LEEK AND MUSHROOM COTTAGE PIE
Traditionally, shepherd's pie is made with minced lamb and vegetables, and topped with mashed potatoes instead of pastry. If made with beef, it is called cottage pie. So it should follow that a vegetable version could be named gardener's pie. Filled with a saucy, savory leek and mushroom stew, it's a pie that will please vegetarians and carnivores alike.
Provided by David Tanis
Categories dinner, casseroles, vegetables, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Put butter in a large skillet or Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and beginning to color, 5 to 7 minutes.
- Add leeks, a little more salt and stir to combine. Cook mixture for about 5 minutes more, until leeks have lost their crunch, but are still green. Turn off heat.
- Cook the mushrooms separately (work in batches if necessary): Put olive oil in a large skillet over medium-high heat. When oil is wavy, add both kinds of mushrooms and sauté 2 to 3 minutes, until lightly browned. Season with salt and pepper. Turn off heat and stir in thyme, garlic and parsley, and toss to coat.
- Add mushrooms to onion-leek mixture, and turn heat to medium-high. Add miso and milk, and bring to a simmer. Stir cornstarch and water, add to mixture and simmer for 2 minutes, stirring, until sauce thickens. Transfer mixture to a 9-by-13-inch baking dish, and leave at room temperature.
- Meanwhile, boil potatoes in salted water until very soft, about 15 minutes. Drain potatoes and mash with 4 tablespoons butter, then stir in cream and beat until smooth. Season with salt and pepper.
- Spread mashed potatoes evenly over surface of vegetable mixture. Sprinkle with bread crumbs and dot with remaining 2 tablespoons butter. Bake for 45 minutes, until bubbling and nicely browned.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 24 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 1048 milligrams, Sugar 11 grams, TransFat 0 grams
MUSHROOM & LEEK PIE
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. -Vickie Woods, Salem, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.
Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
EASY LEEK AND MUSHROOM PIE
Packed full of autumnal flavours and topped with crisp, flaky puff pastry, this leek and mushroom pie is comfort food at its simplest.
Provided by Chris Mosler | Thinly Spread
Categories Main Course
Number Of Ingredients 11
Steps:
- Heat the oil in a frying pan and gently fry the mushrooms for about 5 minutes until they soften adn begin to releade their juices.
- Add the sliced leeks and fry gently, covered for a further 10 minutes until soft. Check occasionally and add a little water if they get too dry, don't let them brown.
- Remove the lid and fry for a further minute or two until the liquid has evaporated.
- Add the crushed garlic and fry for a minute.
- Stir the flour into the vegetables and cook for a further minute.
- Add the milk, stirring constantly to avoid lumps. Continue to cook for a minute or two until bubbling and the sauce thickens.
- Stir in the nutmeg, thyme, mustard and salt and pepper to taste.
- Leave the filling to cool completely.
- Remove the pastry from the fridge 10 minutes before you want to use it to allow it to warm up enough to use.
- Preheat oven to 200C/390F
- Spoon the cooled filling into your pie dish.
- Cut a circle of pastry big enough to cover your pie and the edge of the dish and leave it to one side.
- Use the pastry trimmings to line the edge of your dish and brush with a little soya milk or water.
- Lay the pastry circle on top, covering the filling and lying on top of the pastry trimming edge. Press to seal using your fingers or a fork.
- Brush with soya milk or a mixture of melted vegan butter and milk.
- Make little pastry leaves out of any leftover pastry, place on top and brush with soya milk.
- Make two small steam holes in the pastry lid with a sharp knife.
- Bake in the preheated oven for 25 - 30 minutes or until browned and crisp.
Nutrition Facts : Calories 619 kcal, Carbohydrate 57 g, Protein 12 g, Fat 39 g, SaturatedFat 9 g, Sodium 282 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 28 g, ServingSize 1 serving
MUSHROOM AND LEEK PIE
Make and share this Mushroom and Leek Pie recipe from Food.com.
