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
COTTAGE PIE WITH CHEESY TOPPING
This is one of Mary Berry's recipes for a delicious cottage pie which can be baked as one large pie, or several smaller ones. Or a large pie and a couple of stuffed Jacket potatoes.
Provided by Marie Rayner
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan. Add the onions, carrot and celery. Cook for a few minutes, then crumble in the beef. Cook, stirring frequently until the beef has browned.
- Sprinkle the flour over top and cook, stirring for about a minute, then add the stock, tomato puree and Worcestershire sauce. Season with some salt and pepper to taste. Bring to the boil, then reduce to a simmer and cook, covered, for about 45 minutes over low heat. Stir occasionally.
- While the filling is cooking, prepare the potato topping. Put the potatoes into a saucepan of lightly salted water to cover. Bring to the boil. Cook at a quick simmer for about 20 minutes, or until fork tender. Drain well and return to the saucepan. Shake the pan over the residual heat of the burner for a few minutes to dry the potatoes out.
- Mash the potatoes with the butter and milk until soft and lump free. Stir in the cheese until it melts. Season to taste with some salt and pepper. (Remember cheese is quite salty.)
- Spoon the meat filling into a deep dish or into 6 smaller deepish dishes. Spread the cheesy potato mash over top to cover, roughing it up a bit.
- Bake in a 400*F/200*C/ gas mark 6 oven for 20 to 25 minutes for small pies, or 35 to 40 minutes for a larger pie. When done the meat filling will be bubbling and the potato topping will be golden brown.
- Serve hot with a vegetable or salad on the side.
COTTAGE PIE BAKED POTATOES
This family-friendly dish turns cottage pie on its head. Instead of capping the saucy mixture of simmered meat and vegetables with mashed potatoes, the filling becomes the topper for baked potato boats.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pierce the potatoes with a fork in a few spots. Put on a microwave-safe plate and microwave until tender, 14 to 16 minutes.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic, onion, thyme and 1/4 teaspoon salt. Cook, stirring, until the onion is soft, about 4 minutes. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes.
- Stir in the beef broth, ketchup and Worcestershire sauce and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in the peas and carrots and warm through, about 1 minute; season with salt and pepper.
- Preheat the broiler. Halve the potatoes lengthwise and fluff the flesh with a fork; top each potato half with 1/2 tablespoon butter and season with salt and pepper. Place on a baking sheet. Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.
Nutrition Facts : Calories 650, Fat 36 grams, SaturatedFat 20 grams, Cholesterol 122 milligrams, Sodium 842 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 29 grams, Sugar 5 grams
CREAMED COTTAGE CHEESE PIE
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Separate the eggs.
- Press the cheese through a sieve 2 times. Add the butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, chopped walnuts and milk. Stir well.
- Beat the egg whites until stiff peaks form. Fold the egg whites into the cream cheese mixture.
- Bake at 400 degrees F (205 degrees C) for 30 minutes or until browned and firm.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 31 g, Cholesterol 68.7 mg, Fat 19.1 g, Fiber 1.1 g, Protein 9.3 g, SaturatedFat 6.6 g, Sodium 408.5 mg, Sugar 19.3 g
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