Dinner Pie Recipes

Savory Shepherd's Pie, Revised
Categories: Casseroles, Vegetarian, Mash, Favorites, Meal pies
Yield: 4 servings

5 Potatoes, peel, boil
3 cl Garlic, minced
1/2 t Dried basil, crushed
2 T Butter
1/4 t Salt
Milk for mashed potatoes
1 md Onion, chpd
2 md Carrot, sliced
15 oz Cn red kidney beans,
-rinsed, drained
14 1/2 oz Cn whole tomatoes, cut up
10 oz Corn
8 oz Cn tomato sauce
1 t Worcestershire sauce
1/2 t Sugar
1 c Cheddar cheese, shredded

In a small saucepan cook garlic and dried basil in
butter 15 secs. Add to mashed potatoes along with
salt. Gradually beat in enough milk to make light and
fluffy. Set aside. For filling, in a medium saucepan
cook onion and carrot in hot oil until onion is tender
but not brown. Stir in kidney beans, tomatoes and
their juice, corn, tomato sauce, Worcestershire sauce,
and sugar. Heat until bubbly.
Transfer vegetable mixture to an 8x8x2" square baking
pan. Spread mashed potatoes over top. Sprinkle with
cheddar cheese. Bake, uncovered, in a 375F oven 10
minutes or until heated through and cheese begins to
brown.

This is really very good. I'd like to cut back on the
beans and maybe add TVP® with it or even (gasp) tofu.
I changed the recipe a bit, especially where the
tomatoes were concerned. I was supposed to drain them
but didn't.

Broccoli Quiche or Use it Up Quiche

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quiche

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound broccoli -- lightly cooked
4 whole eggs -- beaten
1 1/2 cups milk or light cream
1 cup cheese (your choice of Swiss, cheddar,
etc --
grated
salt and pepper -- to taste
1 dash nutmeg or ground mace
1 1/2 cups cooked rice
1 whole egg -- beaten
1 teaspoon soy sauce

For crust:

You can use regular crust, or, to use up leftover rice use 1-2 cups.
Mix together rice, 1 egg, and soy sauce (I sometimes add 1/2 cup
mozzarella cheese).

Spread evenly to cover a well-buttered quiche or pie pan.
Bake crust (for rice crust only) at 350 degrees for ten minutes and
remove from oven.

For filling:

Place broccoli in bottom of crust. Mix together eggs, mild, and spices
and pour over broccoli. Top with cheese. Bake at 350 degrees for 45-50
minutes, or until set. Remove from oven and let sit ten minutes before
slicing.

Fettucine Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ground Beef Italian
Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Ground beef
1/2 cup Parmesan cheese -- divided
Onion -- chopped
3 Eggs
16 ounce Crushed tomatoes
2 tablespoon Butter -- melted
1 teaspoon Oregano leaves -- crumbled
Parsley -- chopped
Salt and pepper
1/4 teaspoon Garlic powder
1/2 cup Mozzarella cheese -- shredded
4 ounce Fettucini

Brown meat and onion in skillet. Stir in tomatoes, oregano, salt and pepper.
Bring to boil. Simmer, uncovered, stirring occasionally, 20 minutes. Remove
from heat and add mozzarella and 1/4c parmesan. Let stand 9-12 minutes.
Meanwhile, cook fettucine. Beat egggs, stir in remaining parmesan, butter,
parsley and garlic powder. Stir into hot noodles. Spoon onto tomato mixture.
Cover. Cook over low heat, 15 minutes or until set.
Let stand 5 minutes. Turn out on round platter.

KAI'S SPINACH PIE <R T>

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dishes
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Fresh spinach
1 pk Fresh mushrooms
1 lg Onion
5 Egg whites -- or substitute
8 oz Fatfree cheddar cheese -- grat
8 oz Fatfree mozzarella cheese -- g
1 t Pepper
1 Phyllo dough -- *see note

Remove stems from spinach and wash. Cut onions and saute in water until
tender. Wash and slice mushrooms and add to the onions (cook until all
water evaporates). Remove onions & mushrooms from heat a put in a large
bowl. Saute spinach in water tossing frequently until all liquid
evaporates. Mix onions/mushrooms & spinach together in bowl & make sure
onions and mushrooms are evenly distributed throughout the spinach. Beat
egg whites lightly. Add grated cheese to egg mixture and mix thoroughly.
Add spinach mixture to egg and cheese mixture and stir until mixed well.

CRUST: The dough is paper thin and you use many layers. I use a rectangular
glass baking dish, sprayed lightly with - PAM. Quickly layer 5-7 sheets on
the bottom of the dish spraying each layer lightly with Pam. Then put half
of your spinach mixture on top. Put another 5-7 sheets of Phyllo. Then the
last of your spinach mixture. Top with 10 to 15 sheets of phyllo, sprayed
lightly with Pam between each layer. Remove any excess dough around the
edges. Moisten your fingertips and seal around the edges like a normal pie
crust. Spray top lightly with Pam. Using a sharp knife cut through the
top layer in the pattern you want. (ie: I cut rectangular pattern that is
the size of the pieces I will ultimately cut.) In the Greek desert,
Baklava they cut diamond shapes. Bake in 400-425 deg. F. oven for 30 min.

WARNING: Phyllo dough is sooooo thin it is a little hard to work with
because it dries out in about 2 seconds and sticks together. There are
hints on the box on how to keep it moist.

Use HEALTHY CHOICE FAT FREE grated cheeses. Their cheese is real cheese
made with skim milk, it tastes and melts the same (at least in this recipe)
as high fat cheeses which is not true for other brand name Fat Free Cheeses
I have tried.

SHEPHERD'S PIE (SYD)
Categories: Meats
Yield: 6 servings

1 lb Lean Ground Beef
8 oz Hot Italian Sausages *
16 oz Whole Peeled Tomatoes
1 1/2 c Sliced Fresh Mushrooms
1 Clove Garlic, Minced
2 tb Balsamic Vinegar
1 c Frozen Peas
1 tb Chopped Fresh Basil Or
1/2 ts Dried Basil
1 ts Salt
1/4 ts Dried Oregano, Crumbled
Fresh Ground Pepper To Taste
2 lb Potatoes **
3/4 c Milk
1/2 c Grated Parmesan Cheese
6 tb Butter, Room Temp.

* Hot Italian sausages should be cut lengthwise in
half and sliced 1/4 inch thick. ** Potatoes should be
pared and cut into 1 inch chunks.
~------------------------------------------------------
~------------- ~-- Place ground beef and sausages in a
medium skillet. Cook, breaking up beef, over medium
high heat until meat loses some of its pink color and
releases juices. Add tomatoes, mushrooms, garlic and
vinegar. Simmer uncovered, stirring occasionally and
breaking up tomatoes, about 10 minutes. Stir in peas,
basil, 1/2 ts salt, oregano and pepper. Simmer 10
minutes. Remove from heat. Meanwhile, boil potatoes
in water to cover until tender, about 20 minutes.
Drain potatoes and transfer to large mixing bowl.
Beat in milk, cheese, butter, remaining 1/2 ts salt
and pepper to taste; continue to beat until smooth.
Heat oven to 350øF. Spoon meat mixture into 2 quart
shallow casserole. Spoon potato mixture on top and
spread evenly to edge. Bake until golden and bubbling,
about 45-50 minutes. Let stand 10 minutes before
serving. Serve hot. 436 calories per serving.