Traditional English Cottage Pie With Cheese And Leek Topping Recipes

COTTAGE PIE

Steps:

• Heat half of the oil in a large frying pan or cast iron casserole dish.
• Brown the meat, which would take approximately 5 minutes, then remove from the pan. Place the meat in a sieve to remove excess fat.
• Using the same pan, add the remaining oil, then fry the onion, garlic, carrots, thyme and rosemary over a medium heat for 5-10 minutes or until the excess moisture has evaporated.
• Add the browned mince back into the pan along with the tomatoes and tomato puree. Cook for 5 minutes, stirring constantly.
• Add red wine and Worcestershire sauce and simmer until the liquid has been reduced by half.
• Pour in stock and bring it to a slow simmer. Continue to cook for 20-25 minutes. If the meat sauce doesn't seem thick enough, continue cooking for another 5-10 minutes.
• Stir in mushrooms and peas, then season to taste. Remove from heat and set aside.
• Preheat the oven to 180˚C/fan 160˚C/356˚F/gas 4.
• Meanwhile, add the potatoes to a pan of salted water and bring to a boil. Cook until tender, which will take about 10-15 minutes. Drain then return to the pan and leave to steam dry.
• Pass the potatoes through a potato ricer then return the mash to the pan.
• Stir in the butter, cheese and egg yolk, then season to taste.
• Spoon the mince into a large ovenproof casserole dish and even out the layer.
• Top the mince with mash and level out with a fork. Run the fork along the mash to leave a ripple effect that will help the topping become crispy.
• Sprinkle over extra cheese, if you prefer, then place in the oven for 30 minutes.
• Serve immediately. It goes well with cauliflower cheese and braised red cabbage. Enjoy!

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.

TRADITIONAL ENGLISH COTTAGE PIE

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.

TRADITIONAL ENGLISH COTTAGE PIE WITH CHEESE AND LEEK TOPPING

Steps:

• To make the pie filling:.
• Fry the onions and carrots if using, in the butter or beef dripping until they are soft.
• Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.).
• Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well.
• Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by aboout a third, add the peas if using and take off the heat. Set aside whilst you make the topping.
• To make the topping:.
• Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste.
• If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured.
• Stir the cooked leeks into the mashed potato mixture and give it all a good mix.
• Assemble:.
• Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 - 6 smaller pie dishes if you wish.
• Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling.
• Serve with an assortment of fresh seasonal vegetables and a jug of gravy.

ENGLISH COTTAGE PIE

Steps:

• Cook potatoes in boiling salted water.
• Preheat oven to 375* Thinly slice onions.
• Heat dripping in a fry pan and fry onions until transparent.
• Add beef and fry until browned.
• Sprinkle in the flour and cook, stirring for 1 minute.
• Slowly add stock and bring to a boil stirring constantly.
• Add tomatoes with juice, s& p and frozen veg.
• Simmer for 5 min.
• Spoon cooked mixture into a casserole dish and spread on the mashed spuds.
• Bake for 30 min.

ENGLISH COTTAGE PIE WITH CHEDDAR AND PARSNIP MASH

Steps:

• Preheat the oven to 180ºC/fan160ºC/gas 4.
• Heat the oil in a pan over medium heat and add the onion and carrot and cook, stirring for 5 minutes.
• Add the mince, turning the heat up and cook for 5 minutes until it is completely browned; Add the tomato puree, stir for 1 minute and add the beef stock, Worcestershire sauce and thyme.
• Bring it to the boil, cover and simmer for 20 minutes; Uncover and cook for a further 5-10 minutes until most of the liquid has been absorbed; Check the seasoning and then spoon into a 2 litre ovenproof dish.
• For the mash, cut the parsnips and potatoes into medium sized pieces and put into a large pan of cold salted water; Bring to the boil and simmer for 15 minutes or until tender; Drain and return to the pan for 30 seconds to get rid of any excess moisture; Mash with the milk and nutmeg, season and set aside.
• Spoon the mash onto the mince; Rough it up with a fork and sprinkle with the cheese.
• Bake for 25 minutes, until the mash is golden and crisp in places.