BEEF POT PIES RECIPES

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.

Steps:

• Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Place the 1 cup frozen potatoes in small microwavable bowl. Cover with plastic wrap; microwave on High 4 minutes; set aside.
• In 10-inch nonstick skillet, cook beef with salt to taste over medium-high heat, stirring frequently, until brown; drain. Transfer to large bowl. In same skillet, cook mushrooms with salt to taste, until brown. Transfer to bowl with beef. Stir potatoes and Alfredo sauce into beef mixture.
• Meanwhile, separate dough into 8 biscuits; press each biscuit to form 5 1/2-inch round. Spoon 1/3 cup beef mixture onto each biscuit. Sprinkle 1 tablespoon cheese on top of each. Gather edges up and around filling, pinching and pleating dough around filling, leaving filling exposed on top. Place in muffin cups.
• Bake 22 to 24 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
• To freeze: After placing pies in muffin cups, wrap muffin pan in foil, and freeze completely. Transfer frozen pies to labeled gallon-size resealable freezer bag. To bake: Heat oven to 375°F. Remove desired number of pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil, and bake 8 to 12 minutes longer or until crust browns and instant-read thermometer inserted in center reads 165°F.