Mmmm Veggie Pie Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
• Pat the crescent roll dough into a 9-by-13-inch casserole dish.
• In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
• Bake until golden brown, 30 to 40 minutes.

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:

• Make two pie crusts, using Moms Souper Easy Pie Recipe from this site or your own. I like to pre-cook the bottom shell for about 8 - 10 minute.
• Cook the minute steak flavor or spice as to your liking.
• Dice your veggies into small bite size pieces and add to a large bowl.
• Once the steak has cooled cut into small bite size pieces and add to the veggies.
• Prepare your gravy mix but only use 3/4 the amount of water for each package.
• Once cooled add to the mixture of veggies and meat. Mix well.
• Pour mixture evenly into the two pie shells, top with the crust, pinch edges and make a couple slits on the top.
• You can freeze them from here or cook in a 350 degree oven for approximately 1 hour. The vegetables cook during this process.
• Serving size is 4 - 6 per pie.

Steps:

• Grease bottom of 10-inch pie plate.
• Sprinkle breadcrumbs on bottom and up the sides of the dish.
• In a large bowl, combine potatoes, onion, 1 cup cheddar cheese, butter, 1 teaspoons of the oregano and salt and pepper and mix well.
• Spoon mixture into the pie plate and press firmly onto the bottom and up the sides.
• Bake in a preheated 450°F oven for 25 minutes.
• Heat oil in a pan and add zucchini, mushrooms and tomatoes.
• Add the remaining 1 teaspoons of oregano and salt and pepper.
• Cook mixture for about 7 minutes then spoon it into the pie pan and spread evenly over the crust.
• Sprinkle with the remaining cheddar cheese and Parmesan cheese.
• Bake for 5 minutes or until cheese is melted and the pie is bubbly.
• Serve hot.