Traditional Cottage Pie Recipes

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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

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

TRADITIONAL ENGLISH COTTAGE PIE



Traditional English Cottage Pie image

Make and share this Traditional English Cottage Pie recipe from Food.com.

Provided by Jubes

Categories     Meat

Time 1h

Yield 1 large cottage pie bake, 8 serving(s)

Number Of Ingredients 17

400 ml beef stock (can use 1 stock cube dissolved in 400mls hot water)
50 g butter
2 onions, peeled and finely chopped
2 carrots, peeled and finely diced
2 celery, trimmed and finely diced
3 garlic cloves
1 sprig fresh thyme
1 bay leaf
1 kg minced beef (ground beef)
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
4 drops Tabasco sauce
175 ml red wine
1 kg white potato
75 g butter
1 splash milk
parmesan cheese, for grating

Steps:

  • Melt the butter in a pan on a medium heat. Add the onion, carrot, celery, garlic, thyme and bay leaf and fry over a medium/low heat for 10 minutes, or until softened but not coloured.
  • Add the beef mince and cook for a further 10 minutes, or until brown.
  • Add the tomato purée, worcestershire sauce and Tabasco, then stir and cook for 2 minutes.
  • Turn the heat up to high and add the red wine. Let it bubble away and reduce for 5 minutes then add the stock and reduce to a medium heat. Simmer for a further 20 minutes, stirring often.
  • Meanwhile, cut the potatoes into halves and quarters so they're all a fairly even size. Cook in a pan of boiling, salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry.
  • Preheat the oven to 190C/170C fan/gas 5.
  • Taste the mince and season accordingly with salt and pepper. Transfer it to an ovenproof dish (approximately 20cm by 30cm).
  • Mash the potatoes with the butter, milk and a pinch of salt and pepper then spread over the top of the mince.
  • Finely grate over a little parmesan cheese then cook for 45 minutes, or until golden and bubbling.
  • Serve with buttered peas or a simple side salad.

Nutrition Facts : Calories 536, Fat 31.7, SaturatedFat 15.4, Cholesterol 118.4, Sodium 746.7, Carbohydrate 31.6, Fiber 3.7, Sugar 3.9, Protein 26.9

COTTAGE PIE



Cottage Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon butter (14 grams)
1 carrot, peeled and diced
1 stalk celery, diced
1 small yellow onion, finely diced
Kosher salt and freshly ground black pepper
1 garlic clove, finely minced
340 to 350 grams lean ground beef or plant-based beef alternative (about 12 ounces)
1/2 cup canned lentils, rinsed and drained
1 tablespoon all-purpose flour (8 grams)
1 tablespoon tomato paste (15 milliliters)
1 tablespoon Worcestershire sauce (15 milliliters)
3/4 cup mushroom broth or low-sodium beef broth (190 milliliters)
1/2 cup frozen peas and/or corn (65 grams)
2 large yellow flesh potatoes, peeled or unpeeled, halved lengthwise and quartered
1 garlic clove
Kosher salt
1/4 small head cauliflower, cut into florets
2 tablespoons 2% or whole milk (30 milliliters)
2 tablespoons butter (28 grams)
2 tablespoons cream cheese, at room temperature (28 grams)
1 cup grated Cheddar, optional (100 grams)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
  • Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
  • For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
  • Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
  • Allow the pie to cool slightly before serving.

COTTAGE PIE (AUTHENTIC IRISH RECIPE)



Cottage Pie (authentic Irish recipe) image

Make and share this Cottage Pie (authentic Irish recipe) recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs ground beef
1 tablespoon oil
2 onions (finely chopped)
2 tomatoes (chopped)
1 cup beef stock or 1 cup bouillon
1/2 teaspoon thyme
1/4 teaspoon sage
1 tablespoon chopped parsley
salt and pepper
5 medium potatoes (boiled and mashed)
1 tablespoon butter or 1 tablespoon bacon fat

Steps:

  • Pre-heat oven to 375 degrees.
  • Brown the beef in oil.
  • Remove from pan and set aside.
  • Drain most of the accumulated fat from the pan.
  • Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes.
  • Add broth and stir in herbs and seasonings.
  • Return brown meat to skillet and continue cooking for 5 minutes.
  • Transfer all ingredients to an ovenproof casserole.
  • Top with mashed potatoes (scoring them with a fork.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes.

