Tag Archives: Pie

Vegetable Shepherd’s Pie

8 large potatoes, peeled and quartered
2 carrots, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons milk
1 onion, chopped
1 teaspoon vegetable oil
1 (19 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 cup shredded Cheddar cheese
1/2 teaspoon paprika

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Vegetable Chicken Pie

1 cup cubed cooked chicken
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1/2 cup frozen peas and carrots
1/4 cup chopped onion
1/4 cup chopped green pepper
3 tablespoons chicken broth
2 tablespoons butter, melted
TOPPING:
1/3 cup self-rising flour
1/3 cup buttermilk
1/4 cup butter or margarine, softened
1/8 teaspoon pepper
Refrigerated butter-flavored spray
Paprika

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Vegetable Pot Pie

3 parsnips, peeled and cut into 1/2 inch pieces
3 carrots, peeled and cut into 1/2 inch pieces
1 sweet potato, peeled and cut into 1/2 inch pieces
3 tablespoons butter
2 cups sliced mushrooms
1 cup chopped leeks
3 tablespoons all-purpose flour
2 cups vegetable broth
1/8 teaspoon dried thyme
salt and ground black pepper to taste
1/4 teaspoon hot pepper sauce

2 1/4 cups biscuit baking mix
3/4 cup milk

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Vegetable Shepherd’s Pie with Baked Beans

5 potatoes, peeled and cubed
1 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
6 fresh curry leaves
1 green chile pepper, halved lengthwise
2 tablespoons vegetable oil (optional)
1 teaspoon mustard seeds
1 green bell pepper, finely diced (optional)
1 clove garlic, minced (optional)
1 small onion, finely diced
1/4 cup frozen chopped spinach, thawed and drained (optional)
1/2 cup frozen corn
1/2 cup frozen peas
1 (16 ounce) can baked beans
1/2 cup chopped fresh cilantro
1/2 teaspoon chili powder
1/2 teaspoon salt
ground black pepper to taste
2 tablespoons butter
3 tablespoons milk
1 pinch salt

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Vegetable Filo Pie

5 cups chopped mixed vegetables
1 egg
2 tablespoons olive oil, divided
1 clove garlic, chopped
1/2 cup crumbled feta cheese
1 tablespoon melted butter
salt and pepper to taste
dried dill weed to taste
onion powder to taste
8 sheets phyllo dough

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Vegetable Taco Pie

1 tablespoon vegetable oil
1 pound ground turkey
1 3/4 cups chopped red bell pepper
1 cup chopped zucchini
1 small yellow onion, chopped
1 tablespoon chili powder
2 cups chopped tomato
1 (5.7 ounce) package Knorr–í¬Æ Rice Sides–≤‚Äû—û – Cheddar Broccoli, prepared according to package directions
3/4 cup shredded Cheddar cheese
2 (10 inch) burrito size whole wheat high fiber tortillas
1 cup shredded iceberg lettuce

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Easy Vegetable Pot Pie

1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

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Russian Vegetable Pie

4 eggs
1 1/4 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
3 tablespoons butter
4 ounces cream cheese, softened

2 tablespoons butter
1 onion, chopped
1 small head cabbage, shredded
1/8 teaspoon dried marjoram
1/8 teaspoon dried tarragon
1/4 teaspoon dried basil leaves
salt and pepper to taste
1 tablespoon butter
8 ounces fresh mushrooms, sliced
4 ounces cream cheese, softened
1/2 teaspoon dried dill weed

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Vegetable Rice Pie

CRUST:
1 1/2 cups cooked long-grain rice
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise*
1/4 cup finely chopped onion
FILLING:
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflower
1 cup chopped carrots
1/4 cup chopped onion
1/4 cup mayonnaise*
3 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1 pinch pepper
1/2 cup grated Parmesan cheese

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Pam’s Sugar Free Chocolate Pie

1 (9 inch) deep dish pie crust, baked and cooled
1 (1.4 ounce) package instant sugar-free chocolate pudding mix
1/2 cup frozen reduced-calorie whipped topping, thawed

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