Philly Cheese Steak Pie

When I was making the Peach Cream Pie  the other day, I ended up with an extra pie shell, and decided I would make dinner with it; but I was out of any good ingredients for a quiche.  The ingredients I did have were a large amount of red, green and orange peppers, onions and sliced roast beef… "Philly Cheese Steak Pie" was the result.  It came together in 10 minutes and was delicious.

 Preheat oven to 350 degrees.

Slice 3 peppers and 1 medium onion and saute lightly in olive oil.

 Prepare  a pie shell.

 Fill with sautéed peppers and onions.

Sprinkle 1/2 cup shredded Provolone or Mozzarella Cheese evenly over peppers and onions.

 Top with 1/2 pound sliced and chopped Roast Beef.

 Add another layer of cheese (about 3/4 cup).  Cover with foil and bake in a preheated oven, approximately 40 minutes.  Remove foil and cook another 5 or 10 minutes.

Philly Steak Pie

Ingredients:

1 single pie crust   (I used this one)

3 medium sized Peppers

1 medium sized onion

1/2 pound sliced and chopped roast beef

1 1/4 cup shredded Provolone Cheese

Instructions:

1. Preheat oven to 350 degrees.
2. Prepare pie shell and set to the side.
3. Slice onions and peppers and saute lightly in olive oil.
4. Spread peppers and onions evenly into pie shell.
5. Top with 1/2 cup cheese.
6. Add roast beef.
7. Top with remaining cheese.
8. Cover with foil and bake approximately 40 minutes.
9. Remove foil and bake 5- 10 minutes more, until crust and cheese is just beginning to brown.
10. Serve and Enjoy.

Muffin Tin Mini Beef Pies

Okay, a pie and a muffin all at once… that is a double yummy right?  I made these little Beef Pies when I was making the Calico Pie that I posted a few days ago.  This is the same recipe made in a Muffin Tin this time.  I love the Muffin Tin meals, because they make wonderful "Grab and Go Meals".  The self contained servings work wonderful in packed lunches and picnics; Luke and I enjoyed these in the car on Sunday.  They were easy to grab and pack, and easy to eat on the run.

First step, prepare enough pie dough for two double crusts pies.

You can use a puff pastry, or a favorite pie crust recipe.  Here's the link to my favorite pie crust recipe.

  Cut out circles with a drinking glass or biscuit cutter. 

 Place each circle into a muffin tin.  Shape and set to the side.

Peel and dice potatoes, beets, carrots and onions.  Mince garlic and parsley and slice and chop mushrooms.  

Place together in a large skillet along with ground beef.

Saute until vegetables are beginning to get tender, and meat is cooked (I use a lean grass fed beef, so there is very little fat that cooks off of this beef.  If you want to precook the beef, and drain the fat off before adding the vegetables, you could do it that way as well.)

Add flour.

Stir until evenly blended.

Pour in Beef broth and stir until well combined.

Stir and cook until a thickened gravy is achieved, then remove from heat.

Add peas and mix together.  Spoon  into the little pie shells.  

Place a pie shell topping over the top, and bake at 375 degrees for 25 - 30 minutes.

Remove from oven and let cool for about 10 minutes.

Calico Pie

Ingredients:
2 double crust pie crusts, or the equivalent Puff Pastry sheets.
2 lbs ground beef
3 potatoes peeled and diced
2 carrots peeled and diced
1 small beet, peeled and diced
1 small onion, peeled and diced
1 cup chopped mushrooms
3 cloves garlic, smashed and diced
1 1/2 cups frozen or fresh peas.
4 tablespoons flour
3 cups beef broth
salt and pepper (to taste)

Instructions:

