Taco-Inspired Shepherd’s Pie
Shepherd’s pie with a twist! With a variety of spices and juicy beef, this taco shepherd’s pie is sure to be your new favorite version!
Serves 4
1 hour
Ingredients:-
6 Potatoes, peeled
1 pound ground Beef
¾ cup frozen Peas
1 onion, diced
For the Taco Seasoning:
2 tablespoons ground Cumin
1 tablespoon Chili Powder
1 teaspoon Black Pepper
1 teaspoon Ancho Chili Powder
½ teaspoon Onion Powder
½ teaspoon Salt
½ teaspoon Paprika
¼ teaspoon Garlic Powder
¼ teaspoon ground Oregano
Directions:-
Start by pre-heating the oven to 350 degrees.
Bring a large pot of water to a boil and throw in the potatoes, let the potatoes simmer in the water for 15-20 minutes.
In the meantime, heat up 1 tablespoon of olive oil in a medium skillet and add the ground beef to brown together with onion and taco seasoning spices. Stir all the time and cook for 10 minutes.
After 10 minutes, throw in the frozen peas and stir to mix well.
Transfer the mixture from the skillet into a 8x8 casserole dish.
When the potatoes are tender, remove from the pot and mash with a potato masher and spoon over the top of the mixture already in the casserole dish.
Bake for 25-35 minutes or until the mashed potatoes have turned golden brown.
Nutrition Information per Serving: Total calories 492g, protein 42g, total fat 8.7g, total carbohydrates 60g, cholesterol 101mg, sodium 413mg
Banana Pie
The perfect pie if you love banana flavored pudding as all the flavors of banana and vanilla pudding come together in a mouth-watering pie.
Serves 8
1 hour
Ingredients:-
1 Paleo Pie Crust, blind baked
3 extremely ripe Bananas
1-2 ripe Bananas, sliced
2 Egg Yolks
1 tablespoon Coconut Butter
1 tablespoon Coconut Oil
1 can Coconut Milk
1 teaspoon Vanilla Extract
½ teaspoon ground Cinnamon
Directions:-
Heat a large saucepan over medium heat and pour in coconut milk, egg yolks and vanilla extract.
Stir together to mix well and stir all the time until the mixture thickens into a pudding-like consistency, at which time remove from heat immediately.
Next, in a medium skillet, add the coconut oil and coconut butter.
When the coconut oil and coconut butter have heated up, throw in the bananas, mash them slightly, and then add the ground cinnamon.
Cook for about 3-4 minutes or until the bananas have caramelized.
Transfer the banana mixture to a blender or food processor with the custard and blend to a puree.
Transfer the mixture into the pre-baked pie crust and layer the sliced bananas on top.
Let the pie chill in the fridge to set further before serving.
Nutrition Information per Serving: Total calories 434g, protein 4.8g, total fat 20.8g, total carbohydrates 50.8g, cholesterol 105mg, sodium 346mg
Chocolate Silk Pie
This paleo version of the classic French-inspired chocolate silk pie is made with ingredients that give you all the pleasures of a sinful chocolate silk pie but without the guilt over your waist line.
Serves 16
20 minutes
Ingredients:-
1 Paleo Pie Crust, blind baked
1 cup Dark Chocolate
2 ripe Avocados
1½ cups Cocoa Powder
1 cup Coconut Sugar
1 cup Coconut Cream
1 tablespoon Vanilla
¼ cup Extra Virgin Coconut Oil
Pinch of Salt
Directions:-
Place dark chocolate and coconut oil into a microwave-safe bowl and microwave on high for 45-60 seconds, stir to mix well together. Set aside to cool.
Scrape out the flesh from avocados and transfer into a mixing bowl. Pour in the melted chocolate and coconut oil mixture, coconut sugar and cocoa powder.
Set up an electric mixer and mix the mixture together for 2-3 minutes.
Next, spoon in the cream, vanilla and salt and whisk on high speed for 5 minutes.
