Cottage Pie With Cheesy Topping Recipes

CHEESY COTTAGE PIE RECIPE - (4.7/5)

Steps:

• Preheat oven to 375 degrees fahrenheit. Heat the oil in a large frying pan and fry the minced meat till browned. Remove from the pan and set aside. Add the onions to the pan and fry till lightly browned. Add the tomatoes and cook for a couple of minutes before adding the beef, carrots, peas and herbs. Add the beef stock and season with salt and pepper. Cook over a low heat for about 20mins, adding a bit more stock if it seems too dry (see note) Transfer the meat into a large baking dish or ovenproof casserole. Top with the mashed potatoes (which has been mixed with the cheeses and nutmeg) and score the top with a fork. You can either dot a little butter over the potatoes or spray a little olive oil over the top as I did. Bake at 375 degrees fahrenheit (190C) for approximately 30 minutes, untill golden.

COTTAGE PIE WITH CHEESY TOPPING

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

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.

TRADITIONAL ENGLISH COTTAGE PIE WITH CHEESE AND LEEK TOPPING

Steps:

• To make the pie filling:.
• Fry the onions and carrots if using, in the butter or beef dripping until they are soft.
• Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.).
• Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well.
• Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by aboout a third, add the peas if using and take off the heat. Set aside whilst you make the topping.
• To make the topping:.
• Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste.
• If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured.
• Stir the cooked leeks into the mashed potato mixture and give it all a good mix.
• Assemble:.
• Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 - 6 smaller pie dishes if you wish.
• Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling.
• Serve with an assortment of fresh seasonal vegetables and a jug of gravy.