COTTAGE PIE (AUTHENTIC IRISH RECIPE)
Make and share this Cottage Pie (authentic Irish recipe) recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375 degrees.
- Brown the beef in oil.
- Remove from pan and set aside.
- Drain most of the accumulated fat from the pan.
- Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes.
- Add broth and stir in herbs and seasonings.
- Return brown meat to skillet and continue cooking for 5 minutes.
- Transfer all ingredients to an ovenproof casserole.
- Top with mashed potatoes (scoring them with a fork.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes.
IRISH COTTAGE PIE WITH GROUND BEEF RECIPE BY TASTY
Here's what you need: butter, onion, garlics, ground beef, dried parsley, dried rosemary, dried thyme, salt, ground black pepper, worcestershire sauce, tomato paste, all purpose flour, beef broth, mixed peas and carrots, diced tomato, frozen corn kernels, shredded sharp cheddar cheese, chicken broth, butter, salt, sour cream, potato flakes, green onions, pepper
Provided by Sarah LaDue
Yield 6 servings
Number Of Ingredients 24
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.
Nutrition Facts : Calories 763 calories, Carbohydrate 46 grams, Fat 51 grams, Fiber 3 grams, Protein 26 grams, Sugar 12 grams
IRISH SHEPHERD'S PIE
This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.
Provided by Chef John
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h35m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
- Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
- Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
- Remove lamb mixture from heat and stir in peas and carrots until combined.
- Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
- Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
- Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
- Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
- Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
- Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 37.2 g, Cholesterol 132.3 mg, Fat 28.3 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 13.3 g, Sodium 301 mg, Sugar 1.3 g
IRISH STEW PIE
The only thing more comforting than a hearty bowl of Irish stew is having it baked into a pie! The flavors blend well with lamb, but you can use cuts of beef instead if you wish. -Nicolas Hortense, Perth, Australia
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add lamb, a few pieces at a time, and toss to coat; shake off excess. In a Dutch oven, heat oil over medium-high heat. Brown lamb in batches. Remove from pan. Add carrots and onion to same pan; cook and stir until crisp-tender, 6-8 minutes. Stir in remaining 1 tablespoon flour until blended; gradually whisk in stock. Bring to a boil, stirring to loosen browned bits from pan., Add potatoes, thyme, bay leaf, Worcestershire sauce, tomato paste, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and lamb; return to a boil. Reduce heat. Simmer, uncovered, until sauce is thickened and lamb is tender, 25-30 minutes. Discard thyme sprig and bay leaf. Stir in mint. Transfer to a greased 9-in. deep-dish pie plate. Whisk egg yolk and cream; brush around edge of pie plate to help pastry adhere., On a lightly floured surface, unfold 1 sheet puff pastry; top with remaining sheet. Roll to fit over pie plate. Carefully place over filling; trim to fit. Using a fork, press crust firmly onto rim of pie plate to seal edge. Brush with remaining egg mixture; cut slits in top. Place on a rimmed baking sheet. Bake until golden brown, 35-40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 731 calories, Fat 40g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 608mg sodium, Carbohydrate 71g carbohydrate (4g sugars, Fiber 8g fiber), Protein 24g protein.
TRADITIONAL ENGLISH COTTAGE PIE
Make and share this Traditional English Cottage Pie recipe from Food.com.
Provided by Jubes
Categories Meat
Time 1h
Yield 1 large cottage pie bake, 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter in a pan on a medium heat. Add the onion, carrot, celery, garlic, thyme and bay leaf and fry over a medium/low heat for 10 minutes, or until softened but not coloured.
- Add the beef mince and cook for a further 10 minutes, or until brown.
- Add the tomato purée, worcestershire sauce and Tabasco, then stir and cook for 2 minutes.
- Turn the heat up to high and add the red wine. Let it bubble away and reduce for 5 minutes then add the stock and reduce to a medium heat. Simmer for a further 20 minutes, stirring often.
- Meanwhile, cut the potatoes into halves and quarters so they're all a fairly even size. Cook in a pan of boiling, salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry.
- Preheat the oven to 190C/170C fan/gas 5.
- Taste the mince and season accordingly with salt and pepper. Transfer it to an ovenproof dish (approximately 20cm by 30cm).
- Mash the potatoes with the butter, milk and a pinch of salt and pepper then spread over the top of the mince.
- Finely grate over a little parmesan cheese then cook for 45 minutes, or until golden and bubbling.
- Serve with buttered peas or a simple side salad.
Nutrition Facts : Calories 536, Fat 31.7, SaturatedFat 15.4, Cholesterol 118.4, Sodium 746.7, Carbohydrate 31.6, Fiber 3.7, Sugar 3.9, Protein 26.9
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
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5/5 (1)Total Time 45 minsCategory Main DishCalories 295 per serving
- Place the olive oil in a 12-inch skillet set over medium-high heat. Once the oil is hot, add the onion and carrots; saute just until they begin to soften, 3 to 4 minutes. Add the ground beef and mushrooms; cook until browned, about 3 minutes.
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- In a large pot, heat the oil to medium and add the chopped onion, carrots and celery and cook for about 10 minutes until softened, but don’t let it brown.
- Turn the heat up and add the beef mince and cook until brown. Sprinkle over the flour and give a good stir.
- Add the red wine, tomato purée and Worcestershire sauce. Give a good stir and allow the wine to reduce slightly before adding the chopped tomatoes and thyme. Season. Leave to simmer for about 30–45 minutes, but the longer the better. If the mixture becomes dry, add some beef stock.
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