Author: Cookbooks, Topflight
Category: Cook books
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Pour the egg mixture over the spinach and tomatoes already in the potatoes pie crust. Top with the remaining mozzarella.
Bake for 30-35 minutes.
Nutrition Information per Serving: Total calories 218g, protein 16g, total fat 10g, total carbohydrates 17g, cholesterol 180mg, sodium 260mg
Kale and Mushroom Pie
Packed with vitamins and essential nutrients, this delectable pie is perfect comfort food on chilly evenings.
Serves 6
1 hour
Ingredients:-
1 pack All-Butter Puff Pastry
1½ cups Kale
3-4 dried Porcini Mushrooms, soaked in boiling water
1 cup Chestnut Mushrooms, cut into chunks
½ cup Chestnuts, roughly chopped
2 cloves Garlic, finely chopped
1 Onion, finely chopped
1 stalk Celery, finely chopped
1 Egg
2 tablespoons All-Purpose Flour
1½ cups Milk
1 tablespoon unsalted Butter
10 fresh Sage leaves
Directions:-
Have the oven pre-heated to 400 degrees.
In a large skillet, heat butter and sauté onion, garlic and celery for 5 minutes, add appropriate amount of salt and pepper, then cover and continue cooking for another 10 minutes.
Remove the porcini mushrooms from the boiling water and give mushrooms a rough chop. Add into the skillet and cook together with the onion and celery mixture.
Throw in the chestnuts and fresh sage and cook for an additional 5 minutes.
Pour the flour in and mix together with the other ingredients already in the skillet.
Add milk one tablespoon at a time to thicken the mixture. Add more salt and pepper to taste, then remove from heat and let cool.
In another medium pot, fill up halfway with water and let it come to a boil. Throw the kale in and cook for 3 minutes.
Rinse the cooked kale under cold water and dry with a paper towel. Mix kale in with the mushroom mixture.
Pour the filling mixture into a large casserole dish.
Roll out the pastry and layer over the filling in the casserole dish, trimming off any excess. Cut any remaining pastry into a long strip and lay over the rim of the dish.
With a pastry brush, brush beaten egg over the top of the crust before baking in the oven for 25 minutes.
Nutrition Information per Serving: Total calories 387g, protein 12g, total fat 23g, total carbohydrates 32g, cholesterol 42mg, sodium 260mg
Easy Pot Pie
Really simple and absolutely delicious savory pot pie that comes together in less than an hour for maximum satisfaction.
Serves 4
55 minutes
Ingredients:-
1 sheet Puff Pastry
2 cups Cremini Mushrooms, diced
1 Carrot, diced
1 stalk Celery, diced
2 Leeks, cut into slices
2 medium Potatoes, diced
1 Shallot, diced
½ cup frozen Peas
2 cloves Garlic, finely chopped
1½ cups Vegetable Broth
2 tablespoons Flour
2 teaspoons fresh Thyme
2 teaspoons fresh Parsley
Splash of cream
Pinch of Salt and Pepper
Directions:-
Have the oven pre-heated to 400 degrees.
Heat up 2 tablespoons olive oil in a large pot over medium heat and throw in the garlic, leeks, carrots, celery and shallots. Cook all ingredients for about 2-3 minutes.
Next, add the potatoes and mushrooms and a pinch of salt and pepper to season. Cook for another 5 minutes.
Sprinkle flour into the pot and combine thoroughly with all the ingredients in the pot, cook for about 2 minutes.
Pour broth and cream in and stir well.
When the soup has come to a simmer, let it cook for a further 6 minutes to thicken the mixture.
Take the soup off the heat and add herbs and peas.
Prepare 3 large ramekins and splash some water on the edges.
Cut puff pastry dough into one 1/2 –inch strip and wrap the strip around the top of each ramekin.
Spoon the vegetable filling into the ramekins and cut more puff pastry into circles slightly bigger than the perimeter of the ramekins. Place the dough over the filling.
Seal the ramekins by adding moisture to the undersides of the edge of the round puff pastry and push down with a fork. Poke holes in the top crust.
