Meat and Sweet Potato Pie



Ingredients:

1 lb Ground beef Drained

1/2 c Bread crumbs

1/4 c Brown sugar

1/4 ts Allspice

1/4 c Milk

1/4 ts Nutmeg

2 Eggs

1/8 ts Black pepper

1 tb Butter,softened

Dash of salt

1 tb Lemon juice

2 cn (16 oz) sweet potatoes

1/4 ts Cinnamon



Preparation:

About 1 1/2 hours before serving, combine ground beef,bread crumbs,

allspice,nutmeg,<WBR>pepper and 1 tsp. salt by hand.With fingers,press

mixture to bottom and side of 9" pie plate just to rim;refrigerate.

In large bowl,using a potato masher,mix sweet potatoes with

remaining ingredients and 1/2 tsp. salt until smooth.Spoon sweet

potato mixture into pie shell,spreading to edge to seal. Bake in a

400 degree oven about 50 minutes or until knife inserted in center

comes out clean.Makes 6 servings.



Serves: 6

Deep-Dish Steak and Vegetable Pie



1 recipe Whole Wheat Pastry*

1-1/2 lb. boneless beef sirloin steak, trimmed/cut into 3/4-inch pieces

2 TB cooking oil

1/2 cup beef broth

1/4 cup dry white wine or beef broth

2 cloves garlic, minced

1-1/4  tsp. dried marjoram, crushed

1 bay leaf

1/4 tsp. salt

1/4 tsp. ground black pepper

2 medium parsnips, peeled and cut into 1/2" pieces

2 TB margarine or butter

1 medium red or green sweet pepper, cut into 1/2" pieces

2 small carrots, thinly sliced

1/2 cup onion, chopped

1/3 cup all purpose flour

1 cup half-and-<WBR>half cream (light cream)

3/4 cup loose pack frozen peas

1 beaten egg

 

1. Prepare the Whole Wheat Pastry and set aside.



2. In a large skillet brown meat, half at a time, in oil. Drain fat, if

needed. Return all of the meat to skillet.

Stir in broth, wine, garlic, marjoram, bay leaf, salt, and pepper. Bring to

boiling. Add parsnips. Reduce heat;

simmer, covered, 10 minutes.



3. In a large sauce pan melt margarine or butter. Add sweet pepper, carrot,

and onion. Cook and

stir until onion is tender but not brown. Stir in flour. Add half-and-half or

cream; cook and stir until

thickened and bubbly. Stir in the meat mixture; add the peas. Heat through.

Transfer the mixture to a

2 quart casserole; set aside.



4. On lightly floured surface, roll the Whole Wheat Pastry into a circle 2

inches larger than the diameter of

the top of casserole and about 1/4 inch thick. Prick pastry a few times with

a fork. Center pastry over top

of casserole. Trim pastry 1 inch beyond edge of the casserole. Turn pastry

edge under and press gently

to adhere to edge of casserole. If desired, use pastry scraps to make small

vegetable decorations. Brush

crust with beaten egg. If using pastry decorations, place atop crust and

brush again with egg.



5. Bake in a 400 degree F., oven for 25 to 30 minutes or until crust is

golden brown.



Makes 6 main dish servings.



*Whole Wheat Pastry: In a mixing bowl stir together 3/4 cup all purpose

flour, 1/2 cup whole wheat flour,

and 1/4 teaspoon salt. Cut in 1/2 cup butter until pieces are the size of

small peas. Sprinkle 1 tablespoon

cold water over part of the mixture; gently toss with a fork. Push to side of

bowl. Repeat until all is moistened,

using 1 to 2 tablespoons additional cold water. Form dough into a ball. Cover

with plastic wrap until needed.

Upside-Down Tomato-Beef Pie



1 tablespoon vegetable oil

3 large celery ribs, peeled and very thinly sliced

1 small onion, finely chopped

1 1/2 pounds lean ground beef

4 teaspoons hot paprika

1 (10.75 ounce) can condensed tomato soup

1/4 cup water

1 tablespoon tomato paste

Salt and freshly ground pepper

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon celery seeds

5 tablespoons solid vegetable shortening

3/4 cup milk



Preheat the oven to 450 degrees F. Heat the oil in a 9- to 10-inch

cast-iron skillet. Add the celery and onion and cook over low heat,

stirring occasionally, until softened, about 8 minutes. Add the

ground beef and cook over moderately high heat, breaking it up with a

wooden spoon, until no pink remains, about 5 minutes. Add the paprika

and cook, stirring, until fragrant, about 1 minute. Stir in the

tomato soup, water and tomato paste until thoroughly blended. Season

with salt and pepper and remove from the heat.

In a large bowl, mix the flour with the baking powder, 1 teaspoon of

salt and the celery seeds. Using a fork, cut in the shortening until

the mixture resembles small peas. Gently stir in the milk just until

a soft dough forms.

Using 2 spoons, arrange tablespoon-size dollops of the dough all over

the beef filling to within 1 inch of the edge of the skillet. Bake

the beef pie for 20 minutes, or until the crust is browned and cooked

through and the filling is bubbling. Let the pie stand for 10 minutes

before serving. Invert onto a large, flat plate or serve straight out

of the skillet.



