SHEPHERD'S PIE RECIPE BY TASTY
Here's what you need: olive oil, ground lamb, salt, pepper, large onion, large carrots, garlic, fresh thyme, fresh rosemary, tomato paste, worcestershire sauce, red wine, chicken stock, yukon gold potato, unsalted butter, large egg yolks, sour cream, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425°F (220˚C).
- Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
- Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
- Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
- Pour in the red wine and reduce until almost completely evaporated.
- Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
- Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
- Transfer the potatoes to a large bowl and mash until smooth.
- Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
- Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
- Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
- Bake for 30 minutes, until the potatoes are golden brown.
- Enjoy!
Nutrition Facts : Calories 655 calories, Carbohydrate 34 grams, Fat 40 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams
GOLDEN CASHEW PIE
This pie is not for those without a sweet tooth. It's very sweet and much in the style of a pecan pie.
Provided by Steve P.
Categories Dessert
Time 1h35m
Yield 1 Nine inch pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve the powdered milk in the 1 cup of water and set aside.
- Place pie crust in 9 inch pan and spread the cashews evenly over the bottom of the crust.
- In a food processor grate the potato until finely chopped adding enough of the reconstituted milk to make it smooth but not very wet; use no less than 2 Tablespoons but no more than 1/4 cup.
- Grate the the lemon rind and add to the potato mixture, if you peel long strips of zest off the lemon without getting any white on it, you can use the food processor to grate the zest too instead of doing it by hand.
- Transfer the potato, lemon mixture to a large mixer bowl;.
- with an electric mixer, beat in the eggs, sugar, syrup, vanilla and salt, beating until smooth.
- Pour the mixture over the cashews in the pie pan and bake in a preheated 375ºF oven for 40 to 50 minutes or until filling is set.
- Check pie crust half way through cooking time, if crust is browning to quickly cover the edges of the crust will foil to stop it from getting to brown before the pie is set.
- Cool thoroughly before cutting, serve plain or with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 594.3, Fat 26.9, SaturatedFat 6.8, Cholesterol 77.4, Sodium 523.4, Carbohydrate 84.4, Fiber 3.3, Sugar 28.2, Protein 10.9
OLD-FASHIONED CUSHAW PIE
Early in the summer, I found an unknown plant growing in my front garden. Think it might be a squash vine, I let it grow and discovered cushaws! Sweet like pumpkins but very green, they make perfect, delectable pies.
Provided by SouthernSon
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
- Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
- Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree; whisk until smooth. Cover and set aside.
- Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.
Nutrition Facts : Calories 460.1 calories, Carbohydrate 53.5 g, Cholesterol 131.8 mg, Fat 27.3 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 398 mg, Sugar 31.7 g
GOLDEN CHICKEN POTPIE
The golden crust and creamy sauce make this veggie-packed pie a surefire hit. Mild and comforting, the family favorite has convenient freezer instructions for a night when there's no time for prep. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 potpies (6 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates., Roll out crusts to fit top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake until golden brown, 35-40 minutes., Freeze option: Cover and freeze unbaked pies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edges loosely with foil. Bake 30 minutes. Reduce heat to 350°. Remove foil and bake until golden brown or until heated through and a thermometer inserted in center reads 165°, 50-55 minutes longer.
Nutrition Facts : Calories 415 calories, Fat 19g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 706mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
COMPANY'S COMING CASHEW PIE
Make and share this Company's Coming Cashew Pie recipe from Food.com.
Provided by Courtly
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie crust according to pkg. directions for one-crust filled pie using 9 inch pie pan.
- Heat oven to 350. In large bowl, beat brown sugar and butter at high speed until light and fluffy.
- Add corn syrup and vanilla; beat at medium speed until smooth. Beat in eggs, one at a time, blending well after each addition. Stir in cashew nuts. Pour into crust-lined pan.
- Bake at 350 for 45-50 minutes or until top of pie is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Nutrition Facts : Calories 414.7, Fat 19.4, SaturatedFat 6.5, Cholesterol 90.8, Sodium 296.3, Carbohydrate 58.2, Fiber 0.7, Sugar 30.1, Protein 5.7
CHOCOLATE, CASHEW, AND MAPLE PIE
If pecan pie is a crowd pleaser at your Thanksgiving table, try this delectable chocolate and cashew variation.
Provided by Melissa Clark
Categories Chocolate Dessert Bake Thanksgiving Vegetarian Cashew Fall Maple Syrup Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 (9-inch) pie to serve 8 to 10
Number Of Ingredients 19
Steps:
- Make crust:
- In food processor, pulse flour and salt until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and pulse or gently stir with fork until incorporated.
- Squeeze small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, pulsing or stirring until incorporated. Do not overwork dough, or pastry will be tough.
- Turn dough out onto lightly floured work surface, gather into ball, and flatten into disk. Wrap in plastic wrap and chill until firm, about 1 hour. (Dough can be made ahead and frozen up to 1 week. Defrost in refrigerator before proceeding.)
- On lightly floured surface, roll out dough to 12-inch round, then transfer to pie pan. Trim edge, leaving 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with fork, then chill shell 30 minutes. (Shell can be assembled to this point ahead: Wrap entire pan well in plastic wrap and refrigerate up to 2 days, or freeze up to 1 week. Defrost in refrigerator before continuing.)
- While shell chills, preheat oven to 425°F.
- Line shell with foil and fill with pie weights or dried beans, then bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 7 minutes more. Cool on rack.
- Make filling and bake pie:
- In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.
- In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.
- Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust. Sprinkle nuts in second even layer, then pour filling over nuts. Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack. (Pie can be made up to 1 day ahead. Let cool, then cover loosely and store at room temperature.)
- To serve:
- Using electric mixer, beat crème fraîche until it holds soft peaks. Serve with pie.
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