Best 11 Cheesy Beef And Potato Pie Recipes

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Welcome to the delightful world of culinary exploration, where cheesy beef and potato pie takes center stage. This classic dish, bursting with flavors and textures, is a comforting and hearty meal that will tantalize your taste buds and warm your soul. As you embark on this culinary journey, we will guide you through the steps, offering tips and tricks to create the perfect cheesy beef and potato pie that will leave your family and friends begging for more. Let's dive into the world of this delectable dish and discover the secrets behind its irresistible charm.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY POTATO PIE



Cheesy Potato Pie image

Simmer ground beef, onion and steak sauce then spoon it into a dish for this Cheesy Potato Pie. Top it with mashed potatoes for a hearty Cheesy Potato Pie. Make this recipe when you need to warm up on chilly nights, or when the family could use some comfort food.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 lb. lean ground beef
1 onion, chopped
1/3 cup A.1. Original Sauce
2 cups hot mashed potatoes
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 350°F.
  • Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
  • Mix potatoes and cheese; spread evenly over meat mixture.
  • Bake 12 to 15 min. or until heated through (165°F).

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

BEEF AND RED WINE PIE WITH CHEESY POTATO TOP



Beef and Red Wine Pie with Cheesy Potato Top image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield 6 to 8 pies

Number Of Ingredients 28

2 1/2 pounds beef (chuck roll or another cut suitable for braising)
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon ginger powder
1 teaspoon ground black pepper
1/2 cup olive oil, or more as needed
5 cloves garlic
1 red onion
5 sprigs fresh thyme
3 bay leaves
2 sprigs fresh rosemary
2 to 3 cups red wine
1 tablespoon cornstarch
1/4 cup water
20 ounces (600g) all-purpose flour, plus more for dusting
1 teaspoon salt
10 ounces (300g) chilled butter
5 1/2 fluid ounces (170ml) water
1 tablespoon apple cider vinegar
3 large Yukon gold potatoes
1 stick (8 tablespoons) butter, cut into cubes
1/4 cup shredded Parmesan
1/4 cup grated provolone
Heavy cream, as needed
Salt

Steps:

  • For the beef and gravy: Preheat the oven to 300 degrees F. Trim excess fat from the beef and cut it into about 3-inch cubes.
  • Measure out all the dry spices (garlic powder, mustard powder, onion powder, salt, celery seed, ginger powder and pepper) and mix together in a large mixing bowl. Coat the beef cubes liberally in the spice mix.
  • Bring a saute pan to medium heat and add the oil (a sufficient amount to shallow fry the beef). Fry the beef cubes, 2 or 3 pieces at a time, turning onto each side, until a deep golden brown. Place the browned beef in a deep casserole dish.
  • Sprinkle 1/4 cup of the leftover spice mix over the cooked beef (omit this step if all the spice mix was used to coat the beef before cooking).
  • Roughly chop the garlic and onion and add to the casserole dish with the beef. Tie the thyme, bay leaves and rosemary together with kitchen string (or you can use one of the thyme sprigs to do this).
  • Pour the red wine over the beef (enough to submerge all the beef, and reserving 1/3 cup for later). Wrap plastic film over the casserole dish and then wrap in aluminum foil and ensure a tight seal all around. Place the beef in the oven and cook until tender, about 3 hours.
  • Remove the beef and roughly chop into about 1/2-inch cubes. Remove the fresh herbs and discard.
  • Place the liquid from the casserole dish, including the onions and garlic, into a food processor and blend until smooth; this will become the gravy for the pies. Return the liquid to a saucepan and bring to a slow boil. Add the cornstarch to the water and whisk. Add to the boiling gravy, whisking while adding to avoid lumps forming. Add the reserved 1/3 cup red wine and cook the gravy, stirring regularly to avoid burning, for about 10 minutes. The gravy should be relatively thick in consistency. Add more cornstarch and water mixture if the gravy is not thick enough.
  • Pour the gravy over the chopped beef to liberally coat the beef cubes; you may not need all the gravy you have made. Allow to cool.
  • Meanwhile, for the pie dough: Add the flour and salt to an electric food mixer with a paddle attachment. Mix on slow speed so the flour doesn't spray out of the bowl, about 1 minute.
  • Cut the butter into 1/2-inch cubes and add several cubes at a time to the flour with the mixer on slow speed. Mix until pea-size crumbs have formed.
  • Mix the water and vinegar together in a small bowl. Change the attachment to the dough hook on the mixer and mix on slow speed while pouring in the water and vinegar mixture. Continue mixing until a dough ball has formed on the hook, 1 to 2 minutes. Remove the dough ball, wrap in plastic film and chill in the refrigerator at least 30 minutes.
  • Remove the dough ball and sprinkle liberally with flour, as well as the work surface (countertop). Roll out the dough with a rolling pin until it is approximately 1/16-inch thick.
  • Use a 10-inch ring cutter to cut out circles of dough. Take the dough circles and place into six to eight 4 1/2-to- 5-inch foil pie tins (at least 1-inch deep). Work the dough around to ensure it is neatly covering the pie tin and slightly overlaps the edges.
  • For the cheesy potato top: Peel and cube the potatoes. Boil until soft, then drain the water and mash while adding the cubed butter. When at a smooth consistency, add the cheeses and mix thoroughly to incorporate. Add some cream if needed to ensure the mash is of a smooth consistency. Add salt to desired taste.
  • Spoon the beef and gravy into the dough-lined pie tins.
  • Using a large cooking spoon, spoon the mashed potato over the filled pies, scraping down against the rim of the foil pie tin to ensure a smooth surface of the potato topping.
  • Place the pies onto a baking tray and place the oven on fan or convection setting (if available) and cook for 15 minutes. Turn the tray and continue cooking until the pastry is cooked all the way through, 10 to 15 minutes (gently lift the pie out of the foil pie tin to check that the bottom of the pastry is fully cooked).

