Best Lazy Cottage Pie Recipes

COTTAGE PIE (SHEPHERD'S PIE)

Steps:

• Preheat your oven to 400F.
• Saute your beef over medium high heat until browned, 7-10 min. Remove the beef from the skillet.
• Add the vegetables** and garlic to the beef juices in the pan. Cook until soft, 7-10 min.
• Reduce the heat to medium and add the tomato paste and flour. Saute until the flour is completely moistened.
• Return the cooked beef to pan. Add the stock, Worcestershire sauce, and thyme. Simmer 5-10 min, until the gravy thickens.
• Taste the mixture and season with salt and pepper to taste.
• Transfer the meat mixture into a greased, 8x8 baking dish. Spoon or pipe the mashed potatoes over the meat mixture.
• Place the dish in the oven at 400F and cook for 20-30 min or until the top is golden and the filling is bubbly.
• Let stand 5-10 min before serving.

COTTAGE PIE (OR SHEPHERD'S PIE)

Steps:

• Preheat the oven to 375 degrees F.
• Make mashed potatoes: Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes.
• Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes.
• Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese and salt and pepper and stir just until smooth. Set aside.
• Make the meat filling: In a large, oven-safe* 12 inch skillet with sides, add the ground beef and ground sausage (or ground lamb, to make shepherd's pie). Season with salt and pepper.
• Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks. Drain some of the grease (reserving some in the pan) and remove meat to a plate.
• Add the onion, celery and carrots to the pan and saute for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.
• Add the beef broth, tomato paste, Worcestershire sauce, herbs and bay leaves and stir to combine.
• Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn and cooked meat.
• Assemble the pie: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.
• Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken.

CLASSIC COTTAGE PIE

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.

PROPER ENGLISH COTTAGE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
• In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
• To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
• Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
• Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

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.

INSTANT POT COTTAGE PIE

Steps:

• In instant pot select Sauté setting; heat oil.
• Add onion saute until onion is soft.
• Push the onion aside and drop in the ground meat- break it up with a spatula and brown it, about 5 minutes.
• Add tomato paste, Worcestershire Sauce salt, pepper and broth; mix well,.
• Lower the steamer basket with the sliced potatoes onto the meat.
• Close and lock the lid of the pressure cooker; cook for 12 minutes at high pressure.
• When time is up, open the pressure cooker with Quick release - pressure through the valve.
• Preheat oven to 400 degrees.
• Remove the steamer basket from the pressure cooker and toss the frozen peas and corn into the pressure cooker and mix into the meat. leave cooker stand uncovered while you work on the potatoes.
• Pour the potatoes into a small mixing bowl. Mash together potatoes with milk, salt and butter.
• Pour the contents of the pressure cooker into a deep oven-safe dish.
• Spoon and even potatoes over the meat mixture.
• Bake un-covered for 20 minutes the potatoes are golden,.
• Let casserole stand for 5 minutes before serving.

NEXT LEVEL COTTAGE PIE

Steps:

• Heat the oil in a large saucepan. Crumble in the mince and stir to coat the meat in the hot oil. Cook the mince for 15 mins until you are left with browned, toasted mince and the fat from the meat. Stir the vegetables in with the mince and cook for 10 mins until they start to turn brown. Sprinkle over the flour and cook for a further 2 mins. Stir in the herbs, ketchup and tomato purée, and splash in the Worcestershire sauce. Pour in the ale, bubble for a minute, then gradually stir in the stock. Leave everything to simmer gently for 1 hr until you have a tender mince in a rich gravy.
• Use a slotted spoon to lift the mince and vegetables into a large baking dish, leaving the residual gravy in the pan. Drain the gravy through a sieve into another saucepan, then tip what remains in the sieve back into the baking dish. Leave the mince to cool, then put in the fridge (or, better still, the freezer if you have room) for at least 1 hr until the fat from the mince solidifies. This part can be made up to two days ahead.
• While the meat sauce is cooling, make the cheesy potato topping. Tip the potatoes, whole and in their skins, into a large pan of salted water. Bring the pan to the boil and simmer for 15 mins until the potatoes are cooked all the way through. Drain off the water and leave until the potatoes are just cool enough to handle. Meanwhile, boil the milk, butter and mustard powder together in a large saucepan. Peel the cooked potatoes by rubbing their skins off with a tea towel. Mash or pass the potatoes through a ricer into the hot milk and butter, stir through the cheese and season with salt and pepper.
• When the meat sauce has set, top with the mash. Start from the outside and use a spatula to scrape the mash against the side of the dish, then spread it over the middle of the dish. Using a fork, make lines across the topping. Can be frozen for up to 6 months.
• Heat oven to 190C/170C fan/gas 5. Put the pie on a large baking tray to catch any drips and bake for 30-35 mins until golden. Leave it to rest for at least 10 mins while you heat up the extra gravy. Serve the pie at the table with green vegetables and the jug of extra gravy for pouring over.

QUICK COTTAGE PIE

Steps:

• Tip the mushrooms into a pan with the oil and cook for 5 mins until browned. Mix in the flour, then add the Multi mince. Cook until heated through and the sauce is slightly thickened, then tip the mixture into a medium-sized ovenproof dish. Heat oven to 220C/fan 200C/gas 7.
• Meanwhile, cook the potatoes in a large pan of boiling salted water for 15 mins until soft. Drain and mash with the buttermilk, then stir in half the spring onions. Spoon over the mince and fluff up. Cook in the oven for 15 mins until the top is lightly browned. Serve sprinkled with spring onions.