COTTAGE PIE RECIPE (BEST SHEPHERDS PIE)
Easy One-Pot Cottage Pie with cozy beef filling and a crispy mashed potato crust!
Provided by Sommer Collier
Categories Main
Time 55m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- 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. Sauté for 5-8 minutes to soften the onions and carrots. (The carrots should be partially cooked before baking.)
- Stir the mixture together. Then add in the frozen corn and pea, broth, tomato paste, Worcestershire sauce, mustard, cornstarch, and thyme. Mix well. Taste, then salt and pepper as needed.
- Turn off the heat. Spread the mixture evenly over the bottom of the skillet.
- Mix the shredded cheese into the mashed potatoes. (If using store-bought mashed potatoes, you may need to drain off the extra liquid or press the top with paper towels, before mixing in the cheese.)
- Scoop the mashed potatoes over the meat filling and spread it to the sides of the skillet, making sure there are no gaps. Immediately place the cottage pie in the oven. Bake for 20-25 minutes, until golden on top.
Nutrition Facts : ServingSize 1.25 cups, Calories 560 kcal, Carbohydrate 48 g, Protein 30 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 95 mg, Sodium 562 mg, Fiber 6 g, Sugar 7 g
THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
BEST EVER AMERICAN SHEPHERD'S PIE RECIPE
The tastiest, and easy recipe. I would not have posted unless I tried it and found it delicious and different from the other sheperd pie recipes on this site. Will be a regular during the chili months in buffalo! Deelicios!!!
Provided by jellyko
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In skillet, brown beef and onion. Drain fat.
- Add garlic, salt, pepper, worcestershire and flour. Cook for 1 minute.
- Add beef broth/stock and then heavy cream.
- Stir in beans.
- Pour into 11x17 inch pan. top with 1 cup cheese.
- Top with mashed potatoes. Sprinkle with the rest of shredded cheese.
- Bake at 375 for 40 minutes. Remove from oven and rest 5-10 minutes.
- I serve with salad, apple sauce and dessert of course!
Nutrition Facts : Calories 631.9, Fat 42.8, SaturatedFat 22.8, Cholesterol 163.9, Sodium 891.9, Carbohydrate 25.9, Fiber 3.9, Sugar 5.5, Protein 36.2
SHEPHERD'S PIE (COTTAGE PIE)
This meal is one of my favorites.This recipe can't be screwed up. The best part is that the ingredients are already in the cuboard, and if there not its is still cheap.
Provided by Jasmyns_momma
Categories One Dish Meal
Time 35m
Yield 4-6 servings per person, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- =Preheat oven 350°F.
- =Peel and boil about 4 potatoes for about 20 minutes.
- =Fry 1lb of Hamburger, when done drain and rinse off.
- =Add 1 can of tomato soup to hamburger and mix until all meat is covered. Shut burner off.
- =Take any Cake pan or Casserole dish and add the hamburger with tomato soup and spread evenly .
- =Drain 1 can(14.5oz) of Green beans and (15.25 oz) corn and spread evenly across the top of Hamburger.
- =Drain potatoes and add about 1/3 cup of milk,4 tbs of butter, dash of salt,and pepper. Mash until the potatoes are as smooth as possible. if its still thick u can add more butter or milk. doesnt matter which. I prefer to add more butter.
- =Add the mashed potatoes to the top of the hamburgar and vegetables. and spread evenly across. The amounts of potatoes is up to u. (I like it thick, My husband likes it thin).
- =Take kraft cheese slices or the equvilant and add each slice evenly and closely to each other across the top of the potatoes.You can double the amount of the cheese in case You like lots of cheese.
- =When your oven is preheated to about 350F set inside untill the cheese is melted or untill it is warm.The size of your pan is determined on how long to bake it. the thicker the pan is then set the oven on a lower setting and cook untill it is at your desired warmth.
- I hope You enjoy this recipe as much as we do.
