The Best Shepherds Pie Cottage Pie Food

THE BEST SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
• Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
• Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
• To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
• Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

COTTAGE PIE RECIPE (BEST SHEPHERDS PIE)

Steps:

• Preheat the oven to 400 degrees F.
• Place a deep 13-14 inch cast iron skillet over medium heat. Add the ground beef, and sprinkle generously with salt and pepper. Break the ground beef into small pieces, with a wooden spoon, as it browns.
• Once the ground beef is fully cooked, move it to the sides of the skillet. Add the onions, carrots, and garlic. Sauté for 5-8 minutes to soften the onions and carrots. (The carrots should be partially cooked before baking.)
• Stir the mixture together. Then add in the frozen corn and pea, broth, tomato paste, Worcestershire sauce, mustard, cornstarch, and thyme. Mix well. Taste, then salt and pepper as needed.
• Turn off the heat. Spread the mixture evenly over the bottom of the skillet.
• Mix the shredded cheese into the mashed potatoes. (If using store-bought mashed potatoes, you may need to drain off the extra liquid or press the top with paper towels, before mixing in the cheese.)
• Scoop the mashed potatoes over the meat filling and spread it to the sides of the skillet, making sure there are no gaps. Immediately place the cottage pie in the oven. Bake for 20-25 minutes, until golden on top.

BEST EVER AMERICAN SHEPHERD'S PIE RECIPE

Steps:

• In skillet, brown beef and onion. Drain fat.
• Add garlic, salt, pepper, worcestershire and flour. Cook for 1 minute.
• Add beef broth/stock and then heavy cream.
• Stir in beans.
• Pour into 11x17 inch pan. top with 1 cup cheese.
• Top with mashed potatoes. Sprinkle with the rest of shredded cheese.
• Bake at 375 for 40 minutes. Remove from oven and rest 5-10 minutes.
• I serve with salad, apple sauce and dessert of course!

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.

ENGLISH COTTAGE-SHEPHERD'S PIE WITH HERBS

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, cook ground beef and onion over medium-high heat until beef is very well browned, about 10-15 minutes. Stir in the sliced mushrooms and package of frozen peas & carrots. Stir well and heat through.
• To the meat mixture, add the gravy packet and 1 1/4 cups water or dry red wine, the rosemary & thyme, and the black pepper. Stir well to combine. Bring mixture to the boil over medium-high heat. Boil and stir for 2-3 minutes (gravy mixture will thicken when cool).
• Turn beef mixture into a greased large and deep casserole dish (I use the crock liner of my 4 quart crock pot). Top with potatoes, cheese and tomato slices.
• Cover and bake at 350 degrees for 30 minutes. Uncover, and cook an additional 10-15 minutes, until hot and bubbly.
• Serve with Parmesan cheese for topping at the table, along with a glass of cider or ale (we like Guinness Extra Stout), if desired!
• Note: To freeze, omit the cheese and tomato. Do not bake. To cook, defrost in refrigerator overnight, add cheese and tomato, and bake as directed, adding about 20 minutes to the baking time to compensate for the chilled food.

SHAWARMA SPICED SHEPHERDS COTTAGE PIE

Steps:

• Peel and quarter potatoes, boil until tender.
• while potatoes are boiling, brown ground meat until no longer pink.
• Add onion, seasonings, beef broth and worcestershire;simmer over low heat for 10 minutes or until onions are crisp tender.
• Remove meat from heat and stir in frozen vegetables. Set aside.
• Mash potatoes in bowl with butter, add milk to taste.
• Place beef & veg in 9x11 casserole dish. Top with shredded cheddar.
• Spread mashed potatoes on top. Use a fork to make peaks in the potatoes if you wish.
• Bake uncovered in 400 degree F oven until bubbling and brown. (about 40 minutes).

COTTAGE/ SHEPHERD'S PIE

Steps:

• Peel and quarter potatoes and set them in a pot of water to boil (on high).
• In a large pan on the stove, quick fry the onions in the olive oil (maybe 2 minutes), until they are translucent- NOT burned.
• Add the minced garlic to the onions and fry for 30 sec to 1 minute longer.
• Add the lean (or extra lean) ground beef.
• Fry the beef/ onions until the beef is BROWN. Not gray. BROWN. Some bits might stick to the bottom. That's flavour, that's good. If there is a lot of fat, try to drain some off.
• In a bowl mix a couple teaspoons of water with the Oxo packets (or just use fresh beef stock), and deglaze the pan with the beef stock.
• Add your salt and pepper now too- I find it takes quite a lot of salt. Almost half a teaspoon.
• Next, add the flour to the remaining water and blend it well.
• Pour it into the beef/onion/stock mixture and let it thicken for a few minutes. I stir vigorously here so that there aren't any "lumps" in the gravy.
• Once the 'gravy' is thick, I add the veggies. Usually I use frozen, and just keep adding them until I think there are enough.
• By this time, your potatoes should be ready to mash.
• Salt, butter, milk and mash, until your potatoes are thick and creamy.
• Then, here's my trick (Thank You, Alton Brown)- I add a raw egg and mash the heck out of all of it. The egg helps the potatoes stay 'together' and brown nicely. Try it one time, and if you don't like it, leave the egg out next time.
• Pour the meat mixture into a cassarole dish (size depends on whether you like a "deep" pie).
• Top with the potatoes. I have a friend who puts some shredded cheese on top. I've had it, it's pretty good, but I prefer plain potatoes with a smidgen of butter smeared around the top.
• Bake at 400F for 20 minutes, or until the top is nice and golden brown. Or, freeze it unbaked, well wrapped in saran wrap and tinfoil. Just remember to take the saran wrap off, because I forgot once, and that's a mess you just don't want to think about.