Farmerspie Recipes

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FARMER'S PIE

A favorite at our house. I usually serve this for dinner but makes a nice hearty breakfast or brunch.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14



Farmer's Pie image

Steps:

  • In a large skillet, brown and crumble sausage for about 5 minutes.
  • Add onion and continue cooking until onion is translucent, about 5 minutes; drain.
  • Remove from heat; add cheese, broccoli, rice, tomato, and olives; stir well.
  • Pour into pie crust.
  • In a bowl, combine eggs, cream, garlic, salt, pepper, and thyme; mix well.
  • Pour over sausage mixture.
  • Bake at 425 degrees for 10 minutes; reduce heat to 400 degrees and bake 30-35 minutes or until golden and firm.

Nutrition Facts : Calories 505.7, Fat 35.7, SaturatedFat 16.3, Cholesterol 206.2, Sodium 730.4, Carbohydrate 18.8, Fiber 1.5, Sugar 2.1, Protein 26.7

1 lb bulk pork sausage
1/2 cup chopped onion
2 cups shredded colby cheese
1 cup chopped cooked broccoli, well drained
1 cup cooked brown rice
1 tomatoes, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained
1 unbaked 10-inch pie shell
4 eggs
1/2 cup whipping cream
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme

FARMER'S PASTA

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 16



Farmer's Pasta image

Steps:

  • Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
  • Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
  • Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.

Butter, for greasing pan
2 tablespoons (or more) olive oil
6 ounces pancetta, chopped
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups whole milk
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated Parmesan
6 ounces provolone cheese, grated
1 pound rigatoni pasta
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 cups fresh coarse bread crumbs
Extra-virgin olive oil, for drizzling

FARMER'S PIE (VEGETARIAN SHEPHERD'S PIE)

If shepherd's Pie is made w/ lamb & Cottage Pie is made w/ beef, the vege version must be... Farmer's Pie!!! ;)

Provided by msmia

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15



Farmer's Pie (Vegetarian Shepherd's Pie) image

Steps:

  • MASHED CAULIFLOWER TOPPING: Steam or microwave cauliflower until fork tender.
  • Place in food processor and add Molly McButter, garlic powder and salt & pepper.
  • Process until it has a mashed potato-like consistency.
  • VEGETABLE BASE: In a large skillet combine red pepper, celery, onion, mushrooms and worcestershire sauce.
  • Cover & cook until veges are soft.
  • Add bouillon cube, water and ground beef crumbles.
  • Simmer for 5 minutes.
  • Whisk flour w/ 2 Tbls water & stir into skillet to thicken sauce.
  • Pour vege base into casserole dish & top w/ mashed cauliflower.
  • Sprinkle parmesan cheese on top.
  • Broil to brown the top.
  • Enjoy!

1 head cauliflower, break into florets & chop stems
1 tablespoon Molly McButter
1 teaspoon garlic powder
salt & pepper
1/2 red pepper, chopped
3 stalks celery, chopped
1 medium onion, chopped
8 ounces mushrooms, chopped
2 tablespoons Worcestershire sauce (Use vegetarian version to make this recipe vegetarian.)
1 cup water
1 vegetable bouillon cube
2 cups vegetarian ground beef
2 tablespoons whole wheat flour
2 tablespoons cool water
1/4 cup parmesan cheese

FARMER'S PIE (VEGETARIAN SHEPHERD'S PIE)

I love lentils! After making some lentil meatloaf (http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-33921) and lentil and rice tacos (http://www.food.com/recipe/easy-inexpensive-lentil-tacos-304604) I wanted to expand my use of lentils to my all-time favorite dish: Shepherd's Pie! This recipe is vegetarian, wheat free and very versatile. It was a hit with my guests tonight and my carnivorous young boys had seconds. My only regret is that they ate it all!

Provided by CookOnSunday

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15



Farmer's Pie (Vegetarian Shepherd's Pie) image

Steps:

  • Preheat oven to 400 degrees F.
  • Put lentils, rice, 4 cups of water and bouillon together in a medium pot over high heat.
  • Bring to a boil, then turn down heat to simmer. Stir occasionally, cover and cook until rice and lentils are soft, about 20 minutes. Stir in rosemary and thyme and set aside.
  • While lentils cook: Boil potatoes in another pot of water until tender when pierced with a fork. Drain and return to pot over low heat.
  • Add butter, salt and milk and use a potato masher to smash potatoes to your desired smoothness.
  • In a medium pan heat olive oil over medium heat. Add onions, carrots and squash (or other vegetables you like). Cook until onions are tender.
  • Cover the bottom of an 8x8 glass baking dish with all of the the lentil and rice mixture. Next add a layer using all of the vegetables, add the frozen peas on top. Last carefully cover the layers with mashed potatoes, a spoonful at a time using a rubber spatula.
  • Cover the baking dish with foil and place in the center of the oven.
  • Bake for 25 minutes covered, then remove foil and bake for 5 more minutes.
  • Remove from oven and serve hot.

