Best 6 Beef And Tomato Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our delectable Beef and Tomato Pie, a harmonious symphony of flavors that will tantalize your taste buds. This savory pie showcases succulent chunks of beef enveloped in a rich, velvety tomato sauce, all nestled within a flaky, golden crust. Each bite is a perfect balance of hearty meat and tangy tomatoes, complemented by a medley of aromatic herbs and spices.

Accompanying this classic dish are two additional variations that offer unique flavor experiences. For those seeking a vegetarian delight, the Vegetarian Shepherd's Pie offers a hearty and flavorful alternative, featuring a savory filling of lentils, vegetables, and a rich tomato sauce, all topped with a golden crust. And for those with a penchant for bold flavors, the Spicy Beef and Tomato Pie delivers a tantalizing kick, with a zesty blend of chili peppers and spices that adds an extra layer of excitement to this classic recipe.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO BEEF SHEPHERD'S PIE



Tomato Beef Shepherd's Pie image

This recipe's meaty mixture is handy to keep in the freezer to jump start other main dishes. To give the pie a pretty look, pipe on the mashed potatoes using a large star tip.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 1 shepherd's pie (6 servings) plus 14 cups tomato ground beef mix.

Number Of Ingredients 19

TOMATO GROUND BEEF MIX:
4 pounds ground beef
4 medium onions, chopped
4 garlic cloves, minced
3 cans (28 ounces each) diced tomatoes, drained
2 cans (6 ounces each) tomato paste
1 pound sliced fresh mushrooms
4 celery ribs, chopped
2 tablespoons minced fresh parsley
1 tablespoon salt
1 tablespoon Italian seasoning
2 to 3 teaspoons dried rosemary, crushed
1 teaspoon pepper
SHEPHERD'S PIE:
3 cups warmed mashed potatoes (prepared with added milk and butter), divided
2 medium carrots, grated
1/4 pound fresh mushrooms, chopped
1 tablespoon onion soup mix
2 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, mushrooms, celery, parsley, salt, Italian seasoning, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Uncover; simmer 15 minutes longer., In a large bowl, combine 1 cup potatoes, carrots, mushrooms and soup mix; spread into a greased 2-qt. baking dish. Top with 2 cups beef mix and remaining potatoes. Sprinkle with cheese., Bake, uncovered, at 350° for 40-50 minutes or until potatoes are lightly browned., Cool remaining beef mix. Cover and refrigerate for up to 3 days or freeze in 2-cup portions in freezer containers. May be frozen for up to 3 months. Thaw in the refrigerator before using.

Nutrition Facts : Calories 241 calories, Fat 10g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 712mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

CHEESY TOMATO-BEEF BAKE



Cheesy Tomato-Beef Bake image

Imagine a warm sandwich you eat with a fork. It's filled with everything you'd expect in a burger with the works.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 10

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 teaspoon chili powder
1 cup sour cream
2/3 cup mayonnaise or salad dressing
1 cup shredded sharp Cheddar cheese (4 oz)
2 tablespoons finely chopped onion
2 cups Original Bisquick™ mix
1/2 cup cold water
2 to 3 medium tomatoes, thinly sliced
3/4 cup chopped green bell pepper

Steps:

  • Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, cook beef and chili powder over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain. Set aside.
  • In small bowl, mix sour cream, mayonnaise, cheese and onion; set aside.
  • In medium bowl, stir Bisquick mix and cold water with fork until soft dough forms. Using fingers dipped in Bisquick mix, press dough in bottom and 1/2 inch up sides of pan. Layer beef, tomatoes and bell pepper on dough. Spoon sour cream mixture over top; spread evenly over vegetables to cover.
  • Bake uncovered 25 to 30 minutes or until edges of dough are light brown.

Nutrition Facts : Calories 380, Carbohydrate 18 g, Cholesterol 65 mg, Fat 3, Fiber 0 g, Protein 13 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 4 g, TransFat 1 g

EASY TOMATO PIE



Easy Tomato Pie image

This easy tomato pie looks impressive but is simple to make. When you're armed with ripe summer tomatoes and the perfect pie crust, it couldn't be easier.

