WINTER VEGETABLE SHEPHERD'S PIE
We seem to eat for comfort during the holidays...but comfort foods aren't necessarily healthy. To make a classic comfort food dish more healthy, I came up with this lovely take: turkey shepherd's pie. It's perfect for putting out on your holiday buffet table. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper., In 2 batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan., In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through., Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 314 calories, Fat 11g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 654mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
WINTER-VEGETABLE SHEPHERD'S PIE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 3-quart deep casserole. Set aside.
- Toss the parsnips, carrots, beets, rutabaga, pearl onions, and garlic together in a large bowl. Add the chard, tarragon, parsley, salt and pepper to taste, and 1/4 cup of the melted butter. Transfer the mixture to the prepared casserole and add the chicken broth. Cover the casserole tightly with aluminum foil.
- Bake for about 35 minutes, or until all of the vegetables are tender. Remove the casserole from the oven and remove the foil. Do not turn the oven off.
- Cover the vegetables with the mashed potatoes. Brush the top with the remaining two tablespoons melted butter and sprinkle with the breadcrumbs. Return to the oven for about 15 minutes, or until the potatoes are golden brown and crusty. Serve hot.
- Coat the whole head or individual cloves with olive oil, wrap the garlic in aluminum foil, and roast it in a pan in a preheated 325-degree oven for about 1 hour, or until the flesh is very soft when pierced with a knife.
WINTER VEGETABLE PIE
One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
- Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
- Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
- Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.
Nutrition Facts : Calories 388 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
VEGETABLE PIE
A buttery vegetarian pie I picked up from Moosewood. This is a good compromise for carnivores like myself veggies for the girlfriend and rich flavor for me.
Provided by Fred Eiden
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- -------Prepare crust----------.
- Mix flour and butter with fingers, add water slowly until dough can be formed into a ball Roll dough to fit a circular or square baking dish, depending on your geometric preference Grease dish and prebake crust for 15-20 minutes at 350 (poke the bottom of the crust with a fork).
- ---------Prepare vegetable filling---------.
- Fry onion in oil until tender; add potato and carrot; add basil, marjoram, and paprika; salt and pepper to taste; cover for a few minutes, stirring occasionally Add peas, corn, and mushrooms; cover for a few more minutes, stirring occasionally (you might want to remove the cover at some point to cook off some water).
- -----------Prepare sauce----------.
- Melt butter and add flour, cooking at low temperature to thicken and brown Add the milk and reheat slowly Turn off the heat and add cheese, mustard, and nutmeg.
- ----------Prepare topping-----------.
- Melt the butter and crumble the bread into the pan (stale bread works well) Add the spices and brown.
- ------------Make a pie-----------.
- Add the vegetable filling to your nicely precooked crust (spoon it in with a slotted spoon to cut down on extra water) Pour the sauce over the filling and mix it lightly with a rubber spatula Sprinkle the bread crumb topping over the top of the pie Cook for about 50 minutes at 350, let stand for 10 minutes or so, eat.
- Because this crust is hearty, I prefer to precook it a bit.
- Experiment with this to find your own preference.
- The trick to this recipe is preparing the filling, sauce, and topping concurrently.
- I usually end up finishing up the sauce last, but I have not given up hope.
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- Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.
- Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.
- Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
- Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.
30 BEST WINTER PIES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-08-02Category Recipe Roundup
- Peppermint Pie. Let’s start things off with an easy-peasy peppermint pie. If you’re in charge of dessert at your office Christmas party but can’t bake to save your life, you have just found the solution.
- Pecan Pie. Next on this list is an old-fashioned yet timeless pie. Pecan pie is always present at Thanksgiving and Christmas in our household. The combination of nutty and salty pecans and sweet, sticky, and buttery syrup creates such a chewy and decadent filling.
- Cranberry Pie. Is it a pie or a cake? Who cares?! All that matters is that it’s delicious. This cranberry pie has a crunchy sugar crust at the bottom, a sweet and tart cranberry filling in the middle, and a crumbly and flaky cake on top.
- Buttermilk Pie. Buttermilk pie is another timeless classic. With a buttery pie crust and a smooth and creamy custard filling, it’s simple, yet sensational.
- Snickerdoodle Pie. If you’re a fan of snickerdoodle, you won’t be able to resist the snickerdoodle pie. It has all the flavors of your favorite cookie, but you’ll get more.
- Dream Whip Pie. If you’ve never had or heard of Dream Whip pie before, you’re missing half your life. Let’s remedy that today, shall we? Dream Whip pie is a simple yet sensational no-bake pie with a graham cracker crust and a fluffy filling made of powdered whipped topping and instant pudding.
- Brownie Pie. Just by reading its name, I’m already sold. Who says you need to decide between two epic desserts? If this brownie pie doesn’t impress your family and friends, I don’t know what will.
- Chocolate Orange Pie. I was never a fan of the chocolate-orange combo, but this pie sure changed my mind. It was love at first bite. Here’s how it goes down: Oreo cookie crust is filled with creamy orange filling with bits of fresh orange, and topped with a decadent chocolate ganache.
- Winter Vegetable Shepherd’s Pie. Let’s move away from the dessert pies for a moment and focus our attention on this immaculate shepherd’s pie. This isn’t your average pie, folks.
- Pumpkin Pie. Turkey may be the star of Thanksgiving, but Let’s face it, it’s not a Thanksgiving party without pumpkin pie. I’m pretty sure you already have a recipe for pumpkin pie, but still, I insist you try this one.
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- Heat oil over medium in dutch oven. Once hot, add onion, celery and carrot and cook for 5-7 minutes, or until they are beginning to soften. Add in garlic, salt, pepper, and dried thyme and cook for 30 seconds.
- Slowly, stir in half a cup of stock at a time, scraping up the bottom, and stirring as you go, to ensure no lumps.
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