Pot Pies

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Cauliflower Cheese Pie

 

2 cups shredded potatoes

1/4 cup grated onion

1 egg, beaten

1 teaspoon salt

1 tablespoon all-purpose flour

1 1/2 tablespoons olive oil

1 tablespoon vegetable oil

1 onion, chopped

2 cloves garlic, minced

salt and pepper to taste

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1 head cauliflower, coarsely chopped

1 1/2 cups shredded Cheddar cheese

2 eggs, beaten

1/4 cup milk

1/4 teaspoon paprika

 

 

Directions

1 Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9

inch baking dish or pie pan.

2 To make crust: Use a cheese cloth to squeeze extra liquid from the

grated potatoes. In a medium size mixing bowl, combine potato, onion,

egg, salt and flour. Transfer the mixture to the prepared pie pan,

and pat it down with a rubber spatula or your fingertips. Bake for 30

minutes. Brush the crust with oil, and bake for another 10 minutes.

Remove crust from oven, and reduce the oven's temperature to 350

degrees F (175 degrees C).

3 To make the filling: In a large frying pan over a high heat, heat

the oil until hot. Reduce the temperature to medium and saute onion,

garlic, thyme, salt, pepper and paprika in the hot oil; cook for 8 to

10 minutes. Stir the cauliflower into the pan and cook for 15

minutes.

4 Spread 1/2 of the cheese onto the potato crust. Spoon the

vegetables on top of the cheese. Sprinkle the remaining cheese over

the sauteed vegetables. Beat the milk and eggs together in a small

bowl, and then pour over the vegetables and cheese. Sprinkle paprika

over the mixture.

5 Bake for 35 to 40 minutes, or until the custard is set and the top

of the pie is slightly browned.

Makes 4 servings

 

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Crust for Veggie Pot Pie

 

2 cups all-purpose flour

1 teaspoon salt

2/3 cup shortening

8 tablespoons ice water

 

 

Directions

1 Heat oven to 425 degrees F (220 degrees C).

2 Mix 2 cups flour and salt with vegetable shortening using pastry

blender. Mix in 6 to 8 tablespoons ice water and stir until mixture

forms a ball. Divide ball in half.

3 Using a rolling pin, roll one of balls to fit the bottom and sides

of an 11x7 inch baking dish. Roll out the other half of dough to form

top crust.

4 Use this pie crust as directed in your favorite pie recipe.

Makes 8 servings

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Deep Dish Potato and Pumpkin Pie

 

1 small sugar pumpkin

2 large russet potatoes

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup butter

4 tablespoons ice water

1 tablespoon olive oil

2 cups chopped onion

2 cloves garlic

1 1/3 cups fresh corn kernels

6 ounces shredded Monterey Jack cheese

2 teaspoons chopped fresh thyme

1/8 teaspoon ground allspice

1/2 teaspoon salt

freshly ground black pepper

 

 

Directions

1 Preheat the oven to 400 degrees F (200 degrees C).

2 Split the pumpkin in half, spoon out the seeds and place the

pumpkin halves face down on a baking sheet. Split the potatoes

lengthwise and place on the pan with the pumpkin. Bake the pumpkin

and potatoes for 1 hour. Remove them from the oven and let them cool.

When the pumpkin has cooled, spoon out the flesh and put it into a

large bowl. Cut the potato into 1/2 inch cubes.

3 To make the dough in a food processor fitted with a steel blade,

put the flour and salt into the processor. Add the butter. Run the

machine in spurts until the butter is in bits no bigger than pea-

size. Add 4 tablespoons ice water, and run the machine in spurts

again just enough to bring the dough together. Turn the dough onto a

work surface and knead it with your hands until the dough is soft and

smooth, handling the dough as little as possible. Form it into a

flattened ball. Chill the dough for at least 30 minutes.

4 Preheat the oven to 375 degrees F (190 degrees C). On a floured

surface, roll out the dough, and use it to line the bottom and sides

of either a 9 inch square baking pan or a large deep dish pie pan.

Pierce the dough with a fork in three places. Line the sides of the

pan with aluminum foil, and crimp the foil gently to hold the dough

in place.

5 Bake the crust for 15 minutes. Remove the pan from the oven. Reduce

the heat to 350 degrees F (175 degrees C). While the crust bakes,

make the filling.

