Tag: pie

Gluten-Free Shepherd’s Pie Two Ways (one vegan) by Gordon Ramsay

Gluten-Free Shepherd's Pie Two Ways (one vegan)


Gluten free shepherds pie two ways - one with chicken and one with tofu and veggies and dairy-free cheese topped mashed potatoes


Gluten-Free Shepherd’s Pie Two Ways (one vegan)

Day 18 for us- sheltering in place, socially distancing, yours truly quarantined in the bedroom for an added safety zone week post symptoms of a nasty weird virus to be named later.

A cold rain is rolling through, interrupting a whisper of mist with sudden bursts of stinging wet drops. The skies are wooly gray, gloomy and low. It’s the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes…

A savory pie, I said out loud, standing at the window watching blackbirds argue under the ornamental olive trees, listening to the staccato of rain drumming the rooftop.

Don’t tease me, said my husband from his safe corner study, looking up, I imagine, from his latest screenplay effort.

I wouldn’t joke about a thing like pie, I assured him. Seriously. I’m thinking a shepherd’s pie, I said. More to myself than him. But not the usual shepherd’s pie. No lamb. No beef. No onion.

No peas, I murmured.

Please, he said. No peas. (His hearing is excellent.)

You know, that could get you into trouble, I yell. Your pea prejudice. The foodie police will be at our door before you know it. Demanding equal time for peas. And I’m already in enough trouble with their ilk.

Their ilk? he asked.

Yes, I said solemnly. My shepherd’s pie is going to have tofu. And in some circles, that could bring out the pitchforks.

Seriously, he echoed. Hey. Honey?

I cocked one ear toward his side of the house.

No offense, but. Can I have a chicken pie? Nothing against bean curd, but.

Yeah, I know, I assured him. I know tofu doesn’t float your boat.

I may have a legume issue, he stated.

I love you anyway, I yelled.

For better or for worse.

Legumes or no legumes.

***


Stay safe- stay home.


xox
Karina

This delicious dairy-free pie can be made with organic tofu or free range chicken

Gluten-Free Shepherd’s Pie Recipe Two Ways

This a light and healthy version of shepherd’s pie made without dairy, lamb, or beef. I made two versions- one vegan (for moi) using organic non-GMO firm tofu, and one with Mary’s organic free range chicken, for Steve. The gravy is golden and creamy and reminded me of the pot pies I used to love in childhood.

Ingredients:

For the mashed potato topping:

3 cups peeled, diced gold potatoes
Sea salt
Plain soy, nut, or light coconut milk, as needed

For the filling:

1 tablespoon olive oil
1-2 cloves garlic, chopped
1 cup sliced carrots
1 cup zucchini, sliced into half-moons
1 cup chopped broccoli florets
1 14-oz can artichoke hearts, drained, quartered
1 cup cubed organic non-GMO firm sprouted tofu, or diced cooked chicken
2 teaspoons Italian style herbs (blend of oregano, thyme, marjoram, basil, parsley)
1 teaspoon rubbed sage
1 teaspoon rosemary, minced
Sea salt and ground pepper, to taste

For the gravy:

2 tablespoons olive oil
2 tablespoons rice flour

1/2 cup warm broth (light vegetable or chicken broth)
1 cup non-dairy milk, warmed
2 tablespoons vegan butter (I used Earth Balance)
1 teaspoon mild GF curry powder

Sea salt and ground pepper, to taste

Instructions:

For the potato topping- boil the potatoes in a pot until fork tender, about 25 minutes. Drain well. Mash with a potato masher; add a splash of non-dairy milk and season with sea salt, to taste. Stir till smooth and creamy, adding a little more ‘milk’ until the potatoes are fluffy and smooth. Set aside.
 
Preheat the oven to 350ºF. Grease four single serving 10-oz ramekins with vegan buttery spread (such as Earth Balance). Set aside.

First, make the mashed potatoes. I used “Buttercream” gold potatoes- so full of flavor.

Heat the olive oil in a large skillet over medium heat and stir in the garlic. Add the carrots, zucchini, and broccoli. Stir and cook lightly until fork tender, roughly ten minutes. If you prefer your veggies crisper, cook only until tender-crisp.

Add in the artichoke hearts, tofu or diced cooked chicken, and herbs, season with sea salt and ground pepper; set aside.

Make your gravy. Heat the olive oil in a pot over medium-low heat; stir in the rice flour to make a paste. Stir and cook for half a minute. Slowly add in the warm broth, and non-dairy milk; keep stirring. Add the vegan butter, curry powder, and sea salt. When it begins to thicken remove from heat and taste test. It should taste mild and creamy. The herbs in the veggies will add rosemary-sage flavor.

Pour the gravy over the filling mixture and gently mix until the veggies are coated with gravy.

Spoon the filling into the ramekins. Top with a big spoonful of mashed potatoes.

