Best 9 Saucy Scalloped Pie Recipes

SAUCY SCALLOPED PIE

Steps:

• Prepare scalloped potatoes according to package directions. Meanwhile, in a small bowl, combine chili sauce and Italian seasoning. In a large bowl, combine the bread crumbs, onion, garlic and 1 cup chili sauce mixture. Crumble beef over mixture and mix well. , Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 15 minutes or until no pink remains; drain. Add mushrooms and Parmesan cheese to scalloped potatoes. Spoon into meat shell. , Bake for 10 minutes or until potatoes are golden brown. Heat the remaining chili sauce mixture; serve with individual servings.

THE BEST SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
• Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
• Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
• Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

SCALLOPED POTATOES WITH CREME FRAICHE

Steps:

• Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
• Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
• You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.

SCALLOP PIE

Steps:

• Pre heat over to 375 degrees, grease or spray a 9" pie plate.
• Mix together mashed potatoes 2 Tbl butter and the egg, spoon mix around the edges of your pie plate - use all the potatoes.
• In a sauce pan, bring wine to a boil, reduce to a simmer add scallops and mushrooms cook for 8-10 minutes. Drain, reserving 1 cup of the liquid, set aside.
• In pan melt butter, then add flour and salt making a roux, cook for a few minutes while stirring, then slowly whisk in the reserved cooking liquid, cook till smooth and slightly thickened. Remove from heat and stir in cheese, mushrooms and scallops.
• Pour scallop mixture into the center of the potatoes and bake for 8 minutes.
• Note.
• The original recipe called for canned mushrooms which I never use now. If you do use them, do not cook them in the initial step with the scallops, just add them with the cheese. To cook them slightly before the short baking time poach them with the scallops, though you could also lightly saute them while making the roux.

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

CLASSIC SHEPHERD'S PIE

Steps:

• Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
• Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
• Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

SAUCY SCALLOPED POTATOES

Steps:

• In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6-8 hours longer or until potatoes are tender.

SAUCY SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes and carrots in a large pot with enough water to cover. Bring to a boil and cook until tender, about 15 minutes; drain. Separate the potatoes and carrots. Place the drained potatoes back into the pot. Add milk and 2 tablespoons butter. Mash the potatoes, adding salt and pepper to taste.
• Melt the remaining 4 tablespoons butter in a large frying pan over medium heat. Stir in the onions and saute until softened, about 10 minutes.
• Increase heat to medium-high and add the ground beef. Cook and stir until meat is no longer pink and begins to brown; drain excess fat. Stir in the tomato-basil sauce.
• Place the carrots in the bottom of an ungreased pie dish. Add the beef mixture evenly over the top of the carrots. Spread the mashed potatoes evenly over the top of the beef mixture.
• Bake uncovered until the internal temperature reaches 165 degrees F, about 20 minutes.

SCALLOPED POTATO SHEPHERD'S PIE

Steps:

• Cook the potatoes in a large pan of boiling, salted water for 3-4 minutes.
• Drain well.
• Preheat the oven to 200°C.
• Meanwhile, heat the oil in a large frying pan and cook the carrot and onion for about 1 minute over a medium high heat, then add the lamb mince and stir fry until well browned.
• Pour in the hot stock and stir in the brown sauce and soy sauce.
• Bring to the boil and simmer rapidly for 3-4 minutes.
• Mix the cornflour and a little water to a paste, and stir into the lamb mixture with the peas; bring back to the boil, stirring, until slightly thickened.
• Season with salt, pepper and Tabasco, to taste.
• Spoon the mince mixture into a heatproof dish and top with overlapping slices of potato and tomato to cover the mince mixture completely.
• Sprinkle over the grated cheese, if using.
• Bake for 25 minutes until golden.