Has anyone got a good recipe for beef pie?

Question

also, which is the best cut to use? I have braising beef..is that ok or would it be too tough? many thnx in advance

Answer 1

I usually use sirloin, chuck or stew meat because that is what I always have on hand..... i see nothing wrong with braising beef..... you can always use your choice of beef just like using your choice of veggies.....

Here are a few variations I have tried and they are all good.... depends on which one I'm in the mood for to prepare...........

BEEF PIE

INGREDIENTS........

1 tablespoon vegetable oil

1/2 pound cubed beef chuck roast

1 cup red wine

1 (10.5 ounce) can beef gravy

1 (15 ounce) can mixed vegetables

1 cup portabella mushroom, chopped (optional)

2 (9 inch) pie crusts

1 egg white

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a medium saucepan over medium heat; saute the stew meat for 10 minutes, or until well browned on all sides. Reduce heat to low and add the red wine. Cover and simmer for 15 minutes, allowing the alcohol to cook off.

Remove cover and add the gravy, vegetables and mushrooms. Stir well and simmer for 10 more minutes. Pour mixture into one pastry shell. Cover with second pastry shell, sealing edges and cutting steam vents in top. Brush edges with egg white. Place pie on a baking sheet.

Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.

CHEESY BEEF PIE

INGREDIENTS................

1 1/4 pound stew meat or chuck

1/2 chopped red bell pepper

1/4 cup chopped onion

1 cup cut green beans (or vegetable of your choice, peas, carrots etc)

1 can (8 oz.) crescent rolls

2 cups shredded cheddar cheese

1/3 tablespoon cinnamon

1 cup canned tomato sauce

1/2 cup sliced portabella mushrooms

1/4 teaspoon garlic salt

1 egg slightly beaten

DIRECTIONS

Preheat oven to 375 degrees.

Fry beef,onion and bell pepper in a large frying pan. Drain fat. Stir in tomato sauce, beans, and seasoning. Simmer while preparing crust. Separate crescent rolls into 8 triangles. Place in an ungreased 9" pie pan. Press bottom and sides to form a crust. Combine egg and 1 cup cheese. Spread over crust,evenly. Spoon hot meat mixture into crust. Sprinkle with remaining cheese. Bake for 20 to 25 minutes.

BEEF POT PIE

INGREDIENTS...........

1 pound sirloin steak, cubed

salt to taste

ground black pepper to taste

1 (14 ounce) can beef broth

3 large carrots, diced

3 potatoes, cubed

1 cup sliced portabella mushrooms

1 cup frozen green peas, thawed

3 tablespoons cornstarch

1/3 cup water

2 (9 inch) refrigerator pie crusts

DIRECTIONS

In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.

In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).

When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes, mushrooms and beef.

Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Good Eating.............   :)

Answer 2

Here are 265 beef pie recipes for you:

http://www.cooks.com/rec/search?q=beef+p...

Answer 3

braising beef should work well.

Beef Pie

Ingredients

200g plain flour

60g butter

45g lard

a pinch of salt

1 egg yolk

500g good quality braising steak

1 large onion

1 beef stock cube

gravy granules

steak seasoning or course ground pepper

1 tsp mustard

Method

Trim any gristle off the beef and cube. Fry until brown then place in a cassarole covered in water, stock cube onions seasoning and mustard.

Cook at 160 degrees c for 2.30 hours then stir in a tbsp of gravy granules until it thickens then allow to cool for an hour or until just warm.

Meanwhile cube the butter and lard and rub into flour and salt with your fingertips until it resembles breadcrumbs. Rub the egg yolk in then add enough water to bind the mixture. Cut in half and roll out on a floured surface then place in a greased pie dish, trimming the excess edges.

Add meat mixture then use the other half of the pastry to make a lid. Brush with a beaten egg then put in an oven pre heated to 190 degrees c.

Bake for 45 mins or untill the pie is the colour of a varnished oak table.

Leave to cool for 15 mins before serving with potatoes and veg.

enjoy! :)