Best 2 Evans Pie Recipes

PETE EVANS PALEO SHEPERDS PIE

Pete Evans Paleo Sheperds Pie image

From Australian Gourmet Traveller - delicious. This is the recipe as written however I do modify quite a lot as I find the flavour quite bland. I add a lot more cumin, salt, pepper and paprika and sometimes chilli flakes to taste. I find it best to keep tasting until it is right.

Provided by Wendys Kitchen

Categories Low Protein

Time 1h15m

Yield 1 pie

Number Of Ingredients 13

Ingredients

80 g coconut oil
2 celery ribs, finely diced
2 carrots, finely diced
1 onion, finely diced
4 garlic cloves, finely chopped
3/4 teaspoon ground cumin
600 g coarsely minced grass-fed beef
2 1/2 tablespoons tomato paste
1 teaspoon coarsely chopped thyme
375 ml beef stock
80 ml dry red wine
800 g cauliflower, broken into florets, stalk coarsely chopped
1/3 cup loosely packed flat leaf parsley, coarsely chopped

Steps:

Preheat oven to 180°C Heat 2 tbsp fat in a large frying pan or saucepan over medium-high heat. Add celery, carrots, onion, garlic and cumin and stir occasionally until vegetables soften and begin to brown (5 minutes). Add beef, increase heat to high and stir occasionally until browned (8-12 minutes). Add tomato paste and thyme and cook until paste darkens (1 minute), then add stock and wine, reduce heat to medium-high and simmer, stirring occasionally, for about 10 minutes until slightly thickened.
Meanwhile, cook cauliflower in a saucepan of boiling water until tender (8-10 minutes). Drain in a colander, then process in a food processor until smooth, add remaining fat, blend to combine and season to taste.
Spread meat mixture in a shallow ovenproof dish. Top with the cauliflower purée and smooth top. Bake until top is light golden and bubbling (30-40 minutes). Sprinkle with parsley and serve hot with a homemade relish and salad.

Nutrition Facts : Calories 7516.6, Fat 239.4, SaturatedFat 123.3, Cholesterol 131, Sodium 8742.3, Carbohydrate 1167.4, Fiber 462.9, Sugar 450.8, Protein 457

BOB EVANS PEANUT BUTTER PIE

Bob Evans Peanut Butter Pie image

Make and share this Bob Evans Peanut Butter Pie recipe from Food.com.

Provided by Cookin In Texas

Categories Pie

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (9 inch) cooked pie crusts
1 (5 ounce) package instant vanilla pudding
2 cups milk, cold
1/2 cup whipping cream, whipped
1 1/4 cups creamy peanut butter
1 (8 ounce) container Cool Whip

Steps:

Mix together pudding and cold milk until creamy.
Add whipped, whipping cream and peanut butter.
Mix well.
Pour into baked pie crust,.
Top with Cool Whip whipped.
Freeze for 1 hour until set.
Top with chocolate shavings and nuts chill till ready to serve.

Tips:

When making the pastry, be sure to use cold butter and water. This will help to keep the pastry flaky and prevent it from becoming tough.
If you don't have a pastry blender, you can use two knives to cut the butter into the flour. Just be sure to do it quickly so that the butter doesn't melt.
When rolling out the pastry, be sure to do it on a lightly floured surface. This will help to prevent the pastry from sticking.
If the pastry is too sticky, you can chill it for 30 minutes before rolling it out.
When filling the pie, be sure to leave a 1-inch border around the edges. This will help to prevent the filling from bubbling over.
Bake the pie in a preheated oven. This will help to ensure that the crust is cooked through.
Let the pie cool completely before serving. This will help to prevent the filling from running out.

Conclusion:

Evans Pie is a classic American dessert that is perfect for any occasion. With its flaky crust and creamy filling, it's sure to be a hit with everyone. Whether you're making it for a special occasion or just for a weeknight treat, Evans Pie is a delicious and easy-to-make dessert that everyone will love.