Shepherds Pie With Puff Pastry Crust Food

SHEPHERDS PIE WITH PUFF PASTRY CRUST

Steps:

• Thaw the puff pastry for about 40 minutes, once thawed, do not roll it out!
• Spray a 9x9 inch casserole dish with oil and set aside.
• Cook the meatballs for 2 minutes in the microwave. Once they are cool cut them in half.
• Now cook the potatoes and carrots -- and while they are cooking saute the vegetables --.
• Put the cut up potatoes and carrots in a medium saucepan. Cover with water and add the tamari sauce. Bring to a boil and simmer on medium for about 15- 20 minutes or until they are just soft. When they are done drain off the tamari water and add the 1/4 cup vegan margarine and using a hand blender or potato masher combine all together until the potato/carrot mixture is mashed.
• Preheat your oven to 350'F.
• I use coconut oil to saute the vegetables in because it doesn't go rancid when heated on high temperatures. Add all the cut up vegetables to the saute Pan.
• Once the vegetables are just tender (about 15-20 minutes) add the Spike seasoning, garlic powder and pepper to the cooking vegetables. Taste to see if your seasonings are to your liking. Add the meatballs, broth and mushroom soup. Give it a good stir and cook for an additional 2 minutes.
• When done, scoop the vegetables out of the saute pan with a slotted spoon into the oiled casserole dish. There should be some gravy left in the saute pan. Add the bread crumbs to this. If it's too thick add more broth. This mixture should be like gravy.
• Then put the gravy over the vegetables in the casserole dish and spread it all over the vegetables.
• Then put the mashed potato/carrot mixture over the gravy covered vegetables and spread it over all the vegetables. I used an off set spatula for this and it worked great.
• Then place your thawed puff pastry over top and tuck the sides down into the casserole dish. Beat the egg and brush it over the puff pastry.
• Cut steam holes in the top of the puff pastry. Bake for 40 minutes or until the puff pastry is golden brown and the vegetables are bubbling hot.
• Serve with a little ketchup, it does add.
• Bon Appetit!

SHEPHERD'S PIE PASTIES

Steps:

• Cook onion in the oil for 5 mins, then brown the lamb for 2-3 mins. Stir in the stock, purée and Worcestershire sauce, bring to the boil, then simmer for 15 mins until the liquid has evaporated. Remove from the heat. Add the peas and season.
• Heat oven to 220C/200C fan/gas 7. Quarter the pastry, then roll each piece into an 18cm square. Divide the mash between the squares and top with the mince mixture. Dampen the edges of the pastry, pull the 4 corners up so they meet in the centre, then press the edges firmly together to seal. Will freeze for up to 2 months. Defrost before baking.
• Transfer to a baking sheet, brush with egg and bake for 20 mins until golden.

MINIATURE SHEPHERD'S PIES

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in flour, thyme, salt, nutmeg and pepper until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside., Unfold puff pastry. Using a floured 2-1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use). Press circles onto the bottoms and up the sides of ungreased miniature muffin cups., Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm.

TURKEY POT PIE WITH PUFF PASTRY CRUST

Steps:

• Put the pearl onions in a large bowl.
• Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
• In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
• Add in the mushrooms; stir/saute for 3 minutes or until softened.
• Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
• Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
• Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
• Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
• Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
• Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
• If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
• Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
• Brush the crust with the beaten egg.
• Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
• Let the potpie stand for 10 minutes before serving.

BRUNCH SAUSAGE-EGG POT PIE WITH PUFF PASTRY CRUST

Steps:

• Brown the sausages in a skillet for about 5 minutes, turning occasionally; remove from pan and set aside.
• Add in onion or shallot; saute for about 3 minutes or until softened.
• Add in mushrooms; saute for about 6 minutes.
• Add in cream cheese and the sausages back to the skillet; cook, stirring until cheese has melted (about 3 minutes).
• Spoon the sausage/cheese mixture into an 8 x 8-inch square baking dish.
• In a bowl whisk eggs with 3 tablespoons whipping cream or half and half cream OR milk.
• Add to the skillet and scramble (leaving slightly undercooked).
• Spoon eggs over the sausage.
• Sprinkle with breadcrumbs (do not mix in).
• On a floured surface roll out pastry to a 9x9 inch square.
• Brush with melted butter.
• Place on top of the baking dish (butter-side down) and "crimp" edges.
• Brush the top of the pastry with more melted butter.
• Cut about 5 steam vents in top of pastry.
• Bake in a 350 degree oven for about 30 minutes, or until pastry is golden brown and the filling is bubbly.