Tag: pie

Gluten-Free Goddess Recipes: Vegetarian Shepherd’s Pie by Gordon Ramsay

Gluten-Free Goddess Recipes: Vegetarian Shepherd's Pie


vegetarian shepherd's pie

Mashed Potato Crust Love.

Why I’ve been craving mashed potatoes lately, I don’t know. All I can think about is a mound of soft creamy mashed potatoes and oven baked veggies. Serious comfort food in the form of a baked shepherd’s pie. Only my version is less shepherd, more gardener- totally vegan and brimming with fresh vegetables. Forget the meat. You won’t miss it. And forget the lentils (so 1970’s).

This shepherd’s pie is generous potato topped comfort food- with a dash of spices and New Mexico inspired flavor.

Bland is so, well, yesterday.

Karina
xox



Karina’s Vegetarian Shepherd’s Pie Recipe

Recipe posted April 2007.

Veggie lovers, if you like your vegetable pie less spicy, use regular diced tomatoes and leave out the red chile flakes. But if you want a killer combo of heat, tang and sweet, try my version. It’s not your mother’s shepherd’s pie, Darling. Promise.

Ingredients:


For the mashed potato crust:


3-4 large gold or white potatoes, peeled, cut up

Vegetable broth or your favorite non-dairy milk or cream, as needed

Vegan buttery spread or olive oil, to taste

Sea salt and fresh ground pepper, to taste


Chopped fresh chives, to taste

1-2 tablespoons extra virgin olive oil

1 teaspoon mild curry spice

4-5 cloves garlic, minced

1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size

3 medium-large carrots, peeled and sliced into coins

1 zucchini squash, sliced and cut into quarter moons

1 yellow summer squash, sliced, cut into quarter moons

1 heaping cup shredded cabbage or slaw mix

1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice

2 tablespoons chopped roasted Hatch chiles or jalapenos

1 tablespoon balsamic vinegar

1-2 tablespoons low sugar apricot jam, to taste- to balance the heat

Hot red pepper chile flakes, to taste (or use hot pepper sauce)

Sea salt and fresh ground pepper, to taste


1 14-oz. can butter beans, drained and set aside

Instructions:



Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes.

In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so.

Add the canned diced tomatoes with green chile, the chopped Hatch chiles or jalapenos, vegetable broth, vegan Worchestshire sauce or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.

Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin [if, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water]. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat, and gently add in the butter beans. Set aside.

Mash the cooked potatoes with a little liquid and Smart Balance or olive oil. Season with sea salt and pepper. Add chives if you like. Taste test. Don’t add too much liquid or over-mix the potatoes or they’ll get gluey. Gluey spuds = not so good.

Preheat the oven to 350ºF.

Assemble your pie:

Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.

Serves 4 as a meal, 6 as a side dish.


Recipe Source: glutenfreegoddess.blogspot.com


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Coleen’s Recipes: PUMPKIN PIE CHEESECAKE BARS by Gordon Ramsay

Coleen's Recipes: PUMPKIN PIE CHEESECAKE BARS


This recipe is not only delicious, but quick and easy and it freezes well. I like to make a pan of these, cut them into squares…wrap them individually and freeze them for a quick dessert.


PUMPKIN PIE CHEESECAKE BARS

CRUST
1 1/2 cups finely ground graham cracker crumbs

1/4 cup sugar

4 tablespoons melted butter

Mix crust ingredients and evenly spread over a parchment lined 8″ x 8″ pan and press down…..set aside.

NOTE: Line an 8″ x 8″ baking pan with parchment so that you can lift the finished bars out of the pan AFTER they chill.

FILLING
(2) 8 ounce cream cheese (room temperature)
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup pumpkin pie puree (puree…without spices)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves


Pre-heat oven to 325°.  Beat the cream cheese, sugar and vanilla until well blended and smooth. Add eggs, one at a time, until well mixed.


Spread 1 + 1/3 cups of this cheesecake batter evenly over the graham cracker crust.


To the remaining cheesecake batter, gently whisk in the pumpkin puree and spices. GENTLY (and evenly) spread the pumpkin layer over the cheesecake layer. 


Bake in pre-heated oven for 35-40 minutes, or until the center is almost set (it will still jiggle just a little). My electric oven takes 40 minutes.


Allow to cool on the counter for an hour before you put it in the refrigerator to chill. Chill 3 hours or overnight.


After it’s chilled, lift the bars out of the pan by tugging on the parchment paper liner. Cut into squares.


Store (covered well)in fridge or freeze.


ENJOY !!!

PUMPKIN PIE BARS – Butter with a Side of Bread by Gordon Ramsay

PUMPKIN PIE BARS - Butter with a Side of Bread


Pumpkin Pie Bars have a simple oat, butter crust with a traditional pumpkin pie filling topped with crunchy, sweet pecans. This bar version of the best pumpkin pie recipe is the perfect Thanksgiving Dessert for feeding a crowd and so much easier than making a pie!

pumpkin pie bars with pecans

Sarah from Feeding Your Fam here to bring you another simple recipe to add to your Holiday menu!  These Easy Pumpkin Pies Bars need to make an appearance on your Thanksgiving menu!! You will be surprised at how simple these are to make and you might even hear they are better than pie!!!

