SIMPLE SHEPHERDS PIE RECIPES RECIPES

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POTATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Potato Pie Recipe: How to Make It - Taste of Home image

I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.—Patricia Wells, Riverhead, New York

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 50 minutes

Prep Time 25 minutes

Cook Time 01 hours 25 minutes

Yield 6 servings.

Number Of Ingredients 14

2-1/4 cups all-purpose flour
1 tablespoon sugar
1-1/4 teaspoons salt
1/2 cup shortening
1/4 cup butter
3-1/2 to 4 tablespoons cold water
FILLING
7 cups sliced peeled potatoes
1 medium onion, sliced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
2 tablespoons butter
1/2 cup half-and-half cream

Steps:

  • Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

SAVORY SHEPHERD’S PIE – INSTANT POT RECIPES



Savory Shepherd’s Pie – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4 - 6 servings

Number Of Ingredients 17

1 lb ground beef (preferably 93% lean)
1 onion (finely diced)
1 1/2 cups frozen peas and carrots mixture
1 cup mushrooms (roughly chopped )
2 tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
2 tbsp butter
2 tbsp flour
1/2 cup beef broth
1 cup Water
1 1/2 lbs russet potatoes (peeled and cut into 1 inch cubes)
2 tbsp butter
1 egg (beaten)
1 tsp kosher salt
1 tsp garlic powder
1 cup shredded Cheddar cheese

Steps:

  • Add ground beef and onion to the Instant Pot. Using the display panel select the SAUTE function.
  • Cook and stir until no pink remains. Drain any liquids.
  • Add remaining Beef Mixture ingredients and stir to combine.
  • In a small bowl, melt >2 tbsp butter. Whisk in flour and beef broth until smooth. Add to pot and stir to combine.
  • Cook and stir for 3-4 minutes, until sauce begins to thicken.
  • Transfer the beef mixture to a 1 1/2 qt Instant Pot-friendly casserole dish and cover to keep warm.
  • Rinse out the pot, then combine 1 cup water and cubed potatoes in the pot.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, quick-release the pressure.
  • Add remaining Potato Mixture ingredients to the pot and mash to desired consistency.
  • Top the beef mixture evenly with the mashed potatoes. Cover the casserole with foil.
  • Rinse out the pot, then add 1 1/2 cups of water and the steam rack.
  • Carefully lower the casserole onto the rack, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, quick-release the pressure.
  • Carefully remove the dish from the pot, top with cheese and let rest for 10 minutes before serving.
  • (Optional) Set under broiler for 5-7 minutes until cheese is lightly browned.

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