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Recipe for Bo Peep Pie by Dawn’s Recipes

Table of Contents

Recipe for Bo Peep Pie by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Bo Peep Pie. This dish qualifies as a Intermediate level recipe. It should take you about 4 hr 5 min to make this recipe. The Bo Peep Pie recipe should make enough food for 10 servings.

You can add your own personal twist to this Bo Peep Pie recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Bo Peep Pie recipe.

Ingredients for Bo Peep Pie

  • 1/2 pound Italian sausage, casing removed
  • 1 pound ground sirloin, chili grind
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 1/2 teaspoons freshly cracked black pepper
  • 2 cups chopped yellow onions
  • 3 tablespoons canola oil, if needed
  • 1/4 cup all-purpose flour
  • 2 cups beef stock
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • Roasted Vegetables, recipe follows
  • Asiago Mashed Potatoes, recipe follows
  • 1/2 cup grated Asiago cheese
  • 2 red bell peppers
  • 2 parsnips (1/2 pound), peeled
  • 3 medium carrots, peeled
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 3 pounds Yukon gold potatoes, quartered
  • 1 tablespoon kosher salt
  • 2 heads Roasted Garlic, recipe follows
  • 1 1/2 cups grated Asiago cheese
  • 6 tablespoons unsalted butter, room temperature
  • 2 teaspoons freshly cracked black pepper
  • 1/2 cup milk
  • 2 heads garlic
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 fresh rosemary sprig
  • 2 fresh thyme sprigs
  • 1 tablespoon olive oil

Directions for Bo Peep Pie

  1. Preheat the oven to 350 degrees F.
  2. In a large saute pan over medium-high heat, add the sausage and the sirloin and season with the red pepper flakes, oregano, basil and 1/2 teaspoon of the pepper. Stir and cook until brown. Remove the meat mixture from the pan to a bowl. Add the onions to the pan, along with a little canola oil, if needed. Cook for 10 minutes, until lightly caramelized. Return the meats to the pan, then add the flour and cook for 2 minutes. Deglaze the pan with the beef stock and add the Worcestershire sauce. Adjust the seasoning with additional teaspoon of salt and pepper. Add in the prepared Roasted Vegetables
  3. In a 13 by 9-inch baking dish, add in the vegetable and meat mixture. Top with the Asiago Mashed Potatoes and spread evenly, leaving a 1-inch border of meat mixture exposed. Sprinkle with 1/2 cup of Asiago and put in the oven for 1 hour and 15 minutes. Remove from the oven and let sit for 15 minutes before serving.
  4. Preheat the oven to 400 degrees F.
  5. Wash and dry the vegetables, put on a baking sheet, drizzle with the olive oil and toss to coat. Sprinkle with the salt and pepper and bake for 45 to 55 minutes. Remove the bell peppers to a plastic bag and when cool enough to handle, remove skin and seeds. Dice all of the vegetables into 1-inch pieces and combine with the cooked meats.
  6. In a large Dutch oven, add the potatoes, cover with water and add the kosher salt. Bring to a boil over high heat, then reduce the heat to a strong simmer and let cook until potatoes are fork tender, about 20 minutes. Drain, return to the pot and mash with a potato masher. In a small bowl, add the roasted garlic, 1 1/2 cups of Asiago cheese, the butter and the pepper. Mix to combine well and then add to the potatoes. Stir in the milk and adjust the salt and pepper, to taste.
  7. Preheat the oven to 400 degrees F.
  8. Cut the tops off the garlic and put them into a 12 by 12-inch doubled foil square. Sprinkle with 1 teaspoon salt, 1 teaspoon pepper and add the rosemary and thyme sprigs. Drizzle with the olive oil, seal tightly and roast until soft, about 45 minutes. When cool enough to handle, squeeze from the root end to release the garlic pulp.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Bo Peep Pie recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Sausage Casserole
  • Casserole – A casserole (French: diminutive of casse, from Provençal cassa ‘pan’) is a variety of a large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a “casserole dish” or “casserole pan”, whereas the food is simply “a casserole”. The same pan is often used both for cooking and for serving.
  • Sausage Recipes
  • Potato Casserole
  • Vegetable Casserole
  • Potato – The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas, with the plant itself being a perennial in the nightshade family Solanaceae.Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from Canada to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated approximately 7,000–10,000 years ago there, from a species in the Solanum brevicaule complex. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 5,000 different types of potatoes. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile. The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2018.Like the tomato, the potato is a nightshade in the genus Solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.
  • Roasted Potato
  • Roasted Vegetable
  • Roasting – Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.
  • American – American(s) may refer to:
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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