148413 cheesy potato topped beef pie Recipes

potatoes, peeled & quartered, milk, ground beef, cooked and drained, onion, sauteed, shredded cheddar cheese, garlic powder , to taste, salt and pepper, to taste, butter, seasoned dry bread crumb

top round steaks, cooked and cut into 1 inch cubes (london broil, or use any kind of leftover beef you have on hand), frozen baby carrots, frozen peas and pearl onions, baking potato, cooked and cut into 1/2 inch pieces, beef gravy (or use home-made or mixes), thyme, black pepper, refrigerated buttermilk biscuits

russet potatoes (peeled, sliced and cooked ), lean ground beef, butter, divided, onion, chopped, garlic (or to taste), red bell pepper, seeded and chopped, green bell pepper, seeded and chopped, grated parmesan cheese (optional), salt and pepper (i use seasoned ), cooking sherry (or use red wine), chopped fresh parsley, milk (i use whipping cream or butter ), swiss cheese, shredded

potatoes, peeled and cut into chunks, extra virgin olive oil or 2 tbsp corn oil or 2 tbsp vegetable oil, ground sirloin, onion, finely chopped, garlic cloves, chopped, chili powder, cumin, smoked paprika, cinnamon , pinch, salt , to taste, tomato paste, stout beer (could just use extra beef stock or beef broth), beef stock, butter, scallions, white parts finely sliced (use tender green parts for garnish), milk, egg yolks, extra-sharp white cheddar cheese, shredded

potatoes, onion, grated cheddar cheese (or cheese of choice-a mix of cheddar and swiss is good), chicken stock (i use vegetarian broth), butter, for topping, paprika, salt and pepper, garlic powder (optional)

potatoes , peeled chunked, milk, butter, divided, leek, trimmed sliced and washed, red pepper, seeded and chopped, cheddar cheese, divided, zucchini, chopped, mixed mushrooms, chopped, paprika, turmeric, pepper, flour, vegetable stock

potatoes, peeled and cubed, milk, butter, divided, salt, pepper, onion, chopped, garlic cloves, minced, all-purpose flour, beef broth, dried thyme, corn, drained, cubed cooked pork

potatoes, peeled and sliced, onion, finely chopped, shredded cheddar cheese, margarine, salt and pepper to taste

potatoes (sliced 1/4-inch thick ), onions, chopped, grated parmesan cheese, grated cheddar cheese, shredded, mozzarella cheese, shredded, bacon, cooked and crumbled (i just use a 1-lb package of bacon), butter, cut into small pieces (use 3 tbsp for each packet), seasoning salt, black pepper, shredded cheese

yellow-fleshed potatoes, peeled and cut into chunks (about 6), salt and pepper, milk, divided, canadian cheddar cheese, shredded, divided, lean ground beef, garlic cloves, finely chopped, onion, chopped, dried italian herb seasoning, all-purpose flour, stewed tomatoes, barbecue sauce, divided (approx ), frozen peas and corn (or small cut-up mixed vegetables), pepper sauce

potatoes, grated, onion, grated (i use a red onion), grated parmesan cheese, chopped fresh thyme or 1 tsp dried thyme, chicken stock powder, fresh ground black pepper, egg yolk, chicken breast fillet

potatoes (cut lenghwise into 1/2-inch wedges), ground beef, onion, minced fresh garlic (or to taste), green bell pepper, seeded and chopped, jalapeno pepper, seeded and finely chopped (optional), seasoning salt (or use white salt), black pepper, frozen corn, prepared barbecue sauce (or use as much as desired!), shredded old cheddar cheese (can use more )

unsalted butter, vegetable oil, yellow onion, finely chopped, carrots, peeled, trimmed and diced, stalks celery, trimmed and diced, minced garlic, essence , recipe follows, salt, freshly ground black pepper, mushrooms, trimmed and sliced, chopped fresh thyme leaves, dry sherry, all-purpose flour, chicken stock, half-and-half, cubed cooked chicken, fresh or frozen peas, chopped fresh parsley leaves, russet potatoes, peeled

potatoes, white or yellow onion chopped, red onion chopped, green onion chopped save the tops, celery chopped, garlic diced, chicken broth, cream, shredded cheddar cheese, shredded mozzarella cheese, cream cheese, bacon, corn starch, shredded parmesan cheese (to top soup), chopped chives or the saved green onion tops, salt and pepper for your taste

potatoes - ish, onions, tomatoes, cheddar cheese , mostly cubed but some grated for the top, salt and pepper

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

potatoes (peeled, sliced and cooked ), lean ground beef, butter, onion, chopped, red bell pepper, sliced, green bell pepper, sliced, garlic clove, minced, salt, black pepper, cooking sherry, parsley, chopped, milk, swiss cheese, shredded