By Elinor Klivans
With succulent fillings below their golden toppings, it truly is no ask yourself that potpies have this sort of common charm. writer Elinor Klivans bargains an incredible variety of filling innovations from greens and eggs to meats, bird, or fish. And the range of toppings is a true eye-opener: home made crusts; story-bought phyllo or puff pastry; tortillas; quick-mixing corn bread or biscuits; even nuts, potatoes, or bread. those 50 recipes cross from classics like pork and vegetable potpie or everyone's favourite bird pot pie, to new takes just like the Breakfast specific Potpie: Eggs, bacon, and potatoes with an Irish soda bread crust is a brilliant new alternative for brunch. additionally incorporated are lots of meatless types, resembling the elegant Spinach, Ricotta, and Parmesan Potpie crowned with a scrumptious cream cheese crust. suggestion approximately assembling and baking potpies assures that each one components of the fillings may be cooked ultimate and toppings will stand at crispy and proud recognition. With necessary rules for do-ahead practise, storing, freezing, and re-heating, there is not anything like Potpies.
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Extra info for Pot Pies: Yumminess in a Dish
Remove from the oven and let rest for 10 minutes, then use a large knife to cut wedges of crust and filling. Or, let the potpie cool to room temperature for about 30 minutes and serve. 5. 56 POTPIES & VEGETABLE COTTAGE PIE Makes BEEF 8 servings 3 medium potatoes (1 1/2 pounds), peeled and cut into 1 1/2- to 2-inch pieces Salt 1/2 cup finely chopped celery (2 stalks) 1 large leek (white part only), halved lengthwise, cleaned, and cut into thin slices 2 cloves garlic, finely chopped cup chicken broth (low sodium if canned) 1/2 2 tablespoons tomato paste 1/4 cup whole milk 2 tablespoons unsalted butter, melted Freshly ground black pepper A Step Ahead: Assemble the cottage pie early in the day, cover it, and refrigerate it to be baked later in the day.
1. Position a rack in the middle of the oven. Preheat the oven to 375ºF. Have ready a baking dish with a 2 1/2- to 3-quart capacity. 2. 3. In a large skillet over medium heat, cook the ground beef until it is no longer pink, stirring with a fork to break up any clumps. Remove the meat to a large bowl and set aside. Heat the oil in the skillet for 1 minute. Reduce the heat to medium-low and add the onion, carrots, celery, leek, and garlic. Cover the pan and cook the vegetables for about 5 minutes just to soften them.
Put 4 ovenproof baking dishes or ovenproof bowls with a 2-cup capacity on a baking sheet. The baking sheet makes it easier to move the baking dishes in and out of the oven. 1. In a medium skillet, heat the oil and broth over mediumhigh heat for 1 minute. Add the onions and cook, uncovered, until the onions soften, about 5 minutes. Adjust the heat to keep the liquid gently bubbling. Add the ground beef and cook, stirring with a fork to break up any clumps, until it is no longer pink and any meat juices evaporate, about 10 minutes.
Pot Pies: Yumminess in a Dish by Elinor Klivans