SHEPHERD'S PIE VI
This Shepherd's Pie is a layered casserole of beef, carrots, and potato.
Provided by Jacquie
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 52.5 g, Cholesterol 64.5 mg, Fat 17 g, Fiber 7.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 294.6 mg, Sugar 5.8 g
TOMATO-CHEDDAR PIE
Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.
Provided by Sam Worley
Categories Herb Onion Tomato Kid-Friendly Dinner Lunch Cheddar Summer Sugar Conscious Kidney Friendly Cheese Week Pie Cheese Small Plates
Yield Makes 1 (9-inch) pie
Number Of Ingredients 18
Steps:
- Make the crust:
- Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
- Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
- Make the filling and bake the pie:
- Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
- Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
- Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
- Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
- Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
- Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
- Do Ahead
- Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.
SOUTHERN MACARONI AND CHEESE PIE
Macaroni and Cheese Pie is a staple of all good Southern family dinners, church dinners and socials.
Provided by dameionec
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Spray a 9x13-inch casserole dish with cooking spray.
- Fill a large pot with lightly salted water and bring to a boil. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain.
- Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.
- Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens.
- Gently mix salt and cooked macaroni into the sauce and stir to combine.
- Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times; top last cheese layer with paprika to taste.
- Bake in the preheated oven until casserole is bubbling, about 20 minutes.
Nutrition Facts : Calories 620.5 calories, Carbohydrate 29.8 g, Cholesterol 197.3 mg, Fat 43.1 g, Fiber 1.1 g, Protein 29 g, SaturatedFat 26.4 g, Sodium 919.1 mg, Sugar 9.8 g
CHEDDAR PASTA PIE
Love spaghetti pie? Meet its spicy cousin, a pasta pie made with fiery chipotles in adobo sauce and topped with melty cheddar and Parmesan.
Provided by My Food and Family
Categories Recipes
Time 37m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Blend first 4 ingredients in blender until smooth.
- Heat oil in medium saucepan. Add pasta; cook 3 min. or until golden brown, stirring occasionally. Add prepared sauce, 1 cup broth and epazote; cook on medium-low heat 5 min. or until most of the liquid is absorbed, stirring constantly. Add remaining broth; cook 8 min. or until pasta is tender, stirring frequently. Remove from heat; discard epazote leaves, if desired. Stir in 1/2 cup cheddar.
- Spoon into 9-inch pie plate; top with remaining Cheddar and Parmesan. Cover; let stand 10 min. before cutting into wedges. Serve topped with avocados.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
APPLE AND CHEESE PIE
Provided by Giada De Laurentiis
Categories dessert
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.
- Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl.
- Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape.
- Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.
CHEDDAR PIE DOUGH
The salty, savory shredded cheddar that's laced throughout this dough is the perfect match for the sweet fruit filling in our Apple Crostata.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Yield Makes two disks (enough for two 11-inch crostatas)
Number Of Ingredients 5
Steps:
- Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined.
- Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. Dough can be frozen up to 1 month; thaw before using.
CRUSTY CHEDDAR PIES
This recipe has been designed to be made ahead and frozen - a family-friendly batch pie, with cheesy mashed potato atop hidden broccoli, leeks and celery
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h45m
Yield Makes 8 individual pies
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil. Put the leeks, broccoli and celery in a large steamer. Add the potatoes to the water and cook for 20 mins, with the vegetables steaming on top, until all are tender. Drain the potatoes, then mash with plenty of seasoning, 25g of the butter and all the yogurt.
- While the veg cooks, pour the milk into a pan, add the flour, both mustards and remaining butter, and cook over a medium heat, whisking all the time, until smooth and thickened. Stir in half the cheese and season. Remove from heat.
- Divide the steamed veg and peas between 8 individual pie dishes. Pour over the sauce and top with the mash, then sprinkle over the remaining cheese.
- Pack into freezer bags and use within 3 months. To serve, unwrap and put the dishes on a baking tray in the cold oven, then set to 200C/180C fan/ gas 6. Bake for 50-55 mins until bubbling and hot all the way through.
Nutrition Facts : Calories 498 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.2 milligram of sodium
CHEDDAR PEAR PIE
Without a doubt, this is the best pie in my arsenal of recipes. It is a pear-filled pie topped with a crumble of brown sugar and Cheddar cheese.
Provided by MommaChef
Categories Desserts Pies Vintage Pie Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
- Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
- Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 87.3 g, Cholesterol 30.2 mg, Fat 21.1 g, Fiber 6.7 g, Protein 6 g, SaturatedFat 9.4 g, Sodium 281.3 mg, Sugar 51.9 g
CHEDDAR CHEESE AND ONION PIE
Categories Cheese Egg Onion Potato Appetizer Bake Vegetarian Cheddar Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling and glaze while dough chills:
- Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
- Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
- Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
- Whisk remaining egg in a small bowl and reserve for egg glaze.
- Assemble and bake pie:
- Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
- Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
- Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
- Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
- Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
More about "cheddar pasta pie recipes"
CACIO E PEPE PASTA PIE | CACIO E PEPE RECIPES | PASTA …
From foodandwine.com
4.3/5 (3)Total Time 1 hr 30 mins
- Preheat the oven to 425°. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.
- In a bowl, mix the pasta, milk, Parmigiano, eggs, pepper, salt and 1 1/2 cups each of the Fontina and cheddar. Scrape into a buttered 9-inch springform pan, then sprinkle the remaining 1/2 cup each of Fontina and cheddar on top. Bake for 35 to 40 minutes, until the cheese is melted and bubbling.
- Turn on the broiler. Broil the pie 8 inches from the heat for 2 to 3 minutes, until browned on top. Transfer to a rack and let cool for 15 minutes. Remove the ring, cut the pie into wedges and serve.
BROCCOLI CHEDDAR PASTA BAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
GAIL SIMMONS' EPIC SPAGHETTI PIE - ONCE UPON A CHEF
From onceuponachef.com
CRUSTY-CHEDDAR PASTA PIE - CHATELAINE
From chatelaine.com
4.5/5 (2)Estimated Reading Time 1 minServings 6Calories 464 per serving
21 BEST LEEK RECIPE IDEAS | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
Author By
CHEDDAR BAY BISCUIT COBBLER RECIPE - ALLRECIPES.COM
From allrecipes.com
APPLE CHEDDAR PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
20 BROCCOLI AND CHEESE RECIPES | MYRECIPES
From myrecipes.com
CRUSTY CHEDDAR PASTA PIE RECIPE - FOOD.COM
From food.com
ST PATRICK'S DAY RECIPES - 18 RECIPES FOR ST PATRICK'S DAY
From howsweeteats.com
CHEDDAR CHEESE AND POTATO PIE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
10 BEST PASTA WITH CHEDDAR CHEESE RECIPES | YUMMLY
From yummly.com
17 GRUYERE RECIPES FOR CHEESE LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
CRUSTLESS TACO PIE RECIPE
From allrecipes.com
SPAGHETTI PIE - SPEND WITH PENNIES - DELICIOUS & COMFORTING …
From spendwithpennies.com
FREEZER-RAID FISH PIE | JAMIE OLIVER RECIPES
From jamieoliver.com
HOW TO MAKE CACIO E PEPE PASTA PIE - FOOD & WINE
From foodandwine.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