Chili Pot Pie
serves up to 6
1 med onion, finely chopped
1 med green bell pepper, finely chopped
1 sm poblano pepper, finely chopped
2 c (15oz can) red kidney beans, rinsed and drained
28 0z can whole tomatoes
6 oz tomato paste
3 garlic cloves, crushed and minced
1 sm hot green pepper, seeded and diced
1 tsp chili powder (I like chipotle for the smokiness)
1 tbsp ground cumin
1 tsp dried oregano
1/2 tsp dried sage
1 tbsp Worcestershire sauce
1/4 c red wine vinegar
1 bay leaf
Salt to your taste
2 tbsp corn oil (or more if needed)
for the crust:
6 tbsp unbleached all purpose flour
1 1/4 tsp baking powder
1 tbsp sugar
1/4 tsp salt
1/2 c + 2 tbsp cornmeal
1 egg white
2 tbsp melted butter
1/2 c milk
2 oz shredded Jack or mild Cheddar cheese
Coat the bottom of a med/lg skillet with the corn oil and get it hot over med heat. Add the onion, bell and poblano peppers. Sauté 5-6 min until soft. Add the beef and garlic. Continue cooking until all the meat is brown. Stir in the kidney beans, tomatoes and paste, spices, Worcestershire sauce and hot pepper. Reduce heat to low, cover and simmer 1 hour. Add vinegar and salt to your taste. Cover and cook another 1/2 hour.
Meanwhile make the crust: In a small bowl, combine all dry ingredients and blend.
In a med bowl mix together the egg white, melted butter, milk and cheese.
Whisk the dry ingredients into the wet mix until just combined. Do not overblend.
Heat oven to 350º.
Get out a 2 qt ovenproof casserole and fill it evenly with the warm chili. Level the top.
Spread the crust mixture evenly over the top.
Bake at 350º 20 minutes, until the crust is crisp.
New England Clam Pie
for 6
 |
| Some put clam chowder into bread, this recipe puts it into a pie! |
3 8oz. cans minced clams OR 36 clams in their shell
6 tbsp unsalted butter
6 oz, fresh mushrooms, washed and sliced thin
6 scallions, minced
1/4 c unbleached all purpose flour
1 tsp celery seed
1/2 tsp dry mustard
1/2 tsp chili powder
Sea salt to your taste
1/4 tsp ground black pepper
1 c clam broth
1 c evaporated milk (full fat) or half-and-half
1 tbsp freshly squeezed lemon juice
2 tbsp finely chopped flat leaf parsley
3 tbsp pimientos, chopped
Pastry for one crust 9" pie or 3 cups mashed potatoes
1 egg, beaten or 1 tbsp unsalted butter
1/2 tsp paprika
If using fresh clams, wash thoroughly and put them in a large pot totally covered with water. Bring to a boil, lower heat and simmer 10 minutes until all the clams are open. Remove clams from water, saving 1 cup of the cooking water. Remove clams from their shells and cut in half.
If using canned clams, drain but reserve 1 cup of the broth in the cans. If you don't have enough use a can of clam broth.
In a med/lg skillet, melt the butter. Add the mushrooms and scallions. Sauté 5 minutes until mushrooms are tender. Using a sifter or strainer, carefully stir in the flour. Stir in the celery seed, dried mustard, chili powder, salt and pepper. Now gradually add the clam broth and milk product, stirring constantly until the sauce thickens. Stir in lemon juice, parsley, pimientos and finally the clams. Remove from heat.
Heat oven to 375º.
Pour the clam mixture into a buttered 9" round pie plate that's at least 2" deep.
If using pie crust, roll it out and fit it on top of the pie, crimping and sealing the edges as tightly as you can. Using a fork, cut tiny vent holes in the center. Brush the crust with the beaten egg and shake paprika all over it.
If using mashed potatoes, carefully spread them across the top of the pie being sure to seal the edges tightly. Chop the butter in bits and distribute evenly over the potatoes, sprinkle with paprika too.
