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
ROAST BEEF COTTAGE PIE
Cottage Pie is like Shepherd's Pie but with beef instead of lamb or mutton. I made this up to use leftover roast beef from Christmas. The roast was a prime rib, which made for a delicious pie, but other cuts will do. I wouldn't use chuck, but round or rump or sirloin roast should be fine, so long as it's not too tough a cut. Amounts are approximate; this isn't meant to be a very precise recipe. Times also are approximate.
Provided by Halcyon Eve
Categories Savory Pies
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 281.3, Fat 6.6, SaturatedFat 1.4, Cholesterol 4.4, Sodium 950.1, Carbohydrate 50.1, Fiber 6, Sugar 3.7, Protein 6.9
COTTAGE PIE
Steps:
- Lightly grease a 2-quart baking dish. Heat oven to 350 F.
- In a large skillet over medium heat, sauté the onion in the olive oil until softened and lightly browned.
- Add the beef and butter and saute for about 1 minute longer.
- Stir in the flour until blended.
- Add beef broth, Worcestershire sauce, peas, and carrots.
- Add salt and pepper to taste.
- Spoon the beef mixture into the prepared baking dish.
- If using leftover mashed potatoes, warm them in a saucepan with a little butter or milk until softened.
- Stir sour cream and cheese into the potatoes.
- Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.
- Bake for 25 to 35 minutes, until hot and bubbly.
- If desired, turn on the broiler to brown the top for just a minute or two, but watch carefully to prevent burning.
Nutrition Facts : Calories 715 kcal, Carbohydrate 52 g, Cholesterol 127 mg, Fiber 5 g, Protein 46 g, SaturatedFat 12 g, Sodium 2788 mg, Sugar 8 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
THE SUPREME SHEPHERD'S PIE
This is a great way to breathe new life into your leftovers! Just add onions to your leftover roast beef, gravy, and mashed potatoes.
Provided by Sunny
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast beef in an even layer in bottom of a 2 quart casserole dish. Cover with sliced onions, then gravy. Spread mashed potatoes over top.
- Bake in preheated oven for 1 hour, until potatoes are browned.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 43.8 g, Cholesterol 52.3 mg, Fat 12.4 g, Fiber 4.2 g, Protein 19.2 g, SaturatedFat 4.8 g, Sodium 862.9 mg, Sugar 5.5 g
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
IRISH COTTAGE PIE WITH GROUND BEEF RECIPE BY TASTY
Here's what you need: butter, onion, garlics, ground beef, dried parsley, dried rosemary, dried thyme, salt, ground black pepper, worcestershire sauce, tomato paste, all purpose flour, beef broth, mixed peas and carrots, diced tomato, frozen corn kernels, shredded sharp cheddar cheese, chicken broth, butter, salt, sour cream, potato flakes, green onions, pepper
Provided by Sarah LaDue
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400°F.
- Melt butter in a skillet over medium-high heat. Cook the onions for 5 minutes. Then, add garlic and cook for 1 minute.
- Set onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander.
- Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and tomato paste. Stir until completely well incorporated
- Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes.
- Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the top.
- Potatoes: Heat broth, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Note: the potatoes need to be thick to pipe perfect peaks.
- Use a "star tip" on a piping bag (or a Ziploc bag with corner snipped). Fill bag and pipe potatoes into skillet or baking dish, covering the meat.
- Sprinkle chopped onions & pepper on top.
- Bake uncovered for 30 minutes.
- Serve hot.
Nutrition Facts : Calories 763 calories, Carbohydrate 46 grams, Fat 51 grams, Fiber 3 grams, Protein 26 grams, Sugar 12 grams
BEEF BOURGUIGNON COTTAGE PIE (OAMC)
Make and share this Beef Bourguignon Cottage Pie (Oamc) recipe from Food.com.
Provided by English_Rose
Categories Savory Pies
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- (Up to a month ahead) heat the oil in a large pan. Fry the bacon lardons over a high heat for several mins until well coloured. Using a slotted spoon, remove from the pan, drain on kitchen paper and set aside.
- Season the beef, then fry in the fat left in the pan. Once coloured, add all the remaining ingredients for the beef, except the cornstarch and bacon, and bring to a simmer. Partly cover the pan with a lid and continue to cook for a further 2-2½ hrs or until the beef is tender.
- Once cooked, tip everything into a colander set over another pan so you can catch the sauce. Tip the contents of the colander into a large pie dish, about 11in x 9in x 2in.
- Re-boil the sauce and check for seasoning. Thicken with the loosened cornstarch, adding a little at a time and stirring until you have the desired coating consistency. Spoon enough sauce over the beef to barely cover and loosen it, then stir. Remaining sauce can be frozen, ready to re-heat and offer separately on the day.
- While the beef is cooling, make the mash. Boil the potatoes until tender, 15-20 mins, depending on size. Drain off the water and replace the lid. Shake the pan to break up the boiled potatoes. Add butter and milk a little at a time while mashing. Season.
- Spoon and spread the mashed potatoes on top of the cooled beef. Once covered, the mash can be marked with a spoon, palette knife or fork for a more interesting finish. When cold, the cottage pie is ready to cover and freeze.
- The day before serving, transfer the pie to the fridge to defrost overnight. (Or reheat from frozen on the day, see below.)
- On the day, reheat the pie. Heat oven to 350°F If thawed, bake for 50 mins-1 hr, or until heated through, then increase heat to 400F for the final 10 mins for a golden brown topping.
- If cooking from frozen, cover with foil, then bake for 1¼ hrs; remove foil and bake uncovered for 1¼ hrs more, then increase heat as above for the last 10 minutes.
Nutrition Facts : Calories 681, Fat 32.7, SaturatedFat 13.6, Cholesterol 142.1, Sodium 687, Carbohydrate 37.5, Fiber 4.7, Sugar 7, Protein 42.5
CLASSIC COTTAGE PIE
Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.-Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 408 calories, Fat 22g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 728mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
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