RAINBOW COTTAGE PIE
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large heavy pan over medium heat. Finely chop the onion, add to the pan and season with salt. Do the same with the celery and carrot and cook with the onion until they're softened, 8 to 10 minutes, stirring often to ensure it doesn't stick.
- Once the veggies have softened slightly and the onion has turned translucent, grate in the garlic. Stir for a minute until fragrant and then add in the beef. Using a wooden spoon, breakdown the beef so it's in small pieces and continue to stir until all the meat has browned, about 10 minutes. At this point, stir in the tomato paste and then the red wine, stirring until all absorbed. Top with the beef stock and bring to a boil. Turn down the heat to a simmer, add in the thyme, bay leaves and season with a good pinch of salt and pepper. Leave to cook until you have a rich thick sticky sauce and most of the liquid has gone, 15 to 20 minutes. Remove from the heat.
- Peel and dice the potatoes. Add to a large pot of salted boiling water and boil until fork tender, about 25 minutes. Drain completely. Mash the potatoes with a potato masher, leaving a bit of purple chunks for texture. Add in the butter and the milk to loosen and season with salt and pepper.
- Now all your elements are ready for building your rainbow cottage pie. Spoon a thick layer of the beef in a 9- by 13-inch glass baking dish, pressing down to pack it in. Cut the cherry tomatoes in half across the equator and lay them cut-side down over the beef, making sure there are no gaps. Completely cover the tomatoes with the spinach, pushing down gently to flatten and tucking into the corners. Sprinkle the cheese on top of the spinach (this will go gorgeously gooey in the oven). Spoon the mashed potatoes on top in 4 equal dots and then smooth over to cover the whole of the top, making sure no spinach is on show. Use the back of a spoon to add a bit of texture (like frosting a cake) to the mash so it crisps in the oven.
- Bake until crisp and bubbling and the tomatoes are juicy, 30 to 35 minutes. Leave to sit for 10 minutes - if you can - before serving.
NO BAKE RAINBOW PIE
I'm a huge fan of no bake desserts and even more so when those desserts take just FIVE MINUTES to make!
Provided by Holly Nilsson
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- In a bowl, whisk together condensed milk and lemon juice.
- Fold in remaining ingredients. Heap filling into the pie crust and refrgerate 4 hours or overnight.
Nutrition Facts : Calories 231 kcal, Carbohydrate 42 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Sodium 125 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
NO-BAKE RAINBOW PIE RECIPE - (4.1/5)
Provided by carmen-2
Number Of Ingredients 7
Steps:
- In a bowl, whisk together condensed milk and lemon juice. Fold in remaining ingredients. Heap filling into the pie crust and refrigerate for at least 4 hours or overnight.
VEGGIE RAINBOW PICNIC PIE
Packed with veggies, feta and egg, this vegetarian pastry is part tortilla, part pie. Bursting with summer colours, it'll provide the wow factor at any picnic
Provided by Good Food team
Categories Lunch, Supper
Time 2h25m
Yield Serves 12-14
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the squash in 1 tbsp oil and some seasoning and roast for 20 mins until soft. Meanwhile, fry the onion in the remaining oil for 10-15 mins over a low heat until golden and boil the potatoes for 8 mins until soft. Drain the potatoes and leave the veg to cool.
- Reduce oven to 180C/160C fan/gas 4. Line a 20cm x 30cm baking tin with a long double thickness strip of parchment (this will help you to lift out the pie once cooked). Squeeze the two blocks of pastry together, then roll out on a floured surface - the pastry should be about the thickness of a £1 coin. Use the pastry to line the tin, leaving any excess pastry hanging over the edges.
- Sprinkle the breadcrumbs over the base of the pastry. Layer in the beetroot slices, peppers, squash, onions, feta, potatoes, peas and herbs (in that order for a nice rainbow effect), seasoning well between each layer. Beat the eggs and pour slowly over the filling until most of it has sunk through the layers, saving a little to glaze the top. Brush some egg over the overhanging pastry then lay the rolled pastry sheet on top. Press the pastry sheets together, then use some kitchen scissors to trim the excess pastry, leaving about 2cm. Roll the edges in to seal, then press them firmly with a fork. Brush with egg, sprinkle with seeds, then use the fork prongs to mark out 12 portions. Bake for 1 hr 20 mins until the pastry is golden and crisp. Leave to cool completely before slicing, or chill for up to two days before serving.
Nutrition Facts : Calories 486 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
SKINNY CHICKEN PARMESAN PASTA BAKE
Light on calories but heavy on flavor, this lightened-up, baked chicken and no-boil pasta casserole is so simple and so satisfying.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix pasta sauce and water; stir in pasta. Pour into baking dish.
- Rub chicken tenders with pepper flakes and salt. Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly with foil. Bake 40 to 45 minutes or until pasta is tender and most of sauce is absorbed. Remove foil; let stand 5 minutes.
- Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.
Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 0 g
More about "no bake rainbow pie recipe 415 recipes"
FUNFETTI BIRTHDAY PIE RECIPE (NO BAKE) - CRAZY FOR CRUST
From crazyforcrust.com
Ratings 5Calories 187 per servingCategory Dessert
15 NO-BAKE PIES THAT ARE EASY TO MAKE AND DELIGHTFUL …
From bhg.com
NO-BAKE PIE RECIPES
From allrecipes.com
ULTIMATE LIST OF NO-BAKE PIE RECIPES - CRAZY FOR CRUST
From crazyforcrust.com
25 EASY NO-BAKE PIES - INSANELY GOOD
From insanelygoodrecipes.com
22 EASY NO-BAKE PIE RECIPES
From allrecipes.com
8 NO-BAKE PIES TO SATISFY A SUMMER SWEET TOOTH - MYRECIPES
From myrecipes.com
14 NO-BAKE PIES TO GET YOU THROUGH THE HOT, HOT SUMMER
From southernliving.com
70 NO-BAKE RECIPES FOR KIDS | NO COOK RECIPES FOR KIDS - CREATE …
From createkidsclub.com
NO-BAKE PIE RECIPES - THE SPRUCE EATS
From thespruceeats.com
40 EASY PIE RECIPES YOU DON'T NEED TO BAKE | TASTE OF …
From tasteofhome.com
NO-BAKE RAINBOW PIE RECIPE | RECIPE | RAINBOW PIE …
From pinterest.ca
THE EASIEST NO-BAKE CHOCOLATE PIE | THE RECIPE CRITIC
From therecipecritic.com
NO-BAKE RAINBOW PIE RECIPE
From pinterest.com
NO BAKE RAINBOW PIE RECIPE | RECIPES.NET
From recipes.net
BANANA NICE CREAM RECIPE
From simplyrecipes.com
30+ CRAZY EASY NO BAKE PIE RECIPES - DASH FOR DINNER
From dashfordinner.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