ALLOTMENT COTTAGE PIE
Extraordinarily delicious, this corker of a recipe is super nutritious and comforting - and guaranteed to put a smile on anyone's face. Think of this as another principle recipe and let it bend and flex to work for you. Have fun with it.
Provided by Jamie Oliver
Categories Cheap & cheerful Vegetables Potato Keep cooking and carry on Cheap & cheerful
Time 2h
Yield 6 to 8
Number Of Ingredients 15
Steps:
- In a blender, cover the porcini with 600ml of boiling water.
- Trim, wash and slice the leeks 2cm thick, then scrub the carrots, swede and celeriac and chop to roughly the same size.
- Drizzle 2 tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon.
- Add the cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly.
- Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter and milk, and season to taste.
- Preheat the oven to 190ºC/375ºF/gas 5.
- Quarter the onion, add to the porcini in the blender along with the Marmite and tomato purée and whiz until smooth.
- Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
- Tip the lentils (juices and all) into the veg pan, bring to the boil, then season to taste.
- Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary. Serve with simple steamed seasonal greens - it's a winner!
Nutrition Facts : Calories 466 calories, Fat 12 g fat, SaturatedFat 4.4 g saturated fat, Protein 14 g protein, Carbohydrate 80 g carbohydrate, Sugar 15 g sugar, Sodium 0.8 g salt, Fiber 13.7 g fibre
MICHELA'S VEG & LENTIL COTTAGE PIE
Provided by Jamie Oliver
Categories Freezer-friendly recipes Vegetables British Lentil Lunch & dinner recipes Pies & pastries
Yield 1
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
- Heat a splash of oil in a medium pan on a medium heat, add the leek, carrot, onion and celery. Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils, stock and peas, then bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked through.
- For baby, remove a small amount to a blender (use a hand-held stick blender, if you prefer), or a bowl, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here).
- For adults, season to taste with sea salt and black pepper, then add the tomato purée. Scrub the sweet potato clean, then coarsely grate it into a bowl, toss with a little oil and a good few gratings of Parmesan.
- Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the sweet potato. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.
Nutrition Facts : Calories 0 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0 g protein, Carbohydrate 0 g carbohydrate, Sugar 0 g sugar, Sodium 0 g salt, Fiber 0 g fibre
COTTAGE PIE
Cheesy potato-topped beef in a wine enriched sauce adds a special touch to cottage pie in this hearty recipe.
Provided by English_Rose
Categories Savory Pies
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350°F.
- Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown.
- After 5 minutes or so add the garlic, reduce the heat and soften everything together.
- Increase the heat again and add the ground beef, stirring until browned.
- Stir in the tomato paste, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes.
- Boil the potatoes until soft and mash them with the milk until smooth and creamy.
- Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.
- Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.
Nutrition Facts : Calories 559.3, Fat 25.6, SaturatedFat 8.6, Cholesterol 81.7, Sodium 303.3, Carbohydrate 47.1, Fiber 6.3, Sugar 4.6, Protein 28.1
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
TRADITIONAL ENGLISH COTTAGE PIE
Make and share this Traditional English Cottage Pie recipe from Food.com.
Provided by Jubes
Categories Meat
Time 1h
Yield 1 large cottage pie bake, 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter in a pan on a medium heat. Add the onion, carrot, celery, garlic, thyme and bay leaf and fry over a medium/low heat for 10 minutes, or until softened but not coloured.
- Add the beef mince and cook for a further 10 minutes, or until brown.
- Add the tomato purée, worcestershire sauce and Tabasco, then stir and cook for 2 minutes.
- Turn the heat up to high and add the red wine. Let it bubble away and reduce for 5 minutes then add the stock and reduce to a medium heat. Simmer for a further 20 minutes, stirring often.
- Meanwhile, cut the potatoes into halves and quarters so they're all a fairly even size. Cook in a pan of boiling, salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry.
- Preheat the oven to 190C/170C fan/gas 5.
- Taste the mince and season accordingly with salt and pepper. Transfer it to an ovenproof dish (approximately 20cm by 30cm).
- Mash the potatoes with the butter, milk and a pinch of salt and pepper then spread over the top of the mince.
- Finely grate over a little parmesan cheese then cook for 45 minutes, or until golden and bubbling.
- Serve with buttered peas or a simple side salad.
Nutrition Facts : Calories 536, Fat 31.7, SaturatedFat 15.4, Cholesterol 118.4, Sodium 746.7, Carbohydrate 31.6, Fiber 3.7, Sugar 3.9, Protein 26.9
PROPER ENGLISH COTTAGE PIE
Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas.
Provided by Caroline
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
- In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
- To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
- Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
- Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 34.8 g, Cholesterol 100.2 mg, Fat 30.9 g, Fiber 4.9 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 490.6 mg, Sugar 5.7 g
CHEESY COTTAGE PIE RECIPE - (4.7/5)
Provided by jtomlin622
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees fahrenheit. Heat the oil in a large frying pan and fry the minced meat till browned. Remove from the pan and set aside. Add the onions to the pan and fry till lightly browned. Add the tomatoes and cook for a couple of minutes before adding the beef, carrots, peas and herbs. Add the beef stock and season with salt and pepper. Cook over a low heat for about 20mins, adding a bit more stock if it seems too dry (see note) Transfer the meat into a large baking dish or ovenproof casserole. Top with the mashed potatoes (which has been mixed with the cheeses and nutmeg) and score the top with a fork. You can either dot a little butter over the potatoes or spray a little olive oil over the top as I did. Bake at 375 degrees fahrenheit (190C) for approximately 30 minutes, untill golden.
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