6 Heat the oil in a large skillet over medium heat. Add the onions,

and cook them, stirring frequently, until they soften, about 5

minutes. Add the garlic, and cook for 3 to 4 minutes more, stirring

frequently. Add the corn and cook for 2 more minutes. Remove the

skillet from the heat.

7 Stir in the pumpkin, potato, cheese, thyme, allspice, salt, and

pepper. Mix well, then spoon into pre-baked pie shell.

8 Bake the pie at 350 degrees F (175 degrees C) for 30 minutes or

until veggies and cheese are piping hot. Serve immediately.

 

Makes 10 servings

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Vegetable Shepherd's Pie

 

8 large potatoes, peeled and quartered

2 carrots, sliced

1 (16 ounce) package frozen mixed vegetables, thawed

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

3 tablespoons butter

1/4 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons milk

1 onion, chopped

1 teaspoon vegetable oil

1 (19 ounce) can kidney beans, drained

1 (14.5 ounce) can diced tomatoes, drained

1 (8 ounce) can tomato sauce

1 teaspoon soy sauce

1/2 teaspoon white sugar

1 cup shredded Cheddar cheese

1/2 teaspoon paprika

 

 

Directions

1 Preheat oven to 375 degrees F (175 degrees C).

2 Cook potatoes, covered, in a small amount of boiling water until

tender. Drain and mash.

3 While potatoes are cooking, steam or boil carrots and mixed

vegetables until near tender. Drain and set aside.

4 In a small saucepan, cook garlic powder, basil and parsley in

butter or margarine for about 20 seconds (or microwave for 10

seconds). Stir into mashed potatoes along with salt and pepper.

Gradually beat in enough milk to make potatoes light and fluffy, add

a little more milk if necessary. Set aside

5 In a medium saucepan, cook onion in oil until tender but not brown.

Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and

vegetable/carrot mixture. Heat through until bubbly.

6 Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed

potatoes in mounds over the top. Sprinkle with cheese and paprika.

Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.

Makes 6 servings

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Veggie Pot Pie

 

1 frozen pie shell, or fresh dough if you have time

2-3 cups veggie broth

1-2 potatoes

3 medium carrots

a variety of veggies such as green beans, zuchinni, mushrooms, or

just about anything.

1 package frozen spinach

dairy free grated or sliced cheddar to cover pan in two layers

lots of good spices: garlic, curry (just a little), bazil, oregano,

cayenne, dash of

cumin, tarragon makes it savory, whatever you like.

Directions:

 

Thaw pie shell and try real hard to take one 1/2 out of the tin w/o

it breaking into a million pieces. If you manage, you are a god

(dess). Meanwhile, cook chopped veggies (NOT spinach, just keep it

till later). Cook in micro or oven till about 3/4 cooked. To make

sauce, heat broth in large kettle, add spices, and lower heat. Add

slowly either cornstarch or flour (I use flour), till slightly

thickened. You can add dairy free milk and use veggie buillon cubes.

Add to this cooked veggies and coat them w/sauce.

 

Meanwhile, layer 1/2 cheese on bottom of lower crust. Spoon in

veggies and sauce, then add spinach on top. add rest of cheese on top

of that, and close it up as best as you can w/ the torn top shell. at

least mine always tears. bake at 400 for about 45 min, till crust is

brown and delicious cheese and juice oozes out.

 

Serves: 3-4 hungry adults

 

Preparation time: ?less than 1 hour

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Absolutely Easy Vegetable Pie

 

Ingredients:

 

1 can mixed vegetables

1 can hominy

1 can mushrooms (chopped)

1 can green beens

2 cans of conc. cream of mushroom soup

1 cup dairy free shredded chedder cheese

1 16 oz frozen bag of tater tots

2 cloves garlic minced

1 teaspoon lemon pepper

1 teaspoon bazil

1 teaspoon oregano

salt and black pepper to taste

Directions:

 

Mix the mixed vegetables, hominy, green beens, mushrooms, and cream

of mushroom soup together. Add the spices to the mixture and mix

thoroughly. Place this mixture in a 8x8 baking dish. Top with cheese.

Place tater tots on top of the cheese as close as possible (believe

me it's gonna taste great). Bake at 375 degrees until tater tots

crisp and brown at the top (about 15-20 minutes). Cut into four 4x4

pieces. Serve hot and enjoy.

