Pie recipes
Cottage Pie
1 tsp olive oil
1 tsp ground ginger
500g lamb or beef mince (if you prefer)
1/2 cup frozen peas
1/2 onion, diced
1 carrot, diced
1 celery stick, diced
1 tbsp plain flour
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1/4 cup tomato paste
2 beef stock cubes
1 pinch salt and pepper
2 cups water
1 cup frozen peas
Mashed potatoes
Grated cheese and paprika (optional)
Heat oil in a frypan. Add ginger and onion and cook until soft. Add mince and cook until brown. Drain off any excess fat.
In a small bowl, combine flour, stock cubes, salt and pepper, soy sauce, Worcestershire sauce and tomato paste and mix well. Add water and mix to make a gravy.
Add gravy mix to the cooked mince mixture and reduce heat to low. Simmer for approximately 45 minutes.
Add frozen peas and place meat mixture in baking dish and cover with mashed potatoes.
Top with grated cheese and sprinkle with paprika. Bake at 180C for 45 minutes.
Chicken and leek pie with tarragon and mushroom
1/2 cup plain flour
1/3 cup olive oil, plus extra 2 tbsp
2 brown onions, finely chopped
4 cloves garlic, sliced
2 leeks, trimmed, washed, roughly chopped
200g button mushrooms, sliced
200ml white wine
1.5L chicken stock
150ml pouring cream or crème fraiche
1 bunch tarragon, chopped, plus extra sprigs, to serve
1 bunch thyme, leaves picked
Sea-salt flakes and freshly ground black pepper, to season
6 chicken thighs, bone-in, skin on
Extra olive oil or melted butter, for brushing
6–8 washed red potatoes, thinly sliced
Preheat oven to 180°C/200°C fan forced. Put flour and 1/4 cup of the olive oil in a small bowl and whisk until a smooth paste forms.
Heat remaining oil in a large saucepan on medium-high. Add onion, garlic, leek and mushroom. Cook, stirring, for 5–7 minutes or until soft. Add wine and cook, stirring, to deglaze.
Add stock and bring to the boil. Stir in cream or crème fraiche, tarragon, and half the thyme. Add flour paste and cook, whisking vigorously, until the sauce thickens. Season with salt and pepper.
For Potato topping, combine potato slices, remaining thyme and extra oil in a large bowl. Season with salt and pepper.
Arrange chicken in base of a large 22 x 32cm (14-cup capacity) baking dish. Pour over 8 cups of the sauce until chicken is generously covered, leaving room for potato mixture on top.
Arrange potato, overlapping, over chicken mixture. Brush with extra virgin olive oil or butter. Season with salt and pepper. Cook for 45 minutes-1 hour, or until potatoes are golden and chicken is cooked through. Serve with extra tarragon.
Eggplant and mushroom pasta pot pie
1 1/2 tbsp extra virgin olive oil
1 medium brown onion, chopped finely
2 garlic cloves, crushed
1 medium eggplant, peeled, chopped coarsely
200g Swiss brown mushrooms, quartered
1/3 cup (80ml) red wine
2 tbsp tomato paste
800g canned crushed tomatoes
1/4 cup fresh basil leaves, loosely packed, shredded finely
375g penne pasta
1 egg, beaten lightly
3/4 cup grated cheddar cheese
3 puff pastry sheets
1 egg white, beaten lightly
Preheat oven to 200°C (180°C fan-forced). Oil six 2-cup (500ml) ramekins.
Heat oil in a large saucepan over medium-high heat. Cook onion and garlic, stirring, for 3 minutes or until onion is softened.
Add the eggplant and mushrooms. Cook, stirring, for 5 minutes or until mushrooms begin to colour. Add wine. Cook until nearly all the liquid is evaporated.
Stir in paste and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Stir in basil and season to taste with salt and pepper.
Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender and drain.
Place pasta and tomato sauce mixture in a large heatproof bowl with combined whole egg and cheese; stir to combine.
