UPSIDE-DOWN SHEPHERD'S PIE
Switch things up with this Upside-Down Shepherd's Pie. It's got everything you like-the meat, the cheese, the corn-only with mashed potatoes on the bottom.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Microwave potatoes and water in 2-qt. microwaveable ovenproof casserole on HIGH 10 to 12 min. or until potatoes are tender. Let stand 5 min. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add meat and onions; stir. Cook 10 min. until meat is browned, stirring occasionally. Stir in corn and tomatoes.
- Drain potatoes; return to casserole. Flatten potatoes with bottom of small cup or bowl; top with meat mixture and cheese. Cover.
- Bake 25 min. or until ingredients are heated through and top is golden brown, uncovering for the last 5 min.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
TASTY MEAT PIE
This pie has been in the family for years. It is good, and my kids love it.
Provided by TRSBES
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large skillet, cook the ground beef and chopped onion until meat is no longer pink. Remove from heat and drain off excess fat. Stir in the vegetable beef and cream of mushroom soups, the potatoes and carrots. Season with salt and pepper. Divide filling between 2 - 9 inch pie plates.
- Roll pastry to fit the top of each pie. Cover each pie and cut slits in top to allow steam to escape.
- Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Let stand on a wire rack for 15 minutes before serving.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 30.7 g, Cholesterol 33.2 mg, Fat 21.8 g, Fiber 3.6 g, Protein 11 g, SaturatedFat 7 g, Sodium 599.1 mg, Sugar 2.6 g
MEAT PIE
This pie is delicious! I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.
Provided by Lauralane
Categories World Cuisine Recipes European French
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
- Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
- Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
- Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.
Nutrition Facts : Calories 381.3 calories, Carbohydrate 28.1 g, Cholesterol 35.6 mg, Fat 23.7 g, Fiber 2.6 g, Protein 13.5 g, SaturatedFat 6.9 g, Sodium 576.7 mg, Sugar 0.7 g
UPSIDE DOWN MEAT PIE
This is one of my favorite recipes from my childhood. I remember my mom always tasting the dough as she was putting it on the top of the pie. I find myself doing the same. What else can you do when it's all over your fingers?
Provided by Molidol
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Brown meat in oil.
- When meat is half brown, drain.
- Add onion and green pepper.
- Cook stirring frequently, until meat is completely browned and onion is transparent.
- Add tomato sauce, water, salt, chili powder, and olives. Mix well.
- Turn into 9-inch round casserole dish.
- Mix Bisquick mix with milk and roll to fit top of dish.
- Place on top of meat mixture.
- Bake for 25 to 30 minutes. Or until browned.
- Remove from oven and let stand 5 minutes, then invert on serving dish.
- Cut into pie shaped wedges to serve.
- NOTE: I've never inverted it before serving. We just dig right in!
Nutrition Facts : Calories 611.3, Fat 32.7, SaturatedFat 9.4, Cholesterol 80.6, Sodium 2042, Carbohydrate 49, Fiber 3.9, Sugar 10.5, Protein 30.2
UPSIDE-DOWN MEAT PIE
This recipe, which my sister gave me more than 30 years ago, is perfect whenever friends drop by-it mixes up in a jiffy, yet it's substantial and satisfying. -Cora Dowling, Toledo, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large cast-iron or other ovenproof skillet, cook ground beef and onion until the beef is browned and onion is tender; drain. Add salt and tomato sauce; simmer 10-15 minutes. , Meanwhile, combine flour, baking powder, celery salt, paprika, salt and pepper in a bowl. Cut in butter until mixture resembles coarse meal. Add milk and stir until a soft dough forms. Drop by tablespoonfuls onto meat mixture. , Bake, uncovered, at 475° until biscuits are golden, 20 minutes.
Nutrition Facts : Calories 421 calories, Fat 20g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 1827mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
UPSIDE-DOWN BEEF PIE
Thanks to the yummy sloppy joe flavor, kids dig in...and adults do, too! This recipe's been in my family for years.-Jennifer Eilts, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, celery, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir in soup and mustard. Transfer to a greased 9-in. pie plate. , Meanwhile, in a large bowl, combine dry baking mix and water until a soft dough forms. Turn onto a lightly floured surface; roll into a 9-in. circle. , Place over meat mixture. Bake at 425° for 20 minutes or until golden brown. Cool for 5 minutes. , Run a knife around edge to loosen biscuit; invert onto a serving platter. Arrange cheese slices in a pinwheel pattern on top. Garnish with green pepper rings if desired.
