Company Pie Recipes
COTTAGE PIE
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
- Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
- For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
- Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
- Allow the pie to cool slightly before serving.
COMPANY SPECIAL
This is a cheesecake and pudding recipe with pie filling put on top that we always had at Christmas. REALLY delicious! Choose any pie filling of your choice.
Provided by Stacey
Categories Dessert Recipes Pies No-Bake Pie Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a large bowl, mix graham cracker crumbs with melted butter. Pat into bottom of a 9x13 inch pan.
- Bake at 300 degrees F (150 degrees C). For 10 minutes or until golden brown. Allow to cool.
- In a sauce pan, mix pudding with milk and cook according to package directions. It will be very stiff.
- In a large bowl, mix pudding and cream cheese together until smooth. Fold in whipped topping. Spread over cooled graham cracker crust.
- Top with fruit filling. Refrigerate until served.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 32.8 g, Cholesterol 35.1 mg, Fat 18.2 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 11.6 g, Sodium 238 mg, Sugar 22.7 g
ARKANSAS COMPANY'S COMIN' PIE
Steps:
- Crust:
- Beat egg whites until foamy. Add cream of tartar & beat until stiff & dry. Gradually add sugar. Fold in (finely) crushed crackers & nuts. Add vanilla.
- Pour in lightly greased (9 inch) pie plate. Form crust on bottom & sides. Bake 30 minutes at 300 degrees F. Cool.
- Topping:
- Beat whipping cream & sugar. Fold in pineapple. Pour on top of crust. Refrigerate until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COMPANY TURKEY POTPIE
Here's our smart spin on potpie, filled with turkey, autumn vegetables and a creamy herb sauce. Best of all, there's no crust to make-just top with prepared phyllo dough. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute mushrooms and shallots in oil until tender. Add the squash, red pepper and fennel; saute 5 minutes longer. Add 1/4 cup broth. Cover and cook over medium-low heat until vegetables are tender, about 15 minutes. , Sprinkle flour over vegetables; cook and stir for 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in the turkey, sherry and seasonings; heat through. Transfer to a 2-qt. baking dish coated with cooking spray. , Stack all 10 phyllo sheets. Roll up, starting with a long side; cut into 1/2-in. strips. Place strips in a large bowl and toss to separate; spritz with butter-flavored spray. Arrange over turkey mixture; spritz again. Bake, uncovered, at 425° until golden brown, 10-15 minutes.
Nutrition Facts : Calories 275 calories, Fat 4g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 544mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
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51 BEST PIE RECIPES - THE SPRUCE EATS
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- Basic Pie Pastry. A good pie with a buttery basic crust. Master this recipe and you'll be in great shape for baking up every pie on this list. Not that you have to use a homeone one all the time, but it's a great technique to have in your back pocket, especially around the holidays when you're looking to impress family and friends with your pie-baking skills.
- Apple Pie With Double Crust. It's a classic for a reason! This traditional recipe for an old-fashioned double-crust apple pie is as delicious as it is beautiful and always welcome at the dinner table, especially in the fall.
- Apricot Pie With Double Crust. This fabulous summer pie is made with a filling of fresh fruit, lemon juice, and a touch of nutmeg. The recipe includes a from-scratch butter crust, but feel free to use a store-bought one, too.
- Banana Cream Pie With Coconut. Go bananas for this scrumptious cream pie. It's packed with plenty of fruit and toasty coconut, then topped with whipped cream or whipped topping as a beautiful finishing touch.
- Buttery Flaky Pie Crust. This basic one-crust recipe makes a flaky and buttery crust that works with any type of tart or pie. The pie crust can be prebaked using pie weights or used in any recipe that calls for a pie crust.
- Yellow Summer Squash Custard Pie. Squash isn't just for fall. This creative recipe is a custard-like dessert pie made with cooked summer squash, eggs, and butter.
- S'mores Pie. This S'mores pie recipe takes inspiration from the traditional campfire treat. It features a 5-minute-baked graham cracker crust, cooked pudding filling, and a topping of mini marshmallows that are broiled for just a few minutes.
- Buttermilk Pie. Buttermilk pie is an easy-to-prepare custard that gets a delightful tang from its namesake ingredient. This is an excellent recipe to keep on hand when you need to whip up a tasty dessert with cooking basics—most of the ingredients are probably in your fridge and pantry already!
- Chocolate Pecan Pie. For a double dose of chocolate, reach for this chocolate pecan pie recipe that starts with a chocolate crust that is topped with a chocolate filling and pecan halves.
- Blueberry Custard Pie With Streusel Topping. Here's a fresh blueberry pie that makes a great dessert for any occasion. Fresh berries are great to use when they're in season, but frozen one will work just fine when you want a taste of summer in the cooler months.
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