SCALLOP PIE
This recipe was demonstrated by a fellow classmate at an evening course on fish cookery that I took over 30 years ago. It sounded odd - who puts cheddar cheese with scallops!? but tasted delicious. Only use instant potatoes if you can get high quality ones that don't have artificial ingredients or flavors. This make a nice main course served with a salad though would be great served in smaller individual portions as an appetizer. If you make this with bay scallops you may want to reduce the cooking time so you don't end up with rubbery scallops. I like to use a medium sized scallops, if using large ones you may want to cut them in half. Please note that you need to reserve some of the cooking liquid when draining the scallops. Cooking time does not include preparing mashed potatoes.
Provided by momaphet
Categories Savory Pies
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat over to 375 degrees, grease or spray a 9" pie plate.
- Mix together mashed potatoes 2 Tbl butter and the egg, spoon mix around the edges of your pie plate - use all the potatoes.
- In a sauce pan, bring wine to a boil, reduce to a simmer add scallops and mushrooms cook for 8-10 minutes. Drain, reserving 1 cup of the liquid, set aside.
- In pan melt butter, then add flour and salt making a roux, cook for a few minutes while stirring, then slowly whisk in the reserved cooking liquid, cook till smooth and slightly thickened. Remove from heat and stir in cheese, mushrooms and scallops.
- Pour scallop mixture into the center of the potatoes and bake for 8 minutes.
- Note.
- The original recipe called for canned mushrooms which I never use now. If you do use them, do not cook them in the initial step with the scallops, just add them with the cheese. To cook them slightly before the short baking time poach them with the scallops, though you could also lightly saute them while making the roux.
THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
SAUCY SHEPHERD'S PIE
Ground beef, onions, and carrots with tomato-basil sauce topped with mashed potatoes are baked for a delicious and easy comfort-food meal.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the potatoes and carrots in a large pot with enough water to cover. Bring to a boil and cook until tender, about 15 minutes; drain. Separate the potatoes and carrots. Place the drained potatoes back into the pot. Add milk and 2 tablespoons butter. Mash the potatoes, adding salt and pepper to taste.
- Melt the remaining 4 tablespoons butter in a large frying pan over medium heat. Stir in the onions and saute until softened, about 10 minutes.
- Increase heat to medium-high and add the ground beef. Cook and stir until meat is no longer pink and begins to brown; drain excess fat. Stir in the tomato-basil sauce.
- Place the carrots in the bottom of an ungreased pie dish. Add the beef mixture evenly over the top of the carrots. Spread the mashed potatoes evenly over the top of the beef mixture.
- Bake uncovered until the internal temperature reaches 165 degrees F, about 20 minutes.
Nutrition Facts : Calories 801.5 calories, Carbohydrate 74.3 g, Cholesterol 153.6 mg, Fat 39.4 g, Fiber 10.9 g, Protein 38.4 g, SaturatedFat 19.3 g, Sodium 591.8 mg, Sugar 12.4 g
SCALLOPED POTATO PIE
This is a very tasty recipe and different. You could serve it with some sort of meat if you wish, but we never do, we are always totally satisfied just with this and a salad.
Provided by MarieRynr
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375*F.
- Peel potatoes.
- Thinly slice them to make 4 cups.
- Cover with water.
- Melt butter, saute onions in this.
- Stir in salt, pepper, dry mustard, and flour until blended.
- Stir in half and half or milk and cook, stirring constantly, over medium heat until thickened.
- Stir and boil one minute.
- Remove from heat.
- Line a 9 inch pie tin with pastry.
- Drain potatoes.
- Pat dry.
- Using 1/3 cup each, layer potatoes, cheese and sauce in crust.
- Repeat layers twice.
- Cover with top crust.
- Flue edge and vent top.
- Glaze with a little milk or beaten egg yolk if desired.
- Cover edge with foil.
- Bake 25 minutes.
- Remove foil and bake 30 to 35 minutes longer.
Nutrition Facts : Calories 461.7, Fat 28.1, SaturatedFat 12.7, Cholesterol 51.9, Sodium 678, Carbohydrate 43.9, Fiber 3.5, Sugar 1.4, Protein 9.5
POTATO PORK PIE
A true comfort food that's impossible to resist, this main dish is hearty and saucy with flavors that blend so nicely together. Many shepherd's pie recipes call for beef, so this pork version is a tasty change of pace. -Michelle Ross, Stanwood, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water; bring to a boil. Cover and cook for 15-20 minutes or until tender. Drain well. Mash potatoes with the cream, 2 tablespoons butter, salt and pepper. Spread 1-1/2 cups of mashed potatoes into a greased shallow 1-1/2-qt. baking dish. , In a large skillet, saute onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in broth, mustard, thyme and 2 tablespoons parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust. , Pipe or spoon remaining mashed potatoes over top. Bake, uncovered, at 375° for 35-40 minutes or until the potatoes are lightly browned. Sprinkle with remaining parsley.
Nutrition Facts : Calories 391 calories, Fat 19g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 736mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
SAUCY SCALLOPED POTATOES
For old-fashioned flavor, try these scalloped potatoes. They cook up tender, creamy and comforting and chopped ham adds a hearty touch. -Elaine Kane, Keizer, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 7h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6-8 hours longer or until potatoes are tender.
Nutrition Facts : Calories 555 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 831mg sodium, Carbohydrate 101g carbohydrate (9g sugars, Fiber 9g fiber), Protein 17g protein.
SAUCY SCALLOPED BEEF OR TURKEY PIE
How to make Saucy Scalloped Beef or Turkey Pie
Provided by @MakeItYours
Categories Beef
Number Of Ingredients 9
Steps:
- Cook potatoes according to stovetop or microwave package directions.
- Meanwhile in a medium bowl combine chili sauce and italian seasoning: Divide chili sauce mixture in half.
- In a large bowl, combine 1/2 of the chili sauce mixture, ground beef (or you can use turkey) onion, breadcrumbs and garlic; mix well.
- Press meat mixture evenly over the bottom and up the side of a 9\" pie plate.
- Bake in 350 oven for 15 minutes.
- Add mushrooms and parmesan cheese to cooked potatoes.
- Fill meat shell with potato mixture.
- Bake 10 minutes longer or until heated through.
- Place under broiler until potatoes are golden brown.
- Heat remaining half of chili sauce mixture and spoon over individual servings.
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