TRADITIONAL ENGLISH COTTAGE PIE
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
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
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
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
BEEF MINCE COTTAGE PIES
Comforting cottage pies made from beef mince and veggies topped with creamy mashed potatoes and golden cheese.
Provided by VJ cooks
Categories Dinners
Number Of Ingredients 16
Steps:
- Preheat oven to 180°C fan bake.
- Peel and chop potatoes, add to a saucepan with water. Bring to the boil and reduce to medium heat to simmer for 15-20 mins until tender.
- Heat the oil in a large frying pan, add onion and carrot, fry until softened.
- Add the mince, garlic and herbs then fry until lightly browned. Stir in the red wine, mustard, tomato sauce and stock. Simmer for 10 minutes.
- Mix the cornflour with 2 tablespoons of water to make a slurry then add to the mince. Add the peas and stir until it heats up and thickens. Season to taste with salt and pepper.
- Mash the potatoes with butter and milk and season to taste.
- Divide the mince into 6 individual pie dishes and top with mashed potato, smoothing with the back of a spoon. Top with grated cheese.
- Bake for 20 minutes or until the cheese is lightly browned with crispy bits.
Nutrition Facts : Calories 574 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 29 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 484 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
BEEF AND CAULI-MASH COTTAGE PIE
Similar to lasagne, cottage pie is a staple on the home-cooked meal roster. With potatoes now out of the picture you can make a quick adjustment and use cauliflower to make that delicious crusty topping #RealMealRevolution
Provided by Tegz A.
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 190c.
- fry mince in butter until brown. break it up. Use a cast iron pot you can bake if possible.
- remove meat from pan, add onions, broccoli and capsicum to same pan and fry until soft. add garlic and saute.
- Add rest of ingredients, return mince and mix well.
- Turn heat down to low and leave to simmer for 30mins. Stir occasionally to prevent sticking.
- WHile sauce is cooking, make cauli mash. Steam Cauli until soft, drain off any excess moisture.
- Blend or use stick blender to puree cauliflower. While blender is still running add in eggs and butter. Season to taste with salt, pepper and nutmeg.
- To assemble, fill pie dish (or your cast iron pan) with mince an smooth out. Add cauli mix and smooth again. Cover with cheese if you desire.
- Grill for 15mins or until golden brown.
Nutrition Facts : Calories 615.2, Fat 46.5, SaturatedFat 21.9, Cholesterol 202.5, Sodium 685.5, Carbohydrate 20.6, Fiber 6.3, Sugar 8, Protein 31.6
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- 1 Set a large non-stick frying pan over medium heat. Heat olive oil. Add onion, garlic, carrot, celery and mushrooms; cook, stirring often, for 5 minutes, or until soft. Increase heat to medium high.
- 2 Add beef mince to frying pan and stir with a wooden spoon (to break up) for 4-5 minutes, or until browned. Scatter mince with flour and cook, stirring, for 1 minute. Stir passata, tomatoes and Worcestershire sauce into mince and bring to the boil. Reduce heat to medium-low. Cover pan partially and simmer, stirring occasionally, for 15 minutes. Stir in frozen peas.
- 3 Meanwhile, boil potatoes in a large saucepan of boiling water for 10-12 minutes, or until tender. Drain potatoes and return to pan. Reduce heat to low. Toss potatoes until dry, then remove from heat, add milk and mash until smooth.
- 4 Preheat oven to 200°C. Line a large baking tray with a sheet of baking paper. Spray 4 x 2-cup ovenproof, microwave-safe dishes with oil. Spoon mince mixture into dishes and top with mashed potato. Put dishes on prepared tray and bake for 15-20 minutes, or until edges bubble and potato is just golden. Leave pies to cool slightly. Cover dishes with plastic wrap and freeze (for up to 3 months).
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