KUMARA TOPPED SHEPHERD'S PIE
At the time of submitting this recipe I have experienced a very cold and windy winter and this meal was delicious and warmed us up. I have made it into a low-fat version for those of us that don't want to pile on the kilos through winter. I usually buy chicken breast fillets and mince them myself, that way I know there is little fat in it. Chicken mince bought from the supermarket may have very high levels of fat. To make a lower GI for those with diabetes just reduce the amount of white potatoes and replace with sweet potato. Serve with a salad.
Provided by Susie T
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat pan with some cooking spray, add onion and cook until soft.
- Add mince and cook until colour has changed.
- Add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender.
- Blend cornflour with extra water and stir into mince mixture until it boils and thickens.
- Transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look).
- Bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top.
- TOPPING: Boil potatoes and kumaras until tender and then drain.
- Place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth.
Nutrition Facts : Calories 539.4, Fat 4.8, SaturatedFat 1.1, Cholesterol 108.8, Sodium 304.5, Carbohydrate 69.3, Fiber 9.4, Sugar 7.8, Protein 52.3
KUMARA OR SWEET POTATO PIE (NEW ZEALAND)
POSTED FOR ZAAR WORLD TOUR 5. This mouthwatering kumara pie is Kiwi. A delicious alternative to pumpkin pie. The sweet potato is first steamed and then blended with a mixture of dark brown sugar, eggs, milk and warm spices like cinnamon, nutmeg and cloves. The mixture is baked in a basic pie shell for about 35-40 minutes. The result is a deliciously smooth, sweet pie with a fragrant aroma. From http://australianfood.about.com.
Provided by UmmBinat
Categories Pie
Time 1h10m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl sift together the flour and icing sugar. Add the butter and use your fingertips to gently rub and combine until the mixture resembles coarse crumbs of different sizes but none larger than a pea.
- Add the ice-cold water and gently mix with your hands until mixture comes together. Roll into a ball and wrap in plastic. Refrigerate while you steam the sweet potato.
- Steam sweet potato chunks until tender.
- Place chunks into a blender or food processor along with milk, sugar, butter, cinnamon, nutmeg and cloves. Blend until smooth. Let the mixture cool a little before adding the eggs and vanilla essence and then blend again to combine. Set aside.
- Pre-heat the oven to 350F (180C).
- Remove pie dough from fridge and place on a floured surface. Roll out to fit larger than the pie tin. Place dough in tin and press down onto base and up the sides with your fingers to make the shell. Trim the sides and then press down with a fork or your fingers.
- Line pastry shell with baking paper and fill with pie weights. Bake in the oven for 10-12 minutes until partially cooked. Remove from oven and remove pie weights and baking paper. Cool for 1 or 2 minutes.
- Pour sweet potato mixture into the pie shell and bake for a further 35-40 minutes. Remove from oven and cool.
- Serve with whipping cream or vanilla Ice cream on the side.
Nutrition Facts : Calories 466.2, Fat 18.5, SaturatedFat 11.2, Cholesterol 99.1, Sodium 218.1, Carbohydrate 69.8, Fiber 4, Sugar 35.1, Protein 6.5
KUMARA PIE
From the NZ restaurant Kai in the City (a restaurant based on traditional and contemporary Maori kai combined with the best of international cuisine). With purple kumara you may need to add about 1/2 cup of milk to soften the purée. However, if you use golden kumara, which are more moist, you may not need to add any milk.
Provided by Pikake21
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the base.
- Process all the ingredients in a food processor until the pastry starts to come together.
- On a floured bench roll out to fit a 23cm loose-bottomed tart tin.
- Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180°C for 12 minutes.
- Cool.
- For the filling.
- Process all the ingredients in a food processor until well mixed.
- Pour into the baked pastry case and bake for a further 45-55 minutes at 180°C.
- Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.
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