Pie for Dinner? Filling Pie Recipes for Fall RV-ing
Oct 3, 2017
Who doesn't love pie? It's great anytime of year, but especially in the fall when apples and pumpkins are in harvest. There are so many different ways to whip up a tasty pie to warm and comfort you on chilly fall days.
We have a great savory Shepard’s Pie recipe for dinner and a classic pie staple for dessert to make the perfect fall RV dinner.
Shepherd’s Pie Recipe
Prep Time: 45 minutes
Cooking Time: 45 minutes
You Will Need
For Mashed Potatoes:
- 1 1/2 pounds russet potatoes
- 1/4 cup half and half
- 2 ounces unsalted butter
- 3/4 of a teaspoon salt
- 1/4 of a teaspoon black pepper
- 1 egg yolk
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 peeled and small diced carrots
- 2 cloves of minced garlic
- 1 1/2 pounds ground meat of choice (lamb, turkey, beef, etc.)
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken or beef broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons fresh chopped rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 cup corn kernels
- 1/2 cup English peas
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 cups thinly sliced Granny Smith apples
- 1 tablespoon lemon juice
- Ready made pie crust
- 1 tablespoon butter
- 1 egg white
- Extra sugar
For Meat Filling:
Preheat Oven to 400 degrees.
Wash, peel, and cut potatoes to 1/2 inch pieces. Place the potatoes in a medium saucepan and fill with just enough water to cover them. Place over high heat and cover until boiling, once the water is boiling uncover and reduce heat and simmer until the potatoes are very soft. This should take about 10 to 15 minutes.
While the potatoes cook prepare the meat filling. Coat a sauté pan with the oil and warm over medium heat. Add onion and carrot to heated oil and cook about 3 to 4 minutes until they begin to change color. Add in the garlic and stir then add in the ground meat, salt, and pepper and let brown. Sprinkle the meat mixture with the flour and toss to coat. After about a minute add in tomato paste, broth, Worcestershire, and fresh spices. Bring to a boil reduce the heat to low, cover with lid, and simmer for 10 to 12 minutes until sauce is thickened. Meanwhile return to the potatoes.
Drain the potatoes and return to pan. Heat the half and half in the microwave about 35 seconds until just warm. Mash the hot potatoes then add the warm half and half, butter, salt and pepper. Mash until smooth and stir in egg yolk until well combined.
Add corn and peas into the meat and spread into an 11x7 glass dish. Top with the mashed potatoes. Place the glass dish on a parchment lined sheet pan and bake 25 minutes or until potatoes begin to brown. Let cool about 15 minutes and serve.
Prep Time: 20 minutes
Cook Time: 50 Minutes
Preheat Oven to 325.
In a bowl mix together both sugars, flour, and spices. In another larger bowl mix apples with lemon juice then add the sugar mixture to coat. Line 9 inch pie plate with one of the crusts and trim to fit. Fill with apples and dot with butter. Place the remaining pie crust over the top, trim to fit and pinch edges to join with bottom crust and seal. Cut slits in pastry then brush with egg white after beating to foamy. Sprinkle with extra sugar, cover edges loosely with foil and place in oven for about 25 minutes. Remove the foil and bake 20-25 more minutes or until crust is golden brown and filling is bubbly. Let cool.
Now that your pies are cooked and the RV probably smells amazing, you are ready to enjoy a warm fall meal of favorite comfort foods.
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