COTTAGE PIE
Cottage pie is classic British comfort meal comprising a flavoured beef mince and vegetable filling that is topped with mashed potatoes and baked.
Provided by Michelle Minnaar
Categories Main Course
Time 1h20m
Number Of Ingredients 18
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!
Nutrition Facts : ServingSize A heap, Calories 502 calories, Sugar 9.4 g, Sodium 398.2 mg, Fat 21.1 g, SaturatedFat 10.5 g, TransFat 0.1 g, Carbohydrate 36.7 g, Fiber 6.7 g, Protein 34.1 g, Cholesterol 131 mg
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
COTTAGE PIE
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
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
BEEF BOURGUIGNON COTTAGE PIE (OAMC)
Make and share this Beef Bourguignon Cottage Pie (Oamc) recipe from Food.com.
Provided by English_Rose
Categories Savory Pies
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- (Up to a month ahead) heat the oil in a large pan. Fry the bacon lardons over a high heat for several mins until well coloured. Using a slotted spoon, remove from the pan, drain on kitchen paper and set aside.
- Season the beef, then fry in the fat left in the pan. Once coloured, add all the remaining ingredients for the beef, except the cornstarch and bacon, and bring to a simmer. Partly cover the pan with a lid and continue to cook for a further 2-2½ hrs or until the beef is tender.
- Once cooked, tip everything into a colander set over another pan so you can catch the sauce. Tip the contents of the colander into a large pie dish, about 11in x 9in x 2in.
- Re-boil the sauce and check for seasoning. Thicken with the loosened cornstarch, adding a little at a time and stirring until you have the desired coating consistency. Spoon enough sauce over the beef to barely cover and loosen it, then stir. Remaining sauce can be frozen, ready to re-heat and offer separately on the day.
- While the beef is cooling, make the mash. Boil the potatoes until tender, 15-20 mins, depending on size. Drain off the water and replace the lid. Shake the pan to break up the boiled potatoes. Add butter and milk a little at a time while mashing. Season.
- Spoon and spread the mashed potatoes on top of the cooled beef. Once covered, the mash can be marked with a spoon, palette knife or fork for a more interesting finish. When cold, the cottage pie is ready to cover and freeze.
- The day before serving, transfer the pie to the fridge to defrost overnight. (Or reheat from frozen on the day, see below.)
- On the day, reheat the pie. Heat oven to 350°F If thawed, bake for 50 mins-1 hr, or until heated through, then increase heat to 400F for the final 10 mins for a golden brown topping.
- If cooking from frozen, cover with foil, then bake for 1¼ hrs; remove foil and bake uncovered for 1¼ hrs more, then increase heat as above for the last 10 minutes.
Nutrition Facts : Calories 681, Fat 32.7, SaturatedFat 13.6, Cholesterol 142.1, Sodium 687, Carbohydrate 37.5, Fiber 4.7, Sugar 7, Protein 42.5
COTTAGE PIE OAMC
Another recipe from "Don't Panic- Dinner's in the Freezer"- with some alterations. The original recipe calls for cheese sprinkled on top and canned veggies. I have always made it without cheese and never missed it- it is very flavorful. I like to use frozen veggies rather than canned whenever possible. I have used frozen corn, and frozen veggie medley but prefer peas in this recipe. This can be made as a large casserole or as individual pot pies.
Provided by sarahbeier
Categories Savory Pies
Time 50m
Yield 1 8x8 baking dish, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef with the onions, drain. Add salt, pepper, garlic. Spread beef evenly in bottom of 8 x 8 casserole dish.
- Layer veggies on top of the beef, followed by tomato soup and picante sauce. Top with mashed potatoes.
- OAMC- Allow to cool completely, then wrap and freeze.
- To serve, thaw completely if frozen and bake at 350 degrees for 30 to 45 minutes or until heated through.
Nutrition Facts : Calories 583, Fat 16.4, SaturatedFat 6.6, Cholesterol 96.3, Sodium 1624.7, Carbohydrate 68.7, Fiber 10.4, Sugar 17.6, Protein 40.5
LAZY COTTAGE PIE
This is a tasty, quick, and easy dish to prepare when you have no time to plan for supper. This is so easy to prepare and will please a hungry group of children on a chilly day. You may substitute peas & carrots for the green beans if you prefer. You may also substitute ground lamb for the ground beef, or even leftover minced roasted beef/lamb (in which case just saute the onions alone and mix with the cooked meat). I usually use homemade leftover garlic mashed potatoes in this, but if all you have is instant, well - this is supposed to be a Lazy Mom's dish, so go ahead. I garnish this with a sprinkle of paprika if I am leaving out the cheese. Don't worry about the lack of salt & pepper in the meat - the soup provides all the seasonings and is the "secret" ingredient. Doubles well, and also can be made the day before, chilled and baked the next day for a hot lunch.
Provided by HeatherFeather
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown beef and onion together in a large skillet, drain fat.
- Place meat into a medium greased caserole dish (it doesn't matter what shape- you want to be able to have the meat spread in one layer).
- Spread the beans on top.
- Spread the unprepared soup on top of the beans using a spatula.
- Next spread the mashed potatoes over all, sealing edges.
