Best 5 Rich Beef Pot Piecasserole Recipes
Calling all comfort food lovers! This rich beef pot pie casserole is the ultimate dish to warm your soul and satisfy your taste buds. Picture a flaky, golden brown crust enveloping a savory filling of tender beef, hearty vegetables, and a luscious gravy that brings it all together. But that's not all, this recipe also includes two additional variations to tantalize your palate: a Cheesy Beef and Potato Casserole with a gooey mozzarella and cheddar cheese topping, and a Southern-Style Beef and Cornbread Casserole that combines the classic flavors of cornbread with succulent beef and vegetables. Get ready to embark on a culinary journey that will leave you craving for more.
Let's cook with our recipes!
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.
BEEF POT PIE CASSEROLE
Filled with tender beef and lots of vegetables, Beef Pot Pie Casserole is a hearty and satisfying meal!
Provided by Amanda Rettke-iambaker.net
Categories Dinner Main Course
Time 55m
Number Of Ingredients 25
Steps:
- Preheat oven to 425 °F
- Season the beef with one teaspoon salt and one teaspoon pepper.
Nutrition Facts : Calories 504 kcal, ServingSize 1 serving
BEEF POTPIE WITH BISCUITS
I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.-Dolores Jensen, Arnold, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 298 calories, Fat 4g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 775mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
QUICK BEEF POT PIE (MEAT PIE)
This is one of my family's top 10 favorite meals. It tastes like it's been cooking the entire day, but, all said and done, including baking time, it's ready in under 1 hour!
Provided by Cooking Creation
Categories Pot Pie
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 450 degrees.
- Make the beef filling. Heat a large pot over medium-high heat. Season the beef sirloin with salt and pepper and then coat with the flour. Add the butter and oil to the hot pan. Once the butter has melted, brown the meat on all sides. Remove the beef with a slotted spoon, and set aside. Deglaze the pan with the wine, scraping up the brown bits from the bottom. Bring the wine to a boil and cook for 1 minute. Pour in the beef broth and Worcestershire sauce. Add the browned beef, potatoes, carrots, peas, and corn to the pot. Season with parsley, sugar, garlic powder, onion salt, pepper and bay leaf. Bring the mixture to a boil. Turn the heat down to low. Cover and cook for 20 minutes, or until the beef is cooked through and the vegetables are soft. Remove the bay leaf. Stir in the mixture of 2 tbsp of flour + 2 tbsp water.
- Assemble the pie. Lightly grease the bottom and sides of a pie plate. Press one of the pie crusts in the bottom of the pie plate. Carefully pour the beef mixture into the pie crust. Cover with the second pie crust. Make slits in the top of the pie crust.
- Bake in a preheated oven according to pie crust baking instructions, or until the pie crust is golden brown. Cover the edges of the pie crust about 15 to 20 minutes after baking, so they don't burn.
- There's no need to allow the pie to sit - you can slice it immediately. Be careful - it's hot! My husband likes to drizzle a little brown gravy on top of his.
- Serve with a tall, cold glass of milk. Enjoy!
Nutrition Facts : Calories 999.9, Fat 51.5, SaturatedFat 15.7, Cholesterol 92.7, Sodium 871.2, Carbohydrate 93.6, Fiber 10.3, Sugar 6.6, Protein 35.9
RICH BEEF POT PIE/CASSEROLE
A rich flavoured, hearty meal--easy to prepare. Can also be used as a great filling for a meat pie - real comfort food!!!
Provided by JoyfulCook
Categories Savory Pies
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Trim and cube meat, brown in large saucepan in the oil, in batches. Remove beef from the pan. Add the onions, ham or bacon, celery and mushrooms to the pan and sauté until soft.
- Add the wine, tomatoes, stock cubes, water, herbs and a few shakes of cayenne.
- Bring to the boil. Return meat to the saucepan and simmer, covered, for 1 hour. 10 minutes before its cooked add the seasoning.
- Thicken with corn flour.
- Serve with hot vegetables or can be used as a filling for a Pot Pie. It is real nice either way.
Nutrition Facts : Calories 269.8, Fat 19.8, SaturatedFat 5.5, Cholesterol 21.6, Sodium 935.7, Carbohydrate 12.5, Fiber 2.5, Sugar 6.4, Protein 6.7
Tips:
- Use a well-seasoned cast iron pan or Dutch oven. This will help to develop the flavor of the beef and vegetables.
- Brown the beef in batches. This will help to prevent the beef from steaming and ensure that it gets a nice, even brown crust.
- Don't overcrowd the pan. If you overcrowd the pan, the beef will not brown properly and the vegetables will not cook evenly.
- Use a variety of vegetables. This will add flavor and color to the dish. Some good options include carrots, celery, onions, potatoes, and peas.
- Season the dish generously. Salt and pepper are essential, but you can also add other spices, such as garlic powder, onion powder, and thyme.
- Use a good quality beef broth. This will make a big difference in the flavor of the dish.
- Simmer the dish for at least 1 hour. This will allow the flavors to meld and the beef to become tender.
- Serve the dish piping hot. A dollop of sour cream or mashed potatoes is a great way to add richness and creaminess.
Conclusion:
This rich beef pot pie casserole is a hearty and comforting dish that is perfect for a cold winter night. The beef is tender and flavorful, the vegetables are cooked to perfection, and the gravy is rich and creamy. This dish is sure to be a hit with your family and friends.
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