A tasty pie that the kids will fall in love with! Be prepared to make this again and again!
Serves 4-6
30 minutes
Ingredients:-
1 Pie Crust
1 pound ground Beef
5 strips Bacon, chopped
1 Onion, chopped
2 cups Cheddar, grated
1 Egg
1/3 cup Panko Breadcrumbs
¼ cup Milk
3 tablespoons Barbecue Sauce
1 tablespoon Ketchup
2 teaspoons Worcestershire Sauce
1 teaspoon Yellow Mustard
½ teaspoon Black Pepper
Directions:-
Pre-heat the oven to 400 degrees.
Roll out pie crust dough and transfer onto a deep dish pie plate.
Heat up 2 tablespoons olive oil in a large skillet and add beef, onion and bacon. Cook for about 10 minutes before draining the skillet of fat. Take the skillet off the heat.
Add breadcrumbs, mustard, barbecue sauce, ketchup, Worcestershire sauce and pepper. Give the mixture a good few stirs to combine everything thoroughly.
Pour mixture into prepared pie crust.
Mix together cheese, milk and egg in a bowl and spread this mixture over the beef filling.
Bake for 15 minutes with the edges of the pie covered with a pie shield, remove the pie shield, and bake for an additional 15 minutes.
Nutrition Information per Serving: Total calories 551g, protein 42g, total fat 25g, total carbohydrates 37.5g, cholesterol 121mg, sodium 986mg
Beef and Ale Pie
An absolutely scrumptious classic beef and ale pie to warm up any chilly winter night for a soothing treat.
Serves 4
4 hours
Ingredients:-
1 Pie Crust
1½ pounds Beef Brisket, cut into cubes
1 Onion, chopped
2 stalks Celery, finely chopped
2 cloves Garlic, smashed
2-2/3 cups Pale Ale Beer
4 Bay Leaves
1 cup Beef Stock
1 tablespoon Brown Sugar
1 tablespoon Tomato Paste
1 tablespoon Balsamic Vinegar
¼ teaspoon Salt
1/8 teaspoon Black Pepper
Directions:-
Pre-heat the oven to 400 degrees.
In a large saucepan, heat up 1 tablespoon olive oil over high heat.
Rub salt and pepper over the beef and cook in batches until browned on all sides, cooking for about 4-5 minutes on each side.
Transfer browned beef out onto a plate.
Heat up another tablespoon of olive oil and cook onion, garlic and celery. Cook for about 5 minutes.
Next, place the browned beef cubes back into the pot.
Stir in tomato paste, vinegar, beer, stock, sugar and bay leaves, let the mixture come to a boil.
Bring the heat down to medium low and let the mixture simmer, covered, for about 3 – 3½ hours.
Once the beef has been cooked tender, remove from the pot and shred with two forks. Return the shredded beef back into the pot. Let mixture cool completely.
Roll out pie crust dough and cut out 4 circles measuring 4 x 16 cm.
Lightly grease 4 x 4-inch pie dishes and place the dough circles in.
Divide and pour the beef filling into the pie dishes.
Cut out another 4 sheets of dough circles measuring 5-inches. Place the circles over the pie filling and pinch the edges to seal, trimming any excess pastry.
Make 2-3 slits on the top crust and brush generously with egg wash.
Pop into the oven and bake for 30-35 minutes.
Nutrition Information per Serving: Total calories 694g, protein 56g, total fat 35.7g, total carbohydrates 49.6g, cholesterol 152mg, sodium 814mg
Tourtière French-Canadian Meat Pie
A delicious pie typically served after Mass, with this simple recipe, you can serve it up anytime you feel like having a slice of mouth-watering pie!
Serves 4
1 hour 30 minutes
Ingredients:-
2 Pie Crusts
1 pound ground Beef
1 pound ground Pork
1 Onion, finely chopped
2 Potatoes
1 clove Garlic, finely chopped
½ teaspoon Poultry Seasoning
½ teaspoon ground Cinnamon
¼ teaspoon ground Cloves
¼ teaspoon ground Nutmeg
¼ teaspoon Salt
1/8 teaspoon Pepper
Directions:-
Pre-heat the oven to 400 degrees.
