Martha Stewart Cottage Pie Recipes

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COTTAGE PIE WITH VEGETABLE MASH



Cottage Pie with Vegetable Mash image

Put a twist on your meat and potatoes dinner with this traditional English dish, a savory ground beef mixture topped with mashed potatoes and carrots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h

Number Of Ingredients 10

Salt and pepper
1 pound Yukon Gold potatoes, peeled and diced large
1/2 pound carrots, peeled and diced large
5 cloves garlic, smashed and peeled, divided
4 tablespoons unsalted butter, divided
1 pound ground chuck (80% lean)
1 medium yellow onion, diced small
1 pound button or cremini mushrooms, trimmed and thinly sliced1
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 450 degrees. In a pot of salted water bring potatoes, carrots, and 3 cloves garlic to a boil. Reduce to a rapid simmer; cook until vegetables are tender, about 15 minutes. Drain and return to pot. Using a masher, mash vegetables until mostly smooth; stir in 3 tablespoons butter. Season with salt and pepper. Finely chop remaining 2 cloves garlic; set aside.
  • In a large skillet over high, melt remaining tablespoon butter. Add beef and brown, about 5 minutes. Remove meat from pan, leaving drippings. Reduce heat to medium-high, add onion, and cook until translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until golden, about 10 minutes. Add chopped garlic, and cook until fragrant, about 1 minute. Return meat and collected juices to pan and stir in tomato paste. Cook, stirring, about 2 minutes. Stir in Worcestershire sauce and 1 cup water and bring to a boil. Reduce heat and simmer until liquid is slightly thickened, about 5 minutes. Season with salt and pepper.
  • Transfer meat mixture to a 9-inch square baking dish. Dollop mashed vegetables over meat and spread to edges of baking dish. Bake until juices are bubbling and topping is golden brown in spots, about 20 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 364 g, Fat 23 g, Fiber 4 g, Protein 18 g, SaturatedFat 11 g

COTTAGE PIE



Cottage Pie image

A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a shepherd's pie, use lamb. Or, try a turkey twist: Add 2 cups finely minced turkey meat along with the peas.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 11

3 tablespoons unsalted butter, melted
1 large yellow onion, diced medium
2 large carrots, cut into 3/4-inch pieces
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef or lamb
2 teaspoons fresh thyme leaves
1 cup dark (porter) beer
2 tablespoons all-purpose flour
3/4 cup frozen peas
1 large russet potato (3/4 pound), very thinly sliced

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.
  • Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 355 g, Fat 21 g, Fiber 3 g, Protein 16 g

SHEPHERD'S PIES



Shepherd's Pies image

These pies, filled with ground lamb and topped with potato, are hearty comfort food for the fall weather.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h10m

Number Of Ingredients 11

2 pounds freshly ground lamb
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1 to 2 tablespoons Worcestershire sauce
Coarse salt and ground pepper
10 ounces frozen peas, thawed
2 1/2 pounds russet potatoes, peeled and quartered
1 cup milk
6 tablespoons butter

Steps:

  • Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
  • Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
  • Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
  • Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
  • In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.

Nutrition Facts : Calories 486 g, Fat 25 g, Fiber 5 g, Protein 26 g

COTTAGE PIE



Cottage Pie image

Cheesy potato-topped beef in a wine enriched sauce adds a special touch to cottage pie in this hearty recipe.

Provided by English_Rose

Categories     Savory Pies

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
1 large onion, chopped
2 stalks celery, finely chopped
2 carrots, diced
3 garlic cloves, finely chopped
1 1/2 lbs ground beef
1 tablespoon tomato paste
3 -4 drops Worcestershire sauce
3 -4 drops Tabasco sauce
1 cup red wine
1 cup beef stock or 1 cup chicken stock
salt & freshly ground black pepper
3 lbs potatoes
1/4 cup milk
2 tablespoons mature cheddar cheese, grated
1 tablespoon parmesan cheese, freshly grated

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.

Nutrition Facts : Calories 559.3, Fat 25.6, SaturatedFat 8.6, Cholesterol 81.7, Sodium 303.3, Carbohydrate 47.1, Fiber 6.3, Sugar 4.6, Protein 28.1

CHEDDAR-TOPPED SHEPHERD'S PIE



Cheddar-Topped Shepherd's Pie image

Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

2 pounds baking potatoes (about 4), peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cups shredded sharp white cheddar (6 ounces)

Steps:

  • Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
  • Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
  • Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
  • Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Nutrition Facts : Calories 558 g, Fat 33 g, Fiber 4 g, Protein 29 g

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