Savory Pies: Scottish Mince Pie

Jan 25, 2004 This recipe was fun to make because I've never had anything like this before, but I didn't like much else about it. Flavor was bland. Also, the mix of ground beef and pie crust was a little too rich for me. However, there was something oddly comforting about it, but next time I want some comfort food I'll make meatloaf!

—amydoll 

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Savory Pies: Steff's Shepherd Pie

Apr 27, 2009 I never had shepherds pie with green beans before, always mixed veggies or peas and carrots, but I really liked this. The only thing I did different was saute the onions with the beef, and add extra cheddar to the potatoes. My husband did ask if I'd be insulted if he reached for the hot sauce, but I wasn't because he puts hot sauce on everything anyway! I'll definately make this again, for the simplicity of it.

—autumn267 

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Savory Sight: Cilantro-Lime Brown Rice

Make like crccooks and take rice from afterthought to addictive with the addition of bright and zesty lime, cilantro, and a clever cookery technique.

Cilantro-lime brown rice: perfect for burritos, burrito bowls, and as a side to any of your Mexican favorites!

For more — and the recipe — visit his blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

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Savory Pies: Laurie's Shepherd's Pie

Feb 12, 2004 I made a couple changes, but this recipe turned out great. I omitted the pie crust, and just used a regular caserole dish. I also omitted the bell peppers, only used half of an onion, and seasoned the meat with salt and pepper, and garlic powder while the meat and onions were browning. I ended up using three large potatoes, which needed about four tablespoons of butter, and about a half a cup of milk (also added salt and pepper to the mashed potatoes). Next time I will probably use an extra half can of regular corn as well, and maybe a little more meat, just to make it a deeper caserole. Overall this was a definite hit that I will make often :) Scarlett

—SLANGWAY 

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Savory Pies: Taco Pie

Aug 10, 2003 My husband and I loved this! I browned the beef last night, along with chopped onion, chopped jalapenos and the taco seasoning, which made today's preparation much quicker. After the crescent roll layer baked (I did mine in an 11x7 -had a few crescent rolls left over) I put the meat on, a layer of salsa, then black olives, then the sour cream (not a whole container - just enough to cover) then the cheese, followed by Doritos "Nacho Cheesier" chips (crumbled.)Served w/chopped tomatoes to top it with and the Absolute Mexican Cornbread from this website (along w/an asparagus dish)- EXCELLENT meal!

—Kathleen 

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Savory Pies: Cheddar Quiche

Dec 30, 2003 I made this recipe exactly as specified. The crust wasn't my favorite, but I chose it for the lower calories and fat. The flavor was fine--not the greatest, but it wasn't the worst, either. If you crave the richness of quiche but don't want to use all your Weight Watchers points, this one is for you. If you don't need to watch your weight, make a richer one! (Side note: I am very distressed with those who give five stars to a recipe they never made! "Oh, I ommitted the crust altogether. Oh and I left out the bacon and onions." What quiche did you all make?!

—DOGFACEBOY 

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Savory Pies: Chicken Pot Pies with Puff Pastry

Jan 01, 2005 Very good but I did tweak the recipe. I sauteed cubed chicken in lots of garlic and half a diced white onion, used only 3 cups stock, and added fresh raw veggies (potato, celery, parsley, carrots). For spices I added poultry seasoning and dried mustard. I agree the cheese is optional but its a nice surprise at the end.

—Suzy 

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Savory Pies: Summer Tomato Pie

Sep 02, 2012 Absolutely delicious and easy. I only made one change. I coated the prepared, cooled,crust with mayo. I have had other Tomato pies get a soggy crust. This might have helped, but, the pie didn't last long enought to find out. A real keeper for fresh tomatoes and basil.

—Cathy Wagner 

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Savory Sight: Speculoos, Kiwi, and Bacon Pancake Stacks

Sometimes it's the most unexpected flavor combinations that shine the brightest. Case in point: these bacon, kiwi, and speculoos pancake stacks from thecondochef.

Sweet, fruity, and savory.

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Savory Pies: Pork Pie

"When I married a Rhode Island guy, this was a must at holiday time, but we Southerners like it so much, we have it anytime! Meat and potatoes cooked in pie shells. This one's easy and fills them up." — FOXWORTH 

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Savory Pies: Beef Pot Pie I

Sep 03, 2006 Easy and elegant! Nice twist on a perfect comfort food. Used a merlot, needed salt, I felt, but that could be me. Loved it anyway! Thank you!

—squeaky6 

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Savory Sight: Baked Salmon With Creamy Dijon Dill Sauce

You can never go wrong with a basic salmon recipe, if you ask us. For a fast and fresh meal, check out this dish by GraceDickinson that's topped with a tasty creamy dijon sauce.

My go-to salmon recipe. Quick, healthy, and delicious.