COTTAGE PIE



Cottage pie image

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Provided by Good Food team

Categories     Dinner, Main course

Time 2h25m

Number Of Ingredients 18

3 tbsp olive oil
1 ¼kg beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine (optional)
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves
1.8kg potatoes, chopped
225ml milk
25g butter
200g strong cheddar, grated
freshly grated nutmeg

Steps:

  • Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned - you may need to do this in batches. Set aside as it browns.
  • Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
  • Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
  • Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
  • Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
  • Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
  • Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
  • Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
  • If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
  • If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.15 milligram of sodium

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

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

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From dontgobaconmyheart.co.uk


COTTAGE PIE - SPEND WITH PENNIES
2022-03-11 Preheat oven to 400°F. Peel potatoes and cut into 1-inch chunks. Place in a large pot of cold salted water. Bring the potatoes to a gentle boil and cook 13-16 minutes or until fork tender. While potatoes are cooking, combine ground beef and onion in a large skillet, brown until no pink remains.
From spendwithpennies.com


COTTAGE PIE RECIPES | BBC GOOD FOOD
Beef & lentil cottage pie with cauliflower & potato topping. A star rating of 4.7 out of 5. 33 ratings. Try a new topping for your comforting bake by adding cauliflower and a little cheddar cheese - there'll be some leftover for a second meal, too.
From bbcgoodfood.com


TRADITIONAL ENGLISH COTTAGE PIE RECIPE - TEXASREALFOOD DISCOVER
2020-09-27 Add the salt, pepper, nutmeg, and minced garlic then mash further. Melt in the butter and gradually add the milk tablespoon at a time until it reaches your desired creaminess. Preheat the oven to 400°F. Make the filling by adding olive oil to a hot and frying the onion and garlic.
From texasrealfood.com


COTTAGE PIE - THE SEASONED MOM
2020-02-26 Instructions. Preheat the oven 300°F. Spray a 2-quart dish (about 8- or 9-inch square baking dish) with cooking spray and set aside. Melt the butter in a large skillet over medium-high heat. Add the onion and cook for about 5 minutes, until soft and translucent.
From theseasonedmom.com


CLASSIC COTTAGE PIE RECIPE - THE SPRUCE EATS
2021-03-29 Melt the lard or drippings in a large, deep ovenproof skillet or Dutch oven. Add the onion and carrot and sauté for 5 minutes. Add the garlic and cook for another minute, making sure not to let it burn. Add the ground beef and roughly a 1/4 of the beef stock. Cook, stirring constantly until all of the meat is browned.
From thespruceeats.com


EASY IRISH COTTAGE PIE RECIPE - 31 DAILY
2021-02-22 Preheat the oven to 400 degrees F and thaw one sheet of puff pastry. Place the olive oil in a 12-inch skillet set over medium-high heat. Once the oil is hot, add the onion and carrots; saute just until they begin to soften, 3 to 4 minutes. Add the ground beef and mushrooms; cook until browned, about 3 minutes.
From 31daily.com


TRADITIONAL COTTAGE PIE RECIPE | BEEF + LAMB NEW ZEALAND
To Assemble. 1. Preheat oven to 190°C. 2. Heat oil in a large pan and add onion, garlic and carrots. 3. Cook over a medium heat for 5–10 minutes until softened. 4. Add minced beef or lamb and cook for a further 5–10 minutes, stirring thoroughly to brown.
From recipes.co.nz


EASY TRADITIONAL COTTAGE PIE WITH A CRISPY POTATO TOPPING
Boil in salted water for 5 minutes until the potatoes are just starting to soften. Drain and cool. Arrange on top of the ground beef in overlapping layers, a bit like fishscales. Sprinkle with salt, dot with butter and bake. Use half and half quantities of potato and sweet potato for the mash.
From foodleclub.com


COTTAGE PIE {COMFORT FOOD RECIPE} - THE BUSY BAKER
2021-09-20 Instructions. 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).
From thebusybaker.ca


COTTAGE PIE RECIPE - AS EASY AS APPLE PIE
2014-11-24 In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender (or cook them in the microwave for 15 minutes). When the potatoes are cooked, drain well then mash with the butter and milk until very creamy. Add salt to taste. Preheat the oven to 400° F (200°C)
From aseasyasapplepie.com


COTTAGE PIE RECIPE (BEST SHEPHERDS PIE) - A SPICY PERSPECTIVE
2022-03-11 Place a deep 13-14 inch cast iron skillet over medium heat. Add the ground beef, and sprinkle generously with salt and pepper. Break the ground beef into small pieces, with a wooden spoon, as it browns. Once the ground beef is fully cooked, move it to the sides of the skillet. Add the onions, carrots, and garlic.
From aspicyperspective.com


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