BEEF AND POTATO PIE



Beef and Potato Pie image

Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.

Provided by Spongy

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h50m

Yield 12

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon butter
½ onion, finely chopped
2 pounds beef sirloin, cut into cubes
2 cloves garlic, minced
3 tablespoons all-purpose flour
½ teaspoon ground black pepper
salt to taste
1 cup red wine
2 cups beef stock
2 large potatoes, peeled and cubed
1 cup chopped carrots
1 (8 ounce) can tomato paste
1 teaspoon Worcestershire sauce
2 10-inch pie crusts, rolled out to fit a 9x13-inch baking dish
2 tablespoons milk, or as needed

Steps:

  • Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
  • Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
  • Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
  • Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 46.1 g, Cholesterol 35.4 mg, Fat 26.8 g, Fiber 4.9 g, Protein 20 g, SaturatedFat 7.5 g, Sodium 527.4 mg, Sugar 4.4 g

CHEESY ROAST BEEF AND POTATO PIE



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

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

CHEESY BEEF AND POTATO HASH



Cheesy Beef and Potato Hash image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

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.

CHEESY BEEF AND POTATO PIE



Cheesy Beef and Potato Pie image

This is a traditional dish with a cheesy twist--the cheese just makes it for me! The cheese has to be mature to get the perfect taste of this dish.

Provided by Ozzy5223

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

500 g beef mince
1 onion, peeled and finely chopped
2 carrots, peeled and diced
400 g chopped tomatoes
1 beef bouillon cube, made up with
100 ml boiling water
625 g potatoes, your favorite, peeled and thinly sliced
150 g mature cheddar cheese, grated

Steps:

  • Preheat the oven to 190°C, 375°F.
  • Place the mince, onion and carrots in a large nonstick frying pan and dry-fry over a moderate heat for 5 minutes, until browned.
  • Stir in the tomatoes, stock and seasoning and bring to the boil.
  • Transfer to a 20cm x 23cm ovenproof dish, top with the potato slices, sprinkle with the grated cheese and cook in the preheated oven for 40 minutes, until the top of the pie is golden brown and the potatoes are tender.
  • I serve with steamed green veggies.

Nutrition Facts : Calories 653.4, Fat 39.6, SaturatedFat 18.7, Cholesterol 133.5, Sodium 537.4, Carbohydrate 37.7, Fiber 5.9, Sugar 6.8, Protein 36.8

CHEESY POTATO BEEF BAKE



Cheesy Potato Beef Bake image

"I created this layered meat-and-potatoes casserole a few years ago when my mother asked me what I wanted for supper," shares Nicole Rute. "My family thinks it tastes great," adds the 15-year-old Fall River, Wisconsin cook.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

1 pound ground beef
2 cans (4 ounces each) mushroom stems and pieces, drained, optional
2 packages (5-1/4 ounces each) au gratin potatoes
4 cups boiling water
1-1/3 cups 2% milk
2 teaspoons butter
1 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a large skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13x9-in. baking pan. Top with mushrooms. , In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms. Cover and bake at 400° for 30 minutes or until heated through. , Sprinkle with cheese. Bake, uncovered, for 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 243 calories, Fat 12g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 908mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

CHEESY GROUND BEEF AND POTATOES



Cheesy Ground Beef and Potatoes image

This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.