This recipe makes a perfect pumpkin pie every time. For this recipe I started by making a crunchy, sweet, buttery oat crust that might just fool you into thinking you are having a slice of homemade pie. The traditional pumpkin pie filling is sweet and delicious. If you aren’t a fan of nuts, you can make this recipe with or without them as the topping. I think they just add so much flavor and I love the crunch they add to each bite.

Ingredients for Pumpkin Pie Bars

Ingredients needed to make Crust:

  • Flour
  • Butter
  • Oats
  • Brown Sugar

Ingredients needed to make Pumpkin Pie Filling:

  • Pumpkin Puree
  • Pumpkin Pie Spice
  • Evaporated Milk
  • Eggs
  • Sugar
  • Salt

Ingredients needed to make Toasted Pecan Topping:

 

How to Make Pumpkin Pie Bars

How to make Pumpkin Pie Crust Recipe:

To make this Easy Pumpkin Pie Bar Recipe, you will start by making the crust. Get your oven warming up to 350ºF. Combine the flour, brown sugar, oats and melted butter in a mixing bowl. Using a wooden spoon or fork, mix until the butter has coated and combined the ingredients. Press the crust into a greased 9 x 13 inch baking dish. Bake the crust for 10 minutes, it will become bubbly and golden.

How to make Pumpkin Pie Filling:

While the crust is baking you can prepare the filling for the pumpkin pie bars. In a large mixing bowl or stand mixer combine one can of pumpkin pie filling, pumpkin pie spice, evaporated milk, beaten eggs, sugar and salt. Mix until everything is well incorporated.

Pour the filling into the crust and bake for 20 minutes.

How to make Toasted Nut Topping:

To make the crunchy, sweet nuts to go on the top of the bars, combine pecans (or nut of your choice), softened butter and brown sugar. After the filling has cooked for 20 minutes, remove from the oven and sprinkle the nuts on top. Bake for an additional 20-25 minutes.

Remove from the oven and allow to cool for at least 30 minutes before serving.

What kind of pumpkin is best to make Pumpkin Pie Bars?

Make sure you use pure pack pumpkin (plain pumpkin puree) in this recipe, and NOT pumpkin pie filling. It comes in a can and is labeled “pure pack pumpkin” or something similar.

 

How to make pumpkin pie bars

pumpkin pie bars topped with pecans

Pumpkin Pie Bars Recipe

These delicious Pumpkin Pie Bars have a simple oat, butter crust with a traditional pumpkin pie filling topped with crunchy, sweet pecans.

Print Pin Rate

Course: Dessert, pumpkin

Cuisine: American

Keyword: pumpkin pie bars

Prep Time: 10 minutes

Cook Time: 50 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 15

Calories: 236.7kcal

Ingredients

Crust

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup old fashioned oats
  • 1/2 cup butter melted

Pumpkin Pie Filling

  • 1 15 oz can pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 12 oz can evaporated milk
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1/2 tsp salt

Nut Topping

  • 1/2 cup pecans, chopped
  • 2 tbsp butter, softened
  • 1/2 cup brown sugar

Instructions

Crust

  • In a mixing bowl combine the flour, oats, brown sugar and melted butter. Mix with a wooden spoon or fork until crumbly. Press into the bottom of the prepared baking dish.

  • Bake in the oven for 10 minutes, until golden and bubbly

Pumpkin Pie Filling

  • In a large mixing bowl or stand mixer combine the can of pumpkin, pumpkin pie spice, evaporated milk, beaten eggs, sugar and salt. Mix until smooth and combined.

  • Pour into the cooked crust and bake for 20 minutes, remove from the oven to add nuts.

Nut Topping

  • In a bowl combine the chopped pecans, softened butter and brown sugar until the nuts are well coated.

  • Sprinkle on top of the pumpkin pie filling and cook for an additional 20 minutes.

  • Allow the pumpkin pie bars to cool for about 30 minutes before serving.

Nutrition

Calories: 236.7kcal | Carbohydrates: 33.23g | Protein: 2.4g | Fat: 11.1g | Saturated Fat: 5.31g | Cholesterol: 42.13mg | Sodium: 157.88mg | Potassium: 61.19mg | Fiber: 0.87g | Sugar: 24.45g | Vitamin A: 277.79IU | Calcium: 23.38mg | Iron: 0.83mg

How to make pumpkin pie bars with oatmeal crust

Can you freeze Pumpkin Pie Bars with an Oatmeal Crust?

You can successfully freeze these pumpkin bars after they were cooled and set. If you plan on freezing them it’s best to have them cut and layered on a plate (or in a pan). Multiple layers should have a piece of wax paper between them so that they won’t stick. Then wrap in plastic wrap and store in an airtight container or bag. They can last just fine for up to 2 months this way!

Pumpkin Pie Bars have a simple oat, butter crust with a traditional pumpkin pie filling topped with crunchy, sweet pecans. This bar version of the best pumpkin pie recipe is the perfect Thanksgiving Dessert for feeding a crowd and so much easier than making a pie! #pumpkinpiebars #oatmeal crust #pumpkinpiedessert

Pumpkin Pie Bars have a simple oat, butter crust with a traditional pumpkin pie filling topped with crunchy, sweet pecans. This bar version of the best pumpkin pie recipe is the perfect Thanksgiving Dessert for feeding a crowd and so much easier than making a pie!

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