IMPOSSIBLE Cheeseburger Pie Makes Its Own CRUST
The Impossible Cheeseburger Pie makes its own crust and tastes like a cheeseburger?! ???? Let's do this! #impossiblepie #cheeseburgerpie
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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
Printable Version:
MORE DINNER RECIPES:
Greek Moussaka:
Eggplant and Meat Cake:
Honey Soy-Glazed Salmon:
Garlic Shrimp:
Meat Buns:
Mushroom Risotto:
My favorite kitchen equipment and camera gear:
Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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Ingredients
- 1 brown onion, diced
- 1 carrot, diced
- 2 sticks celery, diced
- 2 tbsp, olive oil
- 500g pork mince
- 500g beef mince
- 200ml red wine
- 2 x 400g jar tomato passata
- Parmesan 200g
- 300g Tipo 00 flour
- 3 eggs
- 1 tbsp olive oil
- Salt to taste
- 50g butter
- 50g flour
- 500ml milk
- 1/4 ground fresh nutmeg
- 350g mozzarella
- Small bunch basil
Method
1. Start with the sauce for the meat, heat the olive oil in a large pot and saute the onions, carrot and celery.
2. Add the meat and a good pinch of salt, making sure you break it up and cook for 4-5 minutes. Then, add the red wine and reduce.
3. Once the wine has evaporated, add the tomato passata and stir well, and pop in the rind of the parmesan.
4. Turn to med-low and place the lid on to cook for 1 hour. Then, remove the lid and cook for 1 more hour.
5. For the pasta, with the flour on the bench, make a well in the centre and add the eggs, oil and a pinch of salt.
6. Starting from the centre, work the dough with a fork until it starts to come together. Once it comes together, knead the dough into a smooth ball (around 8-10min).
7. Let the dough rest for 30 minutes before you roll it out. Once rolled, blanch the pasta sheets in boiling salted water for 2 minutes and then place into cold water to stop the cooking.
8. Remove from the water and place onto an oiled tray in the fridge.
9. For the white sauce, melt the butter and add the flour and stir. Cook this for 2-3 minutes and then add the milk. Whisk over medium heat until you have a smooth sauce.
10. Add 40g of grated parmesan and the nutmeg, and stir until the cheese had melted.
11. To make the lasagne, start with an oven save dish and ladle some of the meat sauce, then a drizzle of the white sauce, then a single layer of pasta, before adding more meat sauce, white sauce and some of the mozzarella and parmesan, repeat until all the pasta and sauce is used up.
12. The last layer, spread the basil before you finish it with the meat sauce but leave some of the cheese to melt 1/2 way through the baking. In total you want at least 5 layers of pasta.
13. Cover the dish with foil and bake in a 180°c oven for 20 minutes, then remove the foil and add the last of the cheese, bake again for 15-20 minutes or until the cheese is golden brown.
14. Enjoy!
How to Make the Ultimate Vegan Lasagna | Better than Ever
Today we're sharing how to make the ultimate vegan lasagne better than ever. We're making an incredibly delicious, Plant Based, No Oil (Oil-Free), Dairy Free, Meat Free, Gluten Free (optional), High Protein Lasagne based off Nana's recipe but made better and healthier. Even with that list of Free Froms it's unbelievably epic!
00:00 Intro
00:37 Flavor Paste
02:29 The Sauce
06:00 The Bolognese
08:57 The Mornay
Referenced in this video:
The Whole Foods Cookbook
THE WICKED HEALTHY COOKBOOK
We want you to cook and take control in the kitchen. The more plant based the better and when you don’t want to cook we have the range available across the US / UK and on Amazon. Check the site’s locator map to find where, near you.
Full recipe below and will be linked here once we have it on the website.
My Famous Lasagna – Made Healthy! Whole Food Plant Based, Oil Free, Gluten Free DELICIOUS!
Wicked Kitchen Lemon, Garlic and Herb Seasoning Paste
1 TBS Black Peppercorns, toast
1 TBS Fennel Seeds, toast
8-10 Whole garlic cloves
1 Lemon, Peeled with microplane
1 TBS Rosemary, chopped
1 TBS Parsley, chopped
1 tsp Smoked Paprika
1 tsp Sage, fresh - diced
1 TBS Salt, coarse
1 tsp Chili Flakes - optional
Bolognese - Lentils:
1 Coffee Cup of green lentils, soak for an hour, then drain
8-10 garlic cloves, diced
1 lg carrot, diced
1 lg onion, diced
2 celery stalks, diced
1 can plum tomatoes
5 TBS Tomato paste/Puree
3 Coffee cups, water
Tomato Sauce:
4 can tomatoes, plum
½ jar / 230 ml / 1 cup roasted red peppers and liquid
2 carrots, diced
2 celery stalks, diced
1 Onion, diced
6 cloves garlic, chopped
2 TBS Wicked Lemon Garlic Herb Seasoning Paste
Cauliflower Mornay:
1 sm head cauliflower, chopped
1 potato, peeled and cut into chunks
5 – 6 TBS Nooch (more or less is optional)
½ Tablespoon White peppercorns, toasted, mortar pestle
2 clove - grind
½ tsp nutmeg
1 tsp Onion Granulated/powder
Tsp Corn flour
Oat/soy milk 300ml
Water
Kale, 1 Bunch, steamed
Regular or Gluten free Lasagna sheets
Assemble the lasagna:
Julienne 1 onion for the bottom of the pan – this will help prevent sticking and burning and only adds more flavor.
Layers:
Thin layer of julienne onion
Sauce
Pasta sheets
Bolognese
Pasta sheets
Little sauce
Kale
Mornay
Pasta sheet
Bolognese
Pasta sheets
Sauce
Mornay to top
Cover with parchment paper and seal with tin foil over that. This will help it all steam cook and roast inside without burning the top. Cook for 45-60 minutes at 180c/350f remove from oven, take of the wraps and bake an additional 15 mins to tighten the top.
Let rest at least 20 minutes to let it settle or overnight is best nut if you can’t wait – I get it.
You got this. Thank you for watching and supporting. If you enjoyed and feel so inclined and want more recipes, please leave a comment and let me know what you’d like me to make.
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#wickedkitchen #WFPBNO #wfpb #famousfood #healthy #lasagna
#104 | Impossibly Easy Lasagna Pie
This is definitely one of our favorite Betty Crocker easy bisquick pie recipes. It was even better the next day as leftovers! I highly recommend serving with extra red sauce on the side, it kinda needs it in our opinion. Recipe below. As always, thank you for watching ????
Betty Crocker Impossibly Easy Lasagna Pie Recipe:
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Homemade Lasagna
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Ingredients
2 lb lean ground beef
½ cup diced onion
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans canned tomato sauce
½ cup water
2 tbsp white sugar
1 ½ tsp dried basil leaves
½ tsp fennel seeds
1 tsp Italian seasoning
1 ½ tsp salt, divided, or to taste
¼ tsp ground black pepper
4 tbsp chopped fresh parsley
16 oz ricotta cheese
1 egg ¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese
Lasagna sheets
4 cups flour
4 whole large eggs
5 large egg yolks
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