Bake for 20 minutes.
Nutrition Information per Serving: Total calories 476g, protein 10g, total fat 25.6g, total carbohydrates 51.7g, cholesterol 0mg, sodium 491mg
Black Bean Shepherd’s Pie
A hearty and healthy version of the popular favorite Shepherd’s Pie, this vegetarian alternative features delicious seasonal winter veggies and the very nutritious black beans.
Serves 6
1 hour
Ingredients:-
2 cups Black Beans
3 White Potatoes, cut into chunks
1 cup Cauliflower Florets
1 Onion, diced
3 Carrots, diced
3 Parsnips, diced
1-1/3 cups Cremini Mushrooms, roughly chopped
½ cup frozen Corn
2 cloves Garlic, finely chopped
1-1/3 cups Sharp Cheddar, grated
2/3 cup Red Wine
1½ tablespoons Tomato Paste
10 tablespoons Olive Oil, divided
2 teaspoons dried Thyme
½ teaspoon ground Cinnamon
Pinch of Salt and Pepper
Directions:-
Have the oven pre-heated to 400 degrees.
Fill up a pot half full with water and add the potatoes and garlic in. Let the water come to a boil, then reduce heat and let simmer, then throw in the cauliflower florets.
Cook potatoes for about 12-15 minutes until tender when tested with a fork after which transfer the vegetables into a colander. In a large mixing bowl, mash up the cooked vegetables with a potato masher and season with salt and pepper, 2 tablespoons olive oil and 1 cup of the sharp cheddar. Combine well and set aside.
In a separate large skillet, heat 3 tablespoons olive oil and sauté garlic, onion, carrots and parsnips and cook for 9-10 minutes.
Next, throw in the mushrooms, thyme, ground cinnamon and tomato paste as well as a pinch of salt and pepper.
Toss everything together to combine well then pour in red wine and cook for about 2-3 minutes to let the mixture reduce.
Finally, add black beans and frozen corn, season with more salt and pepper and stir together to mix well.
Transfer the black bean mixture into a large casserole dish and spoon the potato and cheese mixture over the black bean mixture. Sprinkle the remaining 1/3 cup of sharp cheddar over the potato mixture.
Bake until 10-15 minutes, serve warm.
Nutrition Information per Serving: Total calories 654g, protein 30.9g, total fat 28g, total carbohydrates 69.9g, cholesterol 11mg, sodium 351mg
Zucchini and Sweet Corn Pie
Summer is the best time to whip up this gorgeous and yummy zucchini and sweet corn pie, simply enjoy all the goodness with an ice-cold glass of lemonade.
Serves 8
40 minutes
Ingredients:-
2 Zucchini, cut into thick slices
2 ears Corn, corn kernels cut off
1 cup Mushrooms, cut into slices
½ Yellow Onion, diced
4 Eggs, beaten
1½ cups mix of Mozzarella and Cheddar Cheese, grated
4 tablespoons Butter
1 tablespoon dried Basil
1 teaspoon dried Oregano
½ teaspoon Salt
Directions:-
Have the oven pre-heated to 375 degrees and lightly grease a pie pan, set aside.
In a large skillet, heat up butter and sauté onion, zucchini and mushrooms.
Next, throw in the corn kernels and coo
k all ingredients for 8-10 minutes until tender.
Transfer the ingredients into a medium plate and let cool slightly.
Stir in basil, oregano, cheese mixture, beaten eggs and salt.
Pour the mixture into the pre-greased pie pan, sprinkle some of the cheese mixture on top.
Cover with a piece of foil and bake for 20 minutes.
Let pie cool slightly for about 10-15 minutes before serving.
Nutrition Information per Serving: Total calories 250g, protein 14.5g, total fat 17.7g, total carbohydrates 10g, cholesterol 118mg, sodium 449mg
Easy Tomato Pie
A gorgeous pie with succulent and sweet tomatoes topped with gooey cheese on a buttery and flaky crust. You will fall in love with this easy tomato pie!
