Fantastic Pie Food

FANTASTIC AUTHENTIC SHEPHERD'S PIE

Steps:

• Pre- heat the oven to 200°C.
• Heat the olive oil in a saucepan and fry the onions, garlic carrots until golden. Season then add the rosemary, cook for approx 5 minutes. In a separate pan cook the minced meat until browned, add the thyme leaves, stirring constantly to break up the meat and ensure it cooks evenly. When the mince is browned, remove from the pan and place on a lined plate to remove excess fat, add the mushrooms to this pan and sauté for approx 5 minutes or until lightly golden.
• Add the tomato puree and the cooked mince to the carrots and onions pour over the red wine and reduce by approx half. Season with a little salt and pepper then add the stock and a good dash of Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish.
• Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam 'dry' and reduce any excess moisture. Add the butter and egg yolks and mash thoroughly, grate half the parmesan into the potato and mix well. Don't allow the potato to become too wet or they won't crisp up nicely in the oven. Season.
• Spoon the potato mixture over the meat, sprinkle with the remaining parmesan and finish with a drizzle of olive oil.
• Bake for 25-30 minutes or until the top is golden.

TRICIA'S FANTASTIC FUDGE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
• In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
• Bake in preheated oven for 30 to 40 minutes. Serve hot.

FANTASY PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, lightly beat the eggs. Stir in the white sugar, brown sugar, corn syrup and vanilla. Mix in the pecans, chocolate chips, coconut and raisins. Pour into pie crust.
• Bake in the preheated oven for 60 to 90 minutes, or until golden brown and a knife inserted comes out clean.

FANTASTIC FISH PIE

Steps:

• Preheat the oven to 230°C/450°F/gas 8.
• Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.
• Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
• At the same time steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away.
• Then drain the potatoes in the colander.
• Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
• In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, than add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
• Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
• The cooked potatoes should be drained and mashed - add a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish. Don't bother piping it to make it look pretty - it's a homely hearty thing.
• Place in the oven for about 25-30 minutes until the potatoes are golden.

FANTASTIC LEMON-BLUEBERRY CREAM PIE

Steps:

• Set oven to 350 degrees F.
• Prepare a 9-inch pie plate.
• In a bowl stir together the crust ingredients until combined; press into bottom and up the sides of the pie plate.
• Bake for 8 minutes; remove and cool completely (the pie crust can be made up to a day in advance covered with plastic wrap and chilled).
• In a bowl beat the softened cream cheese with sweetened condensed milk and powdered sugar using an electric mixer on medium speed until creamy and smooth.
• Add in lemon pudding mix, lemon rind and fresh lemon juice; beat until completely blended.
• Spread half of the lemon mixture evenly into the prepared pie crust.
• In a bowl mix the blueberries with preserves; spread evenly over the lemon mixture.
• Spread the remaining half of the lemon mixture over the blueberry mixture; cover and chill for minimum of 3 hours or until well set.
• Dollop the whipped cream (or Cool Whip topping) around the edges of the pie, then sprinkle fresh blueberries over the whipped cream if desired.
• Delicious!