Categories     vegetarian     おせち     brunch     dinner party     Summer     baking     brunch     dinner     lunch     main dish

Time 3h

Yield 6-8 servings

Number Of Ingredients 15

1 piece perfect pie crust, or 1 refrigerated pie crust (from a 14-oz box)
All-purpose flour, for dusting
2 3/4 lb. medium tomatoes
1 tsp. kosher salt
1/2 c. mayonnaise
1 large egg, plus 1 egg yolk
2 tsp. hot sauce (optional)
8 oz. shredded sharp cheddar cheese
1/2 c. crumbled blue cheese
3 scallions, chopped
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh dill
1/4 tsp. ground black pepper
1 1/2 tbsp. plain yellow cornmeal
Fresh herbs (such as dill, parsley or chives), for garnish

Steps:

  • Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes).
  • Meanwhile, slice the tomatoes crosswise into ¼-inch thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the kosher salt. Let drain for 30 minutes, then pat very dry.
  • While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk and hot sauce (if using). Stir in the cheddar cheese, blue cheese, scallions, parsley, dill and black pepper.
  • Preheat the oven to 425˚. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with ½ of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
  • Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375˚ and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1½ hours.
  • Top with additional herbs, if desired, then slice and serve.

MOM'S SHEPHERD'S PIE



Mom's Shepherd's Pie image

This recipe is simple and affordable. It's made up of common ingredients from the pantry- ground beef, green beans, tomato sauce, potatoes and seasonings. I'm not sure where it came from, but I know there are many variations. This is Mom's! Try serving with cranberry sauce or other fruit of your choice.

Provided by Missy

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 10

9 potatoes - peeled and cubed
1 ½ pounds ground beef
1 (6 ounce) can tomato sauce
2 tablespoons chopped fresh parsley
1 dash Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 (15 ounce) cans green beans, drained
2 tablespoons all-purpose flour
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
  • To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
  • Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.
  • Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.

Nutrition Facts : Calories 637.8 calories, Carbohydrate 63.5 g, Cholesterol 96.9 mg, Fat 30.7 g, Fiber 9.4 g, Protein 27.3 g, SaturatedFat 12.4 g, Sodium 651 mg, Sugar 3.9 g

BEEF AND TOMATO PIE



Beef and Tomato Pie image

This recipe comes from a cookbook that I came across in one of the elementary school libraries where I worked. I confess that I have not tried this one yet myself but will do soon. It looks delicious. I hope you will give this recipe a try. Enjoy!

Provided by Shirley Murtagh

Categories     Savory Pies

Time 55m

Number Of Ingredients 12

pastry for 1 crust
2 tbps butter
12 green onions chopped
1 lb of lean ground beef
2 tbsps flour
3/4 cup beer (your choice)
2 large tomatoes
1 tsp basil
1 tsp salt
2 tsp pepper
1 cup of cream
4 eggs

Steps:

  • 1. Grease a 9-inch pie plate, dust with flour and cover with pastry
  • 2. Bake the pie shell "blind" SEE NOTE BELOW in a preheated 375F oven for 10 minutes
  • 3. Fry the onions in butter for 3 minutes, then add the ground beef and brown well.
  • 4. Stir in the flour, cook 2 minutes and add the beer, tomatoes, basil, salt and pepper
  • 5. Cook for 10 minutes Remove pan from heat
  • 6. Heat the cream in a separate pan but DO NOT boil
  • 7. Lightly beat the eggs and slowly pour them into the warm cream, beating constantly
  • 8. Add the cream and eggs to the meat mixture and blend well
  • 9. Pour this mixture into the pastry shell and Bake in a preheated 350F oven for 30 minutes
  • 10. Chef's Secret: "Baking Blind" refers to baking flan, pie and tart shells before filling is added. Line the pie plate with pastry, cover it with foil, or wax paper, and spread a layer of rice or beans over the foil. Bake the pastry shell in a preheated 400F oven for 15 minutes
  • 11. Remove pastry from oven and cool. Discard tin foil and beans.

TORTILLA PIE



Tortilla Pie image

Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 14

4 flour tortillas (10-inch)
1 tablespoon olive oil, plus more for pan
1 medium onion, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef sirloin
3 garlic cloves, minced
1 package (10 ounces) frozen corn kernels
3 packed cups loose baby spinach (about 5 ounces), torn into pieces
2 cups (8 ounces) shredded Monterey Jack cheese
Fresh cilantro sprigs, for garnish (optional)
Sour cream (optional)

Steps:

  • Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
  • In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
  • Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
  • Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

Tips:

  • For a richer flavor, use a combination of ground beef and ground pork.
  • Add a layer of cooked vegetables, such as mushrooms, onions, or peppers, to the bottom of the pie crust before adding the meat mixture.
  • Use a variety of cheeses in the filling, such as cheddar, mozzarella, or Parmesan.
  • For a crispy crust, brush the edges of the pie crust with an egg wash before baking.
  • Let the pie cool for at least 15 minutes before slicing and serving.

Conclusion:

Beef and tomato pie is a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So next time you're looking for a comforting and satisfying meal, give this beef and tomato pie a try!

Related Topics