Cottage Pie With Tater Tots Recipes

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.

COTTAGE PIE WITH TATER TOTS

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.

SHEPHERD'S PIE WITH TATER TOT TOPPING

Steps:

• Preheat the oven to 425 degrees F. Butter a 9-by-13-inch casserole dish.
• Heat the olive oil and 2 tablespoons of the butter in a small saucepan over medium heat until the butter has melted.
• Shred the potatoes and add to a medium bowl. Pour the butter-oil mixture over the potatoes, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine. Set aside.
• In a large saute pan over medium heat, melt the remaining 4 tablespoons butter. Add the spring onions and garlic; stir, and cook until the onions are soft and translucent, 3 to 5 minutes. Add the ground beef and cook, stirring occasionally, until browned. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper and the chili powder.
• Add the tomatoes, beef broth and flour. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer until thickened, 6 to 8 minutes. Reduce the heat further and stir in the peas and Cheddar; cook until the cheese is melted. Transfer to the prepared casserole dish.
• Evenly cover the top of the casserole with the grated potato mixture and sprinkle with the Parmesan. Bake, uncovered, until crisp on top and bubbling, about 20 minutes. Let rest for 5 minutes before serving.

COTTAGE PIE WITH POTATO TOTS

Steps:

• Preheat the oven to 400˚ F. Spread the potato tots in an even layer on a baking sheet. Bake until lightly golden and starting to crisp, 15 to 18 minutes.
• Meanwhile, heat the olive oil in a 10-inch ovenproof skillet over medium-high heat. Add the white and light green parts of the scallions, the carrot and 1/2 teaspoon each salt and pepper. Cook until the carrot is crisp-tender, about 5 minutes. Add the garlic and thyme and cook until the garlic begins to soften, about 1 minute.
• Make a large well in the center of the vegetables and add the beef. Cook the beef, breaking it up with a wooden spoon, until browned all over, about 6 minutes. Stir in the tomato paste until well combined, then stir in the flour until the beef is coated. Add the beef broth and green beans and bring the mixture to a boil, then reduce the heat to a simmer and cook until the mixture has thickened to a stew-like consistency, about 10 minutes.
• Remove the beef mixture from the heat and arrange the potato tots on top in an even layer. Transfer the skillet to the oven and bake until the mixture bubbles and thickens, 8 to 10 minutes. Switch the oven to broil and broil the top of the pie until deep golden and crisp, 2 to 3 minutes. Sprinkle with the dark scallion greens.

CLASSIC COTTAGE PIE

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.