Serves 6
35 minutes
Ingredients:-
1 Pie Crust, blind baked
5 Roma Tomatoes, cut into slices
½ Red Onion, chopped
1 cup Cheddar, grated
1 cup Mozzarella, grated
2 tablespoons Parmesan, grated
¾ cup Mayonnaise
¼ cup fresh Basil, chopped
Pinch of Salt and Pepper
Directions:-
Have the oven pre-heated to 350 degrees.
Layer the tomato slices in 1 layer in a colander and add a dash of salt to let excess liquids drain from the tomatoes so that you won’t have a soggy pie filling.
Place the tomato slices, chopped fresh basil and onions in the pre-baked pie crust layered in that order. Sprinkle a dash of salt and pepper over.
Stir together the cheeses and mayonnaise and spoon mixture over the layered vegetables in the pie crust.
Bake for 30 minutes.
Nutrition Information per Serving: Total calories 446g, protein 15.6g, total fat 26g, total carbohydrates 39g, cholesterol 28mg, sodium 548mg
Vegetable Ricotta Pie
A delectable and savory pie that is perfect for a light lunch, this easy pie is easy to make and packed with nutritious vegetables to meet your daily necessary intake.
Serves 4-6
1 hour
Ingredients:-
1 Pie Crust, blind baked
1 Zucchini, diced
½ Red Bell Pepper, diced
6 Sundried Tomatoes, finely chopped
2 Scallion, finely chopped
2 cloves Garlic, finely chopped
2/3 cup Ricotta
¼ cup Parmesan, grated
4 Eggs
1 sprig fresh Rosemary, finely chopped
1 teaspoon dried Oregano
Pinch of Salt and Pepper
Directions:-
Have the oven pre-heated to 350 degrees.
Sauté zucchini, bell pepper, garlic and rosemary in a large skillet heated with 2 tablespoons of olive oil, cook for 4 minutes.
Throw in the sundried tomatoes, scallions and oregano and cook for another 3 minutes. Take the skillet off the heat and let the mixture cool slightly.
In the meantime, whisk together eggs, both cheeses, and salt and pepper.
Add the cooked vegetables into the egg and cheese mixture
Transfer the mixture into the pre-baked pie crust and bake for 45-50 minutes.
Nutrition Information per Serving: Total calories 321g, protein 12g, total fat 17g, total carbohydrates 30.5g, cholesterol 125mg, sodium 400mg
Cheese and Onion Pie
A simple yet tasty pie packed with amazing flavors that you will make again and again.
Serves 4
1 hour 30 minutes
Ingredients:-
1 Simple Savory Pie Crust
2 Onions, cut into thin slices
1 Potato, cut into cubes
¼ cup Whole Milk
¼ cup Double Cream
¾ cup Cheddar, grated
1 tablespoon Flour
½ teaspoon English Mustard
½ teaspoon Cayenne
Pinch of Salt and Pepper
Directions:-
Have the oven pre-heated to 350 degrees, lightly grease a pie tin with butter and sprinkle 1 tablespoon of flour on the inside of the tin, shaking out any extra flour.
Prepare the pie crust by rolling out 2/3 of the pie dough and transfer to the pie tin, trimming off any extra dough that might hang off the sides of the tin. Using a fork, pork a few holes in the bottom of the pie crust. Set aside the other 1/3 pie dough for later.
In a medium pot, fill up halfway with water sprinkled with a pinch of salt and let water come to a boil.
Throw in the potatoes cubes and let boil for 10-15 minutes until softened. Drain and set aside.
Fill up the 1/3 of the pot with water and let the water come to a boil. Throw in the sliced onions and cook for 3-4 minutes. Pour the water out of the pot and keep the onions in the pot.
Sprinkle in the flour and combine with the onions. Pour in the milk and cream and let the mixture heat up over medium heat, cook for 3-4 minutes, stirring all the time.
Let the mixture thicken, then throw in the cooked potato, cheese, mustard, cayenne, salt and pepper, and mix well. Take off the heat and set aside.
Next, blind bake the pie crust by lining with a piece of parchment paper and filling it with dried beans. Bake for 15 minutes. Remove the parchment paper and dried beans.
