablespoons) and garlic (1 tablespoon) and cook, stirring constantly, until fragrant, about 30 seconds.

https://player.vimeo.com/video/637083210?h=a32e6957a2

Sauté Beef Pot Pie veggies. Add remaining 2 tablespoons oil to the Dutch oven and reduce heat to medium. Stir in mushrooms, onion, and carrots, and sauté until vegetables are softened for about 5 minutes. Be sure to stir the bottom of the pan to scrape up any browned bits. Add tomato paste and garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Beef Pot Pie-Step 4

Pour in the wine (1/2 cup) and continue to cook until liquid is evaporated for about 2 minutes. Sprinkle flour (3 tablespoons) over vegetables are stirred to coat. Cook for 1 minute, stirring constantly.

https://player.vimeo.com/video/637083356?h=97fd2ef21a

Add wine to Beef Pot Pie. Pour in the wine and continue to cook until liquid is evaporated for about 2 minutes. Sprinkle flour over vegetables are stir to coat. Cook for 1 minute, stirring constantly.

Beef Pot Pie-Step 5

Add broth (1 1/2 cups), Better Than Bouillon and water (1 heaping tablespoon dissolved in 1/4 cup boiling water), soy sauce (1 tablespoon), Worcestershire (1 tablespoon), bay leaf (1), and sugar (1/4 teaspoon) until combined. Add browned and raw beef and bring to simmer. Cover and place in the oven. Cook until beef is tender, about 1 1/4 - 1 1/2 hours.

https://player.vimeo.com/video/637083465?h=db5656e9ca

Add Beef Pot Pie liquids. Add broth, Better Than Bouillon and water, soy sauce Worcestershire, bay leaf, and sugar until combined. Add browned and raw beef and bring to simmer. Cover and place in the oven. Cook until beef is tender, about 1 1/4 - 1 1/2 hours.

Beef Pot Pie-Step 6

Take the filling out of the oven and increase the oven temperature to 400ºF (204ºC). Discard bay leaf. Stir in peas (1 cup) and 1 teaspoon chopped thyme. Taste the filling and adjust salt and pepper if needed. Let filling cool, uncovered, for 30 minutes, then pour the filling into the 9-inch deep-dish pie plate.

https://player.vimeo.com/video/637083595?h=5e2c264c9e

Assemble Beef Pie Filling. Take filling out of the oven and increase oven temperature to 400 degrees. Discard bay leaf. Stir in peas and 1 teaspoon chopped thyme. Taste filling and adjust salt and pepper if needed. Let filling cool, uncovered, for 30 minutes, then pour the filling into 9-inch deep-dish pie plate.

Top 10 beef pie recipes from across the web

The most viewed beef pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ground-Beef Pie

Tamale Pie

Scottish Steak Pie Recipe

Mini beef pies

Beef and Stout Skillet Pie

Mini beef pies

Spiced beef and feta filo pie recip...

Corned beef pie

Beef Pot Pie

Slow cooker beef pie

Top 10 beef pie recipes from across the web

The most viewed beef pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ground-Beef Pie

Tamale Pie

Scottish Steak Pie Recipe

Mini beef pies

Beef and Stout Skillet Pie

Mini beef pies

Spiced beef and feta filo pie recip...

Corned beef pie

Beef Pot Pie

Slow cooker beef pie

The most viewed beef pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine