MARY'S VEGETARIAN SHEPHERD'S PIE #5FIX
5-Ingredient Fix Contest Entry. this is my personal vegetarian variation of the Shepherd's pie I used to cook at the London Connection when I worked there , a little sweet lady from England taught me to cook british foods. my version of the shepherd's pie can be varied by adding a veggie layer if you wish like sliced carrots =) this version they will ask for more and like it better than the original meaty unhealthy version
Provided by wwWinter
Categories Savory Pies
Time 1h15m
Yield 1 large casserole, 6 serving(s)
Number Of Ingredients 5
Steps:
- use a sprayed casserole dish , I have a favorite dutch oven type that works great[remove lid near end to brown top] but also sometimes use big flat casserole dish.
- lowest layer is garlic + onion chopped + sauteed, then I add a bag of veg crumbles[like morningstar farms ].
- cook until warm then spead out as bottom layer.
- top layer spread out simply potatoes mashed potatoes.
- I put in casserole dish by layers=) [after assembling optional to add cheese].
- bake about hr 325.
- leftovers are fantastic, if there are any!
Nutrition Facts : Calories 16, Fat 0.8, SaturatedFat 0.1, Sodium 1, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 0.3
MILE-HIGH CABBAGE PIE #5FIX
5-Ingredient Fix Contest Entry. Have you ever made cabbage pockets? Some people call them Kraut Burgers. My mom calls them German Hamburgers. I am referring to the little buns of dough filled with hamburger and cabbage. I used to make the dough from scratch - let it rise, punch it, and all that. Too much work for this girl! I have an easier way... a casserole that tastes like cabbage pockets. This is much easier to make because you don't have to roll out the dough to make individual burgers.
Provided by BDMK8003
Categories One Dish Meal
Time 1h
Yield 8 squares, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350°F.
- In stockpot, brown ground beef over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add coleslaw mix. Cover pan and cook, stirring often, until cabbage softens, about 10 minutes. Mix in potatoes. Stir in soup. Cover and reduce heat to low to keep warm.
- Unroll 1 can of dough. Press in 13x9-inch glass baking dish to form bottom crust. Spread cabbage mixture evenly over crust. Unroll second can of dough on wax paper. Press seams together to make one sheet. Place over top to form top crust. Press and tuck edges to seal.
- Bake 25 minutes or until golden brown. Let stand 5 minutes. Cut into 8 squares.
Nutrition Facts : Calories 803, Fat 33.2, SaturatedFat 10.8, Cholesterol 167.4, Sodium 1698.9, Carbohydrate 75.7, Fiber 7, Sugar 10.7, Protein 48.7
ITALIAN POTATOE FRITTATA #5FIX
5-Ingredient Fix Contest Entry. Enjoy this easy and healthy frittata from my Mother's kitchen to yours. In spite of her hectic days we always had a delicious homemade meal on the table. She served this with insalata and bread....Delicious!
Provided by mariannepollack
Categories Breakfast
Time 25m
Yield 1 9 inch frittata, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wisk together eggs, cheese, parsley and water.
- Add Simply Diced Onion Potatoes.
- Mix until all ingredients are combined.
- Pour into medium preheated oiled pan until frittata firms and browns (approx 10 minutes).
- Invert plate over the pan and flip the frittata onto the plate.
- Slide the frittata uncooked side down and cook until completely set (approx 10 minutes).
Nutrition Facts : Calories 97.1, Fat 6.4, SaturatedFat 2.1, Cholesterol 248, Sodium 98.7, Carbohydrate 0.8, Fiber 0.2, Sugar 0.3, Protein 8.5
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