Cottage Pie Recipe Tin Eats

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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

COTTAGE PIE



Cottage pie image

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

3 tbsp olive oil
1 ¼kg beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine (optional)
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves
1.8kg potatoes, chopped
225ml milk
25g butter
200g strong cheddar, grated
freshly grated nutmeg

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

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

CLASSIC COTTAGE PIE



Classic Cottage Pie image

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

1 pound ground lamb or beef
2 medium carrots, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups reduced-sodium beef broth
2 tablespoons dry red wine or additional reduced-sodium beef broth
1 tablespoon tomato paste
1 teaspoon brown sugar
1/2 cup frozen peas
TOPPING:
4 medium potatoes, peeled and cubed
1/2 cup 2% milk
1/4 cup butter, cubed
3/4 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper

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



Cottage Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon butter (14 grams)
1 carrot, peeled and diced
1 stalk celery, diced
1 small yellow onion, finely diced
Kosher salt and freshly ground black pepper
1 garlic clove, finely minced
340 to 350 grams lean ground beef or plant-based beef alternative (about 12 ounces)
1/2 cup canned lentils, rinsed and drained
1 tablespoon all-purpose flour (8 grams)
1 tablespoon tomato paste (15 milliliters)
1 tablespoon Worcestershire sauce (15 milliliters)
3/4 cup mushroom broth or low-sodium beef broth (190 milliliters)
1/2 cup frozen peas and/or corn (65 grams)
2 large yellow flesh potatoes, peeled or unpeeled, halved lengthwise and quartered
1 garlic clove
Kosher salt
1/4 small head cauliflower, cut into florets
2 tablespoons 2% or whole milk (30 milliliters)
2 tablespoons butter (28 grams)
2 tablespoons cream cheese, at room temperature (28 grams)
1 cup grated Cheddar, optional (100 grams)

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.

PROPER ENGLISH COTTAGE PIE



Proper English Cottage Pie image

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

1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon Italian seasoning
2 tablespoons chopped fresh parsley
1 ½ cups beef broth
1 tablespoon tomato paste
salt and pepper to taste
4 potatoes, peeled and diced
¼ cup butter, softened
1 cup milk
salt and pepper to taste
¼ pound shredded Cheddar cheese

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

COTTAGE PIE



Cottage Pie image

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

3 tablespoons olive oil
1 large onion, chopped
2 stalks celery, finely chopped
2 carrots, diced
3 garlic cloves, finely chopped
1 1/2 lbs ground beef
1 tablespoon tomato paste
3 -4 drops Worcestershire sauce
3 -4 drops Tabasco sauce
1 cup red wine
1 cup beef stock or 1 cup chicken stock
salt & freshly ground black pepper
3 lbs potatoes
1/4 cup milk
2 tablespoons mature cheddar cheese, grated
1 tablespoon parmesan cheese, freshly grated

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

LAZY COTTAGE PIE



Lazy Cottage Pie image

This is a tasty, quick, and easy dish to prepare when you have no time to plan for supper. This is so easy to prepare and will please a hungry group of children on a chilly day. You may substitute peas & carrots for the green beans if you prefer. You may also substitute ground lamb for the ground beef, or even leftover minced roasted beef/lamb (in which case just saute the onions alone and mix with the cooked meat). I usually use homemade leftover garlic mashed potatoes in this, but if all you have is instant, well - this is supposed to be a Lazy Mom's dish, so go ahead. I garnish this with a sprinkle of paprika if I am leaving out the cheese. Don't worry about the lack of salt & pepper in the meat - the soup provides all the seasonings and is the "secret" ingredient. Doubles well, and also can be made the day before, chilled and baked the next day for a hot lunch.

Provided by HeatherFeather

Categories     Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb extra lean ground beef
1 small onion, finely chopped
1 (15 ounce) can green beans, drained (or peas & carrots or mixed leftover veggies)
1 (10 1/2 ounce) can condensed tomato soup
3 -4 cups leftover mashed potatoes (or prepare 6 servings instant)
1/8-1/4 cup cheddar cheese, shredded (optional)
paprika, garnish (optional)

Steps:

  • Brown beef and onion together in a large skillet, drain fat.
  • Place meat into a medium greased caserole dish (it doesn't matter what shape- you want to be able to have the meat spread in one layer).
  • Spread the beans on top.
  • Spread the unprepared soup on top of the beans using a spatula.
  • Next spread the mashed potatoes over all, sealing edges.
  • Sprinkle with cheese, if desired (I often omit).
  • Bake, uncovered, in a preheated 350 F or 180 C oven for about 20 minutes, or until bubbling.
  • NOTE:If you like, use a fork to make lines in the mashed potatoes (or, you could also pipe the mashed potatoes on top using a decorating bag with a wide star tip if you aren't feeling quite so lazy).

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CLASSIC COTTAGE PIE | 12 TOMATOES
Preparation. Boil water in a large saucepan. Place potatoes in water and boil 20 minutes. Preheat oven to 375°F. Brown ground meat in large skillet, drain. Return meat to pan and add frozen vegetables, Worcestershire sauce, broth, Italian seasonings, minced garlic, and ketchup. Stir to incorporate and cook for 5-7 minutes.
From 12tomatoes.com


COTTAGE PIE WITH CAULIFLOWER MASH - LOUISE KEATS
Transfer to a high-powered blender (such as a Thermomix) or food processor. Add butter. Process until smooth, adding a dash of milk if needed for desired consistency. Transfer into a bowl and place into refrigerator until ready to use. Preheat grill. Transfer beef mixture into 4 – 6 individual dishes. Top with mash.
From louisekeats.com


COTTAGE PIE - A TRADITIONAL BRITISH RECIPE | GREEDY GOURMET
2020-11-12 Spoon the mince into a large ovenproof casserole dish and even out the layer. Top the mince with mash and level out with a fork. Run the fork along the mash to leave a ripple effect that will help the topping become crispy. Sprinkle over extra cheese, if you prefer, then place in the oven for 30 minutes.
From greedygourmet.com


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