Farmland Vegetable Pie Recipes

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FARMLAND VEGETABLE PIE



Farmland Vegetable Pie image

Provided by Ian Knauer

Categories     Bake     Father's Day     Back to School     Dinner     Lunch     Corn     Squash     Summer     Okra     Potluck     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 19

For filling:
1 1/2 pounds yellow squash, cut into 1-inch pieces
1 bunch scallions, chopped, keeping greens separate
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
1/4 pound okra, trimmed and sliced
1 pound yellow tomatoes, seeded and
1/2 cup corn kernels (from 1 ear)
1 1/2 cups coarsely grated Havarti or Muenster cheese (4 1/2 ounces)
1 cup chopped basil
1 tablespoon cornmeal (not stone-ground)
4 hard-boiled eggs, peeled and chopped
For crust:
1 3/4 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
3/4 stick cold unsalted butter, cut into 1/2-inch cubes
3/4 cup whole milk plus additional for brushing

Steps:

  • Make filling:
  • Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
  • Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
  • Cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
  • Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
  • Make crust and bake pie:
  • Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.
  • Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
  • Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.
  • Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
  • Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.
  • Brush crust with additional milk, then cut 3 steam vents.
  • Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.

VEGETABLE PIE



Vegetable Pie image

A buttery vegetarian pie I picked up from Moosewood. This is a good compromise for carnivores like myself veggies for the girlfriend and rich flavor for me.

Provided by Fred Eiden

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 26

1 cup white flour
1/2 cup wheat flour
1/2 cup butter
2 -3 teaspoons cold water
1 teaspoon oil
1 onion, chopped
1 potato, diced
1 large carrot, sliced into rounds
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon Hungarian paprika
salt and pepper
1/2 cup frozen peas
1/2 cup frozen corn
1 cup mushroom, sliced
4 teaspoons butter
3 teaspoons white flour
1 cup milk
1 teaspoon mustard
1 cup cheddar cheese, grated
1/4 teaspoon nutmeg
2 teaspoons butter
3 pieces bread, crumbled
1/4 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon Hungarian paprika

Steps:

  • -------Prepare crust----------.
  • Mix flour and butter with fingers, add water slowly until dough can be formed into a ball Roll dough to fit a circular or square baking dish, depending on your geometric preference Grease dish and prebake crust for 15-20 minutes at 350 (poke the bottom of the crust with a fork).
  • ---------Prepare vegetable filling---------.
  • Fry onion in oil until tender; add potato and carrot; add basil, marjoram, and paprika; salt and pepper to taste; cover for a few minutes, stirring occasionally Add peas, corn, and mushrooms; cover for a few more minutes, stirring occasionally (you might want to remove the cover at some point to cook off some water).
  • -----------Prepare sauce----------.
  • Melt butter and add flour, cooking at low temperature to thicken and brown Add the milk and reheat slowly Turn off the heat and add cheese, mustard, and nutmeg.
  • ----------Prepare topping-----------.
  • Melt the butter and crumble the bread into the pan (stale bread works well) Add the spices and brown.
  • ------------Make a pie-----------.
  • Add the vegetable filling to your nicely precooked crust (spoon it in with a slotted spoon to cut down on extra water) Pour the sauce over the filling and mix it lightly with a rubber spatula Sprinkle the bread crumb topping over the top of the pie Cook for about 50 minutes at 350, let stand for 10 minutes or so, eat.
  • Because this crust is hearty, I prefer to precook it a bit.
  • Experiment with this to find your own preference.
  • The trick to this recipe is preparing the filling, sauce, and topping concurrently.
  • I usually end up finishing up the sauce last, but I have not given up hope.

VEGETABLE POT PIE



Vegetable Pot Pie image

Provided by Ina Garten

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 24

12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

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.

VEGETABLE SHEPHERD'S PIE



Vegetable Shepherd's Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h6m

Yield 4 servings

Number Of Ingredients 15

6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)

Steps:

  • Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
  • Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
  • Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Nutrition Facts : Calories 558, Fat 24 grams, SaturatedFat 11 grams, Cholesterol 42 milligrams, Sodium 656 milligrams, Carbohydrate 68 grams, Fiber 9 grams, Protein 17 grams

VEGGIE POT PIE



Veggie Pot Pie image

A mouthwatering-good vegetable pot pie.

Provided by PATTECAKE

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h30m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

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.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g

CHEESE AND GARDEN VEGETABLE PIE



Cheese and Garden Vegetable Pie image

A wonderful main dish pie that tastes great hot or cold.

Provided by this-is-a-deleted-account

Categories     Main Dish Recipes     Savory Pie Recipes

Yield 10

Number Of Ingredients 9

1 (9 inch) deep dish pie crust
3 vine-ripened tomatoes
1 small onion
¼ cup chopped green bell pepper
¾ cup mayonnaise
½ cup shredded sharp Cheddar cheese
½ cup shredded mozzarella cheese
3 slices bacon
2 slices bacon, for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the pie shell for 9 to 10 minutes or until browned. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Cut the tomatoes into bite size pieces, dice the onion and the green bell pepper.
  • In a large bowl, mix the mayonnaise, cheeses, vegetables and bacon. Spoon into the baked pie shell. Top with additional crumbled bacon.
  • Bake at 350 degrees F for 25 minutes or until edges brown.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 12.1 g, Cholesterol 22.9 mg, Fat 24.6 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 395.6 mg, Sugar 2.4 g

