Ingredients:

• 500gm ground beef
• 1/2 cup frozen green peas
• 1/4  cup carrots,chopped
• 1 medium Onion, chopped
• 1 clove garlic,chopped
• 2 tbsp Worcestershire Sauce
• 4 medium potatoes, peeled and sliced
• 4 tbsp spring Onion, chopped
• 2 tbsp cream cheese
• 2 tbsp milk
• 3 tbsp butter
• 1 tbsp vegetable oil
• salt and pepper to taste

Method:

• Boil potatoes in salted water for 15 min or until tender.
• Meanwhile, saute chopped onion, carrots and garlic with vegetable oil in a frying pan for 5 min.
• Add ground meat and saute for 10 min until no longer pink.
• Add salt, pepper and Worcestershire sauce and cook for 5 more min.
• Add frozen peas and cook for 2-3 more min.
• Mash hot potatoes and melt butter with them.
• Add milk, chopped onion springs and cream cheese.
• Use a spoon to mix them well.
• Season with salt and pepper to taste.
• Transfer meat to a baking dish and cover with mashed potatoes.
• Cook in 400 F preheated oven for 30 min until crisp on top.
• Shepherd’s Pie is ready to serve.
• Enjoy!

Tags: beef recipes, Pies and Pastries, shepherd's pie recipe, shepherds pie

Ingredients:

• 4 large chicken breasts cooked and deboned
• 1 can cream of chicken soup
• 1 can chicken broth
• 1 cup self-rising flour
• 1 cup milk
• 1 stick margarine melted

Method:

• Cut the cooked chicken into small pieces.
• Put chicken into a shallow casserole dish and add the cream of chicken soup and chicken broth.
• In a separate bowl mix the flour, milk, and the margarine.
• Pour mixture evenly over chicken and bake at 375 degrees for 1 hour. Easy Chicken Pie is ready to serve.
• Enjoy!

Tags: appetizer recipe, chicken recipe, easy chicken pie recipe, easy recipe, Pies and Pastries

Ingredients:

• 3/4 cup cold butter
• 2 cups all-purpose flour
• 1 cup (4 ounces) shredded cheddar cheese
• 1/4 cup cold water

Filling:

• 2-1/2 cups halved baby carrots
• 3 celery ribs, sliced
• 6 tablespoons butter, cubed
• 7 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 2-1/2 cups chicken broth
• 1 cup heavy whipping cream
• 4 cups cubed cooked chicken
• 1 cup frozen pearl onions, thawed
• 1 cup frozen peas, thawed
• 3 tablespoons minced chives
• 3 tablespoons minced fresh parsley
• 2 teaspoons minced fresh thyme
• 1 egg, lightly beaten

Method:

• In a large bowl, cut butter into flour until crumbly.
  Stir in cheese.
• Gradually add water, tossing with a fork until dough forms a ball.
• Cover and refrigerate for at least 1 hour.
• In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside.
• In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth.
• Gradually whisk in broth and cream.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the carrot mixture, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13-in. x 9-in. baking dish.
• On a floured surface, roll out dough to fit top of dish; cutout vents.
• Place dough over filling; trim and flute edges.
• Brush with egg.
• Bake at 400° for 25-30 minutes or until bubbly and crust is golden brown.
• Let stand for 10 minutes before serving.

Tags: Coconut Rice Recipe, home style chicken pot pie, light chicken, recipe

Ingredients:

• Corn, crushed 200 gm
• Noodles, boiled 1 packet
• Mustard powder 1/4 tsp
• Pepper 1/4 tsp
• Green chillies 3
• Onions, chopped 1 cup
• Flour 1 tbsp
• Milk 1 cup
• Butter 1 tbsp
• Oil 1 tsp
• Ginger 1/2″ piece
• Soya sauce 1 tsp
• Breadcrumbs 1 tbsp
• Chilli sauce 1/2 tsp
• Tomato sauce 2 tbsp
• Parsley leaves
• Salt to taste

Directions:

• Toss the noodles in the oil and keep aside.
• Chop the ginger finely.
• Fry the flour, green chillies, ginger and onions in the butter.
• Remove from the fire, add the milk and cook again on a slow fire till it thickens to a sauce.
• Boil the com and mix it with the boiled noodles.
• Add the noodles and com to the sauce.
• Add the mustard powder, soya sauce, pepper, salt, tomato sauce and chilli sauce.
• Sprinkle the breadcrumbs and bake till golden brown.
• Serve garnished with the parsley.

Preparation Time: 5-10 mins
Cooking Time: 20-25 mins
Serves: As Desired

Tags: corn noodle pie, corn pie, noodle pie recipe, pie recipes

Ingredients:

• Plain Flour(Maida) 2 cups
• Eggs 6
• Water 2 cups
• Cooking Oil 1 cup

For Filling:

• Fresh Cream 200 grams
• Sugar 4-6 tbsp

Directions:

• In a wok, mix cooking Oil with water and bring to a boil on medium heat.
• Add flour and stir well with a wooden spoon until the flour is dry.
• Remove from heat and cool completely.
• Add eggs one at a time, beating continuously.
• Preheat an over at 200c for 15-20 minutes.
• Brush some cooking Oil on a baking tray with a tablespoon.
• Bake for 30-35 minutes.
• When the puffs turn a light golden color, remove from the oven and cool.
• Whip chilled cream with sugar.
• Make a small slit in puffs, fill a tablespoon of cream in each and refrigerate.
• Serve chilled.
• Tip: Puffs can be made a day or two befor being served, but cream should be filled when serving.

Prep Time: 10-20
Cook Time: 60 Mins
Serves: As Desired

Tags: Pastries, Pies