Bake 20-25 min until the pie crust or mashed potatoes are crisp and golden brown.
Root Vegetable and Chickpea Pot Pie
Serves
6
1
lg onion, peeled
1
small rutabaga, peeled and coarsely chopped into bite-sized pieces
1
white turnip, peeled and chopped into bite-sized pieces
3
carrots, peeled and cut crosswise into 1” pieces
1
parsnip, peeled and cut into ½” disks
1
sweet potato, peeled and sliced into thin disks
1
leek, washed and cut into ½” disks
1
sm daikon, peeled and cut into thin disks
1
small celeriac bulb, peeled and coarsely chopped
6
purple or red round potatoes, washed and quartered
1
shallot, peeled and thinly sliced
2”
piece of fresh ginger, peeled and minced
4
lg garlic cloves, peeled and minced
½
tsp ground turmeric (this is a rhizome)
3
tbsp olive or peanut (a ground nut) oil
1
tsp salt
¼
tsp ground chipotle powder or smoked paprika
2
tsp dried marjoram leaves
1
tsp ground coriander (this is the root of the plant)
1/8
tsp ground black pepper
1
½ c vegetable broth or water
½
c chopped tomatoes
1
can chickpeas, drained and rinsed
½
c fresh parsley sprigs, chopped
for
the crust
1
cup dried polenta meal
½
cup buttermilk
1
tsp salt
3
tbsp
¼
c grated parmesan, romano or asiago cheese
4
c water
pinch
of nutmeg
Slice
the onion into thin disks, then slice each disk in half and in half again.
Heat
the oil in a large casserole or small soup pot over medium heat. Add the garlic, ginger, black pepper and
turmeric and stir-fry for 30 seconds. Add the shallot slices, the onion and the
leek. Sauté 3-5 minutes until they are soft. (The turmeric will color them.)Stir
in the ground coriander, chipotle or smoked paprika and marjoram. Put the
remaining root vegetables in the pot. Add the salt and broth or water. Raise
heat to a boil. Cover, lower heat to simmer and cook 20 minutes.
Preheat
an oven to 350º. Get out a large deep-dish
pie pan.
In
a large saucepan, boil the 4 cups of water and salt. Stir in the polenta and 2
tbsp of butter and stir rapidly to blend, so the polenta doesn’t lump up. Continue stirring and cooking the polenta for
4-5 minutes, until it starts to release large bubbles. Remove from heat and stir in the buttermilk. Stir
the tomatoes, chickpeas and chopped parsley into the vegetables.
Fill
the pie dish with the vegetables and their juice, leaving about ¼” at the top.
Using a large kitchen spoon, spoon the polenta over the top to create a crust,
up to ½” thick is okay. Be sure to cover the edges and smooth the top. Cut
1 tbsp of butter into tiny pieces and scatter on top of the cooked polenta.
Sprinkle on the cheese and the pinch of nutmeg. Put
the pie in the center of the oven and put a large cookie sheet on the rack
below it to catch any spills. Cook for
20-30 minutes, until the top vaguely starts to brown and crisp. Remove and let it cool for 5-10 minutes
before serving.
Greek Island Lamb Pie
Here's a warm reminder of summer days to come.
serves 6
1 1/2 lb lamb, diced into bite sized pieces
1 tbsp unsalted butter
1 1/2 c diced Yukon gold potatoes
1 lg onion, finely chopped
2 celery stalks, finely chopped
1/4 c flat leaf parsley, finely chopped
2 garlic cloves, minced
1/2 tsp ground cinnamon
1/4 tsp crushed dried mint
1 tbsp olive oil
1 lb phyllo
1/2 c melted unsalted butter
1/2 c feta cheese
Sea Salt and freshly ground black pepper
Heat oven to 350º.
In a med skillet, melt 1 tbsp butter and brown the lamb in it. Season with salt and pepper.
