Leftover Cottage Pie Recipes

LEFTOVER COTTAGE PIE

Steps:

• mince leftover meat of choice. peal and chop vegetables and add the the pot along with minced meat, brown of meat and Veg, then add the water, and simmer. Mushrooms(optional) can be added once the meat and veg have simmered for 10-15mins, mix cornflour with some water, and add to the pot. Meanwhile, peal and chop potatoes with salt and water, and bring to the boil. once boiled mash potatoes with milk and butter, add a little pepper to mash to taste. Once cooked add the mince to oven dish, now add the mash potatoes and a few knobs of butter for a golden crust. set the oven to 190c until golden brown and serve with or without gravy and veg of choice.

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.

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:

• Cook potatoes in large saucepan of boiling salted water until tender. Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper.
• Preheat oven to 350°F. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes, stirring occasionally.
• Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes over; smooth top. Bake until potatoes are heated through and golden brown, about 25 minutes. Let stand 5 minutes before serving.

ROAST BEEF COTTAGE PIE

Steps:

• Preheat oven to 375* F.
• Press about 2/3 of the potates into the bottom and up the sides of a 2 1/2-3 qt baking dish. Set aside remaining potates.
• Prepare gravy according to package directions; set aside.
• Meanwhile, heat olive oil in a large skillet and saute onion and granulated garlic until onion is tender and just beginning to turn golden.
• Add frozen vegetables and saute until just warmed, about 5-6 minutes. Add beef and saute 2-3 minutes longer. Add gravy, mix together well, and heat until bubbling.
• Pour beef mixture into potato shell. Carefully spread remaining potatoes over the top (if very full, you can place the baking dish on a cookie sheet to catch drips if it bubbles over).
• Bake at 375* F for 25-30 minutes or until top is turning golden and filling is hot. Serve immediately.