Cottage Pie With Beans Food

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.

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).

COTTAGE PIE

Steps:

• Pre-heat oven to 350°F.
• Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown.
• After 5 minutes or so add the garlic, reduce the heat and soften everything together.
• Increase the heat again and add the ground beef, stirring until browned.
• Stir in the tomato paste, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes.
• Boil the potatoes until soft and mash them with the milk until smooth and creamy.
• Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.
• Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.

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.

CHILI BEEF COTTAGE PIE

Steps:

• Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin seed for a few minutes. Push the onion to the edge of the pan, add the beef, then brown well, breaking up any lumps.
• Add the garlic, beans, tomatoes and half a can of water. Season and cover. Simmer for 20 minutes.
• Cook the parsnip and potato in boiling salted water until soft. Drain and mash with some salt and pepper.
• Tip the mince mixture into a large ovenproof dish, spoon over the mash, scatter with remaining cumin seed and grill for 5 minutes or until golden.

COTTAGE PIE WITH BEANS

Steps:

• Brown the ground beef with the onion and drain.
• Stir in mushroom soup, sour cream, salt, pepper and thyme and then heat through.
• Pour the meat mixture into a 2 quart casserole.
• Top the meat with 1 cup of shredded cheese.
• Spread corn kernels over the cheese and then spread the beans over the corn.
• Top with 1 cup of shredded cheese and frost the top with mashed potatoes.
• Sprinkle with parmesan cheese and bake at 375°F for about 40 to 45 minutes.