SWEET POTATO-TOPPED COTTAGE PIE
Pre-prepare the mince base and freeze it to make this delicious cottage pie later in the week. It's a wonderfully comforting and nutritious family meal
Provided by Lulu Grimes
Categories Dinner, Main course
Time 4h
Number Of Ingredients 18
Steps:
- For the base: heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.
- Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)
- To finish the recipe, heat more oil in a pan and fry another onion until it starts to soften. Add the carrot and celery and fry until tender. Add the thyme and bay and cook for 1 min, then tip in the mince base and bring to a simmer. Cover and cook for 20 mins (take off the lid towards the end if it's not thick enough).
- Heat oven to 180C/160C fan/gas 4. Cook the sweet potatoes in simmering water until tender, drain well, then add the milk and mash the potatoes.
- Tip the meat mixture into a casserole dish and level it out (fish out the thyme and bay and discard), then pile the potato mixture on top and spread it out. Cook for 30 mins or until the top begins to brown.
Nutrition Facts : Calories 515 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
BEEF & LENTIL COTTAGE PIE WITH CAULIFLOWER & POTATO TOPPING
Try a new topping for your comforting bake by adding cauliflower and a little cheddar cheese - there'll be some leftover for a second meal, too
Provided by Angela Boggiano
Categories Main course
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 4. Heat the oil in a large pan and add the minced beef. Cook for 5 mins until browned all over, then add the carrot and cook for 2 mins more.
- Stir in the tomato purée and add seasoning. Cook for a few mins, then add the lentils and stock. Simmer for 20 mins, then stir in the peas.
- Meanwhile, bring a pan of water to the boil and add the potatoes. Simmer for 15 mins, then add the cauliflower and simmer for a further 10 mins until the veg is tender.
- Drain, then return the veg to the pan for a few mins to dry out. add the milk, butter and seasoning, and mash together. Finally, add the cheese, reserving a handful, and mix well. Cover and put aside 500g of the mash mix for the sausage recipe tomorrow (see 'goes well with', right).
- Spoon the mince into a large roasting dish, about 30 x 20cm, and spoon the mash over the top. Sprinkle with cheese and bake until golden, about 30 mins.
Nutrition Facts : Calories 759 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium
LENTIL & SWEET POTATO COTTAGE PIE
Go meat-free with our vegan lentil pie. It features soy sauce for a hit of umami, mustard powder in the sweet potato mash and pumpkin seeds for crunch
Provided by Liberty Mendez
Categories Dinner
Time 1h15m
Number Of Ingredients 18
Steps:
- Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
- Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
- Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
- Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25 x 20 x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn't spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.
Nutrition Facts : Calories 374 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 26 grams sugar, Fiber 14 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
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
TURKEY MINCE COTTAGE PIE WITH SWEET POTATO TOPPING
Make and share this Turkey Mince Cottage Pie With Sweet Potato Topping recipe from Food.com.
Provided by hectorthebat
Categories Pot Pie
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C Heat the oil in a pan and add the onion, carrot and celery and stir so that all the vegetables are coated. Cover and cook over a low heat for 5 minutes, stirring occasionally.
- Add the turkey mince and cook over a medium heat, stirring all the time to break up any clumps, until it changes colour. Stir in the flour.
- Add the stock, herbs and tomato ketchup and simmer for 5 minutes. Put in an ovenproof dish.
- While the meat is cooking, boil the sweet potato until tender. Drain and mash with the butter. Spread over the meat and bake for 15 minutes.
Nutrition Facts : Calories 560, Fat 9.7, SaturatedFat 3.9, Cholesterol 15.6, Sodium 372.7, Carbohydrate 114.1, Fiber 6.6, Sugar 65.6, Protein 5.3
SWEET POTATO COTTAGE PIE
Make and share this Sweet Potato Cottage Pie recipe from Food.com.
Provided by Sonya01
Categories Savory Pies
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 180c.
- Cook the potato & sweet potato in a large saucepan of boiling water for 15 mins or until tender.
- Meanwhile, heat the oil in a large, deep non-stick frying pan over medium heat.
- Add the onion.
- Cook, stirring, for 5 mins or until softened.
- Add the beef.
- Cook for 5 mins, breaking up lumps with a wooden spoon.
- Add the tomato pasted and gravy powder.
- Stir to combine.
- Gradually add 2/3 cup of water, stirring continuously.
- Add the carrot and zucchini.
- Bring to the boil and reduce the heat to low.
- Cover.
- Simmer for 10 mins, stirring occasionally.
- Stir in the peas.
- Drain the potato & sweet potato.
- Add the milk and mash.
- Season with salt and freshly ground black pepper.
- Mash until smooth.
- Transfer the mince mixture to a 1/5L (6-cup) capacity oven proof dish.
- Dollop the mash over the top and spread to cover.
- Rough up the surface with a fork.
- Bake for 25 mins or until slightly browned.
- Serve.
Nutrition Facts : Calories 443.5, Fat 13.1, SaturatedFat 4.6, Cholesterol 65.2, Sodium 388, Carbohydrate 54.2, Fiber 8.8, Sugar 10.5, Protein 27.7
COTTAGE PIE WITH POTATO GNOCCHI
Make and share this Cottage Pie With Potato Gnocchi recipe from Food.com.
Provided by Sonya01
Categories < 60 Mins
Time 35m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven at 220°C/200°C fan-forced.
- Cook gnocchi in a pot filled with plenty of boiling salted water. As soon as gnocchi has risen to surface of the boiling water, rinse under cold water and drain well. Toss in a little oil to prevent sticking.
- To make filling, heat oil in a large frying pan. Add onion, garlic, zucchini, carrot and bay leaves, cook, stirring, for 2 minutes or until softened. Add mince, cook until browned all over. Stir in flour, tomato paste and then Worcestershire sauce until well combined. Gradually stir in stock, bring to boil and then cook over a med-high heat, uncovered for 5 minutes or until thickened. Season with salt and pepper.
- Spoon into an oven-proof dish (approximately 300ml capacity). Top with gnocchi and cheese.
- Cook for 15 minutes or until cheese has melted and mixture is bubbling.
- Serve garnished with chives.
Nutrition Facts : Calories 1165.6, Fat 88.9, SaturatedFat 30.2, Cholesterol 212.2, Sodium 1304, Carbohydrate 34.4, Fiber 5.3, Sugar 12.9, Protein 58
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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