Best Garlic Pie Recipes

EASY SHEPHERD'S PIE WITH GARLIC ROMANO POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.
• Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

TOMATO AND ROASTED GARLIC PIE

Steps:

• Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
• Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
• Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
• Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
• Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
• Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.

TOMATO AND ROASTED GARLIC PIZZA PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with foil.
• Peel the outer papery layers off of the head of garlic. Slice the top ½ inch off of the bulb and place on a small square of foil. Drizzle the top with 1 tablespoon of olive oil. Wrap tightly in the foil and set in a ramekin or small baking dish. Set aside while you prepare the tomatoes.
• Slice the Walmart tomatoes crosswise into ¼-inch rounds, discarding the stems. Arrange the tomato slices in a single layer on the prepared baking sheet, overlapping slightly if needed. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with ¾ teaspoon salt and ¼ teaspoon black pepper.
• Place the tomatoes and garlic in the oven and roast for 35-40 minutes, until the tomatoes are softened and dry looking on top and the garlic cloves are golden brown and soft to the touch. Remove from the oven and let cool while you prepare the remaining ingredients. Leave the oven on.
• Lay the pizza dough round in a 9-inch springform pan and gently press against the bottom, letting the dough go about 2 inches up the sides. Using a fork, gently press the sides of the dough against the pan, and then prick the bottom of the dough a few times.
• Bake for 8 minutes, until the dough is just starting to puff up and set. Remove the pan from the oven and let cool slightly.
• Reduce the oven temperature to 375°F (190°C).
• Gently remove 8 cloves of roasted garlic from the bulb. Roughly chop 6 cloves, and thinly slice the remaining 2 lengthwise.
• Add the chopped garlic, Gruyère, parmesan, mayonnaise, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, and chopped thyme to a medium bowl and stir until well combined.
• Spoon half of the cheese mixture onto the pizza crust and gently smooth in an even layer. Using a spatula, transfer half of the roasted tomatoes onto the cheese and press very gently into an even layer. Repeat with the remaining cheese and tomatoes. Sprinkle the sliced roasted garlic on top.
• Bake the pizza pie for 45-60 minutes, until the filling is bubbling and the crust is golden brown. If the crust is browning too quickly, cover the edges of the pan with foil. Remove from the oven and let rest for 1 hour.
• Garnish with the whole thyme leaves, then slice and serve.
• Enjoy!

HAMBURGER PIE WITH GARLIC POTATOES

Steps:

• Preheat oven to 350F degrees.
• Stir fry the meat and onions in a large pan until browned.
• Add the carrots and tomatoes to the pan.
• Stir in the stock, with the cornflour blended in, and the herbs.
• Add the Worcestershire sauce.
• Bring to the boil and simmer 2-3 minutes, season to taste.
• Transfer to a shallow ovenproof dish.
• Mix the oil, garlic and seasoning together.
• Layer the potatoes on top of the meat mixture, brushing liberally with the garlic oil.
• Cook for 30-40 minutes, until potatoes are tender and golden.

SHEPHERD'S PIE WITH GARLIC MASHED POTATOES

Steps:

• In large nonstick skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks.
• Add onions and garlic; cook until softened.
• Stir in flour, pepper, salt, thyme and savory.
• Add broth, water, worcestershire sauce, bay leaf and carrots.
• Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender.
• Stir in corn.
• Add salt to taste.
• Remove bay leaf.
• Spread mixture in 11 x 7 baking dish.
• let cool slightly.
• Garlic mashed potatoes: in boiling salted water, cook potatoes with garlic until tender.
• Drain well and mash.
• Beat in milk, salt and pepper.
• Reserve 1 tbsp.
• of beaten eagg; beat remainder into potatoes.
• Spread over meat mixture; brush with reserved egg.
• Bake in 400 oven for 29 minutes or until bubbling.