Pour the pie filling into the baked pie crust.
Take out the remaining 1/3 pastry dough and roll it out to a size that is slightly larger than the pie tin and carefully place over the filling, trim any excess dough off the sides and crimp.
With a pastry brush, brush the top of the pie crust with some beaten egg and poke a few hole in the pie crust.
Bake for 25-30 minutes.
Nutrition Information per Serving: Total calories 430g, protein 10g, total fat 19.8g, total carbohydrates 54.5g, cholesterol 16mg, sodium 485mg
Mushroom Bourguignonne Pot Pie
With a thick and savory mushroom filling that’s made even more sensational with herbs and red wine, this absolutely delectable pot pie is sure to impress your guests!
Serves 6-8
1 hour 40 minutes
Ingredients:-
2 sheet frozen Puff Pastry, thawed
1 Onion, diced
3 Carrots, chopped
1 Leek, chopped
1½ pounds Cremini Mushrooms, cut into slices
3 cloves Garlic, finely chopped
1½ cups Pearl Onions
1 cup Vegetable Broth
2 cups Red Wine
¼ cup Whiskey
¼ cup Flour
1 Bay Leaf
1 tablespoon fresh Thyme
½ cup fresh Parsley, chopped
Pinch of Salt and Pepper
Directions:-
Heat up 2 tablespoons olive oil in a large pot over medium heat. Sauté mushrooms, cooking for about 5 minutes on each side. Transfer the mushrooms out into a plate.
Add another 2 tablespoons of oil to the pot and sauté onions, garlic, carrots and leek, cook for another 5 minutes.
Pour the whiskey and parsley in and cook for 2 minutes.
Add 1 cup of red wine and let mixture simmer.
Spoon in flour one tablespoon at a time, stirring all the time, until a creamy paste is formed.
Add the cooked mushrooms back into the pot and pour the remaining wine, broth, thyme, bay leaf and pearl onions.
Bring the heat up and let mixture boil before reducing heat again and let mixture simmer for 30 minutes.
Turn the heat off and fish out the bay leaf, add more salt and pepper as required.
Have the oven pre-heated to 400 degrees, lightlyl grease a baking dish with cooking spray.
Roll out 1 piece of puff pastry and lay at the bottom of the dish, the pastry should come up the sides of the dish as well.
Pour the mushroom filling into the puff pastry.
Roll out the other piece of puff pastry and place over the filling. Seal the pastry by pinching the edges together, trimming away any excess.
Cut
a few slits on the top crust and bake for 30 minutes.
Nutrition Information per Serving: Total calories 381g, protein 7.9g, total fat 10.7g, total carbohydrates 46.6g, cholesterol 0mg, sodium 394mg
Cottage Pie
Comfort food at its best! This vegetarian cottage pie is a classic that is hearty, savory and perfect for a satisfying dinner.
Serves 8
1 hour 30 minutes
Ingredients:-
1 cup Parsnip, diced
1 cup French Lentils
½ cup Celery, diced
½ cup Carrot, diced
¼ cup Porcini Mushrooms, roughly chopped
1 cup Wild Mushrooms (mix of cremini, button, chaterelle etc), cut into slices
1½ cups Yellow Onion, diced
4½ cups Water, divided
3 tablespoons Flour
2 tablespoons Dry Sherry
1 tablespoon Coconut Oil, melted
1 tablespoon Tamari
1 tablespoon Tomato Paste
1 tablespoon fresh Thyme
1 Bay Leaf
1 teaspoon Sea Salt, divided
Pinch of Black Pepper
For the Topping:
2½ pounds Russet Potatoes, cut into slices
3 cloves Garlic, finely chopped
¾ cup Milk + 1 tablespoon Apple Cider Vinegar
3 tablespoons unsalted Butter
2 teaspoon Sea Salt, divided
¼ teaspoon ground Nutmeg
Directions:-
Start by preparing the topping for the pie: add garlic, potatoes and 1 teaspoon salt in a large saucepan and cover with water.