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
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
NEXT LEVEL COTTAGE PIE
We've taken the humble cottage pie to the next level by giving it defined layers, fluffier mash and a rarebit topping with extra gravy for serving
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan. Crumble in the mince and stir to coat the meat in the hot oil. Cook the mince for 15 mins until you are left with browned, toasted mince and the fat from the meat. Stir the vegetables in with the mince and cook for 10 mins until they start to turn brown. Sprinkle over the flour and cook for a further 2 mins. Stir in the herbs, ketchup and tomato purée, and splash in the Worcestershire sauce. Pour in the ale, bubble for a minute, then gradually stir in the stock. Leave everything to simmer gently for 1 hr until you have a tender mince in a rich gravy.
- Use a slotted spoon to lift the mince and vegetables into a large baking dish, leaving the residual gravy in the pan. Drain the gravy through a sieve into another saucepan, then tip what remains in the sieve back into the baking dish. Leave the mince to cool, then put in the fridge (or, better still, the freezer if you have room) for at least 1 hr until the fat from the mince solidifies. This part can be made up to two days ahead.
- While the meat sauce is cooling, make the cheesy potato topping. Tip the potatoes, whole and in their skins, into a large pan of salted water. Bring the pan to the boil and simmer for 15 mins until the potatoes are cooked all the way through. Drain off the water and leave until the potatoes are just cool enough to handle. Meanwhile, boil the milk, butter and mustard powder together in a large saucepan. Peel the cooked potatoes by rubbing their skins off with a tea towel. Mash or pass the potatoes through a ricer into the hot milk and butter, stir through the cheese and season with salt and pepper.
- When the meat sauce has set, top with the mash. Start from the outside and use a spatula to scrape the mash against the side of the dish, then spread it over the middle of the dish. Using a fork, make lines across the topping. Can be frozen for up to 6 months.
- Heat oven to 190C/170C fan/gas 5. Put the pie on a large baking tray to catch any drips and bake for 30-35 mins until golden. Leave it to rest for at least 10 mins while you heat up the extra gravy. Serve the pie at the table with green vegetables and the jug of extra gravy for pouring over.
Nutrition Facts : Calories 600 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.3 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
PROPER ENGLISH COTTAGE PIE
Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas.
Provided by Caroline
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 34.8 g, Cholesterol 100.2 mg, Fat 30.9 g, Fiber 4.9 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 490.6 mg, Sugar 5.7 g
ENGLISH COTTAGE PIE
Make and share this English Cottage Pie recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling salted water.
- Preheat oven to 375* Thinly slice onions.
- Heat dripping in a fry pan and fry onions until transparent.
- Add beef and fry until browned.
- Sprinkle in the flour and cook, stirring for 1 minute.
- Slowly add stock and bring to a boil stirring constantly.
- Add tomatoes with juice, s& p and frozen veg.
- Simmer for 5 min.
- Spoon cooked mixture into a casserole dish and spread on the mashed spuds.
- Bake for 30 min.
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
ENGLISH COTTAGE PIE WITH CHEDDAR AND PARSNIP MASH
I made this last night and it went down a treat! The parsnips were a great addition, as well as giving an extra vegetable to your kiddies instead of just potatoes. My daughters cleaned their plates and have asked for it again tonight. I made the mince mixture in advance which cut down cooking time in the evening. You can make it even more nutritious by adding some more diced vegetables. From Delicious magazine
Provided by HappyBunny
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC/fan160ºC/gas 4.
- Heat the oil in a pan over medium heat and add the onion and carrot and cook, stirring for 5 minutes.
- Add the mince, turning the heat up and cook for 5 minutes until it is completely browned; Add the tomato puree, stir for 1 minute and add the beef stock, Worcestershire sauce and thyme.
- Bring it to the boil, cover and simmer for 20 minutes; Uncover and cook for a further 5-10 minutes until most of the liquid has been absorbed; Check the seasoning and then spoon into a 2 litre ovenproof dish.
- For the mash, cut the parsnips and potatoes into medium sized pieces and put into a large pan of cold salted water; Bring to the boil and simmer for 15 minutes or until tender; Drain and return to the pan for 30 seconds to get rid of any excess moisture; Mash with the milk and nutmeg, season and set aside.
- Spoon the mash onto the mince; Rough it up with a fork and sprinkle with the cheese.
- Bake for 25 minutes, until the mash is golden and crisp in places.
Nutrition Facts : Calories 589.6, Fat 36.7, SaturatedFat 13.4, Cholesterol 102.5, Sodium 549.2, Carbohydrate 36.2, Fiber 7.5, Sugar 8.7, Protein 28.9
TRADITIONAL ENGLISH COTTAGE PIE WITH CHEESE AND LEEK TOPPING
Cottage pie, like its opposite lamb number, Shepherd's pie, was the ingenious idea of housewives many years ago, in order to create another warm and comforting meal usually from the Sunday Lunch left-overs! Cooked beef or lamb were diced or shredded and sometimes the vegetables were added to the meat mixture - such as peas or carrots. This recipe uses raw minced beef, but you could use minced cooked beef if you wish, I have added it as an alternative. The leeks were always added to the mashed potato topping when I was growing up - it was another way of utilising the leftovers! A bit like a Bubble and Squeak topping. I am not a lover of peas being added in my Cottage Pie, so I have suggested them as an option - I always prefer carrots as the vegetable to be added. Try to use mature Farmhouse Cheddar cheese for the topping - a little goes a long way, as it is so strong in flavour. The cheese is very luxurious, but takes this simple and comforting pie to a higher taste level, in my humble opinion! Serve bubbling hot straight from the oven with steamed cabbage, carrots or any seasonal vegetables and a jug of gravy.
Provided by French Tart
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- To make the pie filling:.
- Fry the onions and carrots if using, in the butter or beef dripping until they are soft.
- Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.).
- Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well.
- Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by aboout a third, add the peas if using and take off the heat. Set aside whilst you make the topping.
- To make the topping:.
- Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste.
- If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured.
- Stir the cooked leeks into the mashed potato mixture and give it all a good mix.
- Assemble:.
- Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 - 6 smaller pie dishes if you wish.
- Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling.
- Serve with an assortment of fresh seasonal vegetables and a jug of gravy.
Nutrition Facts : Calories 796.7, Fat 42.4, SaturatedFat 23.3, Cholesterol 174.1, Sodium 512.2, Carbohydrate 60.2, Fiber 7.9, Sugar 7.7, Protein 44.3
COTTAGE PIE
Provided by Enid Lelchook
Categories Beef Mushroom Potato Bake Sauté Bon Appétit California
Yield Serves 4
Number Of Ingredients 12
Steps:
- Cook potatoes in large saucepan of boiling salted water until tender. Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper.
- Preheat oven to 350°F. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes, stirring occasionally.
- Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes over; smooth top. Bake until potatoes are heated through and golden brown, about 25 minutes. Let stand 5 minutes before serving.
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