COTTAGE PIE WITH VEGETABLE MASH



Cottage Pie with Vegetable Mash image

Put a twist on your meat and potatoes dinner with this traditional English dish, a savory ground beef mixture topped with mashed potatoes and carrots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h

Number Of Ingredients 10

Salt and pepper
1 pound Yukon Gold potatoes, peeled and diced large
1/2 pound carrots, peeled and diced large
5 cloves garlic, smashed and peeled, divided
4 tablespoons unsalted butter, divided
1 pound ground chuck (80% lean)
1 medium yellow onion, diced small
1 pound button or cremini mushrooms, trimmed and thinly sliced1
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 450 degrees. In a pot of salted water bring potatoes, carrots, and 3 cloves garlic to a boil. Reduce to a rapid simmer; cook until vegetables are tender, about 15 minutes. Drain and return to pot. Using a masher, mash vegetables until mostly smooth; stir in 3 tablespoons butter. Season with salt and pepper. Finely chop remaining 2 cloves garlic; set aside.
  • In a large skillet over high, melt remaining tablespoon butter. Add beef and brown, about 5 minutes. Remove meat from pan, leaving drippings. Reduce heat to medium-high, add onion, and cook until translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until golden, about 10 minutes. Add chopped garlic, and cook until fragrant, about 1 minute. Return meat and collected juices to pan and stir in tomato paste. Cook, stirring, about 2 minutes. Stir in Worcestershire sauce and 1 cup water and bring to a boil. Reduce heat and simmer until liquid is slightly thickened, about 5 minutes. Season with salt and pepper.
  • Transfer meat mixture to a 9-inch square baking dish. Dollop mashed vegetables over meat and spread to edges of baking dish. Bake until juices are bubbling and topping is golden brown in spots, about 20 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 364 g, Fat 23 g, Fiber 4 g, Protein 18 g, SaturatedFat 11 g

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VEGETARIAN SHEPHERD'S PIE RECIPE - PINCH OF YUM
2019-10-03 Make the veggies: In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened. Make the gravy: Add tomato paste and flour to …
From pinchofyum.com
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VEGAN COTTAGE PIE (SHEPHERD'S PIE) - THE PESKY VEGAN
2020-03-31 How to make vegan cottage pie. Start by getting the potatoes boiling, then heat the oil in a large pan on medium heat and soften the chopped onion and carrot. Next, stir in the chopped garlic and cook for a couple of minutes before adding the chopped mushrooms (both the larger chunks and finer pieces). Once these have started to soften, stir in ...
From thepeskyvegan.com
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10 BEST CREAMY VEGETABLE PIE RECIPES | YUMMLY
2022-06-02 Simple Chicken Pot Pie Filling MinaWinchester. chicken breast, veggies, butter, milk, thyme, salt, chicken broth and 1 more. Veggie Pot Pie, Best Recipe Ever!!! GabbyScott. pepper, shredded cheddar cheese, chicken, cream of potato soup and 2 more.
From yummly.com
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VEGAN SHEPHERDS PIE | DELCIOUS AND HEALTHY! | FEASTING AT HOME
2021-11-26 Make the Mashed Potato Topping: Quarter the potatoes and cover with salted water, bring to a simmer, and cook until tender, about 20 minutes. Drain, saving 1 cup of the potato water. Mash the potatoes. Add salt, pepper, vegan butter ( or olive oil) and vegan sour cream. Whip until creamy!
From feastingathome.com
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VEGETARIAN POT PIE {HEALTHY AND SATISFYING} – WELLPLATED.COM
2020-03-18 Scoop everything into the prepared pie dish. Roll and place the pie dough on top of the dish, using an eggwash to seal it and brush the top. Cut a few slits to let steam escape. Bake the vegetarian pot pit at 425 degrees F for 20 to 25 minutes, until hot and bubbly. Let sit a few minutes, then ENJOY!
From wellplated.com
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Top Asked Questions

How to make veggie pot pie?
HOW TO MAKE VEGETABLE POT PIE 1 in a pan, heat up the oil, and sautee the onion 2 add the fresh and frozen vegetables, and cook for about 5 minutes or so until the veggies start to soften 3 sprinkle the flour and pour over the vegetable stock or broth, and leave to cook until the sauce thickens 4 leave to cook completely More ...
How do you cook vegetables for a pumpkin pie?
After they chill for at least 20 minutes in a cool spot (I use an unheated room), the vegetables are wrapped in puff pastry in a baking dish, and baked for another 30 minutes or so. If you want an especially golden pie, you can brush an egg wash over the pastry before baking. Don’t skimp on the herbs! If you do, it won’t taste like much.
What are the best vegan pie recipes?
Packed with flavour, veggies and meat alternatives, as well as sweet and fruit fillings, these vegan pie recipes will leave you stuffed and satisfied. 1. ‘Steak’ & Ale Pie Perfect for a Sunday lunchtime, this steak and ale pie is a nice twist on a traditional recipe. 2. ‘Chicken’ and Mushroom Pie
How long does it take to make a vegetarian pie?
This creamy vegetarian pie recipe is perfect for getting that comfort food-fix while still fitting in plenty of vegetables. Delicious, vegetarian and ready in just 35 minutes I’ll let you in on a secret. Despite knowing how fabulous they are for my body, I’m not a natural fan of greens.

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