For more - and the recipe - visit her blog, and then be sure to share your food photos via POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

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Savory Pies: Mushroom Crusted Ham and Cheese Pie

Oct 12, 2004 WOW!! Used a few more mushrooms, and a clove of garlic in the crust, and substituted a couple of slices of whole wheat bread toasted dry for the bread crumbs. Didn't have the herb flavored cream cheese, used 1/3 less fat cream cheese and about 1 tsp. dried thyme instead--YUMMY--also used pieces of sliced deli ham instead of chunks of diced!!!! This is a beautiful recipe, with lots of great earthy flavor--served for dinner with a salad and fruit, or great for a brunch--not bready like so many other breakfast casseroles can be!

—KATELOLOSMOM 

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Savory Italian Sausage Strata

Your family will love this pretty puffy casserole—and you'll love that it can be made ahead for convenience. —Suzette Jury, Keene, California

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Savory Pies: Easy Vegetable Pot Pie

Feb 24, 2004 I used (thawed) frozen Italian veggies and I didn't have thyme, so I used fresh rosemary from my garden. This was my first pot pie and it turned out "very good" according to my fiancee. The bottom crust was still kind of doughy, and I kept it in the oven for about 1 hour, but maybe because of my substitutions. It was so easy and I will surly use it again!

—Adub 

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Savory Pies: Knedliky - Czech Dumpling with Sauerkraut (Zeli)

Nov 11, 2005 Well, I'm Czech too but never heard of wrapping the dough in a cloth! Basically, same ingredients but fold in the bread cubes, form into small loaves, flouring your hands. Let sit for a few minutes until water boils. Gently lower into water, put cover on pot but leave it slightly askew to vent and gently simmer for 20 minutes. Remove, slice. Sauerkraut: rinse can of sauerkraut; put into saucepan and add enough water to almost cover sauerkraut. Cook for 20 minutes or so. In small skillet, brown butter, add flour to make a roux and add that to the saucepan with the sauerkraut. That should do it!

—FOXGLOVE1 

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Savory Pies: Chicken Pot Pie II

Sep 20, 2003 I made this in a pinch, not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup but the flavor greatly surpasses the "easy" one. (not that this is difficult at all, it just takes a few more minutes to prepare.) Very tasty, VERY creamy! My husband, who loves chicken pot pie said this was the best he had tasted. I agree. Thank you for your recipe. NOTE: I use two crusts: one on top, one on the bottom. It does increase the fat and calories but the taste is worth the extra time on the treadmill!!! You may have to add to the cooking time with two crusts. I just judge by the appearance of the top and the bottom is always done.

—ESKMom 

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Savory Sight: Baked Bang Bang Shrimp

For a baked take on the popular fried bang bang shrimp at Bonefish Grill, check out this spicy version by Running to the Kitchen.

Crunchy and spicy baked shrimp.

For more - and the recipe - visit her blog, and then be sure to share your food photos via POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

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Savory Pies: Lamb Cobbler

Feb 20, 2004 I had high hopes for this recipe, but I'm sorry I can't recommend it. One disclaimer: I had to stop halfway through, and resume cooking the next day as I did not have many of the ingredients that I thought I did. Instead of scones, I used refrigerated biscuits for the topping, and they were really good with the Parmesan cheese sprinkled on top. But the lamb filling was lacking something, and tasted very gamey. Also, after baking, it turned out very greasy. Both of these are possibly due to the quality of the ground lamb. Even so, I would probably not make this again, as much of it seemed off. I'd sooner make a standard shepherd's pie, maybe with that biscuit topping.

—PTEETSA 

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Savory Pies: Shepherd's Pie V

Sep 12, 2008 This turned out to be one of the yummiest things I've ever made. Like other people, I didn't need 7 potatoes, I only used 5 medium potatoes. I left out the rosemary because I didn't have any. To the one cup of water I added just enough red cooking wine to turn the water pink, then added about 1 tbsp Worcestershire sauce. I didn't have any steak seasoning on hand, either, so I used about 1 tbsp Herb Chicken Seasoning and 2 tbsp parsley. Also, I used carrots and fresh sliced mushrooms instead of the mixed veggies - didn't have any of those on hand, either. I did use all the other ingredients as directed. Also, when I drained the fat from the beef, there was still a bit of grease left in the pan, so I put the mushrooms, onion flakes plus 1 tbsp minced garlic in the pan. I let them saute for a little bit, then put the beef back in the pan and added the rest of the ingredients. Boyfriend said the first time I made this that it was too salty for him (he avoids salt like the plague) so I've stopped putting in salt and have switched to sodium-free or low-salt bouillion cubes. I've stuck with the herb chicken seasoning, though. I also put shredded cheddar cheese on top of the potatoes, once everything was loaded into the casserole dish. I've made Shepherd's Pie before, but this one was by far the best one ever.

—Michelle 

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