Welsh Vegetable Pie Recipes
WELSH SHEPARD'S PIE
Make and share this Welsh Shepard's Pie recipe from Food.com.
Provided by Bob Marshall
Categories Savory Pies
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rewarm your mashed potatoes, set aside and keep warm.
- Melt half the butter in the olive oil in a large saute pan over medium heat add bacon and saute until just beginning to crisp and brown.
- Remove bacon from pan with a slotted spoon and set aside , keep warm.
- Add leek to pan with sugar and salt and pepper.
- Preheat boiler while leeks gently saute until soft and caramelized. Careful not to burn.
- Return bacon to pan and mix evenly.
- Pour mixture into pie 9" plate and spread evenly.
- Melt remaining butter and add to potatoes, season with salt and pepper and mix well.
- Spoon potatoes evenly over leeks and bacon and smooth top.
- Sprinkle with paprika.
- Place pie under broiler until top is nicely brown. Rotate if necessary to brown evenly.
- Serve in a wedge with pie server with a side of pickled beets or ligonberry sauce on the plate.
Nutrition Facts : Calories 415.5, Fat 35.2, SaturatedFat 15.9, Cholesterol 67.8, Sodium 670.4, Carbohydrate 19.3, Fiber 1.9, Sugar 3.2, Protein 6.6
WELSH LAMB PIE
Steps:
- Remove all bones from the lamb and dice the meat, set aside. Put the bones in a saucepan and add the onion, water to cover and season. Bring to a boil and simmer for 1 1/2 hours. Strain the stock and reserve.
- Preheat the oven to 350 degrees F.
- Line a pie dish with half of the pastry. Put in diced lamb, carrots and parsley and season. Cover with the remaining pastry, and seal and flute the edge. Make a small hole in the center of the pastry lid and brush with beaten egg.
- Bake for 2 hours or until the pastry is golden brown. Pour the stock through the hole in the lid, adding enough to fill the pie, and leave to cool before serving.
WELSH VEGETABLE PIE
This is a lovely dish to serve with rich flavoured casseroles, like coq au vin or beef in red wine. It's a bit different from the usual vegies, but still good old fashioned comfort food! The recipe below makes enough to serve six as a side dish.
Provided by NotQuiteVegetarian
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Turn oven on to 180 degrees.
- Peel and chop into boiling-sized chunks parsnips, turnips and swedes.
- Place combined vegetables into large saucepan, cover with water and boil until tender- around 20- 25 minutes.
- Drain vegetables and mash with salt, pepper and butter until they are of desired consistency.
- If smoother result required, add milk to taste and mash again, otherwise proceed with next step.
- Place mashed vegies into a round, shallow dish for baking Top with thinly sliced mushrooms Sprinkle shredded/ grated tasty cheddar cheese over dish.
- Sprinkle sliced parmesan over cheddar.
- Bake at 180 degrees until cheese is melted and browned.
- Enjoy!
Nutrition Facts : Calories 193.3, Fat 16.5, SaturatedFat 10.3, Cholesterol 46.6, Sodium 487.8, Carbohydrate 5.3, Fiber 1.4, Sugar 2.9, Protein 7.2
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