WINTER VEGETABLE PIE
One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
- Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
- Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
- Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.
Nutrition Facts : Calories 388 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
WINTER-VEGETABLE SHEPHERD'S PIE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 3-quart deep casserole. Set aside.
- Toss the parsnips, carrots, beets, rutabaga, pearl onions, and garlic together in a large bowl. Add the chard, tarragon, parsley, salt and pepper to taste, and 1/4 cup of the melted butter. Transfer the mixture to the prepared casserole and add the chicken broth. Cover the casserole tightly with aluminum foil.
- Bake for about 35 minutes, or until all of the vegetables are tender. Remove the casserole from the oven and remove the foil. Do not turn the oven off.
- Cover the vegetables with the mashed potatoes. Brush the top with the remaining two tablespoons melted butter and sprinkle with the breadcrumbs. Return to the oven for about 15 minutes, or until the potatoes are golden brown and crusty. Serve hot.
- Coat the whole head or individual cloves with olive oil, wrap the garlic in aluminum foil, and roast it in a pan in a preheated 325-degree oven for about 1 hour, or until the flesh is very soft when pierced with a knife.
WINTER VEGETABLE STEW
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Cut the top off the pumpkin as though you were going to make a Halloween Jack-o-lantern. Seed and scrape the pumpkin so the inside is clean. Clean and reserve the seeds. Rub the lid and inside of the pumpkin with 1/4 cup of the spice mixture. Rest the lid and pumpkin cut-side-down on a baking pan. Wrap the pumpkin completely with 1 layer of aluminum foil. Bake in a preheated 350 degree oven 45 to 55 minutes or until the pumpkin turns just tender.
- Meanwhile, heat the oil in a large saucepot over medium heat. Add the leeks, onions, nutmeg, jalapeno, and cinnamon sticks. Saute until the leeks begin to soften. Add the squashes and root vegetables to heat through. Add the hot squash sauce, the potatoes, and bring to a simmer. Remove from heat and add the herbs. Remove the pumpkin from the oven and stand upright. Ladle the stew into the cavity of the pumpkin.
- To serve, toast some Russian black bread or walnut raisin bread, and place a slice in each of several warmed bowls. Sprinkle some of the spice mixture on the rim of the pumpkin. Use a carving knife to cut thin slices off the pumpkin. Arrange the slices around the bread then ladle some of the stew over the bread. Sprinkle the freshly cut rim of the pumpkin with more spice mixture and the stew with more herbs. Repeat the process until the stew and pumpkin are gone.
- Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie.
- Combing above ingredients in a medium bowl and mix well.;
WINTER-VEGETABLE POTPIE WITH CHEDDAR-BISCUIT TOPPING
You won't even notice this hearty potpie is meatless. You can also make the fluffy Cheddar Biscuits without the potpie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees. Make filling: In a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20 to 25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450 degrees.
- Meanwhile, make topping: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.
- In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15 to 20 minutes. Let cool 10 minutes; serve.
SPIRAL VEGGIE PIE & WINTER HERBS
This recipe and photo is courtesy of Hampton's Lane Tarts & Pies box. We love this spiral veggie pie using our blend of winter herbs. A crusted, savory pie is the perfect, easy to make December dish.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 9-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Lay piecrust in pan and trim. Spread thin layer of mustard in bottom of piecrust and sprinkle with ½ tbsp of RawSpiceBar's Winter Herbs. Set aside.
- Use a peeler to make long strips of all the vegetables. You want them to look colorful, so make sure there is color along the edges (especially with the egg plant). Put all the strip in a bowl and lightly drizzle with olive oil and ½ tbsp of RawSpiceBar's Winter Herbs. Toss until all pieces have olive oil and spice on them.
- To assemble, take a piece of zucchini and roll into a spiral. Stand it straight up in the middle of the pie. Begin to wrap strips of the other vegetables around it like a May Pole. Go in a pattern so there is a lot of color variance in the pie. Continue until the entire pie is filled. Sprinkle with remaining 1 tbsp of RawSpiceBar's Winter Herbs and bake for 40 minutes. Serve warm.
Nutrition Facts : Calories 315.3, Fat 14.4, SaturatedFat 3.5, Sodium 249.5, Carbohydrate 43.6, Fiber 14.3, Sugar 12.7, Protein 7.7
WINTER VEGETABLE SHEPHERD'S PIE
We seem to eat for comfort during the holidays...but comfort foods aren't necessarily healthy. To make a classic comfort food dish more healthy, I came up with this lovely take: turkey shepherd's pie. It's perfect for putting out on your holiday buffet table. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper., In 2 batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan., In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through., Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 314 calories, Fat 11g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 654mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
WINTER VEGETABLE POT PIE WITH CHEDDAR-BISCUIT TOPPING
This is such a delicious dinner for any meal - we all love it here, and the biscuit topping is so-o-o-o-o good!!
