Cheesy Potato Pot Pie Food

CHEESY POTATO PIE

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).

PORKY POT PIE WITH CHEESY DROP BISCUITS

Steps:

• For the pot pie: Sprinkle the pork with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork on all sides. Remove to a plate and set aside.
• To the Dutch oven--with the brown bits still in the pot--add the onions, garlic and oregano; cook, stirring, until fragrant, 2 to 3 minutes. Stir in the flour until completely combined into a roux. Pour in the cognac and simmer until reduced by half. Add the chicken broth and cream, and stir to combine. Add the browned pork. Bring to a simmer, partially cover the pot, and braise over medium heat until the pork is just fork tender, 1 1/2 hours. Stir in the kale, carrots and potatoes, cover, and cook over medium-low heat for another 15 minutes.
• For the biscuit topping: Preheat the oven to 400 degrees F.
• In a large bowl, whisk to combine the flour, cornmeal, baking powder and sugar. Add the milk and the egg, stirring until just combined. Stir in the Monterey Jack and the melted butter; stir until a batter consistency is reached.
• Spoon tablespoon-size balls of the batter over the pot pie until the top is fully covered with biscuit balls. Brush the tops of the biscuits with milk.
• Bake until the biscuit topping is golden and cooked through, 15 minutes.

CHEESY CHICKEN POT PIE

Steps:

• In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
• Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
• Preheat oven to 325 degrees F (175 degrees C).
• Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

CHEEZY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
• Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
• Remove from oven and let stand 15 minutes before serving.

LEEK, CHEESE & POTATO PIE

Steps:

• To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
• Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
• In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
• Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
• Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
• Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
• Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

VELVEETA® EASY CHEESY POT PIE

Steps:

• Heat oven to 375°F.
• Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 2 to 3 min. until crisp-tender, stirring occasionally. Add next 3 ingredients; mix well. Spoon into 13x9-inch baking dish.
• Melt butter in small saucepan on low heat. Add flour; whisk until blended. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in water; cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 5 min., stirring occasionally. Pour over meat mixture.
• Unroll crescent dough; separate into 4 rectangles. Firmly press perforations and seams together to seal. Place over meat mixture; seal edges to rim of dish with fork.
• Bake 20 to 25 min. or until meat mixture is heated through and crust is golden brown.

CHEESY POTATO POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a deep, wide sautee pan over medium-low heat.
• Add the onions,garlic and vegetables, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
• Stir in the potatoes and enough milk to almost cover the potatoes.
• Bring to a boil over high heat.
• Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
• Partially mash the potatoes with a potato masher in the pan.
• Stir in the parmesan-romano cheese, thyme, mustard, salt, and pepper.
• Remove from the heat to cool slightly.
• Meanwhile, lay 1/2 cup Cheddar over the bottom of the prepared crust.
• Stir the egg yolks into the potato mixture.
• Beat the egg whites with clean dry beaters
• in a medium bowl until almost-stiff peaks form when the beaters are lifted.
• Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust. Sprinkle the paprika and other 1/2 cup Cheddar over the filling.
• Bake until puffed and golden, about 20-30 minutes. Let cool before serving.

BEEF AND RED WINE PIE WITH CHEESY POTATO TOP

Steps:

• For the beef and gravy: Preheat the oven to 300 degrees F. Trim excess fat from the beef and cut it into about 3-inch cubes.
• Measure out all the dry spices (garlic powder, mustard powder, onion powder, salt, celery seed, ginger powder and pepper) and mix together in a large mixing bowl. Coat the beef cubes liberally in the spice mix.
• Bring a saute pan to medium heat and add the oil (a sufficient amount to shallow fry the beef). Fry the beef cubes, 2 or 3 pieces at a time, turning onto each side, until a deep golden brown. Place the browned beef in a deep casserole dish.
• Sprinkle 1/4 cup of the leftover spice mix over the cooked beef (omit this step if all the spice mix was used to coat the beef before cooking).
• Roughly chop the garlic and onion and add to the casserole dish with the beef. Tie the thyme, bay leaves and rosemary together with kitchen string (or you can use one of the thyme sprigs to do this).
• Pour the red wine over the beef (enough to submerge all the beef, and reserving 1/3 cup for later). Wrap plastic film over the casserole dish and then wrap in aluminum foil and ensure a tight seal all around. Place the beef in the oven and cook until tender, about 3 hours.
• Remove the beef and roughly chop into about 1/2-inch cubes. Remove the fresh herbs and discard.
• Place the liquid from the casserole dish, including the onions and garlic, into a food processor and blend until smooth; this will become the gravy for the pies. Return the liquid to a saucepan and bring to a slow boil. Add the cornstarch to the water and whisk. Add to the boiling gravy, whisking while adding to avoid lumps forming. Add the reserved 1/3 cup red wine and cook the gravy, stirring regularly to avoid burning, for about 10 minutes. The gravy should be relatively thick in consistency. Add more cornstarch and water mixture if the gravy is not thick enough.
• Pour the gravy over the chopped beef to liberally coat the beef cubes; you may not need all the gravy you have made. Allow to cool.
• Meanwhile, for the pie dough: Add the flour and salt to an electric food mixer with a paddle attachment. Mix on slow speed so the flour doesn't spray out of the bowl, about 1 minute.
• Cut the butter into 1/2-inch cubes and add several cubes at a time to the flour with the mixer on slow speed. Mix until pea-size crumbs have formed.
• Mix the water and vinegar together in a small bowl. Change the attachment to the dough hook on the mixer and mix on slow speed while pouring in the water and vinegar mixture. Continue mixing until a dough ball has formed on the hook, 1 to 2 minutes. Remove the dough ball, wrap in plastic film and chill in the refrigerator at least 30 minutes.
• Remove the dough ball and sprinkle liberally with flour, as well as the work surface (countertop). Roll out the dough with a rolling pin until it is approximately 1/16-inch thick.
• Use a 10-inch ring cutter to cut out circles of dough. Take the dough circles and place into six to eight 4 1/2-to- 5-inch foil pie tins (at least 1-inch deep). Work the dough around to ensure it is neatly covering the pie tin and slightly overlaps the edges.
• For the cheesy potato top: Peel and cube the potatoes. Boil until soft, then drain the water and mash while adding the cubed butter. When at a smooth consistency, add the cheeses and mix thoroughly to incorporate. Add some cream if needed to ensure the mash is of a smooth consistency. Add salt to desired taste.
• Spoon the beef and gravy into the dough-lined pie tins.
• Using a large cooking spoon, spoon the mashed potato over the filled pies, scraping down against the rim of the foil pie tin to ensure a smooth surface of the potato topping.
• Place the pies onto a baking tray and place the oven on fan or convection setting (if available) and cook for 15 minutes. Turn the tray and continue cooking until the pastry is cooked all the way through, 10 to 15 minutes (gently lift the pie out of the foil pie tin to check that the bottom of the pastry is fully cooked).