ONE PAN WEEKNIGHT COTTAGE PIE WITH POTATO PUFFS
Warm, hearty, and weeknight-friendly cottage pie topped with melty Irish cheddar cheese and potato puffs! The potato puffs become crispy and crunchy in the oven and the cheese gets all melty and delicious! The perfect warm and cozy meal!
Provided by Marzia
Categories Beef
Time 1h
Number Of Ingredients 16
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.
EASY COTTAGE PIE RECIPE WITH CRISPY TATER TOTS
Steps:
- Preheat your oven to 375° F.
- In a large pan, heat the olive oil.
- Add the diced onion and carrot and cook until softened, about 3 minutes.
- Add the beef and cook until no longer pink. Tilt the pan and try to drain as much liquid from the beef as possible.
- With the heat on medium-low, add the garlic, flour, tomato paste, oregano and thyme. Mix well.
- Pour the red wine into the pan and add the Worcester sauce, soy sauce, salt and black pepper and mix.
- Ad the broth and bring to a simmer cooking for about 20 minutes or until the beef has thickened.
- Transfer the beef to a 9x13 inch baking pan or oven safe casserole dish and spread out evenly.
- Carefully place the tater tots on top of the meat making sure to cover all of the beef. It's okay if they are piled on top of one another.
- Bake in the oven for 30 minutes and teh tater totas are crispy and the meat is bubbling around the edges of the pan.
- Serve at once.
Nutrition Facts : ServingSize 8 ounces, Calories 892 kcal, Carbohydrate 52 g, Protein 38 g, Fat 58 g, SaturatedFat 18 g, Cholesterol 134 mg, Sodium 2116 mg, Fiber 5 g, Sugar 5 g
COTTAGE PIE WITH TATER TOTS
Provided by Jodi
Time 45m
Number Of Ingredients 16
Steps:
- Preheat your oven to 400° F.
- In a large pan, heat the olive oil over medium heat. Add the diced onion and carrot and cook until softened, about 3 minutes.
- Add the ground beef and cook until no longer pink. Drain any grease. Add the garlic, flour, tomato paste, oregano and thyme. Mix until combined.
- Stir in the red wine, Worcestershire sauce, soy sauce, salt and black pepper.
- Add the broth and bring to a simmer cooking for about 15 minutes or until the beef has thickened.
- Transfer the beef to a 9×13 inch baking pan or oven safe casserole dish and spread out evenly.
- Carefully place the tater tots on top of the meat making sure to cover all of the beef. It's okay if they are piled on top of one another.
- Bake in the oven for 30 to 35 minutes, or until the tater tots are crispy and the meat is bubbling around the edges of the pan.
CLASSIC COTTAGE PIE
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
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
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
A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a shepherd's pie, use lamb. Or, try a turkey twist: Add 2 cups finely minced turkey meat along with the peas.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.
- Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 355 g, Fat 21 g, Fiber 3 g, Protein 16 g
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
COTTAGE PIE
I get a pound of ground turkey-the light kind-and a pound of the dark kind for this recipe, but you could use beef or lamb. - Jane Leeves, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook the first five ingredients over medium heat until turkey is no longer pink and vegetables are tender, breaking up meat into crumbles; drain., Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir until broth is absorbed, 1-2 minutes. Stir in peas; heat through., Transfer to a greased 9-in. deep cast-iron skillet or deep-dish pie plate. Top with mashed potatoes; if desired, sprinkle with cheese. Bake at 400° until filling is bubbly, 20-25 minutes.
Nutrition Facts : Calories 371 calories, Fat 15g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 1104mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
COTTAGE POTATO PIE
Make and share this Cottage Potato Pie recipe from Food.com.
Provided by pines506
Categories Lunch/Snacks
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and mash well.
- Mix potatoes with cottage cheese, sour cream, salt and pepper.
- Brush pie shell with mustard. Fill with half potato mixture.
- Layer cheese slices over potatoes. Top with remaining potatoes.
- Dot with butter and sprinkle with Parmesan.
- Bake at 375 for 30-40 minutes. Arrange tomato slices around pie 10 minutes before pie is done.
- Let pie sit 10 minutes before slicing.
Nutrition Facts : Calories 579.4, Fat 29, SaturatedFat 14.3, Cholesterol 53.8, Sodium 904.5, Carbohydrate 56.6, Fiber 6.3, Sugar 3.2, Protein 24.3
DUTCH OVEN PLANT-BASED COTTAGE PIE WITH SWEET POTATOES
Inspired by traditional cottage and shepherd's pies, this vegan version uses lentils and imitation ground meat. It's topped with sweet potatoes, and cooked and baked in a Dutch oven to optimize flavor, streamline the method, and reduce cleanup. Leftovers are wonderful.
Provided by Buckwheat Queen
Categories Main Dishes Savory Pie Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.
- Bake in the preheated oven until tender, 10 to 15 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Stir in onion, then add the beef substitute, breaking it into crumbles as it cooks. Use a wooden spoon to break the beef substitute up further while sauteing and cook until onion is translucent, about 5 minutes.
- Add frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract; mix until well combined and bring to a simmer. Simmer until thickened, about 5 more minutes, or until sweet potato topping is ready. Season with salt and pepper; it will be soupy.
- Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).
- Mash sweet potatoes, and drizzle in remaining olive oil and almond milk. Whisk energetically with a fork, or use a stand mixer or hand mixer to fluff up the potatoes.
- Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.
- Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 341.2 calories, Carbohydrate 38.3 g, Fat 12.7 g, Fiber 9.7 g, Protein 8 g, SaturatedFat 1.3 g, Sodium 377.8 mg, Sugar 5.8 g
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