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
SOUR CREAM AND COTTAGE CHEESE CREAMY POTATO CASSEROLE
Steps:
- Gather the ingredients.
- Cook the potatoes in boiling salted water just until tender, about 5 to 8 minutes.
- In a large bowl combine the cream-style cottage cheese, sour cream, green onion, garlic, and salt.
- Add the potatoes and stir gently to blend ingredients. Transfer the potato mixture to a greased 1 1/2-quart baking dish. Top with the shredded cheese and sprinkle paprika over the top of the potatoes, if using.
- Bake at 350 F for 40 to 50 minutes, until hot and bubbly.
Nutrition Facts : Calories 165 kcal, Carbohydrate 18 g, Cholesterol 20 mg, Fiber 2 g, Protein 9 g, SaturatedFat 4 g, Sodium 541 mg, Sugar 2 g, Fat 7 g, ServingSize 10 to 12 servings, UnsaturatedFat 0 g
COTTAGE PIE WITH CHEESY TOPPING
This is one of Mary Berry's recipes for a delicious cottage pie which can be baked as one large pie, or several smaller ones. Or a large pie and a couple of stuffed Jacket potatoes.
Provided by Marie Rayner
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan. Add the onions, carrot and celery. Cook for a few minutes, then crumble in the beef. Cook, stirring frequently until the beef has browned.
- Sprinkle the flour over top and cook, stirring for about a minute, then add the stock, tomato puree and Worcestershire sauce. Season with some salt and pepper to taste. Bring to the boil, then reduce to a simmer and cook, covered, for about 45 minutes over low heat. Stir occasionally.
- While the filling is cooking, prepare the potato topping. Put the potatoes into a saucepan of lightly salted water to cover. Bring to the boil. Cook at a quick simmer for about 20 minutes, or until fork tender. Drain well and return to the saucepan. Shake the pan over the residual heat of the burner for a few minutes to dry the potatoes out.
- Mash the potatoes with the butter and milk until soft and lump free. Stir in the cheese until it melts. Season to taste with some salt and pepper. (Remember cheese is quite salty.)
- Spoon the meat filling into a deep dish or into 6 smaller deepish dishes. Spread the cheesy potato mash over top to cover, roughing it up a bit.
- Bake in a 400*F/200*C/ gas mark 6 oven for 20 to 25 minutes for small pies, or 35 to 40 minutes for a larger pie. When done the meat filling will be bubbling and the potato topping will be golden brown.
- Serve hot with a vegetable or salad on the side.
COTTAGE PIE WITH POTATO TOTS
Crisp, golden potato tots take the place of mashed potatoes in this otherwise traditional cottage pie. Baking the tots before adding to the top of the skillet ensures that they remain crisp after their second bake.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Spread the potato tots in an even layer on a baking sheet. Bake until lightly golden and starting to crisp, 15 to 18 minutes.
- Meanwhile, heat the olive oil in a 10-inch ovenproof skillet over medium-high heat. Add the white and light green parts of the scallions, the carrot and 1/2 teaspoon each salt and pepper. Cook until the carrot is crisp-tender, about 5 minutes. Add the garlic and thyme and cook until the garlic begins to soften, about 1 minute.
- Make a large well in the center of the vegetables and add the beef. Cook the beef, breaking it up with a wooden spoon, until browned all over, about 6 minutes. Stir in the tomato paste until well combined, then stir in the flour until the beef is coated. Add the beef broth and green beans and bring the mixture to a boil, then reduce the heat to a simmer and cook until the mixture has thickened to a stew-like consistency, about 10 minutes.
- Remove the beef mixture from the heat and arrange the potato tots on top in an even layer. Transfer the skillet to the oven and bake until the mixture bubbles and thickens, 8 to 10 minutes. Switch the oven to broil and broil the top of the pie until deep golden and crisp, 2 to 3 minutes. Sprinkle with the dark scallion greens.
Nutrition Facts : Calories 550, Fat 30 grams, SaturatedFat 8 grams, Cholesterol 74 milligrams, Sodium 1321 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 28 grams, Sugar 5 grams
COTTAGE PIE BAKED POTATOES
This family-friendly dish turns cottage pie on its head. Instead of capping the saucy mixture of simmered meat and vegetables with mashed potatoes, the filling becomes the topper for baked potato boats.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pierce the potatoes with a fork in a few spots. Put on a microwave-safe plate and microwave until tender, 14 to 16 minutes.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic, onion, thyme and 1/4 teaspoon salt. Cook, stirring, until the onion is soft, about 4 minutes. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes.
- Stir in the beef broth, ketchup and Worcestershire sauce and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in the peas and carrots and warm through, about 1 minute; season with salt and pepper.
- Preheat the broiler. Halve the potatoes lengthwise and fluff the flesh with a fork; top each potato half with 1/2 tablespoon butter and season with salt and pepper. Place on a baking sheet. Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.
Nutrition Facts : Calories 650, Fat 36 grams, SaturatedFat 20 grams, Cholesterol 122 milligrams, Sodium 842 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 29 grams, Sugar 5 grams
POTATO AND COTTAGE CHEESE PIE
From The Big Book of Breakfast, 2003, by Maryana Vollstedt. This can be made ahead and baked when needed, as the potatoes are pre-cooked. Potatoes should be still slightly firm, not soft, or they will not grate well. Prep time and cooking time do not include pre-cooking potatoes.
Provided by zeldaz51
Categories Breakfast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix All ingredients except Cheddar cheese. Spread evenly in a 9-inch pie plate.
- Bake until lightly browned on top, about 45 minutes. Sprinkle Cheddar on top and bake until cheese is melted and pie is crispy around the edges, about 10 minutes longer.
- Let set for 45 minutes after removing from oven. Cut into wedges to serve.
Nutrition Facts : Calories 258, Fat 13.4, SaturatedFat 8.1, Cholesterol 41.6, Sodium 583.2, Carbohydrate 22.2, Fiber 2.8, Sugar 2.5, Protein 12.8
COTTAGE POTATO PIE
Make and share this Cottage Potato Pie recipe from Food.com.
Provided by pines506
Categories Lunch/Snacks
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and mash well.
- Mix potatoes with cottage cheese, sour cream, salt and pepper.
- Brush pie shell with mustard. Fill with half potato mixture.
- Layer cheese slices over potatoes. Top with remaining potatoes.
- Dot with butter and sprinkle with Parmesan.
- Bake at 375 for 30-40 minutes. Arrange tomato slices around pie 10 minutes before pie is done.
- Let pie sit 10 minutes before slicing.
Nutrition Facts : Calories 579.4, Fat 29, SaturatedFat 14.3, Cholesterol 53.8, Sodium 904.5, Carbohydrate 56.6, Fiber 6.3, Sugar 3.2, Protein 24.3
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