Cottage Pie With A Roasted Garlic Potato Crust Food

COTTAGE PIE (SHEPHERD'S PIE)

Steps:

• Preheat your oven to 400F.
• Saute your beef over medium high heat until browned, 7-10 min. Remove the beef from the skillet.
• Add the vegetables** and garlic to the beef juices in the pan. Cook until soft, 7-10 min.
• Reduce the heat to medium and add the tomato paste and flour. Saute until the flour is completely moistened.
• Return the cooked beef to pan. Add the stock, Worcestershire sauce, and thyme. Simmer 5-10 min, until the gravy thickens.
• Taste the mixture and season with salt and pepper to taste.
• Transfer the meat mixture into a greased, 8x8 baking dish. Spoon or pipe the mashed potatoes over the meat mixture.
• Place the dish in the oven at 400F and cook for 20-30 min or until the top is golden and the filling is bubbly.
• Let stand 5-10 min before serving.

COTTAGE PIE

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 WITH A ROASTED GARLIC & POTATO CRUST

Steps:

• Boil potatoes until cooked and then drain.
• meanwhile slice the top part off a bulb of garlic.
• Rub the cut expose tops of the bulbs with 1 T of olive oil. Roast it in the oven. The oil will prevent the bulb from drying out.
• Once the bulb is soft and cooked let it cool until you can handle it. Squeeze the cloves out of the garlic bulb into the same pot as the potatoes.
• Mash the potatoes and garlic together.
• Preheat the oven to 400°F.
• heat pan and add oil hamburger, onion, carrot, and celery to pan. Cook on medium heat stirring occasional until it is cooked.
• Heat broth or water in a pot until it simmers, add flour and whisk over low heat for about 5 minutes. If it does not thicken add more flour.
• Add thickened broth the meat, thyme, rosemary, and nutmeg to the ground beef mixture.
• Put this mixture in a baking dish.
• Spread garlic mashed potatoes over the top of the ground beef. I like to keep it a little uneven so it looks more rustic than perfect.
• Put dabs of butter on top of the mashed potatoes.
• Sprinkle the paprika over the top of the potatoes.
• Bake in the oven 30-35 minutes until it is heated through.

LAZY COTTAGE PIE

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).

CLASSIC COTTAGE PIE

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.

ROAST BEEF COTTAGE PIE

Steps:

• Preheat oven to 375* F.
• Press about 2/3 of the potates into the bottom and up the sides of a 2 1/2-3 qt baking dish. Set aside remaining potates.
• Prepare gravy according to package directions; set aside.
• Meanwhile, heat olive oil in a large skillet and saute onion and granulated garlic until onion is tender and just beginning to turn golden.
• Add frozen vegetables and saute until just warmed, about 5-6 minutes. Add beef and saute 2-3 minutes longer. Add gravy, mix together well, and heat until bubbling.
• Pour beef mixture into potato shell. Carefully spread remaining potatoes over the top (if very full, you can place the baking dish on a cookie sheet to catch drips if it bubbles over).
• Bake at 375* F for 25-30 minutes or until top is turning golden and filling is hot. Serve immediately.

MINCED BEEF WITH GARLIC POTATO CRUST PIE LAZY DARREN

Steps:

• Mix the minced beef with the dry herbs and spices and 1 teaspoon Worcestershire sauce, marinate for 20 minutes.
• While waiting, boil the potatoes. Once a toothpick can go through without resistance, remove potatoes from boiling water and let the steam evaporate.
• Mix in milk, butter and chopped garlic, mash till fine and set aside.
• Heat 1 tablespoon of oil in non-stick pan. Saute half the diced onions for about 1 minute.
• Add in the minced meat with the bay leaves and cloves.
• Fry and separate up the meat chunks.
• Add in1/2 cup of red wine, 1 tablespoon ketchup and lower down the flame to simmer for a while.
• Add in the mixed vegetables (corn,peas and carrots).
• Add in the 0.5 half cup of red wine and 0.5 teaspoon of Worcestershire sauce. Simmer till fairly dry.
• Taste to see if it is salty enough. Adjust accordingly.
• Spoon it into a baking dish and even it out.If possible remove bay leaves and cloves.
• Spoon the mash garlic potato over the meat and spread it out to cover evenly.
• Draw criss cross lines over the potato with a fork.
• Sprinkle some Parmesan cheese over the top.
• Heat in oven at 200°C for about 5 minutes or till potato starts to brown
• Serve with salad.