Archive for the ‘Pie Dishes (without pastry)’ Category

(serves 4)

900g potatoes sliced
1 red onion halved sliced
60g butter
50g flour
450ml milk
150ml double cream
225g s/l smoked haddock cubed
225g s/l cod fillet cubed
1 red pepper diced
125g broccoli florets
50g fresh parmesan cheese grated
Pepper(salt)
50g prawns cooked peeled (optional)

serve with sliced garlic baguette

Cook potatoes in boiling water 10min, drain, reserve.
meanwhile melt butter in saucepan.
Add onion,saute 3-4min.
Add flour, cook 1min.
Blend in milk/cream, boil stirring, until sauce thickened.
In shallow oven dish arrange half of potato in base.
Add fish/pepper/broccoli to the sauce.
Cook over low heat 10min.
Season, then spoon mix over the potatoes.
Arrange rest of potatoes over fish mix.
Sprinkle with parmesan, oven cook 180C 30min until potatoes cooked and top golden. Serve

(serves 4)

3 large potatoes unpeeled sliced 25g(2tbsp) butter
Half onion chopped
4 fresh thick herb chorizo sausages
1 leek sliced
Half red chilli chopped
4 garlic cloves crushed 150ml veg stock
2 mushrooms sliced
100ml dry cider or apple juice or white wine
2 tbsp fresh sage chopped or 1 tbsp dried
2 tbsp cornflour or 1 tbsp flour 4 tbsp water
75g mature cheese grated
25g mozzarella cheese grated
Pepper(salt)
Pinch paprika

serve with garlic baguette

Cook potatoes in boiling water 10min, drain, reserve.
Meanwhile in fry pan melt butter.
Cook sausages 8-10min turning frequently to brown, remove sausages and cut to thick slices.
Add leek/garlic/sausages/chilli/mushrooms to fry pan, cook 2-3min.
Add stock/cider/sage/season.
Blend cornflour with water,stir into fry pan, bring to boil, stirring until sauce is thick/clear.
Spoon mix into deep pie mix layer potato on top of mix to cover completely. Season, sprinkle cheese over top.
Oven cook 190C 25-30min
Sprinkle paprika as cheese melts or until potatoes cooked, cheese golden brown,
serve

(serves 4)

450g ground beef
1 onion chopped
2 garlic cloves crushed
1 tbsp flour
300ml beef stock
2 tbsp tomato puree
1 celery chopped
3 tbsp parsley chopped or 1 dried
675g potatoes diced
1 tbsp worcestershire sauce
2 large carrots diced
25g butter
3 tbsp milk
pepper(salt)

serve with green veg

In a large pan deep fry beef over high heat 3-4min until sealed.
Add onion/garlic, cook 5min stirring.
Add flour, cook 1min.
Gradually blend in stock/puree.
Stir in celery/1 tbsp parsley/worcs sauce/season to taste.
Bring mix to boil, simmer 20-25min.
Spoon mix into pie dish.
Meanwhile cook potatoes/carrots in boiling water 10min.
Drain, mash together.
Stir butter/milk/rest of parsley into potato/carrot mix.
Season.
Spoon potato mix on top of beef to cover completely.
Ovencook 190C 45min until cooked through.
Serve from dish.

(serves 4)

550g minced beef (or pork)
1 large onion sliced
1 garlic clove chopped
2 carrots diced
300ml beef stock
One and a half tbsp angostura bitters
1 tbsp tomato puree
Pepper(salt)
2 tsp cornflour
Scone
175g self-raising flour
40g butter
Half tsp salt
1 tsp black pepper
Half tsp dried mixed herbs
1 egg beaten
About 2 tbsp milk
Few sesame seeds)optional)

serve in ovendish with sliced garlic baguette

Scone preparation
Sift flour, then rub in fat until mix resembles fine breadcrumbs.
Add seasoning, stir in herbs.
Blend together with egg and sufficient milk to give softish dough.
Pat out dough on floured surface (Half inch thick)
Then cut into One and a half inch rounds.
Filling
Fry beef gently in frying pan with no added fat, until juices begin to run.
Stir frequently, add onions/carrots.
Cook for few mins, add stock/bitters/puree/seasoning, bring to boil.
Blend cornflour in little water.
Add to pan, cook until thickened, turn into casserole, cover.
Oven cook 180C 20min.
Remove casserole from oven, increase temp to 200C.
Arrange scones in overlapping circle around top of casserole.
Brush with milk (sprinkle with sesame seeds)
Return to oven uncovered, cook 20mins until scones risen and golden brown.
Serve

(serves 4)

450g white fish fillets skinned
25g cooked prawns
100g button mushrooms
700g potatoes diced
300mls milk, + 60mls
25g butter
25g flour
Half tsp caraway seeds
Pepper(salt)
1 egg
1 bay leaf

serve with salad

Place fish/mushrooms/bay leaf in saucepan.
Pour over 300mls milk.
Bring to boil, cover, simmer for 15-20mins or until fish just cooked.
Drain, reserve liquid, discard bay leaf.
Flake fish, reserve.
Melt butter in saucepan, add flour.
Cook gently stirring for 1-2mins.
Remove from heat and gradually stir in reserved liquid.
Bring to boil stirring continuously until sauce thickens.
Stir in caraway, simmer for 1-2mins
Add flaked fish/prawns/mushrooms to sauce, season, spoon into shallow oven dish, reserve.
Cook, drain and mash potatoes.
Beat in the egg and season.
Spoon evenly over fish mix.
Oven cook 200C for 35 mins until golden brown – serve

(serves 4)

350g potatoes mashed
350g minced beef
1 onion chopped
3 garlic cloves chopped
5 mushrooms sliced
225g can tomatoes chopped
1 red pepper sliced chopped
1 tbsp worcs
1 tsp tabasco sauce
1 red pepper sliced chopped
50ml red wine
1 tbsp oregano
pepper(salt)
50g mixed cheddar/mozzarella cheese grated
garnish: 4 slices tomato

serve with green veg

In lge fry pan(wok)
Dry fry beef turning frequently until meat darkens.
Add onion/garlic/red pepper/mushrooms,cook 5min turning frequently.
Add tomatoes, stirring, add worcs/tabasco/wine.
Stirring, bring just to boil.
Simmer 10min stirring occasionally, season to taste.
Place meat mix in to pie dish, top with hot mashed potato, decorate potato using fork.
Sprinkle cheese mix all over top, add tomato slices, place under hot grill until cheese starts to brown and tomato slightly grilled.
Serve from dish.

