Potato And Tomato Pie Recipes

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BEEF AND POTATO PIE



Beef and Potato Pie image

Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.

Provided by Spongy

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h50m

Yield 12

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon butter
½ onion, finely chopped
2 pounds beef sirloin, cut into cubes
2 cloves garlic, minced
3 tablespoons all-purpose flour
½ teaspoon ground black pepper
salt to taste
1 cup red wine
2 cups beef stock
2 large potatoes, peeled and cubed
1 cup chopped carrots
1 (8 ounce) can tomato paste
1 teaspoon Worcestershire sauce
2 10-inch pie crusts, rolled out to fit a 9x13-inch baking dish
2 tablespoons milk, or as needed

Steps:

  • Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
  • Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
  • Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
  • Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 46.1 g, Cholesterol 35.4 mg, Fat 26.8 g, Fiber 4.9 g, Protein 20 g, SaturatedFat 7.5 g, Sodium 527.4 mg, Sugar 4.4 g

SALMON AND POTATO PIE



Salmon and Potato Pie image

A favorite with our family, this French-Canadian dish has been passed down from many generations. It's a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie.

Provided by Louise B.

Categories     Seafood     Fish     Salmon

Time 1h15m

Yield 8

Number Of Ingredients 9

6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
1 tablespoon butter
1 (6 ounce) can red salmon, undrained
1 teaspoon dried thyme
1 cup milk
2 (9 inch) unbaked pie shells
1 to taste salt and pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
  • Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
  • Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 52.6 g, Cholesterol 19.3 mg, Fat 18.2 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 3.8 g, Sodium 387.5 mg, Sugar 3 g

TOMATO PIE WITH POTATO CRUST



Tomato Pie with Potato Crust image

Provided by lindatn

Time 2h

Yield 6

Number Of Ingredients 13

4 medium tomatoes, sliced, drained, and patted dry
salt and pepper, to taste
8 slices bacon, cooked crisp and crumbled
4 tablespoons coarsely chopped fresh basil, divided
3/4 cup freshly grated Parmesan cheese
3/4 cup mayonnaise
1/3 cup crushed saltine crackers
Potato Crust
2 cups firmly packed, grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
vegetable oil

Steps:

  • Make Potato Crust and bake while you are preparing tomato mixture (see below). Layer half of the tomato slices onto the bottom of baked Potato Crust. Lightly season tomatoes with salt and pepper. Sprinkle with half of the bacon and 3 tablespoons basil. Repeat layer, using remaining tomato slices, salt, pepper, bacon, and basil. In a small bowl, combine Parmesan cheese and mayonnaise, then carefully spread over tomato mixture. Sprinkle with crushed crackers and 1 tablespoon basil. Bake uncovered for 30 minutes or until crumbs begin to brown. Remove from oven and serve immediately. For Potato Crust: Preheat oven to 400 degrees F. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water. In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. Bake for 35 to 40 minutes or until golden brown (after the first 20 minutes brush the crust with vegetable oil to crisp it). Remove from oven. Reduce oven temperature to 350 degrees F.

POTATO AND TOMATO PIE



Potato and Tomato Pie image

Despite it's title there is no pastry in this dish. When we lived in Portugal we had this often, sometimes on it's own and at other times with pork chops or chicken. It's a wonderful blend of two of Portugal's favorite vegetables. Tonight we will have this with baked salmon.

Provided by Brian Holley

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

6 medium sized potatoes
4 tablespoons red pepper paste
1 bunch fresh parsley
1 garlic clove
1 fresh red chile, seeded
3 tablespoons olive oil
1/2 lemon, juice of
salt
pepper
1 1/2 lbs tomatoes, skinned seeded and sliced
3 large red peppers, seeded and sliced into four lenghtwise
1 tablespoon sea salt
2 garlic cloves
4 tablespoons olive oil

Steps:

  • RED PEPPER SAUCE.
  • Mix together the salt and peppers, allow to stand for 1 day.
  • Heat a grill, Wash the peppers, drain and pat dry.
  • Place the peppers on a baking tray skin side uppermost and place it under the grill, grill till the skin is charred.
  • Allow to cool and remove the skins.
  • In a blender puree the peppers with the garlic and olive oil.
  • Peel and slice the potatoes, when just done drain them.
  • Oil a shallow baking dish Spread a thin layer of pepper paste on the bottom of the dish. Now add the potatoes, spread the rest of the pepper paste over the potatoes.
  • Top the potatoes with the sliced tomatoes.
  • Chop together the parsley, garlic and chillies, mix with the oil and lemon juice. Spread the oil mix over the tomatoes, season with salt and pepper.
  • Preheat oven to 200C and bake for 30 minutes.
  • Serve hot.

Nutrition Facts : Calories 535.8, Fat 24.9, SaturatedFat 3.5, Sodium 1790.2, Carbohydrate 73.7, Fiber 12.6, Sugar 13.1, Protein 10.3

BAKED POTATOES AND ONION PIE



Baked Potatoes and Onion Pie image

Make and share this Baked Potatoes and Onion Pie recipe from Food.com.

Provided by keen5

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 6

4 lbs potatoes, pared and very thinly sliced (8 cups)
2 large onions, thinly sliced (3 cups)
1/2 cup butter
1/2 cup freshly grated parmesan cheese
cayenne pepper, to taste
salt and pepper

Steps:

  • Preheat oven to 400°F.
  • In a buttered 13x9 inch baking dish, place 1/3 of the potatoes and 1/3 of the onions; sprinkle with salt and pepper and dot with 1/3 of the butter.
  • Do this twice more.
  • Cover and bake for 45 minutes or until tender.
  • Uncover and bake until top is lightly browned.
  • Remove from oven, let cool for 5 minutes.
  • Loosen around edge and invert on a heat-proof platter.
  • Sprinkle cheese and cayenne on top and return to oven to brown cheese.

Nutrition Facts : Calories 319.2, Fat 13.5, SaturatedFat 8.4, Cholesterol 36, Sodium 192, Carbohydrate 43.7, Fiber 5.5, Sugar 3.4, Protein 7.5

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