Time 45m Yield 4 Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside. Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges. Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
Time 50m Yield 8 Number Of Ingredients 13 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside. Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato. Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil. Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.
Time 45m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C.) In a large skillet, cook the ground beef and chopped onion until meat is no longer pink. Remove from heat and drain off excess fat. Stir in the vegetable beef and cream of mushroom soups, the potatoes and carrots. Season with salt and pepper. Divide filling between 2 - 9 inch pie plates. Roll pastry to fit the top of each pie. Cover each pie and cut slits in top to allow steam to escape. Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Let stand on a wire rack for 15 minutes before serving.
Time 1h5m Yield 2 pies (6 serving each). Number Of Ingredients 9 Steps:
In a skillet, cook beef and onion until meat is no longer pink; drain. Add the soups, potatoes, carrots, salt and pepper; mix well. Divide between two ungreased 9-in. pie plates. , Preheat oven to 350°. On a lightly floured surface, roll dough to fit the top of each pie; place over filling. Seal and flute edge; cut slits in top. , Bake until golden brown, 45-50 minutes. Let stand on a wire rack for 15 minutes before serving.
Time 1h Yield 8 servings. Number Of Ingredients 18 Steps:
In a large bowl, combine flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Add egg and water; toss lightly with a fork until dough forms a ball. Divide dough in half; wrap in plastic and refrigerate. , In a large skillet, cook beef, pork, onion and garlic over medium heat until meat is no longer pink; drain. Stir in seasonings; heat through. , On a floured surface, roll out one portion of dough. Line a 9-in. pie plate with bottom pastry. Spoon filling into crust. Roll out remaining dough to fit top of pie. Place over filling. Seal and flute edges. Brush pastry with milk; cut slits in top. , Bake at 375° for 30-35 minutes or until golden brown, covering edges loosely with foil if necessary. Let stand for 15 minutes before cutting.
Time 1h25m Yield 8 servings. Number Of Ingredients 15 Steps:
In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.
Yield 10 servings Number Of Ingredients 14 Steps:
Preheat oven to 450°F (230°C). Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough. Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners. Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork. Bake until the dough is cooked and lightly golden brown, 15 minutes. Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper. Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce. Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce. Add a layer of caramelized onions, and more sliced mozzarella. Add the green, yellow, and orange bell peppers on top of the mozzarella. Cut the second piece of dough into strips to form into a lattice pattern on top of the pie. Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt. Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through. Slice the pie, serve with extra marinara sauce and grated parmesan. Enjoy!
Yield 6 servings Number Of Ingredients 24 Steps:
Preheat the oven to 400°F. Melt butter in a skillet over medium-high heat. Cook the onions for 5 minutes. Then, add garlic and cook for 1 minute. Set onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander. Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and tomato paste. Stir until completely well incorporated Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes. Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the top. Potatoes: Heat broth, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Note: the potatoes need to be thick to pipe perfect peaks. Use a “star tip” on a piping bag (or a Ziploc bag with corner snipped). Fill bag and pipe potatoes into skillet or baking dish, covering the meat. Sprinkle chopped onions & pepper on top. Bake uncovered for 30 minutes. Serve hot.
Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Pre-heat oven to 375°F. In a large bowl, mix your choice of ground meat, dried onions, garlic powder and onion powder thoroughly. In a skillet, heat canola oil on medium-high heat and brown the ground meat mixture, making sure to chop the meat into small pieces while browning until cooked through. Drain any excess oil and juices from skillet. Pour the browned meat mixture into a medium bowl. Add ½ can of the Cream of Chicken soup, ½ can of the Cream of Mushroom soup, fresh chopped onions and parsley to the browned meat and stir until thoroughly mixed. Beat egg until slightly foamy. In a small bowl add small-curd cottage cheese then FOLD the beaten egg into the cottage cheese until blended. Remove the 9-inch deep dish pie shell from the freezer. Pour the meat mixture into the pie shell and spread the cottage cheese mixture on top. Bake in pre-heated oven for 50-55 minutes or until top is golden brown. Let pie cool for approximately 15-30 minutes before serving. Serving suggestion: Serve with a side of green beans and a fresh, crisp salad. Enjoy!
Time 1h55m Yield 2 pies (6-8 servings each). Number Of Ingredients 15 Steps:
Divide pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. In a large bowl, combine the next seven ingredients; crumble beef over mixture and mix well. Spoon half into crust. , Roll out another portion of pastry to fit top of pie; place over filling and seal edges. Cut vents in top pastry. Repeat with remaining pastry and filling. Cover and freeze one pie for up to 3 months. , Bake second pie at 375° for 15 minutes. Reduce heat; bake at 350° for 1 hour. Meanwhile, drain mushrooms, reserving liquid. Add water to liquid to measure 1 cup; set aside. , In a small saucepan, cook mushrooms and flour in oil until bubbly. Remove from the heat; stir in bouillon and reserved mushroom liquid. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve gravy with pie. , To use frozen pie: Bake at 375° for 70 minutes. Prepare gravy as directed; serve with pie.
Time 1h5m Yield 2 servings. Number Of Ingredients 15 Steps:
In a small skillet, brown beef in oil; set aside. In a small microwave-safe bowl, combine gravy mix and 1/2 cup water. Microwave on high for 1-2 minutes or until thickened, stirring frequently. In a large bowl, combine the beef, potato, carrot, onion, parsley, garlic and seasonings; stir in 1 tablespoon gravy. Set aside remaining gravy., Place pastry on a baking sheet coated with cooking spray. Spoon meat mixture over half of pastry. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top. Combine egg and remaining water; brush over top., Bake at 375° for 40-45 minutes or until golden brown. Warm reserved gravy; serve with pie.
Time 1h10m Yield 8 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Fit bottom pastry into a 9 inch pie pan. Cover pastry with pie weights or dried beans. Bake pastry in preheated oven for 7 minutes. Remove pie weights or beans immediately. Set crust aside. Do not turn off oven. Place a large skillet over medium-high heat. Add vegetable oil, then meat. Toss to coat meat with oil. Saute until meat is browned on all sides, stirring occasionally. Remove from heat and allow to sit at least 3 minutes. In a medium saucepan, melt butter or margarine over low heat. Add garlic, onion, dill, rosemary, sage, and salt. Cook mixture until onions are translucent. Add milk to pan and turn up heat to medium. When mixture comes to a boil, add 2 to 4 tablespoons of flour, depending on how thick you want the sauce to be. Cook mixture until it thickens, stirring constantly. Remove from heat. In a large bowl, mix meat with corn and green beans. Spoon mixture into baked pastry shell. Pour sauce over top. Cover with top pastry, sealing edges as best you can without breaking the edges of the bottom crust. Cut steam vents in top. Bake in preheated oven for 45 minutes, until golden brown.