(serves 6)

Filling
60g butter
1 med onion chopped
600ml milk
125g cheddar cheese grated
2 tsp seeded mustard
250g chopped cooked chicken
250g frozen mixed veg
Scone
250g self raising flour
15g butter
250ml milk
2 tbsp parsley chopped or 1tsp dried
Milk for glazing

serve with garlic mashed potato

Grease 6 (cup sized 125g) individual pots.
Heat butter in pan, saute onions, add flour, stir over heat 1min until slightly golden and bubbling.
Gradually add milk, stirring constantly until sauce boils and thickens.
Remove from heat.
Stir in cheese/mustard/chicken/veg, then spoon into greased pots.
Scones:
In med bowl place flour.
Rub in butter 2mins until mix fine and crumbly.
Stir in milk/parsley with flat knife until mix is soft and sticky.
Turn onto floured surface.
Knead until just smooth, pat with hand to 2.5cm thick.
Cut 4.5cm rounds with cutter.
Re-roll pastry to cut more rounds.
Place 3 rounds on top of each dish.
Brush scones with milk.
Oven cook 210C 25m1n until scones are browned and cooked and chicken mix heated through.
Serve

(serves 4)

Filling
1Kg stewing steak cut to 3cm cubes
60g seasoned flour
Pepper(salt)
75ml oil
100ml red wine
2 med onions chopped
2 tbsp parsley chopped
425g can tomatoes chopped
125ml beef stock
1 tbsp worcestershire sauce
2 tbsp tomato paste bay leaf
250g sml button mushrooms
200g broccoli florets
Mustard scones
250g self-raising flour
Half tsp salt
20g butter chopped
1 tbsp seeded mustard
2 tbsp parsley chopped
180ml milk + 1 tbsp(for brushing)

serve with: roast or mashed potato

Toss meat cubes in seasoned flour.
Shake off excess.
Heat half oil in fry pan.
Cook meat quickly in batches over med heat until well browned.
Dry on paper towels, reserve.
Scone topping:
Place flour/salt in lge bowl.
Rub on butter/mustard.
Make well in centre of mix, add parsley/milk.
Hand mix until dough soft and sticky.
Place on lightly floured surface, knead gently, pat dough into
circle large enough to cover surface of casserole.
Reserve
Heat remaining oil in fry pan.
Saute onion, remove from heat
To lightly greased casserole dish, add meat/onion/wine/worcs sauce/chopped tomatoes/stock/paste/bay leaf.
Cover, oven cook 180C One and a half hours, until meat tender.
Remove bay leaf, add mushrooms/broccoli, cover, cook 15mins.
Place scone dough over casserole, brush with milk, oven cook 25min
or until lightly browned and cooked.
Serve.

(serves 4)

veg mix:
1 carrot diced
175g cauliflower florets
175g broccoli florets
75g green beans halved
(frozen mixed veg thawed may be used in place of above)
1 fennel bulb sliced
25g(2tbsp) butter
25g flour
150ml veg stock
150ml white wine
150ml milk
2 tbsp sage chopped(2tsp dried)
175g chestnut mushrooms quartered
Topping:
4 potatoes diced
25g butter
4 tbsp natural yogurt
4 tbsp parmesan cheese grated
1 tsp fennel seeds
Pepper(salt)

serve with sliced garlic baguette

In pan of boiling water, cook veg mix 10min, drain, reserve.
In saucepan melt butter, stir in flour, cook 1min.
Remove from heat, stir in stock/wine/milk.
Bring to boil stirring until thickened.
Stir in veg/mushrooms.
Meanwhile make topping
Topping:
In sauce pan of boiling water, cook potatoes 10-15min until cooked through.
Drain, add butter/yogurt and half of cheese, mash until smooth.
Stir in fennel seeds.
Spoon the veg mix into oven dish.
Spoon potato mix over veg.
Cover completely.
Sprinkle rest of cheese on top, oven cook 190C 35-35min until topping golden. Serve

(serves 4)

Filling
450g lean lamb cubed 1cm(Half inch)
1 dessert spoon flour + 1 tsp pepper(salt)
225g onion sliced
1 large cooking apple peeled/cored/thick sliced
300ml veg stock
1 tbsp seasoned flour
Scone
170g self-raising flour
Half tsp salt
1 tsp dried mixed herbs
28g margarine
28g lard
90-120ml milk

serve with roast potatoes/veg

Filling:
Toss meat in seasoned flour.
Place in shallow casserole, sprinkle on remaining seasoned flour.
Layer onion on top, then apple, then add stock.
Cover, oven cook 180C one and a half to two hours until lamb tender.
Scones:
In bowl, add flour/salt/herbs, by hand mix, add fats, mix to smooth dough with milk, roll out to quarter inch thick.
Cut into two to two and a half inch rounds.
Arrange scones on top of casserole.
Oven cook 180C 25-30min until golden brown & crusty.
Serve