Best French Leek And Ham Shepherds Pie Recipes

FRENCH LEEK PIE

French Leek Pie image

It's an original French recipe My Mum used to bake during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.

Provided by plume d'argent

Categories World Cuisine Recipes European French

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 (9 inch) refrigerated pie crust
2 teaspoons butter
3 leeks, chopped
1 pinch salt and black pepper to taste
1 cup light cream
1 ¼ cups shredded Gruyere cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 20.1 g, Cholesterol 33.8 mg, Fat 20.3 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 8.6 g, Sodium 292.6 mg, Sugar 1.9 g

HACHIS PARMENTIER OR FRENCH STYLE SHEPHERD'S PIE

Hachis Parmentier or French Style Shepherd's Pie image

This is a European take on the traditional Shepherd's Pie recipe. I'm told it's named after Auguste Parmentier, the person who popularised potatoes in France in the 18th century. Serve this comforting dish with fresh peas or your favourite veggies.

Provided by Sackville

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

750 g large new potatoes, washed and peeled
6 pieces streaky bacon, sliced into skinny strips
1 small red onion, finely chopped
2 cloves garlic, minced
2 trimmed leeks, sliced into rounds
2 stalks celery, sliced
2 tablespoons vegetable oil
50 g butter
1 bay leaf
1 tablespoon fresh thyme leave
500 g minced chicken or 500 g beef (your choice)
4 tablespoons chopped parsley
100 g fresh breadcrumbs
4 tablespoons milk
50 g grated gruyere cheese, grated
salt and pepper, to taste

Steps:

Boil potatoes in salted water until just tender, drain and use a potato masher to crush the potatoes.
Meanwhile, heat the oil and 10g of the butter in a large frying pan over medium heat.
When the butter has melted, add the bacon, stirring to separate the pieces.
Now add the onion, garlic, bay leaf and thyme.
Cook for about five minutes.
Add the leek and celery as well as salt and pepper to taste.
Reduce the heat, cover the pan and cook for about 10 minutes, stirring occasionally, until leeks are tender.
Stir the chicken or beef into the vegetables.
Add half the parsley and 50g of the breadcrumbs, stirred with the milk.
Increase the heat, stirring as the meat changes color.
Leave to cook for about 15 minutes, adding the rest of the parsley near the end of the cooking.
Spoon the meat mixture into a casserole dish and top with the crushed potatoes.
Mix the Gruyere with the remaining breadcrumbs.
Sprinkle over the top and dot with butter, before cooking in a 350 F or 180 C oven for about 30 minutes or until golden and crusty on top.
Serve immediately.

Nutrition Facts : Calories 1023.9, Fat 67.6, SaturatedFat 24.3, Cholesterol 174.9, Sodium 920.4, Carbohydrate 61.3, Fiber 6.9, Sugar 6, Protein 42.5

HAM AND LEEK PIES

Ham and Leek Pies image

I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. -Bonny Tillman, Acworth, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup butter, cubed
4 cups sliced leeks (white portion only)
1/2 pound sliced fresh mushrooms
3 medium carrots, sliced
1/2 cup all-purpose flour
1-1/4 cups 2% milk
1-1/4 cups vegetable broth
1-3/4 cups cubed fully cooked ham
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon ground nutmeg
Dash pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Fat 37 g fat (15 g saturated fat), Cholesterol 123 mg cholesterol, Sodium 1,461 mg sodium, Carbohydrate 72 g carbohydrate, Fiber 9 g fiber, Protein 25 g protein.