Nutrition Facts : Calories 677.4, Fat 27.2, SaturatedFat 13.1, Cholesterol 109.5, Sodium 516.9, Carbohydrate 80.1, Fiber 11.8, Sugar 11.1, Protein 34.9
COTTAGE/ SHEPHERD'S PIE
I know, I know, traditional 'Shepard's pie' is made with lamb. I don't like lamb. So technically, this is called 'Cottage Pie'. Make it with lamb if you prefer. But that's gross. I guess you could also use a mixture of pork, beef and lamb. I mostly just use beef. Sometimes I add fried panceta, but that's just me. I say this is a "Canadian" dish. It's a British Isles/ Scottish thing. But I'm Canadian, so I'm stealing credit for my home team. My kids love this. I love how easy it is to make, freeze, reheat and eat. I might make five of them at once and pop them into the freezer for fast meals on cool nights. Also, I like mashed potatoes. A lot. The 'prep' time is how long it takes me to peel potatoes and chop an onion. The cooking time is from the time the onion hits the pan until the whole deal is out of the oven.
Provided by GondolaQueen
Categories One Dish Meal
Time 1h
Yield 2 quart cassarole dish, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Peel and quarter potatoes and set them in a pot of water to boil (on high).
- In a large pan on the stove, quick fry the onions in the olive oil (maybe 2 minutes), until they are translucent- NOT burned.
- Add the minced garlic to the onions and fry for 30 sec to 1 minute longer.
- Add the lean (or extra lean) ground beef.
- Fry the beef/ onions until the beef is BROWN. Not gray. BROWN. Some bits might stick to the bottom. That's flavour, that's good. If there is a lot of fat, try to drain some off.
- In a bowl mix a couple teaspoons of water with the Oxo packets (or just use fresh beef stock), and deglaze the pan with the beef stock.
- Add your salt and pepper now too- I find it takes quite a lot of salt. Almost half a teaspoon.
- Next, add the flour to the remaining water and blend it well.
- Pour it into the beef/onion/stock mixture and let it thicken for a few minutes. I stir vigorously here so that there aren't any "lumps" in the gravy.
- Once the 'gravy' is thick, I add the veggies. Usually I use frozen, and just keep adding them until I think there are enough.
- By this time, your potatoes should be ready to mash.
- Salt, butter, milk and mash, until your potatoes are thick and creamy.
- Then, here's my trick (Thank You, Alton Brown)- I add a raw egg and mash the heck out of all of it. The egg helps the potatoes stay 'together' and brown nicely. Try it one time, and if you don't like it, leave the egg out next time.
- Pour the meat mixture into a cassarole dish (size depends on whether you like a "deep" pie).
- Top with the potatoes. I have a friend who puts some shredded cheese on top. I've had it, it's pretty good, but I prefer plain potatoes with a smidgen of butter smeared around the top.
- Bake at 400F for 20 minutes, or until the top is nice and golden brown. Or, freeze it unbaked, well wrapped in saran wrap and tinfoil. Just remember to take the saran wrap off, because I forgot once, and that's a mess you just don't want to think about.
ENGLISH COTTAGE-SHEPHERD'S PIE WITH HERBS
True comfort food at it's finest, and one of our all-time favorites! Perfect for a chilly autumn or winter's day, and goes great with a glass of cider or Guinness. Recipe is from my sis-in-law Ellen, who happens to be married to an Englishman. I hope you enjoy as much as we do!
Provided by BecR2400
Categories One Dish Meal
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a medium saucepan, cook ground beef and onion over medium-high heat until beef is very well browned, about 10-15 minutes. Stir in the sliced mushrooms and package of frozen peas & carrots. Stir well and heat through.
- To the meat mixture, add the gravy packet and 1 1/4 cups water or dry red wine, the rosemary & thyme, and the black pepper. Stir well to combine. Bring mixture to the boil over medium-high heat. Boil and stir for 2-3 minutes (gravy mixture will thicken when cool).
- Turn beef mixture into a greased large and deep casserole dish (I use the crock liner of my 4 quart crock pot). Top with potatoes, cheese and tomato slices.
- Cover and bake at 350 degrees for 30 minutes. Uncover, and cook an additional 10-15 minutes, until hot and bubbly.
- Serve with Parmesan cheese for topping at the table, along with a glass of cider or ale (we like Guinness Extra Stout), if desired!
- Note: To freeze, omit the cheese and tomato. Do not bake. To cook, defrost in refrigerator overnight, add cheese and tomato, and bake as directed, adding about 20 minutes to the baking time to compensate for the chilled food.
