Best 4 Beef Vegetable Pie Recipes
Indulge in the tantalizing flavors of a hearty and comforting Beef Vegetable Pie, a classic dish that combines succulent beef, an array of colorful vegetables, and a golden, flaky crust. This savory pie is not only a feast for the taste buds but also a delightful visual treat. The rich, flavorful gravy envelops the tender beef and vegetables, while the flaky crust provides a crispy and satisfying contrast. Discover the secrets to creating this culinary masterpiece with our collection of carefully curated recipes. Embark on a culinary journey as we guide you through the steps of preparing this delectable dish, ensuring a perfect balance of flavors and textures in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
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 :
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
BETTY'S BEEF AND VEGETABLE "COTTAGE PIE"
Clear out your vegetable crisper and freezer of all those almost empty bags of vegetables! This is a rich and nourishing cottage pie (meat in a tasty vegetable gravy and topped with buttery mashed potatoes) and my kids love this and is even better the next day. A staple for my family, nothing fancy but so delicious. Vegetables...
Provided by Betty Bramanis
Categories Savory Pies
Time 1h25m
Number Of Ingredients 16
Steps:
- 1. To make the meat filling: Heat the meat in a little oil and fry with the onion. Add the vegetables and cook for a further 10 minutes. Add everything else (not the gravy granuals) and cook for 30 - 40 minutes (or until the split peas are cooked) over a medium heat. Add the gravy granuals mixed with water and stir through until thickened. Pre-heat oven to 375oF/190oC.
- 2. To make the potatoes: Boil potatoes in a large pot until tender. Strain well and mash with butter and milk. Taste and season if needed.
- 3. Assembly: Pour the meat into a oiled/buttered lasange dish. Top with the potatoes (I gently drop spoonfuls all over and connect them with a fork) Top with cheese and breadcrumbs if using.
- 4. To bake: Place in a pre-heated oven and bake for 35 - 40 minutes. It should be bubbly and golden. Remove from the oven and let sit for 10 minutes. Serve and enjoy!
BEEF VEGETABLE PIE
I first found this recipe in a Family Circle cookbook and decided to give it a whirl. My husband and I thought it was great and sooo easy to make. I've added a few changes to the recipe over the years, but it never fails to satisfy Enjoy!
Provided by Marina Neff
Categories Savory Pies
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. defrost pie crust (or, if you're making your own crust, after mixing the dough and kneading it.. let rest for 30 minutes)
- 2. In a large saucepan, saute onion, carrots, and cabbage in the melted butter stirring often till tender and slightly browned.... roughly about 15 minutes. Set aside in a large bowl.
- 3. In same skillet, saute meat over high heat till no longer pink. Then lower the heat and add the flour and seasonings, stirring to mix well (be sure to scrape up any brown bits from the bottom of the pan. Then stir in the beef broth and bring back to a simmer. Simmer about 5 minutes till mixture is thickened, then add to the vegetables
- 4. preheat oven to 400, roll the pie dough out to a 16 inch round on a lightly floured surface. Carefully place on a cookie sheet leaving about an inch between the crust and the edge of the pan. (about half the dough will be hanging out of the cookie sheet)
- 5. Spoon meat and veggie mixture onto the half of the dough on the cookie sheet to about 2 inches from the edge of the dough, then fold over the other half to make a half moon shape. Pinch ends together to seal firmly.
- 6. Mix egg with a tablespoon of water to make a glaze and brush over the top crust and cut steam vents into the top.
- 7. bake at 400 for 30 minutes or till crust is golden brown. Slide onto a serving board and cut into slices for serving.
- 8. *note, if using the premade crusts, you can use one whole crust for the bottom, and after mounding the meat in the center on the cookie sheet, use the second crust for the top, (or just make two half moon shapes dividing the filling evenly between them) still making sure to seal the edges and cut steam vents. I've also done this pot pie style using a deep dish pan with a top and bottom crust.
Tips:
- Use a variety of vegetables. This will give your pie a more complex flavor and texture. Some good options include carrots, celery, onions, peas, and corn.
- Don't overcook the vegetables. You want them to be tender but still have a bit of a bite to them. Overcooked vegetables will make your pie mushy.
- Use a good quality beef. The better the beef, the better the pie. Look for a beef that is well-marbled and has a good amount of flavor.
- Season the beef well. Beef can be a bit bland on its own, so it's important to season it well. Use a variety of spices, such as salt, pepper, garlic powder, and onion powder.
- Use a good quality pie crust. The pie crust is what holds the pie together, so it's important to use a good one. You can either make your own pie crust or buy a pre-made one from the store.
- Bake the pie at a high temperature. This will help to create a golden brown crust and a bubbly filling.
Conclusion:
Beef vegetable pie is a delicious and hearty meal that is perfect for a cold night. It's easy to make and can be tailored to your own taste preferences. With a variety of vegetables, a flavorful beef filling, and a golden brown crust, this pie is sure to be a hit with everyone at the table.
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