Cheesybeefandpotatopie Food

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CHEESY BEEF AND BEAN BAKE



Cheesy Beef and Bean Bake image

A great recipe for those days when you want a tasty main dish without spending a lot of time in the kitchen.

Provided by Maggie Bomis

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 pound ground beef
salt and pepper to taste
1 (6 ounce) can tomato sauce
1 onion, chopped
1 tablespoon Worcestershire sauce
1 (15 ounce) can vegetarian baked beans
6 cups prepared instant mashed potatoes
6 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large skillet over medium high heat, combine the ground beef and salt and pepper to taste. Saute for 10 minutes, or until well browned. Add the tomato sauce, onion and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes.
  • Prepare potatoes according to package directions. Place beef mixture into a casserole dish. Layer the beans over the beef and smooth prepared potatoes over the beans.
  • Sprinkle the cheese over the potatoes and bake uncovered at 375 degrees F (190 degrees C) for 30 to 40 minutes.

Nutrition Facts : Calories 1012 calories, Carbohydrate 78.9 g, Cholesterol 147.4 mg, Fat 59.7 g, Fiber 9.2 g, Protein 42.3 g, SaturatedFat 25.1 g, Sodium 1475.6 mg, Sugar 16.4 g

SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY



Shepherd's Pie Twice-Baked Potato Recipe by Tasty image

This hearty meat and potato dish can be made using ingredients you probably already have in your pantry. Traditionally made with ground lamb or beef, our version of Shepherd's, or Cottage Pie includes an 85/15 ground beef blend, canned carrots and peas; is served in a baked potato, and topped with creamy cheddar mashed potatoes. Whatever you call it, it's sure to remain as a classic comfort food.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h18m

Yield 4 servings

Number Of Ingredients 19

4 russet potatoes, scrubbed clean and patted dry
1 tablespoon olive oil
1 ½ teaspoons kosher salt, divided, plus more to taste
3 tablespoons unsalted butter
¼ cup heavy cream, warm
½ teaspoon freshly ground black pepper, plus more to taste
½ cup shredded cheddar cheese
¼ cup fresh chives, thinly sliced
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlics, minced
1 lb ground beef, or ground lamb
2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon freshly ground black pepper, divided, plus more to taste
2 teaspoons worcestershire sauce
1 tablespoon tomato paste
½ cup beef stock
1 can carrot, drained
1 can peas, drained

Steps:

  • Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
  • Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
  • Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
  • While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
  • Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
  • When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
  • Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
  • Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
  • Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
  • Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
  • Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
  • Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
  • Top the potatoes with the chives and serve warm
  • Enjoy!

Nutrition Facts : Calories 917 calories, Carbohydrate 79 grams, Fat 47 grams, Fiber 9 grams, Protein 43 grams, Sugar 11 grams

LEEK, CHEESE & POTATO PIE



Leek, cheese & potato pie image

Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper

Provided by Rosie Birkett

Categories     Dinner, Lunch, Main course, Supper

Time 1h45m

Yield Serves 4-6

Number Of Ingredients 17

500g (2 large) waxy potatoes
1 tbsp olive oil
1 bay leaf
1 tbsp butter
2 leeks , halved and cut into ½ cm thick slices
1 onion , chopped
grating of nutmeg
1 tsp Dijon mustard
1 tsp wholegrain mustard
20g parmesan or vegetarian alternative, grated
20g mature cheddar
250g melting cheese , like doux de montagne, ogleshield, or reblochon, sliced (use vegetarian if needed)
250g plain flour , plus extra for dusting
140g cold butter , plus extra for the dish
2 tsp vodka
2-4 tbsp iced water
1 egg , beaten, to glaze

Steps:

  • To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
  • Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
  • In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
  • Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
  • Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
  • Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
  • Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium

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

GROUND BEEF AND POTATO CASSEROLE



Ground Beef and Potato Casserole image

Make and share this Ground Beef and Potato Casserole recipe from Food.com.