Yield: 6 servings



Recipe Provided By: Food & Wine

Easy Beef Pot Pie



1/2 pkg. (15 oz.) refrigerated pie crust (1 crust)

2 cups diced cooked potato

1 pkg. (10 oz.) frozen mixed vegetables, thawed and drained

1-1/2 cups diced cooked beef

1 can (10 3/4 oz.) Campbell'<WBR>s Golden Mushroom Soup, undiluted

1/3 cup water

1 tsp. Worcestershire sauce

1 tsp. dried thyme leaves, crushed



Arrange potatoes, vegetables and beef in 9" deep-dish pie plate or 1-1/2

quart casserole.



Mix soup, water, Worchestershire and thyme. Pour over beef mixture.



Place pie crust over beef mixture. Flute edges. Cut slits in crust.



Bake 35 minutes or until hot and crust is browned. 



Serves 4.

Steak and Mushroom Pie



Cubes of beef chuck are simmered with bacon and onion in beef stock,

herbs, & mushrooms, and baked covered with puff pastry.



Ingredients:



* 1 cup diced onion

* 6 oz bacon

* 2 pounds beef chuck steak

* 1/3 cup flour

* 14 oz beef stock

* 3 bay leaves

* 1 sprig rosemary

* 1 pound crimini mushrooms, cut up

* 1 Sheet of ready-made puff pastry

* 1 egg, beaten

Salt and pepper to taste



Method



Cut chuck steak in bite sized cubes, careful to remove any tough

connective tissue and fat. Toss beef with flour until completely

coated and set aside. Chop uncooked bacon into 1' pieces. Cook the

bacon until crisp in a medium hot skillet. Remove bacon to drain on

paper towels. Pour off all but a few tablespoons of the bacon grease

and begin browning beef in batches. Place browned beef, bacon, herbs

(tied in cheesecloth bag)and beef stock in a large pot. Cover pot and

bring to simmer and cook on medium low heat for 2 hours, stirring

occasionally. Remove from heat, remove and discard herbs in bag, and

stir in mushrooms. Preheat oven to 425 degrees F. Roll out the pastry

to 1" larger than the top of a pie dish. Dampen the rim of the pie

dish with water. Cut a strip off of the pastry and adhere to the

inside rim of the pie dish. Brush the pastry strip with water. Pour

the meat mixture into the pie plate. Lay the pastry over the plate,

press the edges together to seal. Make a small slit in the middle of

the pastry and brush with the beaten egg. Bake for 20 minutes, then

lower the temperature to 350 degress F and bake for an additional 20

minutes, or until the pastry is risen, golden and crisp.



Notes: This dish is one of my best! Serve with a potato and a dinner

salad for a upscale Steak and 'taters meal.

Number of servings: 4

  BATTER UP BEEF PIE
 
  Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Pies

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2       c            Cooked beef, cut into 1/2�?BR>                         Pieces
      1/2   c            Chopped onion, saluted in
                         Butter
    1       c            Cooked carrots, cut in
                         Chunks
    1       c            Cooked potatoes, cut in
                         Chunks
    1       c            Beef gravy
      1/4   c            Butter
    1 1/2   c            Flour
    1       c            Grated Cheddar cheese
    1       tb           Dried minced onion
    1       tb           Sugar
    2       ts           Baking powder
    1       t            Salt
    1 1/2   c            Milk

   Combine beef,onions,carrots,potatoes and gravy.Set aside.Melt in bottom of
   8�?square baking dish in 350 degree oven.Combine remaining ingredients in
   mixing bowl.Stir until blended.Pour in baking dish. Pour beef mixture over
   batter.DO NOT STIR.Bake 1 hour and serve.

Beef-and-Onion Cornbread Pie



Ingredients



1 pound ground beef

1 large onion, chopped

1/2 green bell pepper, chopped

1 (11-ounce) can corn kernels, drained

1 (10 3/4-ounce) can tomato soup

1 cup water

1 tablespoon chili powder

1 teaspoon salt

3/4 teaspoon pepper

Cornbread Topping

Garnishes: shredded Cheddar cheese, sour cream, cilantro sprigs

Preparation

Cook first 3 ingredients in a large skillet over medium-high heat,

stirring until beef crumbles and is no longer pink; drain. Stir in

corn and next 5 ingredients. Reduce heat and simmer 15 minutes.



Pour beef mixture into a lightly greased 2-quart baking dish. Spread

Cornbread Topping over beef mixture.



Bake at 425° for 18 to 20 minutes or until golden. Garnish, if desired.



Yield



Makes 4 to 6 servings

Southern Living, DECEMBER 2001

Savory Meat Pie



2 medium potatoes, peeled and quartered

1 lb. ground beef

3/4 cup sliced green onions

1 large carrot, peeled and finely chopped

1 garlic clove, minced

1/2 tsp. dried thyme

1/2 tsp. rubbed sage

1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 tsp. celery salt

Pinch ground cinnamon

1/4 cup minced fresh parsley

1/4 cup Heinz chili sauce

1 Pastry for double-crust pie (9 inches)

1 TB Dijon mustard

1 TB milk



In a sauce pan, cook potatoes in boiling water until tender; mash and set

aside.



In a skillet, brown the beef; drain.



Stir in the next nine ingredients. Simmer for 4 to 5 minutes. Stir in

potatoes, parsley

and chili sauce; remove from the heat.



Place bottom pastry in a 9" pie plate; brush with mustard. Add the meat

mixture.



Top with remaining pastry; seal and flute edges.



Cut slits in the top crust. Brush with milk. Bake at 450º F., for 10 minutes.



Reduce heat to 350º F., and bake 25 minutes longer or until golden brown.



Makes: 6 servings.