Easy Cottage Pie 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.

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.

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.

COTTAGE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
• Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
• For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
• Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
• Allow the pie to cool slightly before serving.

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.

SUNNY'S EASY BREAKFAST COTTAGE PIE

Steps:

• Preheat the oven to 400 degrees F.
• For the bottom layer: In a large pan on medium-high heat, add the oil, sausage and chorizo. Using a wooden spatula or, even better, a wired and wavy potato masher, break up the chorizo and sausage until they are homogenous and resemble ground beef in its tiniest form. Once broken down, continue to cook until the sausage is cooked through and orange fat is rendered from the chorizo, 10 to 12 minutes. Using a slotted spoon to drain off excess fat, transfer the mixture to an 8-by-8-inch casserole dish.
• For the middle layer: In the same pan with the remaining fat from the meat, quickly add and saute the onions and peppers with a pinch of salt and pepper until tender and the moisture from being frozen is cooked out, 5 to 8 minutes. As before, use a slotted spoon to transfer the pepper/onion mixture to the casserole dish, draining off excess fat, and evenly spread this mixture over the top of the meat layer.
• Next, evenly layer the mozzarella cheese over the vegetables. Then use the American cheese slices to create another layer, pressing down once done to make everything level and compact.
• For the top layer: In a large bowl, add the hash browns, butter, steak rub and remaining fat from the pan. Season generously with salt and pepper and toss to coat. Sprinkle this layer on top of the cheese and gently press down, but not too tight so steam can escape.
• Bake, uncovered, until the top is golden brown, 25 to 30 minutes. Serve with a shake of hot sauce or sunny-side up eggs over the top.

QUICK COTTAGE PIE

Steps:

• Tip the mushrooms into a pan with the oil and cook for 5 mins until browned. Mix in the flour, then add the Multi mince. Cook until heated through and the sauce is slightly thickened, then tip the mixture into a medium-sized ovenproof dish. Heat oven to 220C/fan 200C/gas 7.
• Meanwhile, cook the potatoes in a large pan of boiling salted water for 15 mins until soft. Drain and mash with the buttermilk, then stir in half the spring onions. Spoon over the mince and fluff up. Cook in the oven for 15 mins until the top is lightly browned. Serve sprinkled with spring onions.

IRISH COTTAGE PIE WITH GROUND BEEF RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F.
• Melt butter in a skillet over medium-high heat. Cook the onions for 5 minutes. Then, add garlic and cook for 1 minute.
• Set onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander.
• Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and tomato paste. Stir until completely well incorporated
• Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes.
• Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the top.
• Potatoes: Heat broth, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Note: the potatoes need to be thick to pipe perfect peaks.
• Use a "star tip" on a piping bag (or a Ziploc bag with corner snipped). Fill bag and pipe potatoes into skillet or baking dish, covering the meat.
• Sprinkle chopped onions & pepper on top.
• Bake uncovered for 30 minutes.
• Serve hot.

COTTAGE PIE-SIMPLY THE BEST

Steps:

• Heat oil in a medium saucepan; add the diced onion, carrot, garlic and mushrooms, stirring constantly for 2-3 minutes.
• Add beef to pan and cook stirring with a fork until sealed and brown.
• Add the stock, bay leaf, tomato puree, Worcestershire sauce, bay leaf salt and pepper.
• Simmer gently for half an hour, reducing liquid and thicken if necessary. Place in ovenproof pie dish and allow to cool.
• Cook potato, with the 1 diced onion. When cooked, mash the potato, adding the milk, parsley, pepper and salt to taste.
• Spread the mash evenly over the meat.
• Place in hot (200c) oven for approximately 30-35 minutes until golden brown.
• Serve with other cooked vegetables.
• Note: for a nice variation, you can add some grated cheese to the mash, stir in well and proceed as usual.

COTTAGE PIE

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.

COTTAGE PIE

Steps:

• Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned - you may need to do this in batches. Set aside as it browns.
• Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
• Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
• Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
• Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
• Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
• Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
• Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
• If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
• If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.