Roast Beef Cottage Pie Recipes

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.

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.

CLASSIC COTTAGE PIE

Steps:

• In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.

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.

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.

CQ'S ROYAL COTTAGE PIE

Steps:

• Preheat the oven to 400°F.
• For the topping, put the potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to low and simmer until the potatoes are tender and a fork inserted into the center meets little resistance, 15 to 20 minutes.
• Drain the potatoes and return them to the saucepan set over low heat. Mash the potatoes thoroughly with a potato masher. Fold in the butter until melted, then stir in the warm cream and cheese. Season with salt and pepper to taste. Cover the pan and set aside.
• For the filling, season the beef with salt and pepper. Cook the beef in a 10-inch ovenproof skillet set over medium heat, breaking up any lumps with the back of a spoon, until it is browned thoroughly, about 10 minutes. Drain the beef, discarding all but 1 tablespoon of the rendered fat, and set aside.
• Heat the 1 tablespoon of reserved beef fat in the same skillet set over medium heat until shimmering. Add the onion, carrot, and salt, and cook until the vegetables are soft, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and tomato paste and cook, stirring constantly, until the flour is cooked, about 1 minute. Slowly stir in the broth, Worcestershire sauce, and thyme, scraping up the browned bits on the bottom of the pan. Bring the mixture to a simmer, reduce the heat to medium low, and cook until the sauce has thickened, 3 to 5 minutes.
• Remove the pan from the heat, stir in the reserved cooked beef, the corn, and peas, and season to taste with salt and pepper. Pour the filling into a 9 x 13-inch casserole dish, smoothing it into an even layer. Dollop the potato topping evenly over the filling, then spread it into an even layer. Bake for 30 minutes or until warmed through.
• Adding warmed cream, versus cold, to the potatoes will keep them from becoming gummy. Sandy learned this great tip while working at Jeffrey's, a restaurant in Austin, and ever since, she's had a much improved relationship with mashed potatoes.