Cottage Pie With A Roasted Garlic Potato Crust Recipes

COTTAGE PIE (SHEPHERD'S PIE)

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.

ONE PAN WEEKNIGHT COTTAGE PIE WITH POTATO PUFFS

Steps:

• SAUTE: Heat the oil in a large, oven-safe 10 ½-11 inch skillet or 3-quart Dutch oven (or larger) over medium-high heat. If you don't have an oven-safe pan, you can simply transfer the mixture to a greased baking dish before baking. Add the ground beef and crumble the meat using a wooden spoon. Cook for 2-4 minutes or until most of the meat browns, drain any excess grease leaving just 1 tablespoon. Add the mirepoix and season the veggies with a small pinch of salt. Allow the veggies to cook down until the onions are translucent, about 6-8 minutes. Add the minced garlic and let cook for 30 seconds. Add the tomato paste and allow it to coat all the ingredients in the skillet. When it smells toasty, sprinkle the ground meat mixture with cinnamon, nutmeg, and cornstarch. Stir to combine and let cook for 15 seconds before adding the Worcestershire sauce, Italian seasoning, bay leaves, and beef stock. Scrape the skillet using the wooden spoon to loosen anything that may be stuck on - that's all flavor!
• SIMMER: Position a rack in the center of the oven and preheat the oven to 425ºF. Allow the beef mixture to come to a simmer before reducing the heat to just above low, cover, and let it simmer for 10-13 minutes or until the liquid thickens to a gravy-like thickness that coats the beef and veggies. Remove the bay leaves, stir in the peas, taste, and adjust with salt and pepper as desired.
• BAKE: At this point, if your pan isn't oven-safe, transfer the cottage pie mixture to a 3-quart greased baking dish. Top with shredded Irish cheddar and lay the potato puffs out in a single layer over the cheese. Bake the cottage pie for 20-25 minutes or until the potato puffs are golden brown, crispy, and cooked through. Let cool for several minutes before serving.

COTTAGE PIE WITH A ROASTED GARLIC & POTATO CRUST

Steps:

• Boil potatoes until cooked and then drain.
• meanwhile slice the top part off a bulb of garlic.
• Rub the cut expose tops of the bulbs with 1 T of olive oil. Roast it in the oven. The oil will prevent the bulb from drying out.
• Once the bulb is soft and cooked let it cool until you can handle it. Squeeze the cloves out of the garlic bulb into the same pot as the potatoes.
• Mash the potatoes and garlic together.
• Preheat the oven to 400°F.
• heat pan and add oil hamburger, onion, carrot, and celery to pan. Cook on medium heat stirring occasional until it is cooked.
• Heat broth or water in a pot until it simmers, add flour and whisk over low heat for about 5 minutes. If it does not thicken add more flour.
• Add thickened broth the meat, thyme, rosemary, and nutmeg to the ground beef mixture.
• Put this mixture in a baking dish.
• Spread garlic mashed potatoes over the top of the ground beef. I like to keep it a little uneven so it looks more rustic than perfect.
• Put dabs of butter on top of the mashed potatoes.
• Sprinkle the paprika over the top of the potatoes.
• Bake in the oven 30-35 minutes until it is heated through.

PROPER ENGLISH COTTAGE PIE

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.