Provided by Andi Longmeadow Farm

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19

3 medium white potatoes (pared, and sliced very thin)
1 lb lean ground beef
1/2 cup onion, chopped
1/4 cup celery, chopped
1 teaspoon garlic, minced
1 teaspoon celery leaves (fresh or dried optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes (spicy optional)
2 tablespoons butter
2 tablespoons flour
3/4 cup milk (add a little more if needed)
1/2 cup grated cheddar cheese
1/2 teaspoon nutmeg
1/4 teaspoon chili powder (optional)
1 pinch salt
1 pinch pepper
1 pinch paprika
grated cheddar cheese

Steps:

  • Spray a baking dish with cooking spray.
  • Preheat oven 375 degrees.
  • Spray a large skillet with cooking spray and brown ground beef.
  • Drain ground beef, if necessary.
  • Add onions and celery to same skillet and cook until soft, adding rest of spice ingredients through pepper flakes. Stir well. But in a bowl and set to the side.
  • In same skillet, melt butter (or use 1 tablespoon of leftover grease from browning ground beef). Add flour to butter, stirring for one minute over medium-high heat.
  • Gradually add milk and cook till bubbly and thickened.
  • Add cheese, nutmeg, salt, pepper, and chili powder continue to stir until melted.
  • Spoon 1/4 cup of the ground beef mixture and spread evenly on bottom of a baking dish.
  • Add 1 layer of potatoes.
  • Alternate ground beef mixture, then potatoes until completely used.
  • Pour cheese sauce over ground beef and potato mixture.
  • Top with a pinch of paprika and grated cheese.
  • Bake for 1 hour, or until potatoes and beef are bubbly and done.

CHEESY LEEK & POTATO PIE



Cheesy leek & potato pie image

This pie is made like an extra-large pasty, so you don't need a special dish or ring

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 7

3 leeks, cut into chunks
small knob butter
pinch dried rosemary or thyme
450g potato (1 very large baking potato is perfect), chopped into thick slices
140g melting cheese, such as cheddar, cut into small chunks
500g pack shortcrust pastry
1 egg, beaten

Steps:

  • Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
  • Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.

Nutrition Facts : Calories 555 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium

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.

BEEF POTPIES WITH CHEDDAR-STOUT CRUST



Beef Potpies With Cheddar-Stout Crust image

Provided by Food Network Kitchen

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

1 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup grated Irish cheddar cheese (about 3 ounces)
6 to 7 tablespoons stout beer
1 large egg, lightly beaten
2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/3 cup stout beer
3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces

Steps:

  • Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
  • Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

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).

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 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 CHEESE PIE



Beef and Cheese Pie image

This is a meal my husband really enjoys, although it's a bit big for just the two of us. The good news is that it reheats nicely in the microwave.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 11

1 cup plus 2 tablespoons biscuit/baking mix, divided
1/4 cup milk
1 pound ground beef
1 medium onion, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
2 large eggs, lightly beaten
2 cups shredded cheddar cheese
Chili sauce, optional

Steps:

  • In a small bowl, combine 1 cup biscuit mix and milk; stir until a soft ball forms. Turn onto a floured surface; knead 5 times. Roll out dough to fit a 9-in. pie plate. Transfer to pie plate; trim and flute edges., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt, pepper and remaining biscuit mix. Pour into crust. Spoon tomatoes over top. Combine eggs and cheese; pour over tomatoes., Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Serve with chili sauce if desired.

Nutrition Facts :

BELLE'S CHEESY POTATO STOUP



Belle's Cheesy Potato Stoup image

This soup is a yummy mix of potatoes, cheese, and SPAM®. I hope everyone who uses this recipe gets the same great review I do!!

