CHEDDAR POTATO PIE
I got this one in an email from Kraft. Haven't tried this yet, but it looks like a good hearty dish with very little effort!
Provided by yooper
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook and stir meat and onion in large skillet 4 to 5 minutes.
- Add steak sauce, bring to a boil.
- Reduce heat; simmer for 5 to 7 minutes.
- Spoon into 1-1/2-quart casserole.
- Mix mashed potatoes and cheese.
- spread mashed potato mixture evenly over meat mixture.
- Bake at 350 for 12 to 15 minutes or until thoroughly heated.
CHEDDAR CHEESE AND POTATO PIE
Karen Burns-Booth shares her mother's recipe for cheddar cheese and potato pie: comfort food at its best. Bake cheddary mustard mash until golden and serve with greens. Follow Karen at @lavenderandlovage on Instagram.
Provided by Karen Burns-Booth
Categories Cottage pie recipes
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 180ºC fan/gas 6. Lightly butter a large 2.5 litre baking dish or casserole. Put the potatoes and onion in a large saucepan, cover with cold water and bring to the boil. Simmer for 15 minutes until the potatoes are very tender.
- Drain the cooked potatoes and onion, cover with a clean tea towel and set aside to steam dry for 4-5 minutes. Mash the potato mixture, then season to taste with salt and pepper. Add the 75g butter, mustard and enough warm milk to loosen the mixture to a light, fluffy consistency, then beat in the eggs.
- Add three-quarters of the grated cheese to the mash and mix well. Spoon the cheese and potato mixture into the prepared dish, then sprinkle the remaining cheese over the top.
- Bake for 20 to 30 minutes or until the pie is steaming hot and the top is golden brown. Serve immediately, garnished with chives if you like, with steamed cabbage or salad leaves.
Nutrition Facts : Calories 447kcals, Fat 26.7g (15.6g saturated), Protein 15g, Carbohydrate 34.7g (4.3g sugars), Fiber 4.1g
CHEESY POTATO PIE
Simmer ground beef, onion and steak sauce then spoon it into a dish for this Cheesy Potato Pie. Top it with mashed potatoes for a hearty Cheesy Potato Pie. Make this recipe when you need to warm up on chilly nights, or when the family could use some comfort food.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
- Mix potatoes and cheese; spread evenly over meat mixture.
- Bake 12 to 15 min. or until heated through (165°F).
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
CHEDDAR POTATO PIE
This is a recipe I came across on Kroger's website. It's a variation on good ol' Shepherd's Pie with a bit of a twist. I can't wait to compare it to my tried-and-true recipe. Photo: Kraft
Provided by Ellen Bales
Categories Savory Pies
Time 55m
Number Of Ingredients 6
Steps:
- 1. Cook and stir meat and onion in a large skillet over medium heat for about 5 minutes. Add steak sauce; bring to a boil.
- 2. Reduce heat and simmer for 5 to 7 minutes. Spoon into a 1-1/2-qt. casserole.
- 3. Mix mashed potatoes and cheese. Spread mashed potato mixture evenly over meat mixture. Sprinkle with paprika.
- 4. Bake in a preheated 350-degree oven for 12 to 15 minutes or until thoroughly heated.
BEEF, CHEDDAR AND POTATO PIE
A great one-skillet dish! Just use store bought puff pastry and you'll have a great dinner in no time! Recipe Source~ rachaelraymag.com
Provided by Angela Pietrantonio
Categories Savory Pies
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375°. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
- 2. On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
- 3. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes. 9 points per serving
BEEF, CHEDDAR AND POTATO PIE
No need to wait until the end of the meal to get your pie fix! {Everyday with Rachel Ray, Recipe by Rori Trovato}
Provided by Alley Barbie
Categories Savory Pies
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
- On a floured surfaced, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press edges to seal, then trim to a 1/2-inch edge.
- Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
- **TIP: Bake the pie up to 1 day ahead, then reheat in a 350 degree oven for 20 minutes.**.
Nutrition Facts : Calories 741.6, Fat 50.4, SaturatedFat 18.8, Cholesterol 133.1, Sodium 425.1, Carbohydrate 36.2, Fiber 2.1, Sugar 2.5, Protein 33.8
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