 

Serves: 4

 

Preparation time: 20 minutes

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Barbecue Pie

 

Baked beans (English-style), along with any other type of cooked

beans you like

Veggies {carrots, onions, mushrooms, leeks, courgettes/zucchini,

sweetcorn, anything

laying around except potatoes as they go on top)

Barbecue sauce (any vegan brand)

TVP or soymince (optional)

Potatoes (mashing tatties, not the nice little new ones, save those

to roast)

A bit of vegan margarine or oil

salt, pepper

Mint or other herbs (optional)

Directions:

 

 

First off, I should mention that there are no set amounts in this

recipe. Just use whatever you have handy. It's good for using up

leftovers. If you need starter amounts consider:

Ingredients:

 

One large onion

 

Eight ounces/225g mushrooms (baby button 'shrooms are especially nice)

 

One medium leek (careful, they're strong)

 

Two carrots, cut fine

 

Kidney beans, butter beans, navy beans (the baked beans are a

necessary ingredient)

 

Directions:

 

You should get the idea, just nice, medium amounts which will fill a

deep pie dish. Remember to use enough potatoes to give it a good top

layer of mash. I think we used around a pound of them, but don't

quote me. Anyway, on to the recipe, with suitable anecdotes.

 

Soon after I arrived in England this summer for an all-too-short

visit, Stu decided to make a barbecue pie for me. First thing he got

me to do (slavedriver was scrub and cube the unpeeled potatoes and

set them boiling in lightly salted water. While those were slowly

cooking we cut the veggies up into bite-sized pieces. Tiny mushrooms

we kept whole ( " Ooh! Baby shrooms! Cuuuuute... " *melting

voice*adorable grin*little mushroom almost shoved up my nose*). Onion

chopped, check. Mushrooms suitably tossed around, check. Stepped on

cat, check ( " MMROW! " " Well, don't lay right behind me, Puss! " ). At

this point he pulled out his handy-dandy fry-pan, and set it on to

heat. I usually realised that the leek was gritty and got to work

separating the rings in a bowl of water to get it rinsed out.

 

Anyway, we heated a bit of oil in the pan, just enough to keep things

from sticking, and began to cook the veggies. Onions (including leek)

and mushrooms go in first, then carrots and other hard veggies. Let

them soften a bit in the pan and add the baked beans, a can of

sweetcorn, whatever other beans are handy, soymince or TVP

(HYDRATED!) if you want 'em ( " Ew... " " Quiet, Carnivore

Boy. " " MMROWR! " " You too, Cat. " ), and a LOT of barbecue sauce. See?

Easy. Even the cat can help!

 

About the time the veggie-bean glop is about cooked through, test the

potatoes. If a knife goes through them with no force, they're ready

to be mashed. If the knife gets stuck a few millimetres in and

produces sparks, that's a rock. Take it out and try again. But, yeah,

mash the tatties with a bit or marg/oil, maybe some soymilk if it's

too solid, and mix in some salt and pepper and maybe some basil or

garlic or mint. Trust me, mint in potatoes, if you can get the right

balance, is fantastic. (*prideful look from Stu* " I'm SO good. " " Yes

you are, hon. Your beans are burning. " ) Get the bean goop off the

flame before it manages to burn or bubble AALLLLL over the stove.

Dump it in a deep pie dish or similar deep oven-safe dish. Make sure

the oven is heated to 200C/400F. Now, let Stu be artistic and spread

the mash over the veg mix until he's covered it with decourative fork

furrows and quite possibly his name. ( " See? It's my name! I'm so

great. " " BARK! " " Oh, no, not the dog too... " ) Bung it in the oven for

maybe half an hour until the tatties start turning brown and the pie

is hot through. Use this time to give your cooking partner a shoulder

rub, or shut up the small and deafening dog

 

Take the pie out of the oven, let Stu panic over the burn on your

hand and spoil you for a while, cut great bits from the pie, and

munch on it in front of the TV. ( " No... not 'Neighbours'...

NO!!!!!!!!!!! " *cue terrifying theme song*) Follow up dinner with

getting Cat out of the rest of the pie, cleaning up, and rejoicing as

the soaps go off.

 

Serves: 2-4, depending how hungry you are

 

Preparation time: About an hour and a half

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[Guest guest]

Here is the link to our Recipe Files where Pot Pies are located. It is the "

Quiches, frittatas, vegetable or bean pies, tortas and tarts " folder.

 

%2ARecipes/Quiches%2C%20fri\

ttatas%2C%20vegetable%20or%20bean%20pies%2C%20tortas%20and%20tarts/

 

There are lots of good ones there.

I'll repost one I make and we love.

 

Judy