SHEPHERD'S PIE WITH GARLIC POTATO TOPPING

Steps:

• Brown ground beef,drain fat.
• Add onions& garlic,cook until softened.
• Stir in flour,salt,pepper,thyme& savory.
• Add stock,worcestershire,bay leaf,& carrots.
• Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
• Stir in corn.
• Add salt to taste, remove bay leaf.
• Spread in 11x7 baking dish,let cool slightly.
• For the topping: In boiling salted water,cook potatoes with garlic until tender.
• Drain well and mash,beat in milk,salt& pepper.
• Reserve 1 tbsp beaten egg,beat remainder into potatoes.
• Spread over meat mixture (easiest if you start from edges).
• Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
• Bake at 400 for 20 minutes or until filling is bubbling.

SIMPLE MEXICAN CHILI PIE WITH GARLIC

Steps:

• Heat two tablespoons Oil in a large pan. Cook the Onion until it starts to soften, then add the 3 crushed cloves of Garlic and cook for two more minutes.
• Stir in the Ground Beef and cook until browned.
• Add the spices, cook for an additional minute.
• Reduce heat to simmer. Stir in the Stock, Tomatoes, green Pepper, Tomato Paste and Oregano and simmer for 25 minutes, stirring occasionally.
• Add the beans and season with salt and pepper to taste.
• Preheat oven to 375.
• Transfer the chili to a large gratin or casserole dish.
• Heat the remaining three Tablespoons of oil, add the 6 thinly sliced cloves of Garlic and cook slowly to soften.
• Remove from the heat, brush the bread slices, front and back with the oil/garlic mixture.
• Arrange the treated bread slices on top of the chili.
• Scatter the remaining oil/garlic slices and the grated cheese over the top of the bread.
• Bake uncovered for 20 minutes.

GARLIC BASIL TOMATO PIE

Steps:

• Bake the piecrust at 375 degrees 10 minutes, or until light brown.
• Meanwhile, in small saucepan, combine oil and garlic.
• Cook over low heat just until heated, stirring occasionally.
• Arrange half of the provolone cheese over the partially baked crust.
• Sprinkle with half of the basil and top with half of the tomatoes.
• Sprinkle with half of the Parmesan cheese.
• Repeat layers.
• Finally, spoon garlic mixture over pie.
• Bake at 375 degrees for 15-18 minutes or until cheese is melted and crust is deep golden brown.
• Let stand 5 minutes.

TOMATO & ROASTED GARLIC PIE

Steps:

• Place a rack in middle of oven; preheat to 475°. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
• Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-8 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
• Reduce oven temperature to 375°. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand.Transfer to springform pan. Using a flat-sided measuring cup, press
• Transfer to springform pan. Using a flat-sided measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until fragrant and edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
• Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot, then scatter thyme leaves over.
• Bake pie until filling bubbles vigorously and crust is browned, 60-75 minutes. Let cool 1 hour before serving.

GARLIC-STROGANOFF SHEPHERD'S PIE RECIPE

Steps:

• 1 Heat oven to 375°F. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Discard drippings in skillet. 2 In same skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. 3 Stir in half of the bacon, the carrots, chili sauce and gravy. Reserve remaining bacon for topping. Reduce heat to medium-low; cook 5 minutes, stirring occasionally. Stir in peas and sour cream; cook 2 minutes. Spoon into ungreased 8-inch square (2-quart) glass baking dish. 4 Prepare mashed potatoes as directed on package using hot water, milk and butter. Spoon or pipe around edge of hot beef mixture. Sprinkle with reserved bacon. 5 Bake at 375°F. for 30 to 40 minutes or until carrots are tender. Sprinkle with chives. 6 (1'/3-cup) servings

GARLIC PIE

Steps:

