Delicious Pie Recipes

Homemade pie recipes for food that is comforting and homely as well as healthy! There is something about pies, isn't there? Pies are really easy to make and yet we often don't bother. Try some of these to work some pie magic on your family!

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RECIPE: SHEPARDESS PIE

From the Kitchen of The Good Food Angel

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INGREDIENTS

Olive oil

Chopped mushrooms

Chopped aubergine

Red lentils (for a meat version, add mincemeat instead)

Mixed herbs

Black pepper

Stock powder and water

Tomato puree

Potatoes mashed with some butter or olive oil

METHOD

Preheat oven to 200 C. In a heavy-based saucepan, heat some olive oil. Add onions, garlic and mushrooms, stirring until soft. Stir in aubergines and lentils and coat in oil. When all the oil is burned off, add enough water to double the volume. Add stock powder, herbs and a few squirts of tomato puree. Bring the mixture to the boil and simmer for about 20 minutes until all the ingredients are soft. If necessary, either add more water or reduce, remembering that when the mixture is cooked you want the sauce to be nice and thick. Transfer to portion-sized tin-foil dishes and cover with mashed potatoes. Drag a fork over the top. Bake until golden.

VARIATION: Sprinkle some sesame seeds, or grated cheese over the top a few minutes before removing from the oven, for an extra crunchy topping.

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RECIPE: SMUGGLER’S PIE

From the Kitchen of The Good Food Angel

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This is one of the classic pie recipes which provides real sustenance for a long day. INGREDIENTS

Chopped parsley and dill

Olive oil

Chopped onion

Chopped garlic

Sliced leeks

Chopped mushroom

Sweetcorn

Chopped boned and skinned cod/hake

Chopped smoked cod/hake

Shredded smoked salmon

Stock powder

Chopped tarragon or other fresh herbs

Black pepper

Cream (or milk if cream is too rich)

Twist of lemon juice

Dash of Dijon mustard

Mashed potato

METHOD

Preheat oven to 200 C. Heat the oil in a pan and soften the onions and garlic. Stir in all the vegetables, except the sweetcorn, and cook for a few minutes. Add the fish and sweetcorn and turn until fully coated in oil. Add herbs, stock and pepper and enough cream to cover the mixture. Add the lemon juice and mustard. Cover and simmer gently until fish and vegetables are cooked through. Allow cream to reduce to a thick sauce. If the mixture has dried up too much you may need to add a little water. For the lunchbox, spoon the mixture into portion-sized foil cartons. Layer on the mashed potato and furrow with a fork. Bake in the oven until golden.

VARIATION: This pie is also delicious topped with puff pastry instead of potato.



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RECIPE: SHEPARD’S PIE

From the Kitchen of The Good Food Angel

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INGREDIENTS

Oil for frying

Chopped onions

Chopped garlic

Minced round steak/TVP for vegetarians

Chopped carrots

Peas

Stock powder

Tomato puree

Black pepper

Chopped mixed herbs (parsley, rosemary, thyme, oregano)

Mashed potato

METHOD

Preheat oven to 200 C. Gently saute the onions and garlic in a large pan and add mince. Stir until it all turns brown and add carrots and peas. Cover with water and add stock, tomato puree, seasoning and herbs. Bring to the boil and cover and simmer until all the ingredients are cooked. If the sauce is too thin, reduce it down until it’s nice and thick. Spoon into portion-sized tin-foil trays and cover with mashed potato. Drag a fork over it to make furrows. Bake in the oven until the potato is nicely browned.

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RECIPE: COWGIRL PIE

From the Kitchen of The Good Food Angel

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Yee-ha! This easy campfire dish is wholesome and delicious and a great staple for vegetarian families who like pie recipes. If you’re in a hurry, you can leave out the vegetables and it still tastes good.

INGREDIENTS

Topping:

Self-raising flour

Cornmeal

Grated cheese

Beaten egg

Milk

Black pepper

Filling:

Cooked kidney beans

Regular baked beans

Cooked sweetcorn and courgettes

Mild chilli powder

Tomato puree

METHOD

Preheat oven to 200 C. Mix the topping ingredients together to form a wet paste. Mix the filling ingredients together and put in tin foil containers and layer with topping. Bake for about 20 minutes until golden brown.



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Remember, healthy eating is enjoyable!

Blessings on your table!

The Good Food Angel

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