Spring Vegetable Pie Recipes

VEGETABLE SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F (175 degrees C).
• Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
• While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
• 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
• 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.
• 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.

SPRING VEGETABLE PIE

Steps:

• Preheat oven and baking sheet to 350.
• In large bowl, whisk eggs. Blend in Milk,Cheese, Spinach and.
• Knorr recipe mix.
• Pour into frozen pie crust.
• Bake on baking sheet 60 minutes or until knife inserted in center comes out clean.

SKILLET VEGETABLE POTPIE

Steps:

• Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
• Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
• On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
• Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

SPRING VEGETABLE PIE

Steps:

• Preheat oven 375F.
• Heat oil plus 3 T water in large skillet.
• Add the carrots and cauliflower and saute, covered, over moderate heat.
• Lift the lid and stir occasionally until crisp tender.
• Stir in the scallions and saute for another minute, just until slightly limp.
• Stir in peas and parsley and remove from heat.
• In mixing bowl, combine beaten eggs with the milk, feta and thyme.
• Stir in the skillet mixture and add a little pepper.
• Oil a 10 in. tart pan.
• Line the bottom with half the crumbs and pour the vegetable mixture in.
• Top with the remaining crumbs.
• Bake for 20 to 25 minutes, or until set and top is golden.
• Let stand for 10 min before cutting.