Pour batter into the pre-baked pie crust and pop into the fridge to chill for at least a few hours before serving.
Nutrition Information per Serving: Total calories 283g, protein 3.7g, total fat 16g, total carbohydrates 36g, cholesterol 2mg, sodium 111mg
GLUTEN-FREE PIE RECIPES
Strawberry Yogurt Pie
A pie that screams summer, this beautiful strawberry yogurt pie is light and refreshing and absolutely delicious!
Serves 6-8
15 minutes
Ingredients:-
1 Sweet Gluten-Free Pie Crust
1 cup Strawberry Yogurt
2 cups fresh Strawberries, cut into slices
¾ cup Whipping Cream
6 tablespoons Cane Sugar, divided
2 teaspoons Vanilla Extract, divided
½ teaspoon Salt
Directions:-
Set up an electric mixer and whisk together cream, 3 tablespoons sugar and 1 teaspoon vanilla extract until you get stiff peaks.
Spoon yogurt into a medium bowl and stir in remaining sugar, vanilla extract and salt until sugar has dissolved.
Combine the cream and yogurt mixture, mix well.
Next, add the fresh strawberries.
Transfer the mixture into the pie crust.
Freeze the pie until ready to serve, taking note to let pie thaw out before serving.
Nutrition Information per Serving: Total calories 329g, protein 3g, total fat 17.6g, total carbohydrates 40g, cholesterol 45mg, sodium 110mg
Coconut Custard Pie
A classic that has been around for almost 30 years, the coconut custard pie is a popular favorite of many and this gluten-free version ensures that everyone has the luxury of enjoying it.
Serves 8
55 minutes
Ingredients:-
1 Sweet Gluten-Free Pie Crust
1¼ cups sweetened Coconut Flakes
3 Eggs
2 Egg Yolks
1 cup Sugar
2 tablespoons Sweet Rice Flour
1½ cups Light Coconut Milk
2 tablespoons Vegan Butter Sticks, softened
2 tablespoons Tapioca Starch
1 teaspoon Gluten-Free Vanilla Extract
½ teaspoon Salt
Directions:-
Start by having your oven pre-heat to 350 degrees.
Whisk eggs together in a mixing bowl, and add flours, vanilla extract, coconut milk, salt, flaked coconut and vegan butter. Mix all ingredients together until well combined.
Transfer mixture onto a pie plate and bake for 35-45 minutes until the coconut flakes turn golden brown.
Nutrition Information per Serving: Total calories 539g, protein 6g, total fat 34g, total carbohydrates 56g, cholesterol 152mg, sodium 716mg
Peanut Butter and Chocolate Chips Pie
Decadent peanut butter and chocolate chips in a creamy filling over chewy cookie crust that is sure to blow your minds!
Serves 10-12
20 minutes
Ingredients:-
For the Crust:
¾ cups Chocolate Chip Cookie Crumbs
1/3 cup unsalted Butter, melted
2 tablespoons Brown Sugar
For the Filling:
¾ cup Cream Cheese, softened
1½ cups Heavy Whipping Cream
1 cup Powdered Sugar
1 cup Creamy Peanut Butter
1½ teaspoons Vanilla Extract
¾ cup Mini Chocolate Chips
Directions:-
Start by pre-heating the oven to 375 degrees, lightly grease a p
ie plate with cooking spray.
In a medium bowl, mix together chocolate chip cookie crumbs and brown sugar, add melted butter and mix further.
Spoon mixture into the prepared pie plate and use your hands to press the mixture onto the bottom of the plate to create a crust.
Bake for 9 minutes. Set aside to chill while you work on the filling.
Set up an electric mixer and whisk together peanut butter, sugar, cream cheese and vanilla extract on medium speed until thoroughly mixed.
In another mixing bowl, whisk whipping cream until soft peaks form.
Switch over to the other mixing bowl with the whisked peanut butter and cream cheese mixture and add 1 cup of whipped cream. Beat until thoroughly combined.