Bring a pot of water to a boil and add potatoes. Cook for about 12-15 minutes until potatoes are tender. Measure up ½ cup water and remove the potatoes, transferring to a bowl.
Using a potato smasher, mash potatoes and set aside.
Heat up 2 tablespoons olive oil in a large skillet and cook onion, garlic, ground beef and ground pork for about 10-12 minutes until all the meat is thoroughly cooked. Drain fat from the skillet.
Stir in seasonings and reserved water from the potato pot. Stir to combine well. Cook for 10 minutes until there is very little liquid left.
Take the skillet off the heat and add mashed potatoes. Let mixture cool for about 15 minutes.
Roll out 1 portion of pie crust dough and transfer onto a deep dish pie plate.
Spoon pie filling onto the pie crust.
Roll out the other portion of pie crust dough and place over the pie filling. Pinch the sides to seal the pie.
Brush the top of the pie crust generously with egg wash.
Using a sharp knife, cut 2-3 slits on the top crust.
Pop into the oven to bake for 30-35 minutes.
Let pie cool for 10-15 minutes before serving.
Nutrition Information per Serving: Total calories 468g, protein 36g, total fat 21g, total carbohydrates 31g, cholesterol 92mg, sodium 319mg
Beef Bourguignonne Pot Pie
If you love beef bourguignonne but want to add some pizzazz to the usual recipe, try out this pie!
Serves 6
2 hours
Ingredients:-
2 sheets Puff Pastry
1½ pounds Beef Chuck, cut into cubes
3 strips Bacon, diced
1 Onion, finely chopped
1 Leek, cut into thin slices
1 Carrot, finely chopped
1 cup Cremini mushrooms
1 cup Pearl Onions
1 clove Garlic, finely chopped
2 cups Chicken Broth
1 cup Red Wine
5 tablespoons unsalted Butter, softened and divided
2 tablespoons Bourbon
1 tablespoon Lemon Juice
½ cup + 1 tablespoon All-Purpose Flour
½ cup fresh Parsley, chopped
4 sprigs Thyme
1 Bay Leaf
1 Star Anise pod
1 Egg, lightly beaten
Directions:-
Pre-heat the oven to 400 degrees.
In a large pot, heat up 3 tablespoons olive oil over medium high heat.
Mix ½ cup flour with salt and pepper, add the beef cubes and toss to coat evenly in the flour mixture.
Brown the coated beef in the heated pot, in batches, cooking for about 10 minutes for each batch. Transfer browned beef out onto a plate.
Add bacon into the pot and cook until crispy.
Stir in ¼ cup of water to de-glaze the pot, scrapping down the sides and the bottom.
Throw in onion, leek and carrots, cook for another 5 minutes until vegetables are all tender.
Add garlic, parsley and browned beef into the pot, followed by bourbon. Let the mixture cook, stirring all the time, until all the bourbon has completely evaporated.
Stir in thyme leaves, bay leaf, star anise, broth and wine. Sprinkle salt and pepper to season and let the mixture come to a simmer.
In a small bowl, whisk together 1 tablespoon flour and 1 tablespoon butter until lump-free. Add this mixture into the beef m
ixture.
Cover the pot and move the pot to the oven, cook for 1 - 1½ hours.
Once the beef has been cooked until tender, heat up 4 tablespoons of butter in a large skillet over medium heat. Cook mushrooms and pearl onions for about 8-10 minutes.
Pour in lemon juice and sprinkle salt and pepper to season the mixture.
Spoon mushroom and pearl onions into the beef stew and return the pot back into the oven, cook for another 30 minutes.
Cut the puff pastry into sheets about 4-inches bigger than the baking dish you will be using.
Line a baking tray with parchment paper and place 1 sheet of puff pastry onto the parchment. Pop this into the fridge to chill.
Place the remaining sheet onto a baking dish, trim and leave 1-inch of overhang.
Spoon stew into baking dish and brush the sides of the pastry with egg wash.
Cut out 3-4 slits on the top and place the chilled puff pastry over the stew to cover the pie.
