Indulge in the hearty goodness of Vegetable Beef Pie, a classic dish that combines tender beef, an array of colorful vegetables, and a flaky, golden crust. This comforting pie is a perfect blend of flavors and textures, making it a favorite among both adults and children. Our collection of recipes offers a variety of options to suit different tastes and dietary preferences. From the traditional beef and vegetable filling to vegetarian and vegan variations, there's a recipe for everyone to enjoy. Whether you prefer a classic homemade crust or a convenient store-bought option, our recipes provide step-by-step instructions to guide you through the process. Discover the secrets to creating a perfect Vegetable Beef Pie that will warm your heart and satisfy your taste buds.
Let's cook with our recipes!
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 good quality beef broth. This will make a big difference in the flavor of the pie.
- Don't overcook the beef. It should be cooked through, but still tender.
- Use a variety of vegetables. This will add flavor and texture to the pie.
- Don't be afraid to experiment with different spices and herbs. This is a great way to customize the pie to your own taste.
- If you don't have time to make your own pie crust, you can use a store-bought one. Just be sure to pre-bake it before filling it.
Conclusion:
Vegetable beef pie is a delicious and hearty meal that is perfect for any occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and satisfying meal, give vegetable beef pie a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love