1. Prepare vegetables and set aside as follows:
2. Peel and dice potatoes, carrots, beet and onion.
3. Mince garlic and parsley
4. Chop mushrooms
5. Measure peas.
6. Put ground beef, and all the herbs, and vegetables into the skillet, and brown on medium high heat.
7. Dust and mix flour into vegetables.
8.  Slowly stir and add beef broth.
9. Mix gently and cook until broth has thickened into a gravy.
10. Pour into a prepared Pie shell.
11. Place top crust over filling and pinch sides together
12. Bake at 350 degrees for approximately 40 minutes 
13. It might be necessary to cover the crust with foil.  I cook this for about 15 minute, and then place a foil cover over it to keep the edges from becoming too dark.  You can remove the foil the last 5 or ten minutes as well, and allow it to crisp up a little.
14. Cool about 10 minutes and serve. 
15. Makes 1 dozen muffin tin pies.

Enjoy!

Calico Pie

There isn't really such thing as Calico Pie, (Until now… at least I don't think) but I got it into my head to call this pie "Calico Pie", because of the color and variety of the chopped veggies in it. For some reason that makes me think of Calico. Actually there is a children's "Nonsense Rhyme" called "Calico Pie" by Edward Lear, if that counts. 

This pie is really nothing more than a beef and potato pie with a few extra veggies added; its loaded with ground beef, potatoes, gravy, mushrooms, beets, onions, peas and carrots, and let me tell ya, its delicious. I made it for my son, Luke, this week, to satisfy his hunger after a back packing trip that he took. Beef, potatoes, pie crust….mmmmmm such happiness.

I used a store-bought puff pastry for this pie, because I happened to have one on hand, but you can use puff pastry or any kind of pie crust.  I ended up making some muffin sized pies with the left over meat and potato mixture, and used my favorite pie crust recipe when I made those. They also came out delicious.

Peel and dice potatoes, beets, carrots and onions.  Mince garlic and parsley and slice and chop mushrooms.  

Place together in a large skillet along with ground beef.

Saute until vegetables are beginning to get tender, and meat is cooked (I use a lean grass fed beef, so there is very little fat that cooks off of this beef.  If you want to precook the beef, and drain the fat off before adding the vegetables, you could do it that way as well.)

Add flour.

Stir until evenly blended.

Pour in Beef broth and stir until well combined.

Stir and cook until a thickened gravy is achieved, then remove from heat.

Add peas and mix together.

Pour into a pie shell.  

Place a pie shell topping over the top, and bake at 375 degrees for 30-40 minutes.

Remove from oven and let cool for about 10 minutes.

Enjoy.  It really is delicious.

Calico Pie

Ingredients:
2 double crust pie crusts, or the equivalent Puff Pastry sheets.
2 lbs ground beef
3 potatoes peeled and diced
2 carrots peeled and diced
1 small beet, peeled and diced
1 small onion, peeled and diced
1 cup chopped mushrooms
3 cloves garlic, smashed and diced
1 1/2 cups frozen or fresh peas.
4 tablespoons flour
3 cups beef broth
salt and pepper (to taste)

Instructions:

1. Prepare vegetables and set aside as follows:
2. Peel and dice potatoes, carrots, beet and onion.
3. Mince garlic and parsley
4. Chop mushrooms
5. Measure peas.
6. Put ground beef, and all the herbs, and vegetables into the skillet, and brown on medium high heat.
7. Dust and mix flour into vegetables.
8.  Slowly stir and add beef broth.
9. Mix gently and cook until broth has thickened into a gravy.
10. Pour into a prepared Pie shell.
11. Place top crust over filling and pinch sides together
12. Bake at 350 degrees for approximately 40 minutes 
13. It might be necessary to cover the crust with foil.  I cook this for about 15 minute, and then place a foil cover over it to keep the edges from becoming too dark.  You can remove the foil the last 5 or ten minutes as well, and allow it to crisp up a little.
14. Cool about 10 minutes and serve. 
15. This recipe makes two pies, or one nice sized pie, and 6 muffin sized pies.
16. Enjoy!!!

Coming Soon: March Madness Muffin Mania Marathon Month.  Stay Tuned!