COTTAGE PIE (SHEPHERD'S PIE)
What most of us think of as Shepherd's Pie is actually Cottage Pie. This easy recipe is very adaptable and perfect for a comforting dinner.
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat your oven to 400F.
- Saute your beef over medium high heat until browned, 7-10 min. Remove the beef from the skillet.
- Add the vegetables** and garlic to the beef juices in the pan. Cook until soft, 7-10 min.
- Reduce the heat to medium and add the tomato paste and flour. Saute until the flour is completely moistened.
- Return the cooked beef to pan. Add the stock, Worcestershire sauce, and thyme. Simmer 5-10 min, until the gravy thickens.
- Taste the mixture and season with salt and pepper to taste.
- Transfer the meat mixture into a greased, 8x8 baking dish. Spoon or pipe the mashed potatoes over the meat mixture.
- Place the dish in the oven at 400F and cook for 20-30 min or until the top is golden and the filling is bubbly.
- Let stand 5-10 min before serving.
Nutrition Facts : Calories 596 calories, ServingSize 1/5 of recipe
COTTAGE PIE RECIPE (BEST SHEPHERDS PIE)
Easy One-Pot Cottage Pie with cozy beef filling and a crispy mashed potato crust!
Provided by Sommer Collier
Categories Main
Time 55m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Place a deep 13-14 inch cast iron skillet over medium heat. Add the ground beef, and sprinkle generously with salt and pepper. Break the ground beef into small pieces, with a wooden spoon, as it browns.
- Once the ground beef is fully cooked, move it to the sides of the skillet. Add the onions, carrots, and garlic. Sauté for 5-8 minutes to soften the onions and carrots. (The carrots should be partially cooked before baking.)
- Stir the mixture together. Then add in the frozen corn and pea, broth, tomato paste, Worcestershire sauce, mustard, cornstarch, and thyme. Mix well. Taste, then salt and pepper as needed.
- Turn off the heat. Spread the mixture evenly over the bottom of the skillet.
- Mix the shredded cheese into the mashed potatoes. (If using store-bought mashed potatoes, you may need to drain off the extra liquid or press the top with paper towels, before mixing in the cheese.)
- Scoop the mashed potatoes over the meat filling and spread it to the sides of the skillet, making sure there are no gaps. Immediately place the cottage pie in the oven. Bake for 20-25 minutes, until golden on top.
Nutrition Facts : ServingSize 1.25 cups, Calories 560 kcal, Carbohydrate 48 g, Protein 30 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 95 mg, Sodium 562 mg, Fiber 6 g, Sugar 7 g
COTTAGE PIE (OR SHEPHERD'S PIE)
Easy Cottage Pie made with a mixture of ground beef, ground sausage, and mixed vegetables in a delicious gravy and baked under a layer of fluffy mashed potatoes.
Provided by Lauren Allen
Categories Main Course
Time 1h30m
Number Of Ingredients 25
Steps:
- Preheat the oven to 375 degrees F.
- Make mashed potatoes: Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes.
- Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes.
- Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese and salt and pepper and stir just until smooth. Set aside.
- Make the meat filling: In a large, oven-safe* 12 inch skillet with sides, add the ground beef and ground sausage (or ground lamb, to make shepherd's pie). Season with salt and pepper.
- Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks. Drain some of the grease (reserving some in the pan) and remove meat to a plate.
- Add the onion, celery and carrots to the pan and saute for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.
- Add the beef broth, tomato paste, Worcestershire sauce, herbs and bay leaves and stir to combine.
- Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn and cooked meat.
- Assemble the pie: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.
- Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken.
Nutrition Facts : ServingSize 8 g, Calories 524 kcal, Carbohydrate 33 g, Protein 34 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 106 mg, Sodium 1162 mg, Fiber 5 g, Sugar 4 g
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
SHEPHERD'S PIE (COTTAGE PIE)
This meal is one of my favorites.This recipe can't be screwed up. The best part is that the ingredients are already in the cuboard, and if there not its is still cheap.
Provided by Jasmyns_momma
Categories One Dish Meal
Time 35m
Yield 4-6 servings per person, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- =Preheat oven 350°F.
- =Peel and boil about 4 potatoes for about 20 minutes.
- =Fry 1lb of Hamburger, when done drain and rinse off.
