VEG PIE RECIPE RECIPES

LENTIL COTTAGE PIE RECIPE | JAMIE OLIVER LENTIL RECIPES

Lentil cottage pie recipe | Jamie Oliver lentil recipes image

Yield 1

Number Of Ingredients 13

Ingredients

1 medium leek
1 large carrot
1 small onion
1 stick celery
olive oil
100 g split pea red lentils
500 ml organic vegetable stock
100 g frozen peas
sea salt
freshly ground black pepper
2 tablespoons tomato purée
30 g Parmesan cheese
1 large sweet potato (300g)

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
2. Heat a splash of oil in a medium pan on a medium heat, add the leek, carrot, onion and celery. Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils, stock and peas, then bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked through.
3. For baby, remove a small amount to a blender (use a hand-held stick blender, if you prefer), or a bowl, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here).
4. For adults, season to taste with sea salt and black pepper, then add the tomato purée. Scrub the sweet potato clean, then coarsely grate it into a bowl, toss with a little oil and a good few gratings of Parmesan.
5. Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the sweet potato. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

VEG-ALL CHICKEN POT PIE RECIPE - FOOD.COM

Veg-All Chicken Pot Pie Recipe - Food.com image

It is really easy to make. I use deep dish pie crust. I found this recipe from a co-worker cookbook. It calls for can of Veg-All, I use a bag of frozen mixed vegetables.

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 3/4 ounce) cans cream of potato soup
1 (16 ounce) can Veg-All, drained
2 cups cooked chicken, diced
1/2 cup milk
1/2 teaspoon thyme
1/2 teaspoon black pepper
2 (9 inch) frozen pie crusts, thawed (deep dish)
1 egg, lightly beaten (optional)

Steps:

Combine first 6 ingredients.
Spoon into prepared pie crust.
Cover with top crust; crimp edges to seal.
Slit top crust and brush with egg.
Bake at 375 degrees for 40 minutes.
Cool for 10 minutes before serving.

Nutrition Facts : Calories 607.8, FatContent 29.7, SaturatedFatContent 6.6, CholesterolContent 64.5, SodiumContent 1869.5, CarbohydrateContent 57.5, FiberContent 4.7, SugarContent 8.1, ProteinContent 26.4

More about "veg pie recipe recipes"

CLASSIC SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES

With crispy potato all the way round and gorgeous tender meat in the middle, this is incredible.
From jamieoliver.com
Total Time 6 hours 30 minutes
Cuisine british
Calories 508 calories per serving

1. Preheat the oven to 170°C/325°F/gas 3.
2. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.
3. Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones.
4. Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
5. For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly.
6. Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally.
7. To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan.
8. Separately freeze half the cool meat and gravy for another day.
9. For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely.
10. Preheat the oven to 200°C/400°F/gas 6.
11. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch.
12. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges.
13. Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden.
14. Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.

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TODDLER RECIPE: MINI EGG & VEG MUFFINS | BBC GOOD FOOD

These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a snack, or for lunch
From bbcgoodfood.com
Total Time 20 minutes
Category Lunch
Calories 87 calories per serving

Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the muffins.

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ROASTED VEG & COUSCOUS SALAD RECIPE - BBC GOOD FOOD

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet
From bbcgoodfood.com
Total Time 50 minutes
Category Lunch, Main course, Side dish
Cuisine Moroccan
Calories 399 calories per serving

In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

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VEG-ALL CHICKEN POT PIE RECIPE - FOOD.COM

It is really easy to make. I use deep dish pie crust. I found this recipe from a co-worker cookbook. It calls for can of Veg-All, I use a bag of frozen mixed vegetables.
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 607.8 per serving

Cool for 10 minutes before serving.

See details

TODDLER RECIPE: MINI EGG & VEG MUFFINS | BBC GOOD FOOD

Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the muffins.

