Rustic Canyon Wine Bar & Seasonal Kitchen’s root vegetable shepherd’s pie with butternut squash puree is a vegetarian take on the classic meat-and-mashed-potatoes shepard’s pie. Note that the recipe ...

Instructions: Preheat oven to 350 degrees. For vegetable filling: While skillet is still hot from cooking the bacon, add onion, butter beans and okra. Cook 15 to 20 minutes on medium heat until ...

Some foods don’t really need much of a sales pitch — for me, anyway — and pot pie is one of them. What could be better than a hot, hearty stew, especially when it’s cold outside? One topped with a ...

Toss all together in a pie plate. Pour over vegetables. Bake 35-40 minutes. Cook's note: Cook vegetables briefly in the microwave just to soften them. If you increase the vegetables, use a ten-inch ...

In a winter when Angelenos have seen such sights as a snow plow working the streets of Malibu, it’s no surprise that there’s a revival of interest in warm, rich, delicious pot pie. It’s what diners ...

This recipe was inspired by Melissa Clark’s two phyllo pies in her new book “Dinner: Changing the Game” (Clarkson Potter 2017). Combine spring greens, asparagus, eggs and cheese in a crispy, prettily ...

Loaded with the season’s finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an ...

Preheat oven to 400 degrees. Spray a 9-10" pie plate with vegetable spray . Layer vegetables and cheese in the prepared pan. In a medium-sized bowl, mix Bisquick, seasonings, milk and eggs. Pour over ...

What better way to get your loved ones to eat their veggies than cooking them up in a wonderfully comforting Irish veggie ale pie? For vegetarian food enthusiasts and pie lovers alike, a vegetarian ...

Laura Kim shares a recipe for an updated version of a dish her mother used to make to entice her to eat vegetables. By Laura Neilson When Laura Kim was a child, her mother used all kinds of tricks to ...