Cottage Pie Recipe Jamie Oliver Recipe Cards

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COTTAGE PIE



Cottage Pie image

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

4 large Yukon Gold potatoes, quartered
6 tablespoons butter, divided
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon herbes de Provence
1 teaspoon ground nutmeg
1 ½ cups frozen peas

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



Traditional English Cottage Pie image

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

400 ml beef stock (can use 1 stock cube dissolved in 400mls hot water)
50 g butter
2 onions, peeled and finely chopped
2 carrots, peeled and finely diced
2 celery, trimmed and finely diced
3 garlic cloves
1 sprig fresh thyme
1 bay leaf
1 kg minced beef (ground beef)
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
4 drops Tabasco sauce
175 ml red wine
1 kg white potato
75 g butter
1 splash milk
parmesan cheese, for grating

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

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