Best 9 Italian Beef Pot Pie Recipes

ITALIAN BEEF POT PIE

Steps:

• Heat oven to 400ºF.
• Brown meat with vegetables in dressing in large skillet. Add tomato sauce; cook and stir 5 min. or until slightly thickened. Remove from heat. Stir in cheese.
• Spoon into 9-inch square baking dish sprayed with cooking spray. Cover with pie crust; trim excess crust, then flute edge. Cut several slits in crust to permit steam to escape.
• Bake 20 min. or until golden brown. Let stand 5 min. before serving.

ITALIAN BEEF POTPIES

Steps:

• Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
• In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
• Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.

CHICAGO ITALIAN BEEF (POT ROAST STYLE)

Steps:

• For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
• Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
• Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
• For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
• For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
• Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
• Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
• From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

BEEF POT PIE

Steps:

• Gravy Instructions:
• Pour beef juices into a small saucepan and add an equal amount of flour to the juices.
• Mix them together well.
• Then turn on a very low heat and stir constantly so the gravy doesn't burn.
• Continue stirring and cooking this mixture until it turns brown and starts to bubble a little.
• The flour needs to be cooked properly, otherwise, your gravy will taste raw.
• Remove the flour mixture from the heat and very slowly add the beef stock in small amounts.
• I add everything to a food processor to make a smooth gravy.
• Then put back on the heat.
• Don't leave your gravy unattended.
• Continue stirring until it reaches the thickness you desire and then serve immediately or use for pot pie.
• Assembly:
• Line oil sprayed deep casserole dish with rolled out dough.
• Place chunks of meat and mixed vegetables on top of the crust.
• Pour gravy, on top of meat and potato/vegetable mixture.
• Place another piece of rolled dough to fit over the top. Brush with melted butter.
• Bake at 400 till brown and bubbly around 45 minutes to an hour.

BEEF POT PIE III

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

ITALIAN POT PIE

Steps:

• Heat oven to 400ºF.
• Use pulsing action of food processor to process flour, butter, cream cheese and 1/2 tsp. oregano until mixture is well blended and pulls away from of side of container. Shape into ball; flatten slightly. Wrap tightly with plastic wrap. Refrigerate until ready to use.
• Brown meat with onions and peppers in large nonstick skillet on medium heat. Add pasta sauce, mozzarella and remaining oregano; mix well. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray.
• Roll dough on lightly floured surface to 10-inch round; place over pie. Seal and flute edge. Cut several slits in crust to permit steam to escape. Place on rimmed baking sheet.
• Bake 30 to 35 min. or until golden brown. Let stand 10 min. before serving.

ITALIAN POT PIES

Steps:

• Preheat oven to 450 degrees.
• In a large skillet, heat oil and add chopped onion and carrots.
• Saute until vegetables are tender. Add ground beef and continue frying until meat is no longer pink.
• Add garlic and cook until fragrant.
• Add seasonings/sauce and mix.
• Cook until thickened. approximately 10 minutes.
• Spoon mixture into 4 8 oz. ramekins.
• Set aside.
• In mixing bowl whisk together the dry ingredients.
• Make a well in the centre and add the wet ingredients.
• Combine just until moistened.
• Mound spoonfuls of dough on top of the ramekins.
• Place on rimmed baking sheet.
• Place in oven and bake 10-12 minutes.
• Test doneness with toothpick.

ITALIAN BEEF PIE DINNER

Steps:

• Mix the salt into the shredded zucchini. Let sit for 15 minutes then drain thoroughly.
• Mix the zucchini and olive oil into the beef, and then shape the beef into a flat circle in a greased 9" pie pan. (Leave a little room between the edge of the pan and the beef, so any extra fat can drain there).
• Sprinkle the mozzarella over the beef, then top the mozzarella in layers with first the tomatos, then the mushrooms or olives if you are using them,then the herbs,then the parmesan. I sometimes use extra dried herbs and parmesan, because I like them (a lot!).
• Bake the dish in a 350 degree oven for appx 40 minutes, or till beef is cooked through and parmesan is slightly browned.
• Slice into wedges and serve.

PUFF PASTRY ROAST BEEF POT PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
• Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
• Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
• Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.
• Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.