COTTAGE PIE
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
- Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
- For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
- Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
- Allow the pie to cool slightly before serving.
CRUSTLESS BROCCOLI AND COTTAGE CHEESE PIE
My second entry into the broccoli quiche category...this one is from Vegetarian Pleasures. Breadcrumbs in recipes always confuse me, I'm not sure what I'm being asked for. In this one, you want to make a slice or two of toast, let it (them) cool, and give a buzz in the food processer. This can be made up to 8 hours in advance-cover and chill the crust and filling separtely. Have not done that, so I could only guess how you might need to adjust the baking time; maybe another 15 minutes? I don't know why it's called crustless, it has a crust, just a thin one. Anyway, it's yummy. I've had no problem using lowfat/non-fat milk and cottage cheese. I never use the cayenne pepper, because Mr. B. does not like even a touch of heat, so I don't know how that tastes in there. Hope you enjoy!
Provided by BumblingBs
Categories Savory Pies
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Generously butter 9 inch pie pan or quiche pan.
- Mix the parmesan cheese and bread crumbs together and pat on the bottom and sides of the dish-this will form the crust.
- Mix the cottage cheese, milk, Monterey Jack and eggs together well, then stir in the remaining ingredients (except the butter). Pour into the pie crust and smooth over the top, then dot with butter.
- Bake for 40 minutes, or until a knife inserted into the center comes out almost clean. Serve immediately.
Nutrition Facts : Calories 329.8, Fat 20.6, SaturatedFat 10.8, Cholesterol 191.1, Sodium 791.3, Carbohydrate 11.9, Fiber 1.5, Sugar 3.6, Protein 24.5
COTTAGE CHEESE PIE
I prefer this Amish pie with a graham cracker crust, but my family always used the pastry crust. Since this recipe makes 2 pies, try one of each. Ricotta cheese may be substituted for the cottage cheese.
Provided by Miss Annie
Categories Pie
Time 1h40m
Yield 2 9inch pies
Number Of Ingredients 9
Steps:
- Preheat oven to 425º F.
- Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
- Combine all ingredients except egg whites; mix well.
- Beat egg whites until firm.
- Fold into batter until smooth.
- Pour into pie crusts.
- Bake for 15 minutes then reduce oven to 350º and bake for an additional 25 minutes or until knife inserted in center comes out clean.
- Cool on racks.
- Refrigerate.
- Flavor improves if served a day after baking.
Nutrition Facts : Calories 2045.2, Fat 97.9, SaturatedFat 36.2, Cholesterol 428.8, Sodium 2376.4, Carbohydrate 223.6, Fiber 6.9, Sugar 101.6, Protein 69.7
TRADITIONAL CZECH COTTAGE CHEESE PIE
Make and share this Traditional Czech Cottage Cheese Pie recipe from Food.com.
Provided by Dienia B.
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slightly mash cottage cheese.
- Stir in eggs, milk, sugar, and lemon juice; mix well.
- Stir in raisins.
- Pour into pie shell.
- Bake in 375 degree Fahrenheit oven for 40 minutes or until knife inserted in center comes out clean.
COTTAGE CHEESE PIE
Make and share this Cottage Cheese Pie recipe from Food.com.
Provided by marycate
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine cheese, sugar, salt, flour, beaten egg yolks, and flavoring. Mix well.
- Add milk slowly to make smooth mixture.
- Fold in beaten egg whites, then pour in pastry shell.
- Bake in 350 degree oven for 40 minutes, until set.
Nutrition Facts : Calories 281.2, Fat 14.2, SaturatedFat 5.7, Cholesterol 71.1, Sodium 406.7, Carbohydrate 28.2, Fiber 0.9, Sugar 12.7, Protein 10.1
COTTAGE CHEESE PIE
Make and share this Cottage Cheese Pie recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Press the cheese through a sieve 2 times.
- Add the butter, sugar, salt, flour, lemon rind, unbeaten egg yolks, chopped raisins, nuts and milk.
- Stir well.
- Beat the egg whites until stiff.
- Fold into cheese mixture.
- Bake for 30 minutes or until browned and firm.
Nutrition Facts : Calories 326.1, Fat 18, SaturatedFat 7.9, Cholesterol 100.2, Sodium 470.1, Carbohydrate 32.1, Fiber 1.5, Sugar 24.6, Protein 11.6
BEEF COTTAGE CHEESE PIE
I found this on the internet one night when I needed to use up some cottage cheese. I made it with a savory rye crust, and the whole family enjoyed it. The filling reminded me of sloppy joes, so next time I have leftover sloppy joe filling, I might try using it up in a pie like this. This is a quick and easy family-friendly meal.
Provided by Kate S.
Categories < 60 Mins
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Brown together onion, celery, garlic, and ground beef in a heavy skillet. Drain any excess fat. Add pepper, salt, ketchup, and mustard to skillet and cook and stir for 3 minutes. Turn this meat mixture into the pie crust.
- Beat eggs and add cottage cheese and Parmesan cheese. Pour this mixture over meat in the pie pan. Bake at 350 degrees for 40-45 minutes, or until crust is golden and topping is puffed.
Nutrition Facts : Calories 401.4, Fat 25.2, SaturatedFat 8.7, Cholesterol 128.6, Sodium 865.4, Carbohydrate 19.2, Fiber 1.6, Sugar 3.4, Protein 23.6
VERSATILE COTTAGE CHEESE PIE
This came from my Prize-Winning Recipes e-book compiled of random recipes that won prizes at fairs, cooking contests, etc. I think almost any cheese like paneer or farmer's cheese would work in this, maybe even yogurt, but then it wouldn't be cottage cheese pie, now would it? ;) I halved it from the original, which was enough for 2 pies.
Provided by the80srule
Categories Pie
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat the ingredients together in a large bowl with an electric mixer, or in a blender or food processor.
- Pour into the unbaked pie shell, whatever kind you like. Homemade or storebought. Sprinkle with cinnamon or nutmeg if you like.
- Bake at 250F for 1 hour. Let cool for at least 30-40 minutes prior to chilling in the fridge. Serve with fruit.
Nutrition Facts : Calories 244.9, Fat 11.6, SaturatedFat 3.8, Cholesterol 57.9, Sodium 268.5, Carbohydrate 26.9, Fiber 0.8, Sugar 13.5, Protein 7.9
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