• Make the dough: In a bowl, mix the flour and the butter with your fingers until they resemble a coarse meal.
• Add the salt and enough ice water to make an elastic dough.
• Shape into a ball, wrap, and refrigerate for 30 minutes to 24 hours.
• Preheat the oven to 400°F.
• Bring 1 quart of water to a boil.
• Drop in the garlic and cook for 15 minutes.
• Drain and rinse in cool water.
• Crush the cooked garlic cloves; place in a bowl and fold in the pecorino, the pancetta, raisins, saffron, salt, nutmeg, cinnamon, ginger, and pepper.
• Cut the dough in 2 equal pieces and roll each out into 1/2-inch thick disks.
• Line a buttered 10-inch pie pan with 1 disk.
• Spoon in the filling, mounding it high.
• Top with the second disk of dough and seal the edges with your fingers; trim off excess dough.
• Glaze the top with the beaten egg.
• Bake for 45 minutes to 1 hour, or until golden.
• Remove from the oven, place on a serving platter, and serve hot.

GARLIC POTATO TOPPED STROGANOFF SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F.
• In a 12-inch skillet over medium heat, add beef, onion, Worcestershire sauce, and seasoning salt.
• Cook until beef is brown and onions are tender, stirring often; drain.
• Return to skillet and add half the bacon, and all the carrots and gravy.
• Reduce heat to medium-low. Cook 5 minutes, stirring often.
• Stir in peas and sour cream cook 2 minutes.
• Spoon into an ungreased 8 x 8-inch glass baking dish.
• Topping.
• Take leftover potatoes and garlic powder mix together.
• Border the edges of the pie with potatoes.
• Sprinkle with remaining bacon.
• Bake at 375°F for 30 to 40 minutes or until potatoes are lightly browned.

VEGETARIAN MUSHROOM POT PIE WITH GARLIC GREEN BEANS

Steps:

• Preheat the oven to 400°F (or follow the pie crust package instructions).
• Place the stew in a small but deep roasting tin or oven dish that's appropriate for a pie.
• Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for 30 minutes until golden brown.
• Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.

BRAISED BEEF & ROASTED GARLIC PIE

Steps:

• Heat oven to 140C/fan 120C/gas 1. Cut the base of the garlic bulb so that the cloves are just showing, then wrap lightly in foil. Bake for 1 hr until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl - you should have about 2 tbsp. Cover and set aside.
• Heat 1 tbsp oil in a shallow casserole or heavy-based pan with a lid. Cook the beef in batches over a medium heat for 3-4 mins until evenly browned, then tip on to a plate. Using the rest of the oil, repeat until all of the beef has browned. Add the onion and thyme to the pan then cook for about 5 mins until softened. Stir in the mustard and cook for 1 min. Pour the red wine into the pan and cook for a few mins until well reduced and syrupy.
• Return the beef to the pan, add the carrot, then pour in the stock. Bring to the boil, stirring, then reduce the heat and simmer gently with the lid on for 1½ hrs or until the beef is tender and the sauce has slightly reduced and thickened. Spoon into a 2 litre/3½ pint pie dish and leave to cool completely.
• Increase oven temperature to 180C/fan 160C/gas 4. Simmer the potatoes in a pan of boiling salted water, for 15-20 mins or until tender. Drain, then mash with the reserved garlic, butter, milk and parsley. Season to taste, then carefully spread over the beef to cover completely and fl uff up with a fork. Bake for 25- 30 mins until heated through and lightly golden. Serve the pie straight away.
• To prepare ahead, assemble the pie and freeze for up to a month, or refrigerate for up to 2 days.

MINCED BEEF WITH GARLIC POTATO CRUST PIE LAZY DARREN

Steps:

• Mix the minced beef with the dry herbs and spices and 1 teaspoon Worcestershire sauce, marinate for 20 minutes.
• While waiting, boil the potatoes. Once a toothpick can go through without resistance, remove potatoes from boiling water and let the steam evaporate.
• Mix in milk, butter and chopped garlic, mash till fine and set aside.
• Heat 1 tablespoon of oil in non-stick pan. Saute half the diced onions for about 1 minute.
• Add in the minced meat with the bay leaves and cloves.
• Fry and separate up the meat chunks.
• Add in1/2 cup of red wine, 1 tablespoon ketchup and lower down the flame to simmer for a while.
• Add in the mixed vegetables (corn,peas and carrots).
• Add in the 0.5 half cup of red wine and 0.5 teaspoon of Worcestershire sauce. Simmer till fairly dry.
• Taste to see if it is salty enough. Adjust accordingly.
• Spoon it into a baking dish and even it out.If possible remove bay leaves and cloves.
• Spoon the mash garlic potato over the meat and spread it out to cover evenly.
• Draw criss cross lines over the potato with a fork.
• Sprinkle some Parmesan cheese over the top.
• Heat in oven at 200°C for about 5 minutes or till potato starts to brown
• Serve with salad.