Remove the mixing bowl from the electric mixer and add the remaining whipped cream into the peanut butter-cream cheese mixture and stir in with a spatula.
Pour the mini chocolate chips in and stir to mix.
Transfer the filling into the prepared pie crust and chill in the fridge for at least 4 hours before serving.
Nutrition Information per Serving: Total calories 430g, protein 10g, total fat 39.8g, total carbohydrates 24.8g, cholesterol 75mg, sodium 276mg
Simple Cannoli Pie
There is only one word to describe this mouth-watering pie and that is “creamy”! Delicious and absolutely creamy, you will love this gluten-free simple cannoli pie.
Serves 8-10
50 minutes
Ingredients:-
1 Sweet Gluten-Free Pie Crust
2 cups Ricotta Cheese
1 cup Mascarpone Cheese
3 Eggs
½ cup Sugar
¼ cup Semisweet Chocolate Chips
1 teaspoon Vanilla Extract
¼ teaspoon Salt
Directions:-
Blend both cheeses, eggs, vanilla extract and sugar in a food processor or blender.
Pour in the chocolate chips and stir to combine well.
Spoon the filling into the pie crust and spread evenly.
Next, whip out your baking tray and add lukewarm water until it reaches up to halfway up the sides of the baking tray. Set a wire rack into the water bath and place the pie onto the rack.
Bake for 50 minutes
Let pie cool at room temperature, then pop into the fridge to chill for at least an hour before serving.
Nutrition Information per Serving: Total calories 449g, protein 13.9g, total fat 28g, total carbohydrates 36g, cholesterol 127mg, sodium 688mg
Peach and Blueberry Pie
Juicy and saccharine peach and blueberry in a gorgeous pie with a flaky crust that is perfect for summer!
Serves 8
45 minutes
Ingredients:-
2 Gluten-Free Pie Crusts
6 medium Peaches, cut into wedges
1 cup fresh Blueberries
½ cup + 2 tablespoon Sugar
3 tablespoons Multi-Purpose Flour
1 Egg, beaten
1 tablespoon Cornstarch
2 teaspoons Lemon Juice
1 teaspoon ground Cinnamon
½ teaspoon ground Nutmeg
1/8 teaspoon ground Ginger
1/8 teaspoon ground Coriander
Directions:-
Start by having the oven pre-heated to 400 degrees.
Next, mix together peaches and blueberries in a medium bowl.
In a separate bowl, combine sugar, spices, flour and cornstarch and toss the mixture in with the fruits and combine well. Pop this into the fridge to chill for a little bit.
Prepare the pie crust by rolling out one dough disc and transferring into a pie plate. Place in the fridge to chill.
Roll out the top crust and take the fruit mixture and bottom crust out from the fridge.
Spoon the fruit mixture into the bottom pie crust and then move the top crust over the filling, trimming the sides of any excess crust. Crimp the edges of the pie and with a sharp knife, cut 5-6 slits into the top pie crust.
Using a pastry crust, brush the top crust with the beaten egg and sprinkle sugar over.
Bake for 15 minutes at 400 degrees, then bring down the temperature to 375 degrees and bake more another 45 minutes.
Nutrition Information per Serving: Total calories 347g, protein 4.7g, total fat 16.5g, total carbohydrates 47g, cholesterol 20mg, sodium 252mg
Chicken and Leek Pie
A comforting pie for cold winter evenings, this savory chicken and leek pie is not only gluten-free but also wheat-free.
Serves 4
1 hour 45 minutes
Ingredients:-
1 Gluten-Free Pie Crust
500g Chicken Breasts, skin removed and cut into cubes
2 stalks Leeks, cut into thick slices
¼ cup Watercress, chopped
1½ cups Chicken Stock, warmed
2 tablespoons Butter
1 tablespoon Gluten-Free Flour
4 tablespoons Crème Fraiche
1 tablespoon Milk
2 tablespoons Sunflower Oil
Directions:-
In a medium skillet, heat up sunflower oil and cook the chicken cubes for 5 minutes until golden brown.