See details

LEFTOVER TURKEY AND LEEK PIE RECIPE | JAMIE OLIVER RECIPES

This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine british
Calories 628 calories per serving

1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
3. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
4. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
5. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
6. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!

See details

ROASTED VEG & COUSCOUS SALAD RECIPE - BBC GOOD FOOD

In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

See details

ALLOTMENT COTTAGE PIE | JAMIE OLIVER VEGETARIAN RECIPES

Extraordinarily delicious, this corker of a recipe is super nutritious and comforting – and guaranteed to put a smile on anyone’s face. Think of this as another principle recipe and let it bend and flex to work for you. Have fun with it.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 466 calories per serving

1. In a blender, cover the porcini with 600ml of boiling water.
2. Trim, wash and slice the leeks 2cm thick, then scrub the carrots, swede and celeriac and chop to roughly the same size.
3. Drizzle 2 tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon.
4. Add the cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly.
5. Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter and milk, and season to taste.
6. Preheat the oven to 190ºC/375ºF/gas 5.
7. Quarter the onion, add to the porcini in the blender along with the Marmite and tomato purée and whiz until smooth.
8. Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
9. Tip the lentils (juices and all) into the veg pan, bring to the boil, then season to taste.
10. Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary. Serve with simple steamed seasonal greens – it’s a winner!

See details

VEG-ALL CHICKEN POT PIE RECIPE - FOOD.COM

Cool for 10 minutes before serving.

See details

TODDLER RECIPE: MINI EGG & VEG MUFFINS | BBC GOOD FOOD

Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the muffins.

See details

LEFTOVER TURKEY AND LEEK PIE RECIPE | JAMIE OLIVER RECIPES

1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
3. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
4. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
5. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
6. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!

See details

ROASTED VEG & COUSCOUS SALAD RECIPE - BBC GOOD FOOD

In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

See details

ALLOTMENT COTTAGE PIE | JAMIE OLIVER VEGETARIAN RECIPES

1. In a blender, cover the porcini with 600ml of boiling water.
2. Trim, wash and slice the leeks 2cm thick, then scrub the carrots, swede and celeriac and chop to roughly the same size.
3. Drizzle 2 tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon.
4. Add the cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly.
5. Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter and milk, and season to taste.
6. Preheat the oven to 190ºC/375ºF/gas 5.
7. Quarter the onion, add to the porcini in the blender along with the Marmite and tomato purée and whiz until smooth.
8. Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
9. Tip the lentils (juices and all) into the veg pan, bring to the boil, then season to taste.
10. Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary. Serve with simple steamed seasonal greens – it’s a winner!

See details

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CHICKEN POT PIE VIII RECIPE | ALLRECIPES

The best chicken pot pie recipe EVER! I make two pies, double the pie crust. I make one for my family and then let the mixture cool before making the other pie. Then I freeze it for later. Then I just set it out the night before to defrost. I recommend using this crust, its what makes the pie …
From allrecipes.com

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CHICKEN POT PIE IX RECIPE | ALLRECIPES

I was a die hard, start with a whole chicken, make your own broth person. This recipe made it okay for me to take short cuts. I did tweak it a bit. -Homemade pie crust. -cooked chicken …
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BEEF POT PIE III RECIPE | ALLRECIPES

This recipe was most helpful regarding thickening, so I based my beef pot pie on this procedure. Admittedly, I also added some veggies I like, like celery & mushrooms, and more seasonings, but …
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Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
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CHICKEN POT PIE I RECIPE | ALLRECIPES

Great chicken pot pie recipe. I used frozen mixed vegies, cooked them for a few minutes with the chicken as it was boiling. Then drained them and diced the chicken. I mixed this with 2 cans of …
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TRADITIONAL STYLE VEGAN SHEPHERD'S PIE RECIPE | ALLRECI…

In my regular beef shephards pie the recipe calls for 1/2 c of beef gravy on the meat mix. Since this is the veggie version i thickened 1/2 c of veggie broth with flour for veggie gravy. The potato mix …
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