Nutrition Facts : Calories 523.5, Fat 25.4, SaturatedFat 13.8, Cholesterol 98.9, Sodium 1011.5, Carbohydrate 47.5, Fiber 8.7, Sugar 3.4, Protein 29.5
MY COTTAGE PIE (A.K.A. SHEPHERD'S PIE)
Cottage pie (which, unlike shepherd's pie which is made with lamb, is made with beef) has always been a favourite dish in our household. I'd make it with lamb, too, if I had it, but we always seem to have beef. Anyway, this is how it has evolved.
Provided by Jenny Sanders
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Scrub the potatoes and peel them if you wish--I don't.
- Cut them into chunks and boil them until tender.
- Meanwhile, peel and chop the onion.
- Peel and grate the carrot.
- Wash and chop the cabbage.
- In a large cast iron skillet, cook the ground beef until it is browned and no pink remains. Use the oil if the beef is very lean and inclined to stick.
- Remove it to a deep casserole using a slotted spoon.
- If there is more than a tablespoon of fat left in the skillet, drain most of it off.
- Sauté the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
- Add all the seasonings and simmer until everything is getting soft--just a few minutes.
- Put the veg in the casserole and stir them up with the meat.
- Drain the potatoes and mash them with the butter and buttermilk.
- Season lightly with salt and pepper.
- Spread these over the meat and veg mix in the casserole.
- Sprinkle a little paprika over top, if you like.
- This can be baked at once or refrigerated for up to 2 days (well sealed!). Bake at 350°F.
- The time will depend on whether it goes in hot or cold; 45 minutes if it goes in warm (at once) or 1 1/2 hours if it is chilled.
Nutrition Facts : Calories 717.7, Fat 27, SaturatedFat 12.5, Cholesterol 105.4, Sodium 584.4, Carbohydrate 88.1, Fiber 13.6, Sugar 13.5, Protein 35.7
COTTAGE PIE-SIMPLY THE BEST
Now this is REAL comfort food - its Simple to make and tastes wonderful and if necessary you can stretch it that bit further with more vegetables in the filling
Provided by JoyfulCook
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a medium saucepan; add the diced onion, carrot, garlic and mushrooms, stirring constantly for 2-3 minutes.
- Add beef to pan and cook stirring with a fork until sealed and brown.
- Add the stock, bay leaf, tomato puree, Worcestershire sauce, bay leaf salt and pepper.
- Simmer gently for half an hour, reducing liquid and thicken if necessary. Place in ovenproof pie dish and allow to cool.
- Cook potato, with the 1 diced onion. When cooked, mash the potato, adding the milk, parsley, pepper and salt to taste.
- Spread the mash evenly over the meat.
- Place in hot (200c) oven for approximately 30-35 minutes until golden brown.
- Serve with other cooked vegetables.
- Note: for a nice variation, you can add some grated cheese to the mash, stir in well and proceed as usual.
COMFORTING SHEPHERD'S PIE
Recipe is from Southern Living and obtained in a search for recipes for shepherd's pie... this one looked the best to me, so I tried it. It is GREAT and a regular request by the kids, especially my SIL. (Yes, yes, I know... shepherd's pie has lamb and cottage pie has beef.. but SL named this recipe, not me).
Provided by Impera_Magna
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- If you're making your own, prepare mashed potatoes; set aside.
- Brown beef and onion in lg skillet over med-high heat for 5 to 6 minutes, stirring til beef crumbles and is no longer pink; drain and return to skillet.
- Add carrots and peas; stir in flour, 1 t salt, 1/4 t pepper,& tomato paste.
- Add broth, and cook, stirring constantly, 3 minutes or until slightly thickened.
- Spoon mixture into lightly greased 7x11" baking dish.
- Stir together mashed potatoes, egg, and remaining 1 t salt and 1/4 t pepper; spoon over beef mixture.
- Bake at 350 degrees for 25 minutes; top w/ grated cheddar and bake for an additional 5 minutes.
- NOTE: I use condensed beef broth for a beefier/heartier flavor. ;).
Nutrition Facts : Calories 247.3, Fat 15.5, SaturatedFat 6.8, Cholesterol 92.3, Sodium 1085.5, Carbohydrate 7, Fiber 1.3, Sugar 2.2, Protein 19.2
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