Saucy Scalloped Pie Recipes

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SAUCY SCALLOPED POTATOES



Saucy Scalloped Potatoes image

For old-fashioned flavor, try these scalloped potatoes. They cook up tender, creamy and comforting and chopped ham adds a hearty touch. -Elaine Kane, Keizer, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 7h15m

Yield 8 servings.

Number Of Ingredients 8

4 cups thinly sliced peeled potatoes (about 2 pounds)
1 can (10-3/4 ounces) condensed cream of celery soup or mushroom soup, undiluted
1 can (12 ounces) evaporated milk
1 large onion, sliced
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups chopped fully cooked ham

Steps:

  • In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6-8 hours longer or until potatoes are tender.

Nutrition Facts : Calories 555 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 831mg sodium, Carbohydrate 101g carbohydrate (9g sugars, Fiber 9g fiber), Protein 17g protein.

SAUCY SCALLOPED PIE



Saucy Scalloped Pie image

This uncommon recipe features a ground beef shell and cheesy potato filling. I made this dish out of desperation one day and my family loved it.-Jan Breitkreuz, Onoway, Alberta

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

1 package (5-1/4 ounces) cheesy scalloped potatoes
1 bottle (12 ounces) chili sauce
1 tablespoon Italian seasoning
1/2 cup dry bread crumbs
1/4 cup chopped onion
1 garlic clove, minced
1 pound ground beef
1 can (8 ounces) mushroom stems and pieces, drained
2 tablespoons grated Parmesan cheese

Steps:

  • Prepare scalloped potatoes according to package directions. Meanwhile, in a small bowl, combine chili sauce and Italian seasoning. In a large bowl, combine the bread crumbs, onion, garlic and 1 cup chili sauce mixture. Crumble beef over mixture and mix well. , Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 15 minutes or until no pink remains; drain. Add mushrooms and Parmesan cheese to scalloped potatoes. Spoon into meat shell. , Bake for 10 minutes or until potatoes are golden brown. Heat the remaining chili sauce mixture; serve with individual servings.

Nutrition Facts : Calories 516 calories, Fat 17g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 2163mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 5g fiber), Protein 30g protein.

SCALLOPED POTATOES



Scalloped Potatoes image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h5m

Yield 6

Number Of Ingredients 7

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
  • In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
  • Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

TASSIE CURRY SCALLOP PIE



Tassie Curry Scallop Pie image

I came up with this recipe after reading a forum request and concensus was that it was delicious. Adjust the amount of curry powder to taste, two tablespoons is relatively strong. You can also prepare a few hours in advance, pop it all in the fridge and bake later, which is what I did.

Provided by Peter J

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

350 g scallops (preferably Tasmanian)
1 tablespoon unsalted butter
1 medium brown onion, diced
1 -2 tablespoon curry powder
1 1/2 cups reduced-fat milk
2 tablespoons plain flour
400 g potatoes (uncooked weight)
2 tablespoons plain flour
350 g puff pastry (2 frozen sheets)

Steps:

  • Quarter potatoes and boil until soft, around 20 minutes.
  • Slightly cool potatoes under cold running water, peel skin and mash with half a cup of the milk and then set aside, it will be runny.
  • Melt butter in large saucepan over medium heat and saute onion a few minutes until soft.
  • Add curry powder and stir fry for one minute.
  • Blend half a cup of milk with the flour.
  • Add milk / flour fix and scallops to saucepan and bring to boil, stirring constantly.
  • Cook further two minutes continuing to stir, remove scallops and reserve.
  • Add mashed potato to saucepan, mix well and return to low to medium heat, stirring constantly for a few minutes.
  • Reduce heat to low and allow to simmer for 10 minutes, stirring occasionally.
  • Cut scallops in half and return to saucepan along with last 1/2 cup milk and allow to simmer a further 20-30 minutes until thickened.
  • Remove from heat and allow to cool while preparing the pastry, stirring once or twice.
  • Allow pastry sheets to thaw for 10 minutes or so at room temperature.
  • Place a 200mm (8") cake dish (must be around 50mm or 2" deep) over the top of one sheet of pastry and scribe around it with a knife to form the lid for the pie.
  • Lightly grease the dish and fold the other sheet of puff pastry into the bottom to form the base. You may need some reserved pastry from the lid to tidy things up depending on the size of the sheets.
  • Pour the cooled mixture into the dish and place the pastry lid over the top, folding the edges up and trimming as required to make it neat.
  • Brush the top of the pastry with either water or milk and prick with a knife a few times in the middle to form some vent holes.
  • Bake in preheated oven at 230°C (450°F) for 20 minutes.

Nutrition Facts : Calories 751.3, Fat 39.1, SaturatedFat 11.6, Cholesterol 43.8, Sodium 404.4, Carbohydrate 72.7, Fiber 4.6, Sugar 7.3, Protein 27.4

SCALLOP PIE



Scallop Pie image

This recipe was demonstrated by a fellow classmate at an evening course on fish cookery that I took over 30 years ago. It sounded odd - who puts cheddar cheese with scallops!? but tasted delicious. Only use instant potatoes if you can get high quality ones that don't have artificial ingredients or flavors. This make a nice main course served with a salad though would be great served in smaller individual portions as an appetizer. If you make this with bay scallops you may want to reduce the cooking time so you don't end up with rubbery scallops. I like to use a medium sized scallops, if using large ones you may want to cut them in half. Please note that you need to reserve some of the cooking liquid when draining the scallops. Cooking time does not include preparing mashed potatoes.

Provided by momaphet

Categories     Savory Pies

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs scallops
3 -4 ounces mushrooms, sliced not too thin (see note) or 3 -4 ounces canned mushrooms, sliced and drained
1 1/2 cups dry white wine
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/2 cup cheddar cheese, shredded
2 cups mashed potatoes
2 tablespoons butter
1 egg

Steps:

  • Pre heat over to 375 degrees, grease or spray a 9" pie plate.
  • Mix together mashed potatoes 2 Tbl butter and the egg, spoon mix around the edges of your pie plate - use all the potatoes.
  • In a sauce pan, bring wine to a boil, reduce to a simmer add scallops and mushrooms cook for 8-10 minutes. Drain, reserving 1 cup of the liquid, set aside.
  • In pan melt butter, then add flour and salt making a roux, cook for a few minutes while stirring, then slowly whisk in the reserved cooking liquid, cook till smooth and slightly thickened. Remove from heat and stir in cheese, mushrooms and scallops.
  • Pour scallop mixture into the center of the potatoes and bake for 8 minutes.
  • Note.
  • The original recipe called for canned mushrooms which I never use now. If you do use them, do not cook them in the initial step with the scallops, just add them with the cheese. To cook them slightly before the short baking time poach them with the scallops, though you could also lightly saute them while making the roux.

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