Sweetandsavorycottagepie Recipes

COTTAGE PIE

Steps:

• Preheat your oven to 400 degrees Fahrenheit. Prepare a large 9-inch by 13-inch (or equivalent)
• Peel the potatoes and cut them in quarters. Place them in the salted cooking water, cover the pot, and cook on high heat (turn to medium-high when the pot begins reaches a hard boil).
• Heat a large skillet over medium-high heat and add the olive oil.
• Brown the ground beef, adding the onion, garlic, chopped carrots, thyme, paprika, parsley, and salt and pepper just before the beef is cooked through.
• Cook over medium heat just until the vegetables begin to soften and the onions become translucent.
• Add the wine and cook until reduced.
• Sprinkle the flour over the meat mixture and stir well to toast the flour.
• Pour in the stock and stir well, adding the green beans (or peas), cooking until the sauce thickens. Remove the skillet from the heat and pour the meat mixture into the bottom of the prepared baking pan.
• Drain the cooked potatoes and mash them in the pot along with the butter, milk, and salt and pepper until the mashed potatoes are smooth.
• Dollop the mashed potatoes over the top of the meat mixture, smoothing them out completely and creating some grooves with a fork on top of the mashed potatoes (this helps with browning).
• Place the baking dish on a baking sheet (it might bubble over the top of the dish in the oven), and bake the Cottage Pie for about 20-25 minutes at 400 degrees Fahrenheit or until the potatoes begin to turn golden brown on top and the filling starts to bubble up around the sides of the baking dish.
• Let sit at room temperature for 5 minutes before serving.

SWEET AND SAVORY COTTAGE PIE

Steps:

• Boil all of the potatoes in water until tender.
• Drain well and mash the potatoes with the butter, buttermilk and 1/4 teaspoon sage; add salt and pepper, to taste.
• Heat the oil in a large pan and saute the turkey, onion, garlic, carrots and zucchini for 5 minutes.
• Add the cayenne pepper, 2 teaspoons marjoram, 2 teaspoons sage, tomato paste and stock.
• Simmer, uncovered, gently for 10 to 15 minutes.
• Add the peas and adjust the seasoning.
• Put the turkey/vegetable mixture into the bottom of a 2 quart casserole and frost the top with the mashed potatoes.
• Sprinkle with the sunflower seed kernels and bake in a pre-heated oven at 350°F for 30 to 40 minutes.

SWEET POTATO COTTAGE PIE

Steps:

• Preheat the oven to 180c.
• Cook the potato & sweet potato in a large saucepan of boiling water for 15 mins or until tender.
• Meanwhile, heat the oil in a large, deep non-stick frying pan over medium heat.
• Add the onion.
• Cook, stirring, for 5 mins or until softened.
• Add the beef.
• Cook for 5 mins, breaking up lumps with a wooden spoon.
• Add the tomato pasted and gravy powder.
• Stir to combine.
• Gradually add 2/3 cup of water, stirring continuously.
• Add the carrot and zucchini.
• Bring to the boil and reduce the heat to low.
• Cover.
• Simmer for 10 mins, stirring occasionally.
• Stir in the peas.
• Drain the potato & sweet potato.
• Add the milk and mash.
• Season with salt and freshly ground black pepper.
• Mash until smooth.
• Transfer the mince mixture to a 1/5L (6-cup) capacity oven proof dish.
• Dollop the mash over the top and spread to cover.
• Rough up the surface with a fork.
• Bake for 25 mins or until slightly browned.
• Serve.

SWEET AND SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
• Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
• Transfer half of the sweet potatoes to another large bowl.
• Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
• Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
• Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
• Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
• Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
• Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
• Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
• Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
• Remove the casserole from the oven and sprinkle the savory side with green onions.
• Serve warm.
• Enjoy!

SAVORY SWEET POTATO PIE

Steps:

• Heat oven to 375°F. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; place on paper towels. Chop bacon; set aside. In same skillet, cook bell pepper and onion over medium heat 2 to 3 minutes, stirring constantly, until crisp-tender.
• In medium bowl, mash sweet potatoes with fork; add sugar, seasoned salt, pepper, thyme and eggs. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Stir in chopped bacon and bell pepper mixture.
• Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 1/2 inches of edge. Carefully fold edge of crust up over filling, pleating crust as necessary.
• Bake 30 minutes. Arrange bell pepper rings over filling. Bake 15 to 20 minutes longer or until crust is golden brown and center is set. Cool 5 to 10 minutes. Serve warm.

MOM'S SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press the pie pastries into two 9-inch pie dishes.
• Place sweet potatoes into a large pot and cover with water; bring to a boil, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain potatoes and let cool.
• Beat potatoes, sugar, eggs, milk, margarine, vanilla extract, lemon extract, cloves, and allspice together in a bowl until smooth; pour into the prepared crusts.
• Bake in the preheated oven until pies are set in the middle, 40 to 60 minutes.

SWEET & SAVORY CHEESE PIE

Steps:

• Spread pecans evenly over bottom of a greased 9-in. springform pan. In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in cheddar cheese, green onions and bacon. Carefully spread over pecans. Refrigerate, covered, overnight., Loosen sides from pan with a knife; remove rim from pan. Spread preserves over top. If desired, top with sliced onions. Serve with crackers.

AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY

Steps:

• Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
• Preheat the oven to 365˚F (185˚C).
• Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
• Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
• Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
• Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
• Cool the pies for 2 hours on a wire rack.
• Slice and serve.
• Enjoy!