Freezer Meal Recipes: Cowboy Pie
Quick and Easy Cowboy Pie Casserole Recipe
Looking for an easy and satisfying dinner? This cowboy pie is easy and fast to put together. Plus, it is full of delicious BBQ flavor!
You will need some cooked beef. The original recipe calls for sliced deli roast beef, but I decided that I did not want to spend that much. I actually used stew meat. I just cooked it in my slow cooker with a little bit of beef broth the day before. Cut the pieces to a nice bite size, if needed. Cowboy pie is an awesome way to use up the leftovers next time you make a roast! You could probably get away with using ground beef as well, although the texture would be a bit different.
Microwaving the onion and peppers is a fast and easy way to soften them. The Pyrex glass mixing bowls come in handy for this. Hooray for good shortcuts!
Then just combine all of the ingredients for the filling. Another shortcut in this recipe is using a store-bought barbecue sauce. I used some of my homemade copycat Sweet Baby Ray’s since I already had some around. The barbecue sauce and chili powder bring a slightly sweet, slightly spicy and smoky flavor to the pie.
Shortcut #3: Use store-bought refrigerated pie crust. Two crusts come in each box, so I doubled the recipe and made one cowboy pie for dinner and one for the freezer!
You could also make this recipe as individual pies by using the method in this chicken pot pie recipe.
Recipe from America’s Test Kitchen Quick Family Cookbook.
Learn more about Freezer Meal Cooking:
- Benefits of making freezer meals
- Freezer Meal Recipes
- How to start a Freezer Meal Group
- How to Shop for Freezer Meal Recipes
- How to Prepare Freezer Meals
- What Foods Don’t Freeze Well
Freezer Meal Recipes: Cowboy Pie
- 1 onion, chopped fine
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 tablespoon vegetable oil
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1 pound cooked roast beef, cut into 1-inch pieces
- 1 (15-ounce) can black beans, rinsed
- 1 cup frozen corn
- 1/2 cup barbecue sauce
- 1/2 cup beef broth
- 2 tablespoons cornstarch
- 1 refrigerated Pillsbury Pie Crust
- Preheat oven to 425. Microwave onion, bell pepper, oil, chili powder, garlic, and salt in a large bowl, stirring occasionally, until softened, about 5 minutes.
- Stir in beef, beans, corn, barbecue sauce, broth, and cornstarch. Season with salt and pepper to taste. Transfer to 9-inch pie plate.
- Carefully lay pie crust over top. Tuck over-hanging dough underneath itself to be flush with the rim of the pie plate. Cut three 1-inch steam vents into top of dough.
- Bake until filling is bubbling and crust is browned, about 25 minutes, rotating halfway through. Let cool slightly and serve.
Preparing for the Freezer:
- Before baking, wrap the pie with a few layers of plastic wrap, then cover with foil and label. Freeze.
Prepare after Freezing:
- Preheat oven to 425. Keep the pie frozen. Unwrap the pie, then re-cover with one piece of foil. Place the pie on a foil-lined rimmed baking sheet. Bake covered for about 30 minutes, until filling is warmed through. Then remove foil and bake for about 25 minutes, until the crust is browned. Let cool slightly and serve.
Cowgirl Pie: Substitute 3 cups shredded rotisserie chicken for roast beef, 1 can pinto beans (rinsed) for black beans, and 1/2 cup low-sodium chicken broth for beef broth.