LEEK AND MUSHROOM COTTAGE PIE
Traditionally, shepherd's pie is made with minced lamb and vegetables, and topped with mashed potatoes instead of pastry. If made with beef, it is called cottage pie. So it should follow that a vegetable version could be named gardener's pie. Filled with a saucy, savory leek and mushroom stew, it's a pie that will please vegetarians and carnivores alike.
Provided by David Tanis
Categories dinner, casseroles, vegetables, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Put butter in a large skillet or Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and beginning to color, 5 to 7 minutes.
- Add leeks, a little more salt and stir to combine. Cook mixture for about 5 minutes more, until leeks have lost their crunch, but are still green. Turn off heat.
- Cook the mushrooms separately (work in batches if necessary): Put olive oil in a large skillet over medium-high heat. When oil is wavy, add both kinds of mushrooms and sauté 2 to 3 minutes, until lightly browned. Season with salt and pepper. Turn off heat and stir in thyme, garlic and parsley, and toss to coat.
- Add mushrooms to onion-leek mixture, and turn heat to medium-high. Add miso and milk, and bring to a simmer. Stir cornstarch and water, add to mixture and simmer for 2 minutes, stirring, until sauce thickens. Transfer mixture to a 9-by-13-inch baking dish, and leave at room temperature.
- Meanwhile, boil potatoes in salted water until very soft, about 15 minutes. Drain potatoes and mash with 4 tablespoons butter, then stir in cream and beat until smooth. Season with salt and pepper.
- Spread mashed potatoes evenly over surface of vegetable mixture. Sprinkle with bread crumbs and dot with remaining 2 tablespoons butter. Bake for 45 minutes, until bubbling and nicely browned.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 24 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 1048 milligrams, Sugar 11 grams, TransFat 0 grams
LEEK, MUSHROOM AND MOZZARELLA PIE
Veggie-pie! This recipe can be adapted to the available vegetables. You can try with different kinds of cheese. Please make your experiment!
Provided by Artandkitchen
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Roll out your pie crust.
- Line a pie dish with the pastry (30 cm square).
- Fry leek in olive oil until slightly roasted (it takes about 10 minutes) add mushrooms and cook 5 for 5 minutes, but keep 9 nice slices aside.
- Spoon the vegetables mixture into pastry.
- Adjust the mozzarella slices on the leek mix.
- Mix in a bowls eggs, milk, pepper, thyme and flour. Adjust salt and pepper to your taste.
- Poor the egg mix on the vegetables and mozzarella.
- Decorate with the mushroom slices.
- Bake 40-45 Minutes at 180°C (heat and timing are basing it on convection oven).
- Serve warm or cold with green salad.
MUSHROOM, LEEK, AND SAUSAGE POT PIE
This recipe is a fantastic spin on the normal pot pie and much better than what you can buy in a box.
Provided by Char Triplett
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h9m
Yield 6
Number Of Ingredients 15
Steps:
- Roll out each puff pastry sheet to an even thickness. Cut two 8-inch rounds from each sheet using a sharp knife.
- Line bottom and sides of two 8-inch pie tins with pastry rounds. Reserve 2 pastry rounds for tops of pies. Place pie tins and tops on a baking sheet; transfer to the refrigerator.
- Cook and stir sausage in a skillet over medium heat until browned, about 5 minutes. Drain excess grease. Add butter, carrots, leek, and garlic; cook and stir until leek softens, about 5 minutes.
- Stir mushrooms into the skillet; cook until tender, about 8 minutes. Stir in flour for 1 minute. Pour in vegetable broth slowly; add Dijon mustard, cayenne pepper, nutmeg, salt, and pepper. Cook and stir until sauce thickens, about 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Divide sausage mixture evenly between the pie tins. Cover with pastry tops.
- Whisk egg and water together in a small bowl to make egg wash. Brush egg wash over pastry tops.
- Bake in the preheated oven until golden brown, about 35 minutes. Cool briefly before slicing, about 10 minutes.
Nutrition Facts : Calories 622.7 calories, Carbohydrate 49.6 g, Cholesterol 80.9 mg, Fat 41.9 g, Fiber 3.5 g, Protein 13.1 g, SaturatedFat 13 g, Sodium 600.4 mg, Sugar 4.6 g
MUSHROOM AND LEEK PIE
Make and share this Mushroom and Leek Pie recipe from Food.com.
Provided by KathyP53
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling.
- Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms.
- In a large skillet, heat 1 tablespoons butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
- In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.
- Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese.
- In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture.
- Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 280.9, Fat 21.1, SaturatedFat 9.7, Cholesterol 127, Sodium 430.1, Carbohydrate 13.9, Fiber 1.5, Sugar 1.5, Protein 9.8
LEEK AND MUSHROOM PIE WITH KIDNEY BEAN CRUST
I don't remember where this recipe came from, but it's good and very pretty with the red crust, and i am not a fan of kidney beans.
Provided by lelola36
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- pat the beans dry and put between 2 sheets of waxed paper, crush with rollimg pin.
- scrape the beans into an 8 inch pie plate and press into bottom and sides.
- Preheat oven to 350 degrees. In large skillet melt butter, add leeks, mushrooms, dill, mustard and saute till leeka are tender. remove from heat and cool slightly.
- in mixing bowl beat egss well, add wine, breadcrumbs, cheese and leek mixture.
- Stir well, salt and pepper to taste.
- Pour into pie plate and bake 30-40 minutes, till set.
Nutrition Facts : Calories 289.8, Fat 12.7, SaturatedFat 6.2, Cholesterol 181.1, Sodium 455.1, Carbohydrate 27.1, Fiber 5.3, Sugar 5.2, Protein 15.5
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