Multi Layered Cottage Pie Food

COTTAGE PIE (OR SHEPHERD'S PIE)

Steps:

• Preheat the oven to 375 degrees F.
• Make mashed potatoes: Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes.
• Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes.
• Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese and salt and pepper and stir just until smooth. Set aside.
• Make the meat filling: In a large, oven-safe* 12 inch skillet with sides, add the ground beef and ground sausage (or ground lamb, to make shepherd's pie). Season with salt and pepper.
• Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks. Drain some of the grease (reserving some in the pan) and remove meat to a plate.
• Add the onion, celery and carrots to the pan and saute for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.
• Add the beef broth, tomato paste, Worcestershire sauce, herbs and bay leaves and stir to combine.
• Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn and cooked meat.
• Assemble the pie: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.
• Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken.

MULTI LAYERED COTTAGE PIE

Steps:

• Cook the carrots and swede/sweet potato in boiling lightly salted water for 20 minutes or until tender and then mash with the knob of butter until smooth.
• Heat half a tablespoon of the oil in a large non-stick frying pan and sauté the minced beef for 7 or 8 minutes or until the liquid has been evaporated. Remove the beef from the pan and set aside.
• Heat the remaining 2 tablespoons of oil in a fairly large casserole and sauté the onion and leek for 3 minutes. Add the red pepper and sauté for 2 minutes, then add the mushrooms and garlic and sauté for 4 minutes. Add the tomatoes and sauté for 3 minutes. Add the tomato puree, Worcestershire sauce, herbs and beef stock and simmer for about 30 minutes. Season to taste.
• Meanwhile, boil the potatoes for 15 to 20 minutes, then drain. Return the cooked potatoes to the empty saucepan and mash together with butter, milk salt and pepper until smooth.
• Place the mashed carrots and swede in the base of a glass ovenproof dish (approximately 18cm diameter / 7.5 cm deep) or use mini dishes to make individual portions. Arrange the meat on top, then cover with a layer of cooked peas and top with a layer of potato.
• Brush the potato with the beaten egg and cook under a preheated grill for 6 to 7 minutes or until the top is browned.

INSTANT POT COTTAGE PIE

Steps:

• In instant pot select Sauté setting; heat oil.
• Add onion saute until onion is soft.
• Push the onion aside and drop in the ground meat- break it up with a spatula and brown it, about 5 minutes.
• Add tomato paste, Worcestershire Sauce salt, pepper and broth; mix well,.
• Lower the steamer basket with the sliced potatoes onto the meat.
• Close and lock the lid of the pressure cooker; cook for 12 minutes at high pressure.
• When time is up, open the pressure cooker with Quick release - pressure through the valve.
• Preheat oven to 400 degrees.
• Remove the steamer basket from the pressure cooker and toss the frozen peas and corn into the pressure cooker and mix into the meat. leave cooker stand uncovered while you work on the potatoes.
• Pour the potatoes into a small mixing bowl. Mash together potatoes with milk, salt and butter.
• Pour the contents of the pressure cooker into a deep oven-safe dish.
• Spoon and even potatoes over the meat mixture.
• Bake un-covered for 20 minutes the potatoes are golden,.
• Let casserole stand for 5 minutes before serving.

FLORENTINE MULTI-LAYERED PIE

Steps:

• Preheat oven to 400°F In large skillet, sauté onion and garlic in butter until soft. Add spinach, cover and cook just until spinach wilts. Drain very well and set side.
• Whisk together 3 eggs and 1 egg white. Line a 9-inch pie plate with pastry. Layer half the meat, red pepper, cheese and spinach; cover with half the beaten egg mixture. Repeat layers, pouring remaining egg mixture over top.
• Cover with pastry; seal and crimp the edges. Brush top with remaining egg yolk blended with a bit of water; slit surface. Bake pie on cookie sheet 30- 35 minutes, or until golden. Serve warm or cool.

ENGLISH COTTAGE PIE

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.

INDIAN STYLE COTTAGE PIE

Steps:

• Cook the potatoes in plenty of lightly salted water until tender.
• Drain well and mash with, turmeric, coriander, milk and seasonings; set aside.
• Potatoes could be done in the microwave.
• Heat a little oil in a pot and gently sauté the onions, chillies, garlic and ginger until slightly coloured.
• Add cumin, garam masala and sambel.
• Mix well and add lamb mince, together with more oil if needed.
• Cook, mashing and stirring the meat until it changes colour and separates.
• Then add tomatoes, stock and seasonings.
• Stir well and cook until thick and fragrant.
• Transfer meat mix to an oven proof dish and top with potato, spreading out into an even layer.
• Cook in oven about 10 minutes until crispy.
• Oven should be preheated to 200dC.

SHEPHERD'S PIE (COTTAGE PIE)

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.