Skillet Potato Pie With Eggs And Cheese Recipes

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SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

POTATO EGG PIE



Potato Egg Pie image

I was once asked to cater a tea party. I made 4 beautiful quiches and had this pie as a "back-up" dish. When all was said and done. We had quiche left overs, but no potato egg pie. Isn't that just always the way? Go figure.

Provided by BothFex

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon fresh pepper
1/2 cup milk
3 cups seasoned mashed potatoes
4 hardboiled egg, sliced
2 tablespoons crisp bacon, crumbled (pleeze! the recipe calls for 2 T. but we often add more... well... MUCH more. So add bacon to taste.)
2 tablespoons minced parsley
1/4 cup cheddar cheese, grated
2 tablespoons milk

Steps:

  • Preheat oven to 400*.
  • Over medium heat melt butter then blend in flour, salt and pepper.
  • Slowly mix in milk, stirring continually until mixture is thick and bubbly.
  • Remove from heat- set aside.
  • Line bottom and sides of a greased 9 inch pie plate with half the potatoes.
  • Into the shell layer eggs, bacon, parsley, cheese and white sauce.
  • Cover with remaining potatoes.
  • Brush the top of the pie with 2 tablespoons of milk.
  • Bake for 20 minutes or until top is browned.

SKILLET POTATO PIE



Skillet Potato Pie image

Make and share this Skillet Potato Pie recipe from Food.com.

Provided by Shirl J 831

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs red potatoes
1/2 cup buttermilk
2 scallions, minced
salt and pepper
oil (for frying)

Steps:

  • Cook potatoes, slice 1/4 in. thick.
  • Mash lightly just until broken up into several pieces.
  • Stir in buttermilk and scallions and season with salt and pepper.
  • Heat just enough oil to coat bottom of non stick skillet.
  • When hot enough, pour in potato mixture and pat in evenly.
  • Turn the heat to moderate and cook until the bottom of the pie is crisp and browned.
  • Slide out onto a plate and cut into wedges.

CHEESY SPINACH-POTATO EGG CASSEROLE



Cheesy Spinach-Potato Egg Casserole image

A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 10

3 tablespoons unsalted butter, plus more, softened, for brushing
1 onion, chopped (2 cups)
Kosher salt and freshly ground pepper
1 pound curly-leaf spinach, thick stems removed, sliced (8 packed cups)
2 teaspoons fresh thyme leaves
1 pound Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (3 cups)
1 1/2 cups whole milk
12 large eggs
Scant 1/4 teaspoon freshly grated nutmeg
6 ounces fontina, coarsely grated (2 cups)

Steps:

  • Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
  • Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
  • Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.

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