Throw in the leeks and cook for another 3 minutes.
Pour the chicken stock, let it come to a boil then reduce the heat to let mixture simmer for 15 minutes, covered.
Next, have the oven pre-heated to 400 degrees.
Using a slotted spoon, move the chicken and leeks to a pie dish.
Mix together flour, 1 tablespoon of cold water and 2 tablespoons chicken stock. Stir in this mixture with the stock in the skillet until the mixture has thickened.
Remove the skillet from the heat and add watercress and crème fraiche, season with a reasonable amount of salt and pepper and pour in with the chicken and leeks. Let the mixture cool at room temperature, about 20-30 minutes.
Prepare the pie crust by rolling out the dough and when the filling has cooled, layer the pie crust over the pie dish, trimming excess pie crust at the sides.
Poke a hole in the middle of the crust and bake for 25-30 minutes.
Nutrition Information per Serving: Total calories 628g, protein 40g, total fat 38g, total carbohydrates 29.6g, cholesterol 127mg, sodium 691mg
Blackberry and Apple Pie
A delicious pie made even tastier with fresh blackberries and apples that is perfect to serve at your next dinner party.
Serves 6-8
45 minutes
Ingredients:-
1 Gluten-Free Pie Crust
2 cups red Apples, cut into slices
1 cup Blackberries
1 Egg White
2 tablespoons + ½ teaspoon Sugar
1 tablespoons unsalted Butter
½ teaspoon ground Cinnamon
Pinch of Xanthan Gum
Directions:-
First, divide the pie crust into 2 equal balls, flatten into discs and roll out, pop into the fridge to chill while you prepare the filling.
Have the oven pre-heated to 400 degrees.
In a medium skillet, heat up butter and pour in the apples, sugar and ground cinnamon and cook for about 3-4 minutes.
Throw in the blackberries, toss to combine together and take off the heat. Add the xanthan gum and mix well.
Roll out chilled pie crust dough and transfer onto a pie plate.
Pour the filling into the pie crust.
Next, roll out the other disc of pie crust dough and place the dough on top of the filling in the pie, trimming off any excess and crimp the sides of the pie.
With a sharp knife, cut a few slits into the top crust.
Using a pastry brush, brush the egg white over the crust of the pie and sprinkle ½ teaspoon of sugar before baking for 30 minutes.
Nutrition Information per Serving: Total calories 196g, protein 2g, total fat 9g, total carbohydrates 28g, cholesterol 4mg, sodium 185mg
Easy Blueberry Pie
With this recipe for a gluten-free version of the popular blueberry pie, now ev
eryone can enjoy this delightful dessert!
Serves 8
1 hour 25 minutes
Ingredients:-
1 Gluten-Free Pie Crust
1 cups fresh/frozen Blueberries
1 cup + 1 tablespoon Sugar
¼ cup Cornstarch
1 tablespoon Lemon Zest
1 Egg, beaten
Directions:-
Have the oven pre-heated to 425 degrees.
Evenly divide the pie crust dough into 2 equal balls and pop into the fridge to chill while you make the filling.
Make the filling by mixing blueberries, 1 cup sugar, and cornstarch and lemon zest in a mixing bowl and toss well to combine.
Roll out one piece of pie crust dough and transfer onto a pie plate.
Pour the filling into the prepared pie crust.
Roll out the other piece of pie crust dough and layer it on top of the pie filling, trimming off any excess and crimp the sides of the pie.
Using a pastry brush, brush the top with the beaten egg and drizzle the 1 tablespoon sugar over.
Bake for 10 minutes, before reducing the heat to 350 degrees and bake for an additional 55 minutes.
Nutrition Information per Serving: Total calories 275g, protein 2g, total fat 8g, total carbohydrates 50.9g, cholesterol 20mg, sodium 179mg
PIE Page 8
