Roast Beef Cottage Pie Recipes

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ROAST BEEF COTTAGE PIE



Roast Beef Cottage Pie image

Cottage Pie is like Shepherd's Pie but with beef instead of lamb or mutton. I made this up to use leftover roast beef from Christmas. The roast was a prime rib, which made for a delicious pie, but other cuts will do. I wouldn't use chuck, but round or rump or sirloin roast should be fine, so long as it's not too tough a cut. Amounts are approximate; this isn't meant to be a very precise recipe. Times also are approximate.

Provided by Halcyon Eve

Categories     Savory Pies

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 cups leftover mashed potatoes, warmed
1 (1 1/4 ounce) packet brown gravy mix
2 tablespoons olive oil
1/2 cup chopped onion
granulated garlic
1 (12 ounce) bag frozen mixed vegetables (I used a blend of petite peas, corn, green beans, and baby carrots)
2 1/2-3 cups chopped leftover round tip roast or 2 1/2-3 cups other roast beef
salt and pepper

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.

Nutrition Facts : Calories 281.3, Fat 6.6, SaturatedFat 1.4, Cholesterol 4.4, Sodium 950.1, Carbohydrate 50.1, Fiber 6, Sugar 3.7, Protein 6.9

COTTAGE PIE



Cottage Pie image

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

4 large Yukon Gold potatoes, quartered
6 tablespoons butter, divided
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon herbes de Provence
1 teaspoon ground nutmeg
1 ½ cups frozen peas

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

CLASSIC COTTAGE PIE



Classic Cottage Pie image

Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.-Shannon Copley, Upper Arlington, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 20

1 pound ground lamb or beef
2 medium carrots, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups reduced-sodium beef broth
2 tablespoons dry red wine or additional reduced-sodium beef broth
1 tablespoon tomato paste
1 teaspoon brown sugar
1/2 cup frozen peas
TOPPING:
4 medium potatoes, peeled and cubed
1/2 cup 2% milk
1/4 cup butter, cubed
3/4 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 408 calories, Fat 22g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 728mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

PROPER ENGLISH COTTAGE PIE



Proper English Cottage Pie image

Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas.

Provided by Caroline

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 6

Number Of Ingredients 15

1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon Italian seasoning
2 tablespoons chopped fresh parsley
1 ½ cups beef broth
1 tablespoon tomato paste
salt and pepper to taste
4 potatoes, peeled and diced
¼ cup butter, softened
1 cup milk
salt and pepper to taste
¼ pound shredded Cheddar cheese

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.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 34.8 g, Cholesterol 100.2 mg, Fat 30.9 g, Fiber 4.9 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 490.6 mg, Sugar 5.7 g

IRISH COTTAGE PIE WITH GROUND BEEF RECIPE BY TASTY



Irish Cottage Pie With Ground Beef Recipe by Tasty image

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

2 tablespoons butter
1 cup onion, chopped
2 garlics, minced
1 lb ground beef
2 teaspoons dried parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon worcestershire sauce
3 tablespoons tomato paste
2 tablespoons all purpose flour
1 cup beef broth, or red wine
1 cup mixed peas and carrots, frozen or canned
1 cup diced tomato, canned, drained and rinsed
½ cup frozen corn kernels, or canned
½ cup shredded sharp cheddar cheese
2 cups chicken broth
4 tablespoons butter
¼ teaspoon salt
½ cup sour cream
1 ½ cups potato flakes
2 green onions, stems sliced very thin
½ teaspoon pepper, garnish

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

CQ'S ROYAL COTTAGE PIE



CQ's Royal Cottage Pie image

Ah, the never-ending debate of shepherd's pie versus cottage pie. So, what's the difference? It's all about the meat. A shepherd's pie traditionally calls for lamb, and a cottage pie calls for beef (or sometimes only vegetables). We wouldn't think of calling our meat pie a shepherd's pie, as we'd rather keep ourselves out of the line of fire. The beauty of this meal is that it's a great way to use leftovers. Include what you have on hand, whether beef or lamb, or even just a great mix of vegetables. Our favorite interpretation is below, so once you master the steps, try your hand at a variation.

Yield makes 8 to 10 servings

Number Of Ingredients 17

2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1/2 cup (1 stick) unsalted butter, softened
1 cup heavy cream, warmed
4 ounces sharp Cheddar cheese, grated (1 cup)
Salt and freshly ground black pepper
2 pounds ground beef
1 medium onion, finely chopped
1 medium carrot, peeled and diced
1/2 teaspoon salt
2 medium garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon tomato paste
2 cups beef broth (see page 201)
4 teaspoons Worcestershire sauce
1 1/2 teaspoons finely chopped fresh thyme
1 (15-ounce) can whole kernel corn, drained
1 cup frozen peas

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.

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Top Asked Questions

What to do with leftover roast beef cottage pie?
This leftover roast beef cottage pie uses not only leftover beef, but also leftover gravy to added flavour. And you can use any other leftovers too: leftover mash, roasted veggies or any other meat that you had for your Sunday dinner. I used carrots, celery and peas, but feel free to use anything else that you have left, or in your fridge/freezer.
What are the ingredients in a super easy cottage pie?
The ingredient of Super-easy cottage pie. 1 1 tablespoon olive oil. 2 1 large brown onion, chopped. 3 3 garlic cloves, crushed. 4 900g lean beef mince. 5 1/4 cup instant gravy powder. 6 1 cup Massel beef stock. 7 400g can diced tomatoes with oregano and basil. 8 1.2kg sebago potatoes, peeled, chopped. 9 50g butter, chopped. 10 1/2 cup milk.
What kind of meat do you use for cottage pie?
(Fun fact: If it's made with beef, it's commonly referred to as cottage pie .) If you don't have leftover roast beef or lamb, you can use browned lean ground beef or lamb.
How long do you Cook cottage pie filling in the oven?
Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Butter an oven-proof dish, spread the filling over, and top with the mashed potatoes. Scatter a few dots of butter over the top. Bake for 20 minutes or until the top is golden and the filling is bubbly hot. See the posts for more tips on how to make the cottage pie.

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