COTTAGE PIE
This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 18
Steps:
- Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned - you may need to do this in batches. Set aside as it browns.
- Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
- Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
- Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
- Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
- Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
- Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
- Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
- If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
- If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.
Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.15 milligram of sodium
COTTAGE PIE
This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie.
Provided by KMOMMYZ
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
- Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
- Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 27.7 g, Cholesterol 76.2 mg, Fat 24.6 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 11.9 g, Sodium 199.4 mg, Sugar 2.2 g
CLASSIC COTTAGE PIE
Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.-Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.
Nutrition Facts : Calories 408 calories, Fat 22g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 728mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
COTTAGE PIE
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
- Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
- For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
- Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
- Allow the pie to cool slightly before serving.
IRISH COTTAGE PIE WITH GROUND BEEF RECIPE BY TASTY
Here's what you need: butter, onion, garlics, ground beef, dried parsley, dried rosemary, dried thyme, salt, ground black pepper, worcestershire sauce, tomato paste, all purpose flour, beef broth, mixed peas and carrots, diced tomato, frozen corn kernels, shredded sharp cheddar cheese, chicken broth, butter, salt, sour cream, potato flakes, green onions, pepper
Provided by Sarah LaDue
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400°F.
- Melt butter in a skillet over medium-high heat. Cook the onions for 5 minutes. Then, add garlic and cook for 1 minute.
- Set onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander.
- Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and tomato paste. Stir until completely well incorporated
- Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes.
- Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the top.
- Potatoes: Heat broth, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Note: the potatoes need to be thick to pipe perfect peaks.
- Use a "star tip" on a piping bag (or a Ziploc bag with corner snipped). Fill bag and pipe potatoes into skillet or baking dish, covering the meat.
- Sprinkle chopped onions & pepper on top.
- Bake uncovered for 30 minutes.
- Serve hot.
Nutrition Facts : Calories 763 calories, Carbohydrate 46 grams, Fat 51 grams, Fiber 3 grams, Protein 26 grams, Sugar 12 grams
MY COTTAGE PIE (A.K.A. SHEPHERD'S PIE)
Cottage pie (which, unlike shepherd's pie which is made with lamb, is made with beef) has always been a favourite dish in our household. I'd make it with lamb, too, if I had it, but we always seem to have beef. Anyway, this is how it has evolved.
Provided by Jenny Sanders
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Scrub the potatoes and peel them if you wish--I don't.
- Cut them into chunks and boil them until tender.
- Meanwhile, peel and chop the onion.
- Peel and grate the carrot.
- Wash and chop the cabbage.
- In a large cast iron skillet, cook the ground beef until it is browned and no pink remains. Use the oil if the beef is very lean and inclined to stick.
- Remove it to a deep casserole using a slotted spoon.
- If there is more than a tablespoon of fat left in the skillet, drain most of it off.
- Sauté the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
- Add all the seasonings and simmer until everything is getting soft--just a few minutes.
- Put the veg in the casserole and stir them up with the meat.
- Drain the potatoes and mash them with the butter and buttermilk.
- Season lightly with salt and pepper.
- Spread these over the meat and veg mix in the casserole.
- Sprinkle a little paprika over top, if you like.
- This can be baked at once or refrigerated for up to 2 days (well sealed!). Bake at 350°F.
- The time will depend on whether it goes in hot or cold; 45 minutes if it goes in warm (at once) or 1 1/2 hours if it is chilled.
Nutrition Facts : Calories 717.7, Fat 27, SaturatedFat 12.5, Cholesterol 105.4, Sodium 584.4, Carbohydrate 88.1, Fiber 13.6, Sugar 13.5, Protein 35.7
COTTAGE PIE ALA PANTRY
This is based originally on the Joy of Cooking but while making it one day I had to make a few changes based on what I had in the pantry and what I had time to do. I thought it would be weird but it turned out terrific and always disappears quickly. Also makes great leftovers.
Provided by JavaDeb
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- First prepare mash potato topping by boiling the potatoes until just tender.
- Combine potatoes with butter and cheddar cheese.
- Add salt and pepper to taste.
- Mash and mix ingredients.
- The potatoes should be stiff when finished.
- Set aside.
- Cook carrot, celery and onion in olive oil in a large skillet over medium heat until they are soft (about 15 minutes).
- Add the ground beef (note: you can use beef that has already been cooked or you can use raw).
- If raw, cook until evenly browned.
- If pre-cooked, cook for about 5 minutes Sprinkle the flour over the mixture and cook for about 2-3 minutes, stirring occasionally.
- Add the chicken broth and the seasonings, stirring well to distribute.
- Reduce heat to low and simmer, stirring occasionally until it thickens.
- Place beef mixture in a 9 inch pie plate and then spread potatoes over it.
- Distribute the potatoes evenly but they do not need to smooth.
- Randomly sprinkle the cold butter over the top of the potatoes and pop in the oven for 30-35 mins, until browned and heated through.
Nutrition Facts : Calories 688.9, Fat 45.7, SaturatedFat 19.6, Cholesterol 129.7, Sodium 484.6, Carbohydrate 36.4, Fiber 4.8, Sugar 3.7, Protein 33.2
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