Easy Cottage Pie Recipe With Crispy Tater Tots

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.

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

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.

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.

COTTAGE PIE

Steps:

• Preheat your oven to 400 degrees Fahrenheit. Prepare a large 9-inch by 13-inch (or equivalent)
• Peel the potatoes and cut them in quarters. Place them in the salted cooking water, cover the pot, and cook on high heat (turn to medium-high when the pot begins reaches a hard boil).
• Heat a large skillet over medium-high heat and add the olive oil.
• Brown the ground beef, adding the onion, garlic, chopped carrots, thyme, paprika, parsley, and salt and pepper just before the beef is cooked through.
• Cook over medium heat just until the vegetables begin to soften and the onions become translucent.
• Add the wine and cook until reduced.
• Sprinkle the flour over the meat mixture and stir well to toast the flour.
• Pour in the stock and stir well, adding the green beans (or peas), cooking until the sauce thickens. Remove the skillet from the heat and pour the meat mixture into the bottom of the prepared baking pan.
• Drain the cooked potatoes and mash them in the pot along with the butter, milk, and salt and pepper until the mashed potatoes are smooth.
• Dollop the mashed potatoes over the top of the meat mixture, smoothing them out completely and creating some grooves with a fork on top of the mashed potatoes (this helps with browning).
• Place the baking dish on a baking sheet (it might bubble over the top of the dish in the oven), and bake the Cottage Pie for about 20-25 minutes at 400 degrees Fahrenheit or until the potatoes begin to turn golden brown on top and the filling starts to bubble up around the sides of the baking dish.
• Let sit at room temperature for 5 minutes before serving.