Foragers Pie Recipe 425

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FORAGER'S PIE RECIPE - (4.2/5)



Forager's Pie Recipe - (4.2/5) image

Provided by á-4084

Number Of Ingredients 16

1 1/2 cups unsalted beef stock
2 tablespoons all-purpose flour
1 1/2 teaspoons black pepper
1 1/2 tablespoons canola oil
12 ounces 90% lean ground sirloin
2 tablespoons fresh thyme, chopped
1 1/2 tablespoons garlic, chopped
12 ounces cremini mushrooms, chopped (5 1/2 cups)
1/4 cup dry sherry
2 tablespoons reduced-sodium Worcestershire sauce
1/2 teaspoon kosher salt
2 cups frozen green peas, thawed
1 cup frozen pearl onions, thawed
3 cups horseradish mashed potatoes, room temperature
3 tablespoons 2% reduced-fat milk
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Preheat oven to 450°F. Combine stock, flour, and pepper in a bowl. Heat oil in a large ovenproof skillet over high. Add beef; cook 5 minutes or until browned, stirring to crumble. Stir in thyme, garlic, and mushrooms; cook 3 minutes. Reduce heat to medium-high; cook 8 minutes or until mushrooms are browned. Stir in sherry, Worcestershire sauce, and salt; cook 1 minute. Add stock mixture; bring to a boil. Cook 4 minutes or until thickened. Stir in peas and onions. Combine mashed potatoes and milk; spread over beef mixture. Bake at 450°F for 15 minutes. Turn on broiler (do not remove pan from oven). Broil 4 minutes or until lightly browned. Top with parsley.

FORAGERS' PIE



Foragers' Pie image

Parve Although the Bible orders us to feast, the cooks in the house need food that is easy to prepare, especially on Passover eve. Mushrooms have always been a focus of Jewish food and this foragers' pie would be perfect for a pre-seder meal, when eating matzo and other flours is forbidden and the Passover meal is still hours away. This dish will also suit vegetarians as a main course for Passover.

Provided by Ruth Joseph

Yield Serves 4-6

Number Of Ingredients 8

1 1/2 lbs potatoes, such as red or Yukon gold, peeled and cut into large chunks
about 3 1/2 cups vegetable stock (enough to cover the potatoes)
salt and freshly ground black pepper
6 medium or 4 large onions, finely sliced
1 tablespoon olive oil
1 3/4 lbs fresh mushrooms, roughly chopped
4 large organic free-range eggs
1/2 cup fresh flat-leaf parsley, finely chopped

Steps:

  • Preheat the oven to 350°F. Place the potatoes in a large pan, pour in the vegetable stock to cover, and boil until tender. Drain, keeping 3 tablespoons of stock, and return to the pan. Mash thoroughly with the stock, season well, and set aside to cool slightly.
  • Meanwhile, gently cook the onions in the oil until soft but not colored. Add the mushrooms and cook until all the liquid has evaporated. Stir in the parsley and season well. Spoon the mixture into the base of a deep 2-quart baking dish.
  • Separate the eggs and add the yolks to the potato mixture, beating in well. Whisk the egg whites until stiff and fold into the potato mixture. Pile the potatoes on top of the mushrooms and bake in the oven for 1 hour until golden brown on top. Serve with a large watercress, orange, and walnut salad.

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