- Sprinkle with cheese, if desired (I often omit).
- Bake, uncovered, in a preheated 350 F or 180 C oven for about 20 minutes, or until bubbling.
- NOTE:If you like, use a fork to make lines in the mashed potatoes (or, you could also pipe the mashed potatoes on top using a decorating bag with a wide star tip if you aren't feeling quite so lazy).
SANTA FE HOT DIP - OAMC
Make and share this Santa Fe Hot Dip - OAMC recipe from Food.com.
Provided by JillAZ
Categories High In...
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Thaw spinach. Drain and squeeze as much of the liquid out of it as you can.
- Place cream cheese, parmesan cheese and mayo in a mixing bowl. Beat until blended.
- Stir in the spinach, jack cheese, green chiles, cumin and tabasco sauce. (you may use more tabasco to taste).
- To Serve immediately:.
- Spoon into a 1 quart baking dish. Bake at 350 degrees for 20-25 minutes or until brown and bubbly. Serve with chips or crackers.
- To Freeze:.
- Line a 1 quart baking dish with foil. Allow the foil to extend over the edges quite a bit. Then line with a piece of plastic wrap that is the same size as the foil.
- Spoon the dip mixture into the lined pan. Wrap the plastic wrap over the top of the dip to seal. Then do the same with the foil. Place pan in the freezer and freeze until solid. Remove foil/plastic wrapped dip from pan and place in a labeled freezer bag. Freeze until needed.
- To serve:.
- Remove from freezer. Unwrap foil and plastic wrap and discard. Place solid dip into original pan you froze it inches Thaw in fridge. (or microwave) Bake in a 350 degree oven for 20-25 minutes. Serve with chips or crackers.
- Enjoy!
Nutrition Facts : Calories 216.9, Fat 19.4, SaturatedFat 10.9, Cholesterol 54, Sodium 328.4, Carbohydrate 4.4, Fiber 0.8, Sugar 0.8, Protein 7.6
BEEF TAQUITOS (OAMC)
I don't know about you guys but I cheat sometimes and buy taquitos from the freezer section of the grocery. I knew there had to be a way to make me feel less guilty so thus became the taquito recipe. I think you could do this with chicken also, but have yet to do it yet.
Provided by TishT
Categories Lunch/Snacks
Time 3h30m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
- Cook at 325F for 34-38 minutes per pound.
- Let cool thoroughly overnight in fridge.
- Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
- Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
- Roll up tortilla.
- To soften tortillas, microwave between two damp paper towels for a few seconds.
- To freeze for later, simply put seam side down on cookie sheets and freeze.
- Flash freeze on wax papered covered cookie sheets.
- When firm, transfer to ziplock freezer bags.
- To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
- To eat them now, continue with directions for frying below.
- Heat electric skillet to 300°F covering bottom with oil.
- Fry taquitos with open edge down to seal.
- Turn over fry other side.
- Serve hot with condiments.
Nutrition Facts : Calories 132.9, Fat 4.3, SaturatedFat 1.9, Cholesterol 35.2, Sodium 123.6, Carbohydrate 11.4, Fiber 1.7, Sugar 0.5, Protein 12.8
SHEPHERD'S PIE OAMC
I just made my first batch of this and it smells great. I made homemade gravy and plan on freezing from-scratch mashed potatoes separately. I also think that this would be great to have on hand for when you do have leftover mashed potatoes.
Provided by Margie99
Categories One Dish Meal
Time 55m
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a dutch oven or stockpot, cook the beef over medium heat.
- About halfway through add the onion.
- Cook until the beef is no longer pink, drain off the grease.
- Microwave the carrots for 2 minutes.
- Add the gravy and veggies.
- Cool and put into 2 freezer containers. I put them in freezer bags.
- To prepare: Thaw frozen beef mixture in the refrigerator.
- Put into a greased 2 quart baking dish.
- Top with mashed potatoes, melted butter and sprinkle with paprika.
- Bake uncovered at 350F for 30-35 minutes or until heated through.
Nutrition Facts : Calories 453.4, Fat 22.7, SaturatedFat 9.6, Cholesterol 88, Sodium 706.6, Carbohydrate 35.7, Fiber 4.8, Sugar 3.3, Protein 28.9
BIRD'S NEST PIE (OAMC)
Modification of Bird's Nest Pie found in Once-a-Month Cooking, removing the egg. Works very well and was a family pleaser.
Provided by David and Kat
Categories Savory Pies
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Break spaghetti in half, and cook as directed on package until al dente; drain.
- While spaghetti is warm, combine with flax seed, 6 tablespoons water, and Parmesan chees.
- Use a spoon to press spaghetti into bottom and up sides of a well-greased, 10-inch pie plate.
- Saute onion in margarine, mix with sour cream, and spread over crust.
- At same time, brown sausage in a large skillet; drain fat.
- Stir in tomato paste and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
- Spoon over sour cream mixture.
- Cover dish with foil and freeze. Put cheese slices in a 1-quart bag; attach to side of dish.
- To prepare for serving, thaw pie and cheese, preheat over to 350 degrees. Bake pie, uncovered for 25 miutes. Arrange mozzarella slices on top; return pie to oven until cheese melts.
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