Provided by KathyP53
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling.
- Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms.
- In a large skillet, heat 1 tablespoons butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
- In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.
- Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese.
- In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture.
- Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 280.9, Fat 21.1, SaturatedFat 9.7, Cholesterol 127, Sodium 430.1, Carbohydrate 13.9, Fiber 1.5, Sugar 1.5, Protein 9.8
LEEK, MUSHROOM AND MOZZARELLA PIE
Veggie-pie! This recipe can be adapted to the available vegetables. You can try with different kinds of cheese. Please make your experiment!
Provided by Artandkitchen
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Roll out your pie crust.
- Line a pie dish with the pastry (30 cm square).
- Fry leek in olive oil until slightly roasted (it takes about 10 minutes) add mushrooms and cook 5 for 5 minutes, but keep 9 nice slices aside.
- Spoon the vegetables mixture into pastry.
- Adjust the mozzarella slices on the leek mix.
- Mix in a bowls eggs, milk, pepper, thyme and flour. Adjust salt and pepper to your taste.
- Poor the egg mix on the vegetables and mozzarella.
- Decorate with the mushroom slices.
- Bake 40-45 Minutes at 180°C (heat and timing are basing it on convection oven).
- Serve warm or cold with green salad.
MUSHROOM, LEEK, AND SAUSAGE POT PIE
This recipe is a fantastic spin on the normal pot pie and much better than what you can buy in a box.
Provided by Char Triplett
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h9m
Yield 6
Number Of Ingredients 15
Steps:
- Roll out each puff pastry sheet to an even thickness. Cut two 8-inch rounds from each sheet using a sharp knife.
- Line bottom and sides of two 8-inch pie tins with pastry rounds. Reserve 2 pastry rounds for tops of pies. Place pie tins and tops on a baking sheet; transfer to the refrigerator.
- Cook and stir sausage in a skillet over medium heat until browned, about 5 minutes. Drain excess grease. Add butter, carrots, leek, and garlic; cook and stir until leek softens, about 5 minutes.
- Stir mushrooms into the skillet; cook until tender, about 8 minutes. Stir in flour for 1 minute. Pour in vegetable broth slowly; add Dijon mustard, cayenne pepper, nutmeg, salt, and pepper. Cook and stir until sauce thickens, about 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Divide sausage mixture evenly between the pie tins. Cover with pastry tops.
- Whisk egg and water together in a small bowl to make egg wash. Brush egg wash over pastry tops.
- Bake in the preheated oven until golden brown, about 35 minutes. Cool briefly before slicing, about 10 minutes.
Nutrition Facts : Calories 622.7 calories, Carbohydrate 49.6 g, Cholesterol 80.9 mg, Fat 41.9 g, Fiber 3.5 g, Protein 13.1 g, SaturatedFat 13 g, Sodium 600.4 mg, Sugar 4.6 g
CHICKEN, LEEK & MUSHROOM PIE
John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup
Provided by John Torode
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 16
Steps:
- Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
- Drain the poaching liquid through a sieve into a large jug - you need 650ml to make the sauce for your pie.
- Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.
- Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it - I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
- Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.
- Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like - and be careful, the pie will be hot.
Nutrition Facts : Calories 683 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
CHICKEN, LEEK & MUSHROOM PIES
Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 1h20m
Yield Makes enough filling for 6 individual pies
Number Of Ingredients 12
Steps:
- Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
- Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.