SIMPLE HAMBURGER PIE RECIPE WITH GARLIC MASHED POTATOES

Steps:

• Peel, cube and cook potatoes and garlic in a large pot until tender. Drain
• Simple Hamburger Pie Recipe Simple Hamburger Pie Recipe
• While potatoes are cooking brown the ground beef, mushrooms and onion, until burger is no longer pink, and onion is tender. Drain if needed.
• In a large bowl combine the burger, condensed tomato soup, and canned beans; transfer to a 1 1/2 quart casserole dish sprayed with cooking spray.
• Simple Hamburger Pie Recipe Simple Hamburger Pie Recipe
• Preheat oven to 350F.
• Using a potato masher or electric mixer combine the milk, pepper,egg, salt and mash the potatoes.
• Using a spoon-spoon the mashed potatoes over the top of the casserole. Top with the shredded Cheddar cheese, and bake for 20 minutes, or until the mashed potato edges start to brown.
• Serve Hot-serves 4

GARLIC SHEPHERD'S PIE

Steps:

• Heat oven to 350. Cook beef & onion in large skillet until beef is browned, drain well.
• Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce & seasonings.
• Make potatoes. Spoon beef mixture into 2qt. casserole dish, spoon potatoes around edges & sprinkle with parmesan cheese. Bake for 30 minutes.

CHICKEN, GARLIC & LEMON PIE

Steps:

• Heat a tablespoon of olive oil in a large saucepan over a medium-high heat, season the chicken thighs and colour them on both sides, half at a time. Just before the end of cooking the second batch, drain off all but a tablespoon of the fat, then stir in the garlic and cook for a moment.
• Return all the chicken to the pan, sprinkle over the flour and turn the chicken to coat it. Add the wine which will thicken as it blends with the flour and let this simmer for a moment.
• Pour in the chicken stock or water and stir. Add the thyme, lemon zest and some seasoning. Bring the sauce to a simmer, cover and cook over a low heat for 30 minutes, stirring once.
• Remove the chicken pieces and place in a bowl. Take off and discard the skin and coarsely shred the flesh. Skim any fat off the surface of the sauce and strain it into a non-stick pan. Simmer to reduce by about half, then stir in the crème fraîche and capers, and adjust the seasoning. Stir in the chicken and transfer this to an ovenproof dish.
• Boil the potatoes until tender, then drain them. Now mash them very coarsely, partly chopping them with the side of the masher. Stir in 3 tablespoons of olive oil and some salt, and then the parsley. Spoon the potato on top of the chicken. The pie can be prepared in advance, in which case leave it to cool, then cover and chill.
• Heat the oven to 400F, and bake for 35-40 minutes until golden and the potato is crisp.

GARLIC BREAD PIE

Steps:

• Slice garlic bread into eight round slices.
• Brown meat, add tomatos. Heat until bubbly.
• Spread generous amounts of cream cheese on four slices of bread.
• Line bottom of 8 inch square baking pan with bread covered in cream cheese.
• Pour half of meat mix over the top and cover with half of the cheese.
• Pour over rest of meat mix.
• Butter the remaining bread and lay on top of meat.
• Cover with cheese.
• Bake 30-45 minutes until bubbly and cheese is melted.
• Salt and pepper to taste.

GARLIC SHEPHERD'S PIE

Steps:

• Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
• While beef mixture is simmering, make potatoes as directed on pouch, using water, milk and butter. Let stand 5 minutes.
• Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
• Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.