Gardeners Pie Recipes

Steps:

• Soak the lentils for 2 hours or overnight, drain and rinse.
• Add fresh water and bring to the boil in a large saucepan with the onion powder.
• Simmer 15 minutes or until tender. Drain.
• Heat oil in a large saucepan and saute onion, garlic and mushrooms for 5 minutes.
• Add remaining vegetables and saute a further 5 minutes.
• Add lentils, seasoning, tamari, vegetable stock, herbs and tomato paste.
• Stir over heat until combined and simmer 5 minutes. Mixture should be fairly thick.
• Turn into a 5cm deep dish, top with mashed potato.
• If you're not a strict vegetarian sprinkle some grated cheese on top.
• Mark attractively with a fork and brown in a hot oven 15 minutes.
• Serve with side salad or vegetables.

Steps:

• Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
• Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Steps:

• Heat oven to 400 degrees.
• Grease a 10 inch cake pan.
• In a medium bowl, combine the zucchini, tomato, mozzarella cheese and onion.
• Sprinkle vegetable mix into cake pan.
• In another bowl, beat remaining ingredients 1 minute with an electric mixer on medium speed.
• Pour over the vegetables in the cake pan.
• Bake 35-40 minutes or until a knive inserted in the center of the pie comes out clean. Cool 5 minutes.

Steps:

• Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the soymilk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.
• While the potatoes are cooking, make the "pie" filling. Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
• Add the vegetable broth, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory smoke salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it's completely wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.
• Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.
• http://blog.fatfreevegan.com/2008/05/skillet-gardeners-pie.html.

Steps:

• Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
• Heat oven to 220C/200C fan/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
• Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.

Steps:

• Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 minute.
• Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce.
• Remove from the heat, then stir in all but a handful of the grated cheese.
• Heat the oven to 450 degrees F and bring a large pot of water to the boil.
• Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute.
• Drain all the vegetables and pat dry.
• Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
• Tip into a deep oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese.
• Bake for 20 to 25 minutes until the topping is golden and crisp.
• Serve straight from the oven.

Steps:

• Preheat oven to 375°F.
• Stem, wash and drain huckleberries.
• Place berries in a heavy pot, cover with cold water and bring to a slow boil.
• Cook until soft.
• Drain; mash berries with a potato masher to break their skins.
• Add sugar, nutmeg, salt, butter, lemon juice and cornstarch.
• Cook for about five minutes, stirring constantly, until the mixture thickens.
• Place pastry for bottom crust in pie pan.
• Pour in the berry mixture and dot with butter.
• Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape.
• Bake for 45 minutes or until the crust is a light brown.
• Cool.