Using one of the ramekins as a guide, cut six rounds, a little larger than the dish, from puff pastry.
Spoon pasta mixture into ramekins. Brush edges of ramekins with egg white. Top ramekins with pastry rounds, pressing to seal.
Cut a small slit in the top of each pie. Cut rest of pastry into 1cm-wide strips; make a lattice pattern on pastry tops, brush lightly with egg white. Place pies on an oven tray.
Bake pies for 15 minutes or until pastry is golden brown.
Julie Goodwin’s nachos pie
1 tbsp olive oil
1 medium brown onion, chopped
2 clove garlic, chopped
500g beef mince
2 tsp smoked paprika
2 tsp ground coriander
2 tsp ground cumin
2 tbsp plain flour
400g can chopped tomatoes
2 tsp sugar
1/2 cup (125ml) water
300g sour cream
1 cup grated cheddar cheese
1 pack plain corn chips
Iceberg lettuce, tomato wedges and tomato salsa to serve
Preheat the oven to 220°C (200°C fan-forced).
Heat oil in a large frying pan over medium heat. Cook onion and garlic, stirring, for about 5 minutes or until soft. Increase heat to high; add mince; cook, stirring, for about 5 minutes, breaking up lumps, or until browned lightly. Add spices; cook, stirring, for 1 minute or until fragrant. Sprinkle in flour; cook, stirring, for 1 minute. Add tomatoes, sugar and water; season with salt and pepper. Simmer, uncovered, for about 5 minutes or until thickened. Taste, add more salt if needed.
Spread mince mixture in the base of a 1.5 litre (6-cup) capacity ovenproof dish. Cool for a few minutes. Spread sour cream over top, then sprinkle with cheese. Crush chips into pieces about the size of cornflakes; sprinkle over top of pie. Bake for about 20 minutes or until cheese is melted and golden. Serve with lettuce, tomatoes and salsa.
Tuna, cauliflower and cheese pie
2 sheets frozen shortcrust pastry, partially thawed
2 cups chopped cauliflower
50g butter, chopped
1 medium brown onion, chopped
1/4 cup plain flour
1 1/2 cup (375ml) milk
2 tbsp dijon mustard
1 cup grated cheddar cheese
425g can tuna, drained
1 egg, beaten lightly
Preheat the oven to 200°C (180°C fan-forced).
Use shortcrust pastry sheet to line a 23cm pie dish (6-cup capacity). Line pastry with baking paper, fill with pastry weights or rice. Place dish on oven tray; bake for 15 minutes, then remove baking paper and weights, and bake a further 10 minutes or until golden brown; cool. Trim excess pastry.
Meanwhile, steam or microwave the cauliflower for 1 1/2 minutes or until almost tender, as it will cook further in the sauce.
Melt butter in a large saucepan over medium heat; cook onion, stirring, until soft. Stir in flour; cook, stirring, for 1 minute. Stir in 1/2 cup of milk, stir over heat until mixture boils and thickens. Repeat with remaining milk in two batches. Stir in mustard, cheese and tuna, breaking up any large lumps but don’t stir too much or the tuna will disintegrate and become mushy. Stir in the cauliflower. Taste and season with salt and pepper. Cool.
Spoon the tuna filling into the pastry lined pie dish. If there is too much filling, keep it to eat with rice or pasta. Brush the edge of the pie with a little egg. Place pastry over filling, Lightly press the edge with a fork to seal; trim edge. Pierce a few holes in the top with a knife to allow steam to escape. If you like, use some of the pastry scraps to make a fish shape to go on top. Brush pie lightly with egg. Bake pie for about 25 minutes or until golden brown.
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Source: https://www.bestrecipes.com.au/entertaining/galleries/retro-recipes-childhood/o4gjmw1n?page=14
https://www.bhg.com.au/recipe/chicken/chicken-and-leek-pie/
https://www.womensweeklyfood.com.au/recipe/baking/eggplant-and-mushroom-pasta-pot-pie-27851/