Nutrition Facts : Calories 1051 calories, Fat 61 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.7 milligram of sodium
More about "mushroom and leek pie recipes"
CHICKEN MUSHROOM AND LEEK PIE RECIPE - TASTYLICIOUS
From tastylicious.com
JAMIE OLIVER CHICKEN, LEEK, MUSHROOM PIE - SINFUL BAKES
From sinfulbakes.com
MUSHROOM AND LEEK FILO PIE RECIPE - MYFOODBOOK
From myfoodbook.com.au
MUSHROOM, LEEK, AND WALNUT PHYLLO PIE - RECIPE - FINECOOKING
From finecooking.com
CHICKEN, LEEK AND MUSHROOM PIE | COOK WITH M&S
From cookwithmands.com
CREAMY MUSHROOM, LEEK AND AUBERGINE VEGETABLE PIE WITH PUFF …
From beatthebudget.com
10 BEST LEEK AND MUSHROOM PIE VEGETARIAN RECIPES
From yummly.com
VEGAN PIE WITH CREAMY LEEKS & MUSHROOMS - WALLFLOWER …
From wallflowerkitchen.com
MUSHROOM AND LEEK PIE – KIDNEY COMMUNITY KITCHEN
From kidneycommunitykitchen.ca
MUSHROOM & LEEK PIE | THE VEGAN SOCIETY
From vegansociety.com
MUSHROOM AND LEEK FILO PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHICKEN, LEEK AND MUSHROOM PIE RECIPE | GOOD FOOD
From goodfood.com.au
CHEESY LEEK & MUSHROOM PIE RECIPE | ABEL & COLE
From abelandcole.co.uk
LEEK & MUSHROOM PIE WITH MASHED POTATO I GEORGIE EATS
From georgieeats.co.uk
LEEK AND MUSHROOM POTATO PIE (PUFF PASTRY) - EVERYDAY …
From everydayhealthyrecipes.com
MUSHROOM LEEK AND CORN FILO PIES RECIPE - FOOD NEWS
From foodnewsnews.com
LEEK AND MUSHROOM PIE - 10 RECIPES | WOOLWORTHS
From woolworths.com.au
EASY PEASY CHICKEN, MUSHROOM AND LEEK PIE
From easypeasyfoodie.com
CHICKEN, BACON, MUSHROOM AND LEEK PIE — LILLIE FARROW
From lilliefarrow.com
VEGAN LEEK AND MUSHROOM PIE - SIX HUNGRY FEET - RECIPES
From sixhungryfeet.com
MUSHROOM AND LEEK HAND PIES RECIPE | GOOD FOOD
From goodfood.com.au
VEGAN MUSHROOM AND LEEK PIE VEGETARIAN RECIPE
From easyveggieideas.com
VEGAN MUSHROOM PIE WITH LEEK - FORKFUL OF PLANTS
From forkfulofplants.com
CREAMY VEGAN MUSHROOM AND LEEK PIE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
LEEK & MUSHROOM PUFF PASTRY PIE | KNORR’S ZERO SALT | ANNABEL …
From annabelkarmel.com
NIGEL SLATER’S RECIPE FOR LEEK AND MUSHROOM CRUMBLE
From theguardian.com
MUSHROOM AND LEEK PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MUSHROOM & LEEK POTATO PIE WITH MUSHY PEAS - VEGAN RECIPE
From vegkit.com
LEEK AND MUSHROOM VEGAN PIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LEEK AND MUSHROOM CHICKEN POT PIE - ANNABEL LANGBEIN – RECIPES
From langbein.com
RECIPE: MUSHROOM AND LEEK POT PIES | WHOLE FOODS MARKET
From wholefoodsmarket.com
MUSHROOM, FENNEL AND LEEK PIE - APRON AND INK
From apronandink.com
CHICKEN MUSHROOM AND LEEK PIE RECIPE – BACKYARDFORESTPARK.COM
From backyardforestpark.com
MUSHROOM & LEEK PIE - VEGAN RECIPE - VEGKIT.COM
From vegkit.com
MUSHROOM SPINACH TOFU PIE VEGAN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CREAMY LEEK AND MUSHROOM PIE RECIPE - COOKING GORGEOUS
From cookingorgeous.com
SALMON, MUSHROOM AND LEEK PIE | BAKING MAD
From bakingmad.com
CREAMY CHICKEN, LEEK, AND MUSHROOM PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MUSHROOM AND LEEK PIE - NATLICIOUS FOOD
From natliciousfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love