PIE PAN WITH LID RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CLASSIC SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES



Classic Shepherd's pie recipe | Jamie Oliver recipes image

With crispy potato all the way round and gorgeous tender meat in the middle, this is incredible.

Total Time 6 hours 30 minutes

Yield 8

Number Of Ingredients 13

1 small shoulder of lamb, bone in (2kg)
olive oil
4 red onions
4 carrots
4 sticks of celery
1 medium swede
a few sprigs of fresh rosemary
1 heaped tablespoon plain flour
2.5 kg Maris Piper potatoes
2 good knobs of unsalted butter
100 g Cheddar cheese
2 sprigs of fresh rosemary
60 g fresh breadcrumbs

Steps:

    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.

Nutrition Facts : Calories 508 calories, FatContent 19.9 g fat, SaturatedFatContent 9.9 g saturated fat, ProteinContent 21.8 g protein, CarbohydrateContent 64.2 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 0.7 g salt, FiberContent 4.4 g fibre

LENTIL COTTAGE PIE RECIPE | JAMIE OLIVER LENTIL RECIPES



Lentil cottage pie recipe | Jamie Oliver lentil recipes image

Yield 1

Number Of Ingredients 13

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

More about "pie pan with lid recipes"

PIE CRUST RECIPE | ALTON BROWN | FOOD NETWORK
Alton Brown's Pie Crust recipe from Good Eats on Food Network is buttery, flaky and infinitely adaptable.
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 40 minutes
Cuisine american
  • Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.
See details


SWEET POTATO-TOPPED COTTAGE PIE RECIPE - BBC GOOD FOOD
Pre-prepare the mince base and freeze it to make this delicious cottage pie later in the week. It's a wonderfully comforting and nutritious family meal
From bbcgoodfood.com
Total Time 4 hours
Category Dinner, Main course
Calories 515 calories per serving
  • Tip the meat mixture into a casserole dish and level it out (fish out the thyme and bay and discard), then pile the potato mixture on top and spread it out. Cook for 30 mins or until the top begins to brown.
See details


CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA - BBC GOOD FOOD
Who doesn’t love a creamy chicken pasta? If you don’t have broccoli, there are so many alternatives – green beans, halved brussels sprouts or leafy greens
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner
Calories 957 calories per serving
  • Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.
See details


PROPER CHICKEN PIE | JAMIE OLIVER RECIPES
This amazing homemade chicken pie is the perfect sharing dish. Beautiful crumbly pastry, tender pieces of chicken and sweet leeks cooked in a creamy cider sauce. What are you waiting for? Get stuck in.
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving
    1. Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
    2. Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
    3. Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
    4. Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
    5. Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces – you will need ⅓ for the lid and ⅔ for the base – flatten with your hands and chill until needed.
    6. Finely slice the mushrooms and set aside.
    7. Transfer the chicken to a plate and shred the meat (discard the carcass).
    8. Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
    9. Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
    10. Preheat the oven to 190°C/375°F/gas 5.
    11. Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish – allow an overhang. Press firmly into the edges and up the sides of the dish.
    12. Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
    13. Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
    14. Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.
See details


LENTIL COTTAGE PIE RECIPE | JAMIE OLIVER LENTIL RECIPES
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
    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.
See details


SUPER APPLE PIE RECIPE | ALTON BROWN - FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 7 hours 45 minutes
Category dessert
  • Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
See details


SWEET POTATO-TOPPED COTTAGE PIE RECIPE - BBC GOOD FOOD
Pre-prepare the mince base and freeze it to make this delicious cottage pie later in the week. It's a wonderfully comforting and nutritious family meal
From bbcgoodfood.com
Total Time 4 hours
Category Dinner, Main course
Calories 515 calories per serving
  • Tip the meat mixture into a casserole dish and level it out (fish out the thyme and bay and discard), then pile the potato mixture on top and spread it out. Cook for 30 mins or until the top begins to brown.
See details


AMAZON.COM: PYREX GLASS BAKEWARE PIE PLATE 9" X 1.2": PI…
LocknLock Purely Better Glass Round Pie Baking Dish/Food Storage Container with Lid, 9.5 Inch, Clear. Pyrex 9 Inch - 23 Cm Pie Dish ... I then found this 9" Pyrex pie pan on Amazon. It easily fit under the pie shield, and my chicken pot pie/crust came out perfect. ... your average-sized pie, one that most recipes …
From amazon.com
See details


FRESH RHUBARB PIE RECIPE | ALLRECIPES
It doesn't take much to make rhubarb sing: some sugar, a bit of flour, and a pat or two of butter. When this lovely double-crust pie emerges from the oven, it's golden outside and sweet and luscious …
From allrecipes.com
See details


STEAK AND IRISH STOUT PIE RECIPE | ALLRECIPES
I checked at 1-1/2 hr, and the beef was fork tender (probably that decadent T-bone), thickened perfectly, and the flavor was simply divine! At that point, I knew that adding the pie crust would just be like “icing on the cake.” I baked these in 5” pie …
From allrecipes.com
See details


POTATO PIE, MUSHROOM STROGANOFF: JOE WOODHOUSE’S ...
Feb 20, 2022 · Place the eggs in a medium-sized saucepan filled with cold water and cover with the lid. Heat over a medium heat until gently simmering. Remove from the heat and leave to sit …
From theguardian.com
See details


KETO BUFFALO CHICKEN SKILLET PIE - RULED ME
Add in the chicken broth over the chicken breasts. Put the lid on and cook on high pressure for 10 minutes and release naturally after 5 minutes. Once the chicken is cooked, shred the chicken breasts with a fork. In a frying pan …
From ruled.me
See details


KETO BUFFALO CHICKEN SKILLET PIE - RULED ME
Add in the chicken broth over the chicken breasts. Put the lid on and cook on high pressure for 10 minutes and release naturally after 5 minutes. Once the chicken is cooked, shred the chicken breasts with a fork. In a frying pan …
From ruled.me
See details


AMAZON.COM: PYREX GLASS BAKEWARE PIE PLATE 9" X 1.2": PI…
LocknLock Purely Better Glass Round Pie Baking Dish/Food Storage Container with Lid, 9.5 Inch, Clear. Pyrex 9 Inch - 23 Cm Pie Dish ... I then found this 9" Pyrex pie pan on Amazon. It easily fit under the pie shield, and my chicken pot pie/crust came out perfect. ... your average-sized pie, one that most recipes …
From amazon.com
See details


SHEPHERD'S PIE RECIPE | COMFORT FOOD RECIPES - TESCO REAL FOOD
Heat the oil in a large pan over a medium heat. Add the onion, carrot, celery and garlic, and sauté for 5 mins over a medium heat. ... tomato purée, stock, bay leaf, Worcestershire sauce and seasoning to taste. Mix everything together well, cover with a lid …
From realfood.tesco.com
See details


LUXURY FISH PIE WITH ROSTI CAPER TOPPING | RECIPES | DELIA ...
Jan 26, 2019 · Now rinse the pan you cooked the fish in, melt the butter in it, whisk in the flour and gently cook for 2 minutes. Then gradually add the strained fish stock little by little, whisking all the …
From deliaonline.com
See details


KETO BUFFALO CHICKEN SKILLET PIE - RULED ME
Add in the chicken broth over the chicken breasts. Put the lid on and cook on high pressure for 10 minutes and release naturally after 5 minutes. Once the chicken is cooked, shred the chicken breasts with a fork. In a frying pan …
From ruled.me
See details