Nutrition Facts : Calories 492.4, Fat 19, SaturatedFat 10.6, Cholesterol 43.5, Sodium 450.4, Carbohydrate 68.8, Fiber 12, Sugar 4.5, Protein 12.7

3/4 cup dried brown lentils
3/4 cup rice (white or brown)
4 cups water
4 vegetable bouillon cubes
6 medium yukon gold potatoes (peeled and quartered)
1/2 cup unsalted butter
1 teaspoon salt
1/2 cup milk
1 teaspoon rosemary (fresh or dry)
1 teaspoon thyme
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
1 small yellow squash, chopped (optional)
1 cup frozen peas (fresh if you have them!)

CHICKEN POT PIE FOUNDING FARMERS' CHICKEN POT PIE

Don't be afraid to improvise and experiment with a variety of fresh herbs and vegetables. If you're a vegetarian, substitute vegetable stock for the chicken stock, then add tofu and your favorite vegetables.This pot pie is loaded with chunks of chicken breast, fresh vegetables, and creamy gravy, then topped with a flaky pastry crust. A velouté sauce is one of the sauces of French cuisine, that were designated the four "mother sauces" by Antonin Carême in the 19th century. The French chef Auguste Escoffier later classified tomato, mayonnaise, and Hollandaise the mother of all sauces as well.

Provided by Timothy H.

Categories     Pot Pie

Time 1h40m

Yield 4 pies

Number Of Ingredients 28



Chicken Pot Pie Founding Farmers' Chicken Pot Pie image

Steps:

  • Make the velouté:.
  • Heat the oil and butter in a large sauté pan over low heat. Add the onions, celery, garlic, bay leaf, and thyme. Sauté 5 to 8 minutes or until the onions are transparent. Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes. Add the warm stock and milk, whisking to combine. Raise the heat and bring to a boil, then reduce the heat to a low simmer. Continue to simmer for 15 minutes. Add salt and pepper to taste. Remove the velouté from the heat and strain. Set the liquid aside.
  • Make the filling and pie:.
  • Preheat the oven to 350 degrees.
  • Heat the oil in a large sauté pan over medium heat. Sauté the onions, carrots, celery, and garlic until the onions begin to soften. Add the chicken bouillon cube and white wine, and reduce by half. Add the potatoes and chicken velouté, and simmer for approximately 2 minutes. Add the heavy cream and continue to simmer until the potatoes are tender. Be careful not to burn the mixture. Remove from the heat. Fold in the butter, maple syrup, peas, chicken, and Parmesan cheese. Add salt and pepper to taste.
  • Divide the filling evenly into 4 oven-safe pie baking dishes. Top each with pie dough. Lightly brush the tops with the remaining butter, and if desired, sprinkle with pepper. Bake for about 40 minutes or until the dough is golden brown.

Nutrition Facts : Calories 1276.5, Fat 73.4, SaturatedFat 28.4, Cholesterol 319.4, Sodium 750.7, Carbohydrate 69.3, Fiber 9, Sugar 24.6, Protein 76.9

2 ounces olive oil or 2 ounces canola oil
1 tablespoon unsalted butter
2 cups small-diced yellow onions
2 cups small-diced celery
2 garlic cloves, minced
1 bay leaf
1 sprig fresh thyme
3/4 cup flour
1 cup chicken stock, warm
2 cups whole milk, warm
salt and pepper
1/4 cup olive oil or 1/4 cup canola oil
1 lb yellow onion, roughly chopped
1 cup large-diced carrot
3/4 cup large-diced celery
2 garlic cloves, minced
1 chicken bouillon cube
3/4 cup white wine
1 cup small-diced potato
2 cups chicken, velout
1 cup heavy cream
2 tablespoons unsalted butter, plus extra for brushing
1 tablespoon maple syrup
1 cup peas (fresh or frozen)
2 1/2 lbs rotisserie chicken meat, cut into large pieces
2 tablespoons grated parmesan cheese
4 pieces pillsbury pie crusts (Just Unroll!)
salt and pepper

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