ITALIAN VEGGIE COTTAGE PIE
An Italian twist on an English classic, with sundried tomato, spinach and aubergine, this veggie pie makes a super budget supper
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
- Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.
- Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden.
Nutrition Facts : Calories 432 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium
SHEPHERD'S PIE
Provided by Ellie Krieger
Categories main-dish
Time 1h45m
Yield 6 servings, serving size: 1 3/4 cups
Number Of Ingredients 15
Steps:
- In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
- Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
- Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
- Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
- Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
- Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus
Nutrition Facts : Calories 340 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 540 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 24 grams
GOLDEN VEGGIE SHEPHERD'S PIE
Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h15m
Number Of Ingredients 16
Steps:
- To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.
- Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
- Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock - it's important that you do not season with salt at this stage.
- Simmer for 40-50 mins until the lentils are very soft.
- Season to taste, take off heat, then stir in 3 tbsp tomato purée.
- While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.
- To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
- Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.
Nutrition Facts : Calories 449 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.59 milligram of sodium
VEGETARIAN COTTAGE PIE
Make and share this Vegetarian Cottage Pie recipe from Food.com.
Provided by hectorthebat
Categories Pot Pie
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a pan and cook the onion over a medium heat until soft. Add the carrots and celery and stir well. Cover and cook over a low heat, stirring occasionally, for 5 minutes. Add the mushrooms and cook, stirring occasionally, until the juices run. Increase the heat and cook, stirring often, until the juices evaporate.
- Add the tomatoes, tomato puree, thyme and lentils and simmer, stirring occasionally with a spoon for 10 minutes. Transfer the mixture to a baking dish.
- Cook the sweet potatoes and potatoes until tender. Drain and mash with the creme fraiche. Put on top of the mushroom and lentil mixture. Bake for 20 minutes.
Nutrition Facts : Calories 403.7, Fat 12.4, SaturatedFat 3.9, Cholesterol 17.1, Sodium 104.4, Carbohydrate 62, Fiber 15.5, Sugar 12.9, Protein 15.1
COTTAGE PIE WITH HIDDEN VEGGIES
A hearty, warming cottage pie recipe, perfect for a cold winters night. The ultimate comfort food, with the added benefit of sneaky hidden fresh veggies for those who find it difficult to persuade their kids to eat their quota. Ideal served alone or with a side of fresh green veggies. This recipe also offers the possibility of plenty of substitutions if you don't have just what the recipe calls for - I often use turkey mince as a healthier alternative to beef.
Provided by Balmain Gal
Categories Savory Pies
Time 1h10m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Heat the olive oil over a medium heat in a large pan.
- Add the minced beef and brown.
- Add the onions and continue to cook until translucent (approx 4 mins).
- Add the caremalised balsamic vinegar, worcestershire sauce, garlic, celery salt, all purpose seasoning, thyme and parsley and cook for a further 2-3 minutes.
- Add the red wine and continute to cook until the liquid is absorbed.
- Add the grated zucchini and carrot and cook for a further 2 or 3 minutes.
- Crumble in the stock cubes, add the boiling water then stir it in together.
- Add the tomato puree, bay leaf and salt and pepper to taste.
- Continue to simmer on a low heat, you may need to add a little more water.
- Meanwhile, place the pumkin, potatoes and sweet potato into a separate pan and cover with cold water.
- Bring to the boil and simmer until tender.
- Drain the potato/sweet potato/pumpkin and mash - as the pumpkin tends to retain water the best way to mash it is using a ricer so you can squeeze the water out at the start of each press.
- Add the butter to the potato mix and season to taste.
- Remove the bay leaves from the minced beef mix and spoon the mixture into a shallow 2 quart dish.
- Add the potato mix over the top of the beef mixture, spread evenly then rough up the top using the back of a fork.
- Place under a hot grill for 4 minutes.
Nutrition Facts : Calories 477.8, Fat 17.5, SaturatedFat 6.9, Cholesterol 86.6, Sodium 685.1, Carbohydrate 39.1, Fiber 6.3, Sugar 9.3, Protein 30.4
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