Press the sides of the pastry together to seal the pie and fold any excess pastry under.
Brush a generous amount of egg wash over the top of the pie and pop pie into the oven to bake for 30-35 minutes.
Nutrition Information per Serving: Total calories 683g, protein 44.3g, total fat 32g, total carbohydrates 43g, cholesterol 164mg, sodium 873mg
Beef and Sweet Potato Pie
A pie filled with savory ground beef filling and topped with saccharine sweet potatoes! The perfect combination in a gorgeous pie to whet your appetite.
Serves 4
1 hour 15 minutes
Ingredients:-
1 pound ground Beef
2 Sweet Potatoes, cut into thin slices
1 Onion, chopped
1 cup Baby Spinach
2 cups Broccoli Florets, blanched
½ Orange Bell Pepper, diced
2 Portobello Mushrooms, cut into thick slices
2 cloves Garlic, finely chopped
½ cup Semi-Soft Cheese, cut into slices
1 tablespoon Dijon Mustard
1 tablespoon Coconut Aminos
1 teaspoon fresh Parsley, chopped
½ teaspoon Sea Salt
½ teaspoon Black Pepper
½ teaspoon fresh Nutmeg, grated
½ teaspoon ground Ginger
½ teaspoon Red Pepper Flakes
Directions:-
Line a spring form pan with parchment paper. Lightly grease the sides of the pan with 1 tablespoon ghee.
Layer thinly sliced sweet potatoes onto the bottom of the spring form pan in a circular pattern. Have each slice overlapping the previous one just slightly. Layer the sweet potatoes up the sides of the pan, using paper clips to hold in place.
Heat up 2 tablespoons olive oil in a large skillet over medium heat. Throw in mushroom slices, sprinkle salt and pepper over and cook for 3-4 minutes. Remove and place onto a plate.
Add onion and garlic and cook for 4-5 minutes.
Sprinkle salt, pepper, ginger and nutmeg into the skillet and stir all ingredients together to thoroughly combine.
Stir in ground beef to brown before adding mustard, coconut aminos and red pepper flakes, mix everything well.
Stir in spinach and take skillet off the heat.
Assemble broccoli florets over the layer of sweet potatoes, followed by the beef mixture, then the cheese, mushrooms and bell peppers. Top with a second layer of sweet potatoes.
Cover pie with a piece of cling wrap and pop into the fridge to chill overnight.
Pre-heat the oven to 375 degrees.
Cover pie with a piece of foil and bake, covered, for 50 minutes. Remove foil and bake for another 10 minutes.
Let pie cool slightly before serving.
Nutrition Information per Serving: Total calories 461g, protein 37g, total fat 20g, total carbohydrates 35.8g, cholesterol 105mg, sodium 868mg
Beef Tamale Pie
A beautiful and delicious beef tamale pie comes together all in one skillet for a satisfying meal!
Serves 8-12
2 hours
Ingredients:-
1 pound ground Beef
1 teaspoon ground Cumin
1 teaspoon Chili Powder
¼ teaspoon Salt
¼ teaspoon Pepper
1¼ cups Enchilada Sauce
2 cups White Cheddar, grated
For the Cornbread:
½ cup Cornmeal
1/3 cup Milk
2/3 cup Flour
3 tablespoons Sugar
1 tablespoon Baking Powder
1 Egg
1 can (4.5oz) Green Chiles, diced
1 can Corn
¼ teaspoon Salt
4 tablespoon Olive Oil
Directions:-
Pre-heat the oven to 400 degrees.
Mix together cornmeal, sugar, baking powder, flour and salt in a mixing bowl and combine well.
Pour oil until mixture is crumbly. Add egg and milk, whisking to thoroughly combine. Fold in chiles and corn.
Pour cornbread mixture into a lightly greased large cast iron skillet.
Pop skillet into oven to bake for 20-25 minutes.
In the meantime, cook beef and spices in a separate skillet over medium heat for about 10 minutes to let the beef cook through. Drain the skillet of any excess fat and set aside for now.
Remove cornbread from oven once it has completed cooking and bring the oven heat down to 350 degrees.