Provided by Catie

Categories     Soups, Stews and Chili Recipes     Chowders

Time 30m

Yield 6

Number Of Ingredients 7

6 potatoes, diced
1 (10.75 ounce) can condensed cream of onion soup
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
2 cups milk
1 (8 ounce) package shredded Cheddar cheese
1 pinch red pepper flakes, or to taste
salt and pepper to taste

Steps:

  • Place the potatoes into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, 10 to 15 minutes. Drain off all but 2 cups of the water, then stir in the cream of onion soup, luncheon meat, milk, and Cheddar cheese. Return to a simmer over medium heat, and cook a few minutes until hot. Season to taste with red pepper flakes, salt, and pepper.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 48.6 g, Cholesterol 91.5 mg, Fat 31.8 g, Fiber 4.9 g, Protein 24.9 g, SaturatedFat 15.2 g, Sodium 1440.1 mg, Sugar 5.7 g

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Directions. Preheat the oven to 375 degrees . Grease an 8-by-12-inch baking dish and set aside. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and cook, stirring, until softened but not browned, 3 to 5 …
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CHEESY POTATO-TOPPED BEEF & VEGETABLE SHEPERD'S PIE …
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Directions. Preheat oven to 400°F (200°C). Butter a 9x13-inch (3 L) glass baking dish. In a pot, combine potatoes, 1/2 tsp (2 ml) salt and 6 cups (1.5 L) cold water; bring to a boil over high heat.
From albertamilk.com


GROUND BEEF WITH POTATO TOPPING (SHEPHERD'S PIE) …
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Pour in the broth and season with salt and pepper. 4. Drain and mash the potatoes. Stir in the hot milk and season with salt, pepper and nutmeg. 5. Butter 4 small baking dishes. Spoon the ground beef mixture into the baking dishes. …
From eatsmarter.com


10 BEST CHEESY GROUND BEEF RECIPES | YUMMLY
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Cheesy Ground Beef Quesadillas Girl Heart Food. chili powder, cumin, shredded cheese, chili powder, oregano, baking spray and 9 more. Cheesy Ground Beef Empanadas Neighborfood. chili powder, refrigerated pie …
From yummly.com


CHEESY POTATO SHEPHERD'S PIES RECIPE - PILLSBURY.COM
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Heat oven to 375°F. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook and stir until beef is thoroughly cooked. Meanwhile, in medium saucepan, bring water, …
From pillsbury.com


CHEESY POTATO-TOPPED BEEF & VEGETABLE SHEPHERD’S PIE
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Reduce heat and boil gently for 15 min or until tender. Meanwhile, heat 1 cup (250 mL) of milk in a measuring cup in microwave or in a saucepan over medium heat, just until steaming. Drain potatoes well. Return to pot; mash with hot …
From dairyfarmersofcanada.ca


35+ EASY CHEESY POTATO RECIPES - HOW TO MAKE …
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36 Gooey, Cheesy Potato Recipes You'll Die Over. Cheese + potatoes make our heart sing. By Sienna Livermore. Aug 21, 2019.
From delish.com


CHEDDAR POTATO & BEEF BAKE RECIPE
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Steps. 1. Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large skillet, cook ground beef and onion over medium-high heat, stirring frequently, until no longer pink; drain. 2. …
From lifemadedelicious.ca


CHEESY BEEF AND POTATO BAKE RECIPE | CDKITCHEN.COM
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Reduce heat to low; cover, simmer for 5-7 minutes. Layer 1/3 of the beef mixture into a 9x13 baking dish. Top with half of the potato slices. Repeat process ending with beef mixture. Cover and bake at 375 degrees F for one hour or until …
From cdkitchen.com


BEEF-AND-VEGETABLE POTPIE WITH CHEDDAR BISCUITS - FOOD …
Step 1. Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips. Advertisement. Step 2. In a large pot, melt 4 tablespoons of the ...
From foodandwine.com
4/5
Total Time 1 hr 40 mins
Servings 12


CHEESY BEEF PIE | MOUTHWATERING MUNCHIES
Cheesy Beef Pie. The crust of the pie is well flavoured mince , good to serve either hot or cold. Mince Crust: 500grams of mince 1 small onion grated
From mouthwateringmunchies.com


ONE-POT SMOKY BEEF AND POTATO PIE | ALLRECIPES.COOKING
Golden and bubbling, this cheesy beef and potato pie is guaranteed to satisfy the whole family. The ingredient of One-pot smoky beef and potato pie. 2 tbsp extra virgin olive oil; 700g Coles grass-fed beef rump steak, cut into 3cm pieces; 1 brown onion, chopped; 1 large carrot, cut into 2cm pieces; 2 celery sticks, cut into 1cm pieces
From allrecipes.cooking