Provided by Yoly

Categories     Ground Beef Casserole

Time 1h10m

Yield 4

Number Of Ingredients 9

nonstick cooking spray
3 cups thinly sliced, peeled potatoes
2 tablespoons butter, melted
½ teaspoon salt
1 pound ground beef
1 (10.5 ounce) can cream of mushroom soup
1 ½ cups shredded sharp Cheddar cheese, divided
½ cup milk
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
  • Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
  • Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
  • While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
  • Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg

MEXICAN BEEF & POTATO PIE



Mexican beef & potato pie image

A shepherd's pie with a real twist - top a chilli con carne style filling with cheesy mash and tortilla chips

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 9

1 tbsp cumin seed
300g jar hot salsa
500g pack lean minced beef
1 beef stock cube
400g can red kidney beans
1kg potato , cut into chunks
50g butter
100g mature cheddar , grated
50g cheese-flavoured tortilla chip

Steps:

  • Heat oven to 180C/160C fan/gas 4. Warm the cumin seeds in a large pan and toast for a few secs. Tip the salsa into the pan, then stir in the mince, breaking it up with a wooden spoon. Crumble in the stock cube, tip in the beans with their juice and add a little less than a can of water. Season, then part-cover and simmer for 40 mins, stirring occasionally. If there is still a lot of liquid after 30 mins, remove the lid completely and allow it to reduce a little until thickened.
  • Meanwhile, boil the potatoes until tender, then drain and mash with the butter and seasoning. Spoon the mince into an ovenproof dish and top with the potato, smoothing to cover the meat completely. Mix the cheese with the tortillas, then scatter on top of the pie and bake for 10 mins to melt the cheese - take care that the tortillas don't burn.

Nutrition Facts : Calories 494 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 2.2 milligram of sodium

BEEF N POTATO PIE



Beef N Potato Pie image

I began entering fairs in the 1970s. This savory pie brought home a Grand Champion ribbon.-Thelma Musselman, Forest, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 20

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon onion powder
3/4 cup butter-flavored shortening
1/4 cup cold water
FILLING:
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 small onion, chopped
4 teaspoons canola oil, divided
3 cups cubed cooked roast beef
1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Dash pepper
1 tablespoon cornstarch
1 tablespoon water
2 cups sliced cooked peeled potatoes
1 egg, lightly beaten

Steps:

  • In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg. , Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown.

Nutrition Facts : Calories 486 calories, Fat 25g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 684mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

BEEF, CHEDDAR AND POTATO PIE



Beef, Cheddar and Potato Pie image

No need to wait until the end of the meal to get your pie fix! {Everyday with Rachel Ray, Recipe by Rori Trovato}

Provided by Alley Barbie

Categories     Savory Pies

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 lbs ground beef
2 carrots, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch cubes
2 stalks celery, cut into 1/4-inch cubes
1 large garlic clove, finely chopped
1 large baking potato, peeled and cut into 1/4-inch cubes
1/2 cup dark beer
8 ounces sharp cheddar cheese, shredded
salt and pepper
2 sheets frozen puff pastry, thawed but cold
1 large egg yolk, beaten with 1 tablespoon water

Steps:

  • Preheat the oven to 375 degrees. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
  • On a floured surfaced, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press edges to seal, then trim to a 1/2-inch edge.
  • Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
  • **TIP: Bake the pie up to 1 day ahead, then reheat in a 350 degree oven for 20 minutes.**.

Nutrition Facts : Calories 741.6, Fat 50.4, SaturatedFat 18.8, Cholesterol 133.1, Sodium 425.1, Carbohydrate 36.2, Fiber 2.1, Sugar 2.5, Protein 33.8

Tips:

  • Use a good quality beef broth for the best flavor. You can also use chicken broth if you prefer.
  • Don't overcook the beef. It should be cooked through but still tender.
  • Use a variety of cheeses for the filling. This will give the pie a more complex flavor.
  • Be sure to preheat the oven before baking the pie. This will help the crust cook evenly.
  • Let the pie cool for a few minutes before slicing and serving. This will help the filling set.

Conclusion:

Cheesy beef and potato pie is a delicious and comforting dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a cheesy beef and potato pie that is sure to be a hit.

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