Using a fork, poke holes into the cornbread mixture and pour the enchilada sauce over.
Pour and spread ground beef over the cornbread and sprinkle shredded cheese over the beef mixture.
Loosely cover pie with a piece of foil and bake for 20 minutes, after which remove the foil and bake for another 5-10 minutes to let the cheese melt and brown.
Let pie cool before serving.
Nutrition Information per Serving: Total calories 311g, protein 28.8g, total fat 13g, total carbohydrates 20g, cholesterol 68mg, sodium 468mg
Pepper Steak Pie
Impress your guests at your next party by serving up these delectable pepper steak pies!
Serves 4-6
3 hours 30 minutes
Ingredients:-
1 sheet Puff Pastry
3 pounds Chuck Steak, cut into cubes
2 Onions, cut into slices
4 cloves garlic, smashed
1½ cups Chopped Tomatoes
2 cups Beef Stock
1 cup Flour, mixed with salt and pepper
2 sprigs fresh Rosemary
4 sprigs fresh Thyme
1 Egg, beaten
Salt and Pepper
Directions:-
Pre-heat the oven to 350 degrees.
Heat up ¼ cup of olive oil in a large pot.
Dredge chuck steak in flour, shaking off excess, and then place in the heated oil. Cook until chuck steak has browned all over. Transfer browned beef out onto a plate with a slotted spoon and set aside.
Add onions and garlic into the pot and cook for 4-5 minutes.
Stir in rosemary and thyme and cook for another 30 seconds.
Pour stock, tomatoes and a crackle of black pepper into the pot.
Return browned beef to the pot, give everything a good stir to combine well and cook for 1½ - 2 hours.
Taste the beef mixture and season with additional salt and pepper if necessary.
Transfer beef mixture into a pie dish and brush the edges of the dish with egg wash.
Place the puff pastry over the pie filling, trimming any excess.
Brush the top of the pastry with additional egg wash.
Cut 4-5 slits on the top crust and bake for 20-25 minutes.
Nutrition Information per Serving: Total calories 637g, protein 74.6g, total fat 20g, total carbohydrates 24.8g, cholesterol 230mg, sodium 539mg
Aussie Mini Beef Pies
Pour yourself a tall glass of Lager, prepare a sauce plate filled to the brim with your finest ketchup and enjoy these delectable Aussie mini beef pies, the way they are typic
ally eaten – with the filling dipped in ketchup!
Serves 16
50 minutes
Ingredients:-
8 sheets Puff Pastry
3 pounds Chuck Steak, cut into cubes
2 Onions, diced
3 cloves Garlic, finely chopped
4 cups Beef Stock
1 cup Red Wine
2 tablespoons Tomato Paste
3 tablespoons Cornstarch + 4 tablespoons Water, mixed together
2 Bay Leaves
1½ teaspoon Salt
2 teaspoons Black Pepper
1 Egg Yolk
Directions:-
In a large pot, heat up 1 tablespoon olive oil and add beef in to brown on all sides, cooking in batches. Transfer the browned beef out onto a large bowl.
Heat up another 2 tablespoons olive oil and cook onion and garlic for about 4-5 minutes.
Place the browned beef back into the pot and add stock, wine, tomato paste, bay leaves, salt and pepper. Stir everything to combine well.
Let the mixture come to a simmer over medium low heat and cook for 50 – 60 minutes.
Stir in cornstarch mixture and cook for another 5 minutes.
Taste the mixture and season with additional salt if required.
Let the mixture cool in the pot at room temperature.
Pre-heat the oven to 350 degrees.
Lightly grease 16 muffin tins holes, set aside.
Prepare the pastry by cutting out 16 sheets of 4-inch circles, transfer the pastry circles over into the muffin tins and lay into the bottom.
Spoon pie filling into the muffin tins lined with pastry.
Prepare the top crust to cover the pie filling by cutting out 3.2-inch circles and gently placing circles over the pie filling, sealing at the sides.
Brush the top generously with egg wash and pop into the oven to bake for 20-25 minutes.
PIE Page 29