Nutrition Facts :
HAMBURGER UPSIDE-DOWN PIE
I found this recipe many years ago in a "Favorite Recipes of America - Casseroles" book. This one can be topped with a pkg. of bought biscuit or cornbread mix, fixed according to the package. My family has enjoyed this recipe through the years. I hope yours will too.
Provided by Trisha W
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion, green pepper and beef in oil until brown.
- Drain grease.
- Add the other ingredients through the pepper.
- Turn into a 2 Qt.
- casserole dish.
- Mix up the cornbread or biscuit mix and top the casserole with it.
- Bake in at 400 degrees for 25 minutes or until brown.
- Turn onto a serving dish.
Nutrition Facts : Calories 314.3, Fat 18.4, SaturatedFat 5.6, Cholesterol 64.6, Sodium 527.8, Carbohydrate 19.9, Fiber 1, Sugar 3.4, Protein 17.1
UPSIDE-DOWN TAMALE PIE
I've used a chunky salsa with plenty of built-in seasonings as the basis of the meat filling. I could have used a cornbread mix for the topping, but I find them too sweet. Besides, it's easy to do a from-scratch cornbread if you assemble the components while the meat filling cooks.
Provided by Food Network
Categories main-dish
Yield Makes 6 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 400 degrees F.
- To prepare meat filling, heat oil in 11- to 12-inch, deep, oven-proof skillet over moderate heat 1 minute. Add onions, garlic, and stir-fry mix and cook, stirring, until onions are limp and golden, 5 to 8 minutes. Add chili powder, oregano, and beef, breaking up clumps. Cover and cook 10 minutes. Blend in flour, add salsa and tomato paste, stirring well to incorporate, then add corn and simmer uncovered 5 to 10 minutes, stirring often, until meat shows no signs of pink. Season to taste with salt and pepper, mix in cilantro, and set off heat.
- To prepare corn bread topping, combine flour, cornmeal, and all remaining dry ingredients in bowl and make well in center. Combine buttermilk, oil, and egg in 1-quart measure, dump into well in dry ingredients, and mix briskly just until dough holds together. Spread on top of meat filling, leaving 1- to 1 1/2-inch margin all round.
- Bake uncovered until bubbly and brown, 15 to 20 minutes. Serve at once.
UBE UPSIDE-DOWN PIE RECIPE BY TASTY
Local business owner, Kristine de la Cruz, shows how to turn classic Filipino Leche Flan into a delicious ube-flavored upside-down pie.
Provided by Shelby Barnett
Categories Desserts
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Arrange an oven rack in the center position. Preheat the oven to 350°F (180°C). Set an 8- or 9-inch pie dish inside a large roasting pan.
- In a large bowl, whisk together the egg yolks and eggs. Add the sugar and whisk to combine. Whisk in the evaporated milk, then the sweetened condensed milk. Add the ube flavoring and whisk until well combined.
- Strain the custard through a fine-mesh sieve to get rid of any eggy bits, then pour the strained custard into the pie dish. Carefully fill the roasting pan with hot water, filling halfway up the sides of the pie dish. Cover the roasting pan with foil.
- Carefully transfer the pan to the oven and bake for 45 minutes. Remove the foil and bake for another 10-15 minutes, or until the custard is mostly set with a slight jiggle in the center.
- Remove the pie dish from the steam bath and let cool to room temperature, then transfer to the refrigerator to set overnight.
- Make the graham cracker crumble: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and Greek yogurt until combined. The crumble should be moist enough to gather in a ball, but not too dry or wet to hold its shape when poked.
- Spread the graham cracker crumble over the chilled pie and spread evenly, all the way to the edges.
- Sprinkle a light dusting of granulated sugar over the graham cracker crust and gently brûlée with a kitchen torch until caramelized for a smoky finish. (Alternatively, broil for 1-2 minutes). Sprinkle purple sanding sugar on top, if desired.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 51 grams, Fat 12 grams, Fiber 0 grams, Protein 13 grams, Sugar 32 grams
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