CHEESY COTTAGE PIE - STEP BY STEP PHOTOS - BUDGET BYTES
Instructions. Peel and chop the potatoes into 1-inch cubes. Rinse them in a colander with cool water, then place them in a pot and add enough fresh water to cover them completely. Add 1/2 tsp salt, place a lid on the pot, and bring it up to a boil over high heat. Boil the potatoes until very tender, about 7-10 minutes.
From budgetbytes.com


GROUND BEEF AND POTATO CASSEROLE | A TASTE OF MADNESS
Preheat the oven to 350°F. Spray a 9x13 inch pan with cooking spray. Set aside. In a medium skillet, brown the ground beef and the onion. Drain and set aside. Meanwhile, in a medium saucepan, melt the butter over medium low heat. Stir in the flour. Slowly add in the beef broth and milk, mixing until smooth.
From atasteofmadness.com


CHEESY BEEF AND POTATO PIE; WHAT SUCKS YOU IN? - THYME FOR COOKING
I’d do it over the weekend, in bits and pieces. I set it next to my desk and went to work on my laptop. Then I decided, well, I could just plug it in…. Make certain it was fixed. Then I thought, well, as long as I’m sitting here I could load some software… in between my other work.
From thymeforcookingblog.com


CHEESY BEEF TATER TOT CASSEROLE - THERESCIPES.INFO
Cheesy Tater Tot Casserole Recipe - Food.com trend www.food.com. In a large mixing bowl, combine soup, milk, sour cream, and 1 cup of shredded cheese, as well as any of your favorite seasoning, mix well. Add package of tots, beef, and onions to soup mix. Mix all together and make sure the tots are well coated.
From therecipes.info


GROUND BEEF CASSEROLE WITH POTATOES - THE TYPICAL MOM
Instructions. Preheat oven to 350 degrees. Brown ground beef, onions, 1/2 tsp salt, 1/4 tsp pepper together on your stovetop until meat is no longer pink. Drain grease and set aside. In a bowl whisk together cream of chicken soup, evaporated milk, milk, 1 tsp salt, 1/4 tsp pepper, and onion powder and set aside.
From temeculablogs.com


CHEESY POTATO-TOPPED BEEF & VEGETABLE SHEPHERD'S PIE | 2012 …
Find more delicious Milk Calendar recipes: http://bit.ly/1u0zfOr
From youtube.com


SOUTHWESTERN-STYLE BEEF AND POTATO CASSEROLE RECIPE
Heat the oven to 350 F. Grease a 9 x 13 x 2-inch baking pan (2 1/2- to 3-quart size). Heat the olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add the ground beef, onions, and celery. Cook until the beef is browned and the vegetables are tender, stirring frequently. Add the garlic and jalapeno peppers; cook ...
From thespruceeats.com


CHEESY BEEF PIE - MADE UP MEALS | MADEUPMEALS.COM
Cheesy Beef Pie. Set Oven to 350 Degrees F. Brown Ground Beef, Drain and put back into skillet. Add sliced mushroom, spaghetti sauce, parsley and oregano.
From madeupmeals.com


CHEESY POTATOES - DINNER AT THE ZOO
Instructions. Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray. Place the cubed potatoes, butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and 1 cup of cheddar cheese in a bowl. Stir to combine. Spoon the potato mixture into the prepared pan.
From dinneratthezoo.com


CHEESY BEEF & POTATOES CASSEROLE - THE MIDNIGHT BAKER
Lightly grease an 11 x 7-inch baking pan. Preheat oven to 350 degrees F. Brown ground beef and onion; drain. Mix the soup, garlic powder, pepper, stock and cream in a bowl. Layer half of the potatoes in the bottom of the prepared baking dish. Pour half the soup mixture over the potatoes. Top with half the ground beef mixture.
From bakeatmidnite.com