In a med bowl, combine the cooked lamb with the potatoes, celery, onion, garlic, cinnamon, parsley, mint, feta and olive oil. Blend well.
Butter the bottom of an 8x8" or 9x9" square baking pan. Line it with one sheet of phyllo. Brush the dough with melted butter. Repeat this process to get half the box of phyllo in the pan. (6-8 sheets) Pour the mixture into the pan, even and level it. Season with salt to your taste. Cover with two sheets of phyllo and brush melted butter all over the top. Add another sheet of phyllo, brush with butter and continue until all the dough is used up. Brush the top with butter, sprinkle a pinch of cinnamon over it and a pinch of nutmeg. Bake at 350º 1 hour. Allow to cool at least 5 minutes before serving in squares.
British Cottage Pie (meat and potatoes)
serves 6-8
2 lbs ground sirloin
1 lg yellow onion, chopped
1 pkg frozen peas, rinsed
2 tbsp flat leaf parsley, finely chopped
salt and pepper to your taste
2 tbsp Worcestershire sauce
6 boiling potatoes (red skin)
1/2 c milk
1 tbsp unsalted butter
pinch of nutmeg
pinch of paprika
Peel the potatoes, cut into quarters, put in a saucepan and cover with water. Cook until just tender. Drain and put in a large bowl. Add milk and butter and whip or mash until fluffy mashed potatoes. Season with salt and pepper.
Heat oven to 350º. Butter a 2" deep, 9" wide pie pan. Line it with the pie crust, crimping the edges around the top.
In a large bowl, mix together the ground sirloin, chopped onion, peas, parsley, Worcestershire sauce, salt and freshly ground black pepper. (It isn't British but it you want to toss a bit of chili powder in, go ahead.) Fill the pie pan with this mixture, spreading it evenly, and level the top. Using a spatula, spread the mashed potatoes over the top and swirl into a pattern of waves. Sprinkle with nutmeg and paprika. Bake 1 hour.
Broccoli Cornbread Pie with mushrooms and tomatoes
serves 8
2 onions, chopped
3 tbsp olive oil
1/2 lb button or shiitake mushrooms, cleaned and halved
3 garlic cloves, minced
28 ox can plum tomatoes, drained and chopped--reserve the juice!
1/4 c sherry
1-2 bunches broccoli rabe, cleaned and chopped (you'll need 7 cups)
1/4 c pine nuts
for the crust
1 c stoneground cornmeal
1 c unbleached flour
2 tsp double-acting baking powder
1/2 tsp baking soda
1 tsp salt
2 large eggs, lightly beaten
1/4 c (1/2 stick) unsalted butter, melted
1/2 c milk
1/2 c sour cream
3 tsp honey
1/2 c sharp Cheddar, grated
1 c corn kernels, thoroughly drained
Heat oven to 400º.
In a large skillet warm the olive oil over low heat. Add the onions and sauté 3-5 min until softened. Add mushrooms and sauté stirring occasionally, until the mushroom liquid has evaporated. Add the pine nuts and brown them. Add the garlic and broccoli, salt and pepper. Cook 2 minutes, then add the sherry, the tomatoes and their juice. Bring to a boil, cover the pot, reduce heat to simmer and cook 15 minutes, stirring occasionally.
Strain the liquid and pour the broccoli mixture into an 11 1/2" x8"x2" baking pan.
Put the liquid into a sauce pan, boil hard to reduce it to 3/4 and pour over the broccoli.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Using a wooden spoon, add the eggs, butter, milk, sour cream, honey, corn kernels and Cheddar, stirring just to combine evenly. Spread this batter over the broccoli mixture, leveling the top. Bake 30 minutes at 400º or until a cake tester inserted into the cornbread crust comes out clean.
There's also of course chicken pot pie--use a whole roast chicken for greatest effect-- and the famous Tourtiere, Quebec pork pie.
Some of these photos are borrowed.
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