Sprinkle with non-dairy/vegan shredded cheese, if you like.

Place the ramekins on a baking sheet (to catch any bubbling-over drips) and bake in the center of a hot oven for 30 to 35 minutes. I tented my ramekins with foil for the first half of baking time to keep the mashed potatoes moist. Then I removed the foil and let the the topping brown a bit.

Cook time: 30 min

Yield: 4 servings

Recipe Source: glutenfreegoddess.blogspot.com


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Gluten free comfort food means a shepherds pie in yummy dairy free gravy topped with buttercream mashed potatoes


GFG Notes:

We used plain organic soy milk (non-GMO) as our non-dairy milk of choice. We love its creamy richness. Though a neutral tasting coconut, or nut milk would also work.

And for those of you asking about using moo-derived milk, butter, and real cheese, sure. Dairy will work in this recipe. Of course.

For those of you into the vegan nutritional yeast thang, you could season the gravy with a spoonful of nutritional yeast; add just enough to give the sauce some depth.

If you need a vegan pie without soy, add drained canned chick peas for the protein.

EASY PISTACHIO CREAM PIE – Butter with a Side of Bread by Gordon Ramsay

EASY PISTACHIO CREAM PIE - Butter with a Side of Bread


Easy Pistachio Cream Pie with just 5 ingredients and made in minutes! Ready to serve in an hour & perfectly sweet and creamy with delicious pistachio flavor. Perfect for St. Patrick's Day or anytime! #pistachio #pie #creampie #nobake #easypie #dessert #recipe #StPatricksDay #green from BUTTER WITH A SIDE OF BREAD

Easy Pistachio Cream Pie with just 5 ingredients and made in minutes! Ready to serve in an hour & perfectly sweet and creamy with delicious pistachio flavor. Perfect for St. Patrick’s Day or anytime!

How to make Easy Pistachio Cream PiePistachio pie with graham cracker crust is a treat everyone can enjoy and there is no wrong time to serve it. You’re going to love how simple and easy it is to make this no bake pistachio pudding cheesecake!

How to make Easy Pistachio Cream PieWhat is Pistachio Cream Pie?

Because this Cool Whip Pie recipe uses both whipped topping and cream cheese, this recipe is a cross between cheesecakes and cream pies. It’s light, fluffy, and still a little rich, giving you the perfect combination that has you coming back for more.

So make sure to keep this cream cheese pudding pie recipe on hand because you may find that the next time you want to bring a dessert, you’ll have to bring two. Which, let’s be honest- that isn’t a bad thing, right?

How to make Easy Pistachio Cream PieCan You Freeze Pistachio Pie?

Yes you can freeze this cream pie, just make sure to keep it well covered in the freezer for up to two months. To thaw simply place it in the fridge overnight or let it sit on the counter for a few hours to come to room temp before eating.

Can I Use a Different Pie Crust?

Absolutely! Many people love their pistachio pie with an Oreo crust because a chocolate pistachio pie tastes incredible. Seriously, they’re a match made in heaven. Even my chocolate pistachio pinwheel cookies would have to agree.

pistachio cream pie ingredientsPistachio Cream Pie Ingredients

-2 small boxes pistachio pudding mix (3.4 oz each)

-2 cups milk

-4 oz cream cheese

How to make Easy Pistachio Cream Pie-8 oz whipped topping

-1 6-9 oz graham cracker pie crust

-Additional whipped cream, cherries & crushed pistachios, for topping

How to make Easy Pistachio Cream PieHow to Make Pistachio Cream Pie

In a large mixing bowl (or in the bowl of a stand mixer) Whip the cream cheese using an electric mixer for about 1 minute. Add in the milk and the pudding mixes. Mix for another 2-3 minutes, until the mixture thickens.

Add in the whipped topping and then stir to combine.

Pour the mixture into the pie crust. Cover & then refrigerate at least 1 hour.

Then top with additional whipped topping, cherries and crushed pistachios, if desired.

How to make Easy Pistachio Cream Pie

How to make Easy Pistachio Cream Pie

Pistachio Cream Pie

Easy Pistachio Cream Pie with just 5 ingredients and made in minutes! Ready to serve in an hour & perfectly sweet and creamy with delicious pistachio flavor. Perfect for St. Patrick’s Day or anytime!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Pistachio Cream Pie

Prep Time: 5 minutes

Set Time: 1 hour

Total Time: 1 hour 5 minutes

Servings: 8

Calories: 151kcal

Ingredients

  • 2 3.4oz Small Boxes of Pistachio Pudding Mix
  • 2 cups Milk
  • 4 oz Cream Cheese
  • 8 oz Whipped Topping
  • 1 6-9oz Graham Cracker Pie Crust
  • Additional Whipped Topping, Cherries & Crushed Pistachios for Topping

Instructions

  • Whip cream cheese using an electric mixer for about 1 minute. Add in milk and pudding mixes. Mix 2-3 minutes, until mixture thickens.

