Best 6 Beef Pot Pies Recipes

PUFF PASTRY ROAST BEEF POT PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
• Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
• Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
• Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.
• Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.

BEEF TENDERLOIN AND VEGETABLE POT PIES

Steps:

• Heat olive oil in heavy large pot over high heat. Add beef ribs and brown on all sides, about 10 minutes. Add beef stock, tomato paste and bay leaves and bring to boil. Reduce heat and simmer uncovered until liquid is reduced to 4 cups, about 1 hour 15 minutes. Discard ribs.
• Add carrots and onion to pot. Simmer until carrots are tender, about 10 minutes. Add zucchini, mushrooms and tomatoes and simmer 8 minutes. Mix flour and 2 tablespoons butter in small bowl until paste forms. Stir paste into stock mixture; simmer until gravy thickens, about 3 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before continuing, rewarm over medium heat, stirring frequently.)
• Preheat oven to 400°F. Butter six 1 1/4-cup custard cups or soufflé dishes. Melt remaining 1 tablespoon butter in large nonstick skillet over high heat. Sprinkle beef tenderloin pieces with salt and pepper. Add beef to skillet and cook just until outside of beef is brown, about 1 minute per side. Transfer beef to prepared custard cups, dividing equally. Ladle vegetable gravy over beef in cups, dividing equally. Roll out 1 puff pastry sheet on floured surface to 12-inch square. Using small plate as guide, cut out three 5 1/2-inch rounds from sheet. Repeat with remaining pastry sheet. Brush edges of pastry rounds with egg glaze. Place 1 round, glazed side down, atop each filled custard cup; press overhang firmly to outside of each cup. Cut 3 vents in each pastry round. Brush pastry with remaining egg glaze.
• Bake beef tenderloin pies until pastry is golden brown and puffed, about 15 minutes. Serve warm.

BEEF POT PIES WITH YORKSHIRE PUDDING CRUSTS

Steps:

• In a large bowl combine the roast beef, the peas, and the potatoes.
• In a skillet cook the onion in the 1 tablespoon butter over moderately low heat, stirring occasionally, until it is softened.
• Add the garlic, and cook the mixture for 3 minutes.
• Stir in the Worcestershire sauce, horseradish, and cream and cook, stirring until thickened.
• Add the sauce to the roast beef mixture, season with salt and pepper, and combine well.
• Divide the mixture among the six 1 1/2 cup gratin dishes.
• Pour the melted butter around the edges of the gratin dishes and heat the potpies in the middle of a preheated 450°F, oven for 2 minutes.
• Pour 1/3 cup of the Yorkshire pudding batter around the edge of each gratin dish and bake the potpies for 15 minutes (do not open the oven door).
• Reduce the heat to 400°F and bake the potpies for 10 to 15 minutes more, or until the pudding is puffed and browned.
• Make the Yorkshire pudding batter.
• In a blender blend the eggs, salt, flour, and milk for 30 seconds and chill, covered, for 30 minutes.
• In a small bowl beat the egg white until it forms soft peaks and fold it into the mixture.

BEEF POT PIES WITH A CHEDDAR-STOUT CRUST

Steps:

• Make the dough:.
• Pulse the flour and fine salt in a food processor to combine.
• Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter.
• Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer.
• Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Filling:.
• Preheat the oven to 375 degrees F.
• Turn on the "Saute" feature on your Instant Pot. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl.
• Melt the butter in the Instant Pot. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Remove and set aside.
• Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot.
• Bring to a simmer, then cover, and Using the high pressure "Meat/Stew" option cook for 7 minutes. Once done, do a "quick release.".
• Add the leeks, carrots and celery to the pot, set back on "Meat/Stew" for an additional 8 minutes. Once done, do a quick release.
• Meanwhile, put eight 10-ounce ramekins on a parchment-lined baking sheet.
• Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.
• Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over).
• Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.

BEEF POT PIES

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.

SPAGHETTI POT PIES WITH SPINACH, RICOTTA & OPTIONAL GROUND BEEF

Steps:

• Heat oven to 350 degrees Fahrenheit. Place four large (Approx. 12 ounces for one large serving per person) or six medium (10 ounces or so for one slightly more reasonable serving per person) ramekins on a baking sheet.
• Boil spaghetti noodles in a large pot until al dente, according to package directions. Drain and return to pot. Set aside to cool.
• Beat the eggs and add them to the noodles, along with 1/2 cup Parmesan. Toss until all the spaghetti is covered with the egg and cheese.
• Brown ground beef and drain any fat. Add 1 cup of the Italian tomato sauce or marinara and stir. Set aside.
• In a medium bowl, mix together the ricotta cheese, spinach, mozzarella cheese, nutmeg, and a few turns of freshly ground black pepper.
• In a small bowl, stir together the 1/2 cup bread crumbs and 1/4 Parmesan cheese with a spoon.
• Divide the ingredients among the prepared ramekins. Start with the Italian tomato sauce or marinara with or without ground beef. Drop 3 - 4 tablespoonfuls of the ricotta mixture into each ramekin, adding an extra tablespoonful to the vegetarian versions if making both. Lay one slice of provolone over the top of each, then divide the spaghetti noodle mixture evenly between each ramekin. Using clean hands, gather and press the noodles firmly into the ramekin, taking care not to squeeze out any of the contents. Spoon the breadcrumbs over the top of each pot pie.
• Bake at 350 degrees for 25 - 30 minutes or until bubbling and the spaghetti topping is golden brown around the edges.
• Let cool for 5 - 10 minutes until the ramekins have cooled a bit. Serve.