Nancys Olecarrot Pie Recipes

SHEPHERD'S PIE WITH TATER TOT TOPPING

Shepherd's Pie with Tater Tot Topping image

Provided by Nancy Fuller

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

Ingredients

6 tablespoons unsalted butter, plus for buttering casserole dish
2 tablespoons olive oil
3 russet potatoes
Kosher salt and black pepper
4 spring onions or 1 medium yellow onion, chopped
4 cloves garlic, smashed and roughly chopped
3 pounds 80/20 ground beef
1/4 cup chili powder
One 28-ounce can diced tomatoes, drained
2 cups beef broth
2 tablespoons all-purpose flour
1 1/2 cups fresh or thawed frozen peas
12 ounces extra-sharp Cheddar, grated
1/4 cup finely grated Parmesan

Steps:

Preheat the oven to 425 degrees F. Butter a 9-by-13-inch casserole dish.
Heat the olive oil and 2 tablespoons of the butter in a small saucepan over medium heat until the butter has melted.
Shred the potatoes and add to a medium bowl. Pour the butter-oil mixture over the potatoes, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine. Set aside.
In a large saute pan over medium heat, melt the remaining 4 tablespoons butter. Add the spring onions and garlic; stir, and cook until the onions are soft and translucent, 3 to 5 minutes. Add the ground beef and cook, stirring occasionally, until browned. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper and the chili powder.
Add the tomatoes, beef broth and flour. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer until thickened, 6 to 8 minutes. Reduce the heat further and stir in the peas and Cheddar; cook until the cheese is melted. Transfer to the prepared casserole dish.
Evenly cover the top of the casserole with the grated potato mixture and sprinkle with the Parmesan. Bake, uncovered, until crisp on top and bubbling, about 20 minutes. Let rest for 5 minutes before serving.

NANCY'S "OLE"CARROT PIE

Nancy's

Occasionaly I have some "ole" left over carrots in my crisper, just waiting to be used. Before they go limp, I have to use them up. So why not a carrot pie?? So I put together this simple, quick and easy ole pie.I have made this many times, and I hope you like it as much as I do. I have to admit I love butternut squash pie,...

Provided by Nancy J. Patrykus

Categories Other Snacks

Time 1h15m

Number Of Ingredients 8

Ingredients

2-1/2 c sliced carrots,.. cooked, and drained
1/2 c sugar
1 egg
1 tsp salt
1 tsp each = cinnamon, ginger and nutmeg
1-3/4 c milk
1 unbaked pie shell, frozen or make your own
whippped topping = optional

Steps:

1. Beat together all ingredients, except the pie shell..LOL. until smooth. Pour into the pie shell.
2. Bake in a pre-heated 450F. oven 10 minutes. Reduce heat to 300F. and bake for 50 minutes more or until filling is firm. The last 1/2 hour,you might want to cover the pie edges with strips of aluminum foil, to avoid ugly burnt edges.
3. Cool on a rack.. Load on the topping when serving and top with a sprinkle of that good ole spice nutmeg.
4. Please see J.A.P. cook...Susan Feliciano recipe:Carrots and sweet potatoes,squash and pumpkins. She has put together some great info.... Thank you, Susan,... Nancy.. 6/14/2012

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