Provided by Chef mariajane
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F Make filling in a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20-25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450°F.
- Meanwhile, make topping: In a large bowl, whish together 2 cups flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some peas-size lunmps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more of flour.
- In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15-20 minutes. Let cool 10 minutes; serve.
More about "winter vegetable pie recipes"
WINTER-VEGETABLE SHEPHERD'S PIE RECIPE - FOOD & WINE
From foodandwine.com
4/5 (1)Author Jane WilcoxServings 4
- Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.
- Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.
- Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
- Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.
30 BEST WINTER PIES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (1)Category Recipe Roundup
TOP 17 WINTER VEGETABLES TO GROW IN THE GARDEN (WITH …
From leafyplace.com
BEST RECIPES FOR WINTER VEGETABLES AND FRUITS
From cookinglight.com
WINTER VEGETABLE POT PIES - TASTY KITCHEN
From tastykitchen.com
VEGETABLE PIE | WARM UP WITH A HEARTY HEALTHY WINTER …
From natureschoice.co.za
ANNA JONES’S RECIPES FOR PUFF AND FILO PASTRY PIES - THE …
From theguardian.com
COUNTRY PORK AND WINTER VEGETABLE PIE | FOODLAND …
From ontario.ca
WINTER VEGETABLE PIE WITH A PARMESAN CRUST | RECIPES
From deliaonline.com
EASY VEGETARIAN PIE RECIPES | OLIVEMAGAZINE
From olivemagazine.com
LIST OF WINTER FRUITS AND VEGETABLES - THE SPRUCE EATS
From thespruceeats.com
WINTER VEGETABLE POT PIES - EAT, LIVE, RUN
From eatliverun.com
WINTER VEGETABLE PIE ~ RHUBARB & LAVENDER
From rhubarbandlavender.com
30 HEARTY WINTER PIE RECIPES - GOOD FOOD
From goodfood.com.au
WINTER VEGETABLE PIE RECIPE BY SALAD.QUEEN | IFOOD.TV
From ifood.tv
WINTER FRUITS AND VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
COMFORT FOOD: WINTER VEGETABLE PIE -- THIS ONE HAS A GLUTEN-FREE …
From pinterest.ca
36 WINTER PIES THAT'LL HELP YOU SHAKE THE WINTER BLUES
WINTER VEGETABLE PIE - RTE.IE
From rte.ie
WINTER VEGETABLE POT PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
THE BEST VEGETABLE PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
25+ VEGETARIAN DINNER RECIPES FOR WINTER | EATINGWELL
From eatingwell.com
CHICKEN POT PIE WITH WINTER VEGETABLES - COOL FOOD DUDE
From coolfooddude.com
WINTER VEGGIE PIE WITH CABBAGE, ROASTED BEETS, GOAT CHEESE & DILL
From thegardenofeating.org
WINTER VEGETABLE POT PIE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
WINTER FRUITS AND VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
WINTER VEGETABLE CURRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WINTER VEGETABLE SHEPHERD'S PIE - ART OF THE PIE®
From artofthepie.com
COUNTRY PORK AND WINTER VEGETABLE PIE - ONTARIO PORK
From ontariopork.on.ca
WINTER VEGETABLE PIE WITH A PARMESAN CRUST | RECIPE | VEGETABLE …
From pinterest.ca
WINTER VEGETABLE PIE — THE YUMMY VEGAN
From theyummyvegan.com
WINTER VEGETABLE PIE — SALLY VARGAS
From sallyvargas.com
7 WINTER VEGETABLE RECIPES TO NOURISH YOUR BODY AND SOUL
From wellandgood.com
WINTER VEGETABLE POT PIE | KITCHEN BASICS - MCCORMICK
From mccormick.com
WINTER VEGETABLE POT PIE | MCCORMICK GOURMET
From mccormick.com
WINTER VEGETABLE POT PIE - EVERYDAY PIE
From everydaypie.com
ROOT VEGETABLE PIE: 5 MUST-TRY RECIPES - FINE DINING LOVERS
From finedininglovers.com
WINTER-VEGETABLE SHEPHERD'S PIE RECIPE | MYRECIPES
From myrecipes.com
WINTER VEGETABLE STEW/PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
OUR 50 BEST VEGETABLE RECIPES TO COOK THIS WINTER | SAVEUR
From saveur.com
You'll also love