GARLIC SHEPHERD'S PIE
Chili sauce adds a slightly sweet touch to this potato-topped meat and veggie pie.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
- While beef mixture is simmering, make potatoes as directed on pouch, using water, milk and butter. Let stand 5 minutes.
- Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
- Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.
Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 1 g
GARLIC PIE
Make and share this Garlic Pie recipe from Food.com.
Provided by Izzy Knight
Categories Pork
Time P1DT1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make the dough: In a bowl, mix the flour and the butter with your fingers until they resemble a coarse meal.
- Add the salt and enough ice water to make an elastic dough.
- Shape into a ball, wrap, and refrigerate for 30 minutes to 24 hours.
- Preheat the oven to 400°F.
- Bring 1 quart of water to a boil.
- Drop in the garlic and cook for 15 minutes.
- Drain and rinse in cool water.
- Crush the cooked garlic cloves; place in a bowl and fold in the pecorino, the pancetta, raisins, saffron, salt, nutmeg, cinnamon, ginger, and pepper.
- Cut the dough in 2 equal pieces and roll each out into 1/2-inch thick disks.
- Line a buttered 10-inch pie pan with 1 disk.
- Spoon in the filling, mounding it high.
- Top with the second disk of dough and seal the edges with your fingers; trim off excess dough.
- Glaze the top with the beaten egg.
- Bake for 45 minutes to 1 hour, or until golden.
- Remove from the oven, place on a serving platter, and serve hot.
TOMATO AND ROASTED GARLIC PIE
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.
Provided by Rick Martinez
Categories Bon Appétit Lunch Dinner Brunch Pie Tart Tomato Garlic Cheese Parmesan Shallot Mayonnaise Egg Summer Bake Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Picnic
Yield Makes 1 (9"-diameter) pie
Number Of Ingredients 14
Steps:
- Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
- Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
- Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
- Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
- Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
- Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.
EASY SHEPHERD'S PIE WITH GARLIC ROMANO POTATOES
This is a very easy shepherd's (cottage) pie that's topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand so no trips to the grocery! You can substitute any cheese for the Romano, as well.
Provided by HEATHER C
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
- Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.
- Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.
Nutrition Facts : Calories 392 calories, Carbohydrate 33.4 g, Cholesterol 73.5 mg, Fat 20.9 g, Fiber 6.2 g, Protein 18.2 g, SaturatedFat 11.4 g, Sodium 889 mg, Sugar 6.9 g
BRAISED BEEF & ROASTED GARLIC PIE
Braised beef and roasted garlic pie makes for sophisticated comfort food. To prepare ahead, assemble the pie and freeze for up to a month, or refrigerate for up to 2 days.
Provided by English_Rose
Categories Savory Pies
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 275°F
- Cut the base of the garlic bulb so that the cloves are just showing, then wrap lightly in foil.
- Bake for 1 hr until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl - you should have about 2 tablespoons Cover and set aside.
- Heat 1 tbsp oil in a shallow casserole or heavy-based pan with a lid. Cook the beef in batches over a medium heat for 3-4 mins until evenly browned, then tip on to a plate. Using the rest of the oil, repeat until all of the beef has browned.
- Add the onion and thyme to the pan then cook for about 5 mins until softened. Stir in the mustard and cook for 1 minute Pour the red wine into the pan and cook for a few mins until well reduced and syrupy.
- Return the beef to the pan, add the carrot, then pour in the stock. Bring to the boil, stirring, then reduce the heat and simmer gently with the lid on for 1½ hrs or until the beef is tender and the sauce has slightly reduced and thickened. Spoon into a 3½ pint pie dish and leave to cool completely.
- Increase oven temperature to 350°F Simmer the potatoes in a pan of boiling salted water, for 15-20 mins or until tender. Drain, then mash with the reserved garlic, butter, milk and parsley.
- Season to taste, then carefully spread over the beef to cover completely and fluff up with a fork.
- Bake for 25- 30 mins until heated through and lightly golden.
- Serve the pie straight away.
Nutrition Facts : Calories 645.1, Fat 43.3, SaturatedFat 19.3, Cholesterol 127.6, Sodium 399.5, Carbohydrate 31.9, Fiber 4.9, Sugar 4.4, Protein 30.6
BRAISED BEEF & ROASTED GARLIC PIE
Braised beef and roasted garlic pie makes for sophisticated comfort food
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Main course
Time 2h45m
Yield Serves 8-10 as part of a buffet
Number Of Ingredients 13
Steps:
- Heat oven to 140C/fan 120C/gas 1. Cut the base of the garlic bulb so that the cloves are just showing, then wrap lightly in foil. Bake for 1 hr until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl - you should have about 2 tbsp. Cover and set aside.