CHEESY MEAT AND POTATO CASSEROLE RECIPE | EATINGWELL
In a large saucepan, cook potatoes, covered, in enough lightly salted boiling water to cover for 10 to 12 minutes or just until tender. Drain and set aside. Advertisement. Step 2. For sauce, coat a medium saucepan with nonstick spray; heat over medium heat. Add 4 of the green onions and the garlic to saucepan.
From eatingwell.com


VEGETABLE BEEF PIE WITH CHEESY POTATO TOPPING ... - AN EDIBLE …
Bring to a boil over high heat, then turn heat down and simmer until the potatoes are tender, about 5 to 7 minutes. Drain well. Mash the hot potatoes with the butter, salt, and milk until creamy. Stir in the shredded Weissbier. For the vegetable beef filling, add the olive oil to a medium (preferable nonstick) skillet over medium heat.
From anediblemosaic.com


CHEESY GROUND BEEF POT PIE - SO DELICIOUS
Heat the vegetable oil in a skillet over medium heat, add the pancetta, and stir a little. Add the onion, then cook and stir until tender. Add the tomato paste and stir a little, then add the ground beef. Break it into smaller pieces, stir gently, and cook it until browned. Season with the salt and pepper, add the tomato sauce and stir for a ...
From sodelicious.recipes


CHEESY SHEPHERD'S PIE - DIABETES CANADA
Drain and mash together with the milk and margarine. Season with salt and pepper. Preheat oven to 350˚F (180˚C). Stir the peas into the beef mixture. Spoon into a 1½-quart (1.5-L) casserole dish. Cover with the mashed potatoes. Bake 25 minutes or until lightly browned and bubbly. Sprinkle with the cheese. Return to oven until cheese melts.
From diabetes.ca


BEEF, POTATO AND PECHAY SOUP - KAWALING PINOY
The way she describes it, the beef bones are simmered in the tomato-based broth and when they achieve fork-tenderness, the meat is pulled from the bones and returned to the pot along with potatoes and pechay. I can understand why this version might be a step up in taste as bones do carry more flavor than regular stewing beef.
From kawalingpinoy.com


CHEESY POTATO RECIPE (THE ULTIMATE COMFORT FOOD!) - SIMPLE JOY
Spray a 9 by 13 inch baking dish with cooking spray and set aside. In a large bowl mix together the sour cream, cream of chicken soup, and shredded cheddar cheese. Set aside. Pour the potatoes into the bottom of the baking dish. Top with the sour cream mixture.
From simplejoy.com


16 CHEESY RECIPES YOU ABSOLUTELY NEED IN YOUR LIFE
Pat dry the meat and coat with a garlic-rosemary and salt mixture. Mix walnut, blue cheese, rosemary, and parsley. Cook the meat to your liking and add a generous amount of the blue cheese mixture on top. This flavorful recipe takes 25 minutes for two steaks and is the perfect dish for a couple's celebration.
From thespruceeats.com


BIG BATCH CHEESY SWEET POTATO SHEPHERD'S PIE - ONTARIO.CA
Topping: In large pot, cook potatoes in boiling water until fork-tender, 12 to 15 minutes.Drain and mash with Cheddar cheese, milk, and salt and pepper to taste. Filling: Meanwhile, in large frying pan, sauté beef over medium-high heat for 8 to 10 minutes or until no longer pink.Drain off fat. Add garlic, carrots, zucchini, corn and onion; cook for 5 minutes or until vegetables are softened.
From ontario.ca


CHEESE AND POTATO PIE - LAVENDER AND LOVAGE
Mix well. Add three quarters of the grated cheese to the mixture and mix well; spoon the cheese and potato mix into the buttered baking dish and then sprinkle the remaining grated cheese over the top. Place in pre-heated oven and bake for 20 to 30 minutes, or until the pie is bubbling hot and the top is golden brown.
From lavenderandlovage.com


GROUND BEEF AND POTATOES {EASY GROUND BEEF DINNER} – …
Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes. Add the beef, onion, and …
From wellplated.com


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