  • Add in whipped topping and stir to combine.

  • Pour mixture into pie crust. Cover & refrigerate at least 1 hour.

  • Top with additional whipped topping, cherries and crushed pistachios, if desired.

Nutrition

Serving: 1g | Calories: 151kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 96mg | Potassium: 129mg | Sugar: 10g | Vitamin A: 310IU | Calcium: 103mg | Iron: 1mg

How to make Easy Pistachio Cream Pie

Can This Pistachio Pie Be Made Dairy Free?

Theoretically, it could, but I haven’t tried it. In order to make it dairy free you’d need to double check the pie crust is safe (or simply make your own). Then use a dairy free milk like almond milk, dairy free cream cheese and a vegan whipped topping alternative as well. You may have to use less milk or more whipped topping in the mixture to get it to set up since regular pudding won’t set up with almond or soy milk.

How to make Easy Pistachio Cream PieWhat Are Some Other Topping Ideas?

I think that topping this cream pie with some crushed pistachios and cherries is a great idea but adding in a few chocolate shavings would be amazing too! I’ve seen some folks top their pistachio cream pies with some dole pineapple too, giving it a nice texture and flavor change and making it more like a watergate salad in a pie crust. Honestly, if you think it sounds good, go for it, you never know what cool idea might be the recipe your family requests over and over again.

How to make Easy Pistachio Cream PieCan you use real whipped cream instead of whipped topping?

If you can’t find Cool Whip, which is the brand name of whipped topping where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well after a while on the cake. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!

Read more about How to make Whipped Cream here!

Best Ever Easy Pistachio Cream Pie recipeHow do you make stabilized whipped cream?

To make stabilized whipped cream, you will need the following ingredients:

  • 4 ounces of cream cheese (softened to room temperature)
  • 1/3 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup heavy whipping cream.
  1. Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
  2. In a separate bowl, beat the whipping cream just until soft peaks form.
  3. Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.

A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

Best Ever Easy Pistachio Cream Pie recipeIf You Love This Pistachio Cream Pie, Then You’ll Love These Other Pie Recipes!

Easy Pistachio Cream Pie with just 5 ingredients and made in minutes! Ready to serve in an hour & perfectly sweet and creamy with delicious pistachio flavor. Perfect for St. Patrick's Day or anytime!

With an incredibly Easy Pistachio Cream Pie like this one, you’ll never have to attend a party dessertless again. You and everyone else will enjoy the sweet and creamy no bake pistachio pudding cream pie so much that you’ll wish that you had doubled the recipe.

Shepherd’s Pie Stuffed Twice Baked Potatoes — The Skinny Fork by Gordon Ramsay

Shepherd's Pie Stuffed Twice Baked Potatoes — The Skinny Fork



The Skinny:
Servings: 8
Serving Size: 1 Potato
Calories: 332
Fat: 6 g
Saturated Fat: 3 g
Carb: 45 g
Fiber: 5 g
Protein: 23 g
Sugar: 6 g
Sodium: 494 mg

Preheat the oven to 425 degrees F. and line a baking sheet with foil, parchment, or silicone baking sheets.

Pierce the 4 potatoes all over with a fork.

Place the potatoes on the prepared baking sheet and put in the oven to bake for about an hour, turning slightly ever 20 minutes or so to get them to bake evenly.

Once done, remove from the oven and reduce the temperature to 350 degrees. F. Allow the potatoes to cool slightly.

While the potatoes are cooling, place the 6 chopped carrots and 1 chopped onion into the base of a large skillet. Cook over medium-high heat until the onions are starting to turn translucent.

Add in the 1 Lb. beef and continue to cook until the meat is browned and cooked through.

Stir in the 8 Oz. fresh peas, 1/2 C. red wine, 2 Tbsp. tomato paste, 1/2 Tsp. rosemary, and 1/2 Tsp. thyme. Continue to cook until the veggies are all tender.

Pour in the 1 C. stock and 2 Tbsp. wheat flour and stir. Cook for another few minutes or until the sauce is thickened. Season with salt and pepper to taste.

Once done, remove from the heat.

When the potatoes are cooled enough to handle, slice each length wise down the middle to cut in half.

Use a spoon to scoop out the middle of the potatoes, leaving 1/4-1/2” thick shell and place back onto the baking sheet.

Transfer the scooped out potato into a separate bowl and beat together with the 6 Oz. greek yogurt and salt & pepper to taste.

Fill each potato ‘shell’ with the meat mixture divided evenly.

Top each with the potato mixture divided evenly as well.

I filled a large ziplock baggy with the potatoes and cut the tip off to pipe the potatoes on top, but you can do it however you choose!

Sprinkle each with 1 Tbsp. shredded cheese and place into the oven to bake for # minutes or until heated through and the cheese is melted.

Once done, remove from the oven and serve right away!

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