- =Add 1 can of tomato soup to hamburger and mix until all meat is covered. Shut burner off.
- =Take any Cake pan or Casserole dish and add the hamburger with tomato soup and spread evenly .
- =Drain 1 can(14.5oz) of Green beans and (15.25 oz) corn and spread evenly across the top of Hamburger.
- =Drain potatoes and add about 1/3 cup of milk,4 tbs of butter, dash of salt,and pepper. Mash until the potatoes are as smooth as possible. if its still thick u can add more butter or milk. doesnt matter which. I prefer to add more butter.
- =Add the mashed potatoes to the top of the hamburgar and vegetables. and spread evenly across. The amounts of potatoes is up to u. (I like it thick, My husband likes it thin).
- =Take kraft cheese slices or the equvilant and add each slice evenly and closely to each other across the top of the potatoes.You can double the amount of the cheese in case You like lots of cheese.
- =When your oven is preheated to about 350F set inside untill the cheese is melted or untill it is warm.The size of your pan is determined on how long to bake it. the thicker the pan is then set the oven on a lower setting and cook untill it is at your desired warmth.
- I hope You enjoy this recipe as much as we do.
Nutrition Facts : Calories 677.4, Fat 27.2, SaturatedFat 13.1, Cholesterol 109.5, Sodium 516.9, Carbohydrate 80.1, Fiber 11.8, Sugar 11.1, Protein 34.9
COTTAGE/ SHEPHERD'S PIE
I know, I know, traditional 'Shepard's pie' is made with lamb. I don't like lamb. So technically, this is called 'Cottage Pie'. Make it with lamb if you prefer. But that's gross. I guess you could also use a mixture of pork, beef and lamb. I mostly just use beef. Sometimes I add fried panceta, but that's just me. I say this is a "Canadian" dish. It's a British Isles/ Scottish thing. But I'm Canadian, so I'm stealing credit for my home team. My kids love this. I love how easy it is to make, freeze, reheat and eat. I might make five of them at once and pop them into the freezer for fast meals on cool nights. Also, I like mashed potatoes. A lot. The 'prep' time is how long it takes me to peel potatoes and chop an onion. The cooking time is from the time the onion hits the pan until the whole deal is out of the oven.
Provided by GondolaQueen
Categories One Dish Meal
Time 1h
Yield 2 quart cassarole dish, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Peel and quarter potatoes and set them in a pot of water to boil (on high).
- In a large pan on the stove, quick fry the onions in the olive oil (maybe 2 minutes), until they are translucent- NOT burned.
- Add the minced garlic to the onions and fry for 30 sec to 1 minute longer.
- Add the lean (or extra lean) ground beef.
- Fry the beef/ onions until the beef is BROWN. Not gray. BROWN. Some bits might stick to the bottom. That's flavour, that's good. If there is a lot of fat, try to drain some off.
- In a bowl mix a couple teaspoons of water with the Oxo packets (or just use fresh beef stock), and deglaze the pan with the beef stock.
- Add your salt and pepper now too- I find it takes quite a lot of salt. Almost half a teaspoon.
- Next, add the flour to the remaining water and blend it well.
- Pour it into the beef/onion/stock mixture and let it thicken for a few minutes. I stir vigorously here so that there aren't any "lumps" in the gravy.
- Once the 'gravy' is thick, I add the veggies. Usually I use frozen, and just keep adding them until I think there are enough.
- By this time, your potatoes should be ready to mash.
- Salt, butter, milk and mash, until your potatoes are thick and creamy.
- Then, here's my trick (Thank You, Alton Brown)- I add a raw egg and mash the heck out of all of it. The egg helps the potatoes stay 'together' and brown nicely. Try it one time, and if you don't like it, leave the egg out next time.
- Pour the meat mixture into a cassarole dish (size depends on whether you like a "deep" pie).
- Top with the potatoes. I have a friend who puts some shredded cheese on top. I've had it, it's pretty good, but I prefer plain potatoes with a smidgen of butter smeared around the top.
- Bake at 400F for 20 minutes, or until the top is nice and golden brown. Or, freeze it unbaked, well wrapped in saran wrap and tinfoil. Just remember to take the saran wrap off, because I forgot once, and that's a mess you just don't want to think about.
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