- Heat 1 tbsp oil in a shallow casserole or heavy-based pan with a lid. Cook the beef in batches over a medium heat for 3-4 mins until evenly browned, then tip on to a plate. Using the rest of the oil, repeat until all of the beef has browned. Add the onion and thyme to the pan then cook for about 5 mins until softened. Stir in the mustard and cook for 1 min. Pour the red wine into the pan and cook for a few mins until well reduced and syrupy.
- Return the beef to the pan, add the carrot, then pour in the stock. Bring to the boil, stirring, then reduce the heat and simmer gently with the lid on for 1½ hrs or until the beef is tender and the sauce has slightly reduced and thickened. Spoon into a 2 litre/3½ pint pie dish and leave to cool completely.
- Increase oven temperature to 180C/fan 160C/gas 4. Simmer the potatoes in a pan of boiling salted water, for 15-20 mins or until tender. Drain, then mash with the reserved garlic, butter, milk and parsley. Season to taste, then carefully spread over the beef to cover completely and fl uff up with a fork. Bake for 25- 30 mins until heated through and lightly golden. Serve the pie straight away.
- To prepare ahead, assemble the pie and freeze for up to a month, or refrigerate for up to 2 days.
Nutrition Facts : Calories 514 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 1.2 milligram of sodium
GARLIC BASIL TOMATO PIE
This is one of my most favorite appetizers, great for serving in the summer when tomatoes are at their best. I once tripled the garlic, not very sociable!
Provided by Mirj2338
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bake the piecrust at 375 degrees 10 minutes, or until light brown.
- Meanwhile, in small saucepan, combine oil and garlic.
- Cook over low heat just until heated, stirring occasionally.
- Arrange half of the provolone cheese over the partially baked crust.
- Sprinkle with half of the basil and top with half of the tomatoes.
- Sprinkle with half of the Parmesan cheese.
- Repeat layers.
- Finally, spoon garlic mixture over pie.
- Bake at 375 degrees for 15-18 minutes or until cheese is melted and crust is deep golden brown.
- Let stand 5 minutes.
Nutrition Facts : Calories 235.9, Fat 16.3, SaturatedFat 7.8, Cholesterol 25.1, Sodium 449.2, Carbohydrate 11.6, Fiber 1, Sugar 2.5, Protein 11
VEGETARIAN MUSHROOM POT PIE WITH GARLIC GREEN BEANS
This comforting savory vegetarian pot pie is filled with vegan mushroom stew and topped with a golden brown crust.
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (or follow the pie crust package instructions).
- Place the stew in a small but deep roasting tin or oven dish that's appropriate for a pie.
- Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for 30 minutes until golden brown.
- Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.
CARAMELIZED GARLIC TART
Tender sauteed garlic cloves make a flavorful filling for this quiche-like tart from chef Yotam Ottolenghi; the recipe appears in his cookbook, "Plenty."Photo credit: Jonathan Lovekin
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
Steps:
- Roll out puff pastry into a 16-inch circle. Fit puff pastry into an 11-by-1 1/2-inch round fluted pan with a removable bottom. Place a parchment paper-round on top of puff pastry; top with pie weights or dried beans. Transfer to refrigerator; chill for 20 minutes.
- Preheat oven to 350 degrees. Transfer tart shell to oven and bake for 20 minutes. Remove weights and paper and bake until pastry is golden, 5 to 10 minutes more. Remove from oven and set aside.
- Place garlic cloves in a small saucepan filled with water. Place saucepan over medium heat and bring to a simmer; simmer for 3 minutes. Drain and return cloves to saucepan. Add olive oil and place saucepan over high heat; cook, stirring occasionally, until garlic is fried, about 2 minutes. Add vinegar and 1 cup water; bring to a boil and immediately reduce to a simmer. Let simmer for 10 minutes. Add sugar, rosemary, chopped thyme, and 1/4 teaspoon salt. Continue simmering over medium heat until most of the liquid has evaporated and garlic is coated in a dark caramelized syrup, about 10 minutes more. Remove from heat and set aside.
- Break both goat cheeses into pieces and scatter in tart shell; spoon garlic cloves and syrup over cheese. In a large glass measuring cup, whisk together eggs, cream, creme fraiche, and remaining 1/2 teaspoon salt; season with pepper. Pour egg mixture over cheese and garlic filling, making sure the cheese and garlic are still visible.
- Transfer tart to oven and bake until tart filling is set and top is golden brown, 35 to 45 minutes. Remove from oven and let cool slightly before removing tart from pan. Trim tart as necessary and garnish with thyme sprigs; serve.
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TOMATO AND GARLIC PIE RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (42)Estimated Reading Time 2 minsServings 1
- Place a rack in middle of oven; preheat to 475°. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it’s okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25–30 minutes. Let cool.
- Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5–8 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
- Reduce oven temperature to 375°. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand.Transfer to springform pan. Using a flat-sided measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until fragrant and edge is just starting to take on color, 8–10 minutes. Transfer pan to a wire rack and let crust cool.
- Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don’t press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot, then scatter thyme leaves over.
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