Beef And Red Wine Pie With Cheesy Potato Top Food

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CHEESY BEEF AND POTATO HASH

2018-02-05



Cheesy Beef and Potato Hash image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients:

  • 2 medium russet potatoes
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 clove garlic, minced
  • 8 ounces ground beef (90% lean)
  • 1/2 teaspoon chili powder
  • 1 1/2 cups grated sharp Cheddar

Steps:

  • Peel the potatoes and cut into small cubes (a little less than 1/2 inch). Put in a bowl and cover with cold water, mixing to rinse off the starch. Drain and rinse in a colander, then transfer to paper towels and pat dry.
  • Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until tender and golden brown on most sides, about 15 minutes. Season with 1/4 teaspoon salt and pepper to taste, then transfer to a plate with a slotted spoon.
  • Preheat the broiler on high.
  • Add the onion, bell pepper and garlic to the skillet and cook, stirring occasionally, until golden brown, about 7 minutes. Add the beef, chili powder and 1/2 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Return the potatoes to the skillet and mix to combine. Sprinkle the cheese over the hash.
  • Broil until melted and bubbling, about 1 minute.

BIG BEEF IN RED WINE PIE

2012-03-03



Big beef in red wine pie image

Slow cook a cheap cut of meat like braising steak in rich red wine gravy for the perfect base to a classic pie

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h25m

Number Of Ingredients 17

Ingredients:

  • 1 ½kg braising steak , cut into large chunks
  • large sprig of fresh thyme
  • 3 fresh bay leaves
  • 1 star anise , optional, but add if you have
  • 750ml bottle cheap red wine
  • 3 tbsp sunflower oil
  • 4 sticks celery , chopped
  • 1 large onion , chopped
  • 6 large carrots , cut into chunks
  • 2 garlic cloves , chopped
  • pinch golden caster sugar
  • 3 tbsp plain flour , plus extra for dusting
  • 1 heaped tbsp tomato purée
  • 2 beef stock cubes
  • 500g block shortcrust or puff pastry , preferably all butter
  • 1 egg , beaten
  • flaky sea salt

Steps:

  • If you have time, place the beef in a large bowl with the herbs and star anis and season well with pepper. Pour over all the wine, cover with cling film and chill for up to 24 hrs. The next day sit a colander over another bowl and drain the beef well. Pick out the herbs and star anis and set aside. If you don't have time just start with all the ingredients prepared and ready to cook.
  • Heat oven to 170C/150C fan/gas 3 - 4. Heat a drizzle of oil in a large casserole until very hot then brown the meat well in batches. For each batch, heat more oil and brown for around 10 mins before transferring to a plate and repeating the process. When all the meat is done add the vegetables and cook for 5 mins until starting to colour then add the herbs and star anis and cook for a minute more.
  • Sprinkle sugar over the vegetables, then scatter over the flour and stir together. Cook for a few minutes until starting to brown, stir in the tomato purée then pour over the wine, scraping the bottom of the pan with your spoon. Tip in the beef and any juices then crumble in the stock cubes. Pour over just enough boiling water from the kettle to cover the meat and vegetables. Season with salt and pepper and bring everything to the boil, stir well, cover and place in the oven for 2 1/2 hrs until the meat is really tender. This can be done up to 3 days in advance and chilled until ready to make the pie or frozen for up to 3 months.
  • To make the pie heat oven to 200C/180C fan/ gas 6. Tip the filling into a 2-litre pie or baking dish. Roll the pastry out on a lightly floured surface to fit the pie dish with a slight overhang and drape over the dish. Crimp the edges if you are able to and poke a couple of little steam holes in the middle. Brush the pastry with the beaten egg and sprinkle with flaky sea salt. Bake for 30 mins until golden brown. This is goes well with mash and buttered green beans.

Nutrition Facts : Calories 1014 calories, Fat 52.5 grams fat, SaturatedFat 20.2 grams saturated fat, Carbohydrate 55.3 grams carbohydrates, Sugar 12.7 grams sugar, Fiber 5.8 grams fiber, Protein 59.6 grams protein, Sodium 1.8 milligram of sodium

CHEESY ROAST BEEF AND POTATO PIE

2021-12-06



Cheesy Roast Beef and Potato Pie image

Experience comfort food at its very best when you make this Cheesy Roast Beef and Potato Pie. With ready-made potatoes and pre-cooked roast beef, you can't beat this super simple Cheesy Roast Beef and Potato Pie!

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

Ingredients:

  • 1 jar (12 oz.) HEINZ HomeStyle Rich Mushroom Gravy
  • 1/4 cup HEINZ Chili Sauce
  • 1 Tbsp. LEA & PERRINS Worcestershire Sauce
  • 1 tsp. dried thyme leaves
  • 1 Tbsp. cornstarch
  • 1 cup ORE-IDA Potatoes O'Brien
  • 1 can (14.5 oz.) sliced carrots, drained
  • 1 egg
  • 1/2 cup milk
  • 2-1/2 cups all-purpose baking mix
  • 1 cup KRAFT Shredded Cheddar Cheese
  • 1 green onion, sliced

Steps:

  • Heat oven to 375°F.
  • Mix first 5 ingredients in small bowl until smooth. Combine potatoes, meat, carrots and gravy mixture in 2-qt. microwaveable baking dish; cover with waxed paper. Microwave on HIGH 10 to 12 min. or until heated through, stirring after 5 min.
  • Beat egg and milk in large bowl until blended. Gradually add baking mix, stirring until mixture sticks together; shape into ball. Knead dough on lightly floured surface 10 times or until smooth, adding additional baking mix as needed to reach desired consistency. Roll out to 12-inch circle. Place in 10-inch deep-dish pie plate sprayed with cooking spray; flute edge. Spoon potato mixture into crust.
  • Bake 35 to 40 min. or until crust is golden brown. Sprinkle with cheese and onions; bake 3 to 5 min. or until cheese is melted. Let stand 5 min. before serving.

Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 730 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 4 g, Protein 9 g

Top Asked Questions

  1. What is a beef and potato pie?
    Chunky beef and potato pie is a hearty comfort food dinner that the whole family will love. Learn how to make super easy hot water crust pastry and a simple beef stew packed with onions and other veggies in this recipe. Are you hungry yet?
  2. How do I make a beef potatoes and carrot pie?
    Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside. Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly. Preheat oven to 400 degrees F (200 degrees C).
  3. What is beef Shepherd’s Pie?
    Beef Shepherd’s Pie is a traditional dish with ground beef, veggies, and a creamy mashed potato topping. A comforting meal perfect for the whole family. This simple comfort food is similar to other classic Dinner Recipes like Chicken Pot Pie or Pot Roast with Vegetables. It’s perfect to keep you cozy during the winter.
  4. What is the best way to Cook cottage pie?
    Cheesy potato-topped beef in a wine enriched sauce adds a special touch to cottage pie in this hearty recipe. Join the conversation! AMT. PER SERVING % DAILY VALUE Pre-heat oven to 350°F. Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown.

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