COTTAGE PIE (OR SHEPHERD'S PIE)
Easy Cottage Pie made with a mixture of ground beef, ground sausage, and mixed vegetables in a delicious gravy and baked under a layer of fluffy mashed potatoes.
Provided by Lauren Allen
Categories Main Course
Time 1h30m
Number Of Ingredients 25
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.
Nutrition Facts : ServingSize 8 g, Calories 524 kcal, Carbohydrate 33 g, Protein 34 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 106 mg, Sodium 1162 mg, Fiber 5 g, Sugar 4 g
COTTAGE PIE
Cottage pie is classic British comfort meal comprising a flavoured beef mince and vegetable filling that is topped with mashed potatoes and baked.
Provided by Michelle Minnaar
Categories Main Course
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat half of the oil in a large frying pan or cast iron casserole dish.
- Brown the meat, which would take approximately 5 minutes, then remove from the pan. Place the meat in a sieve to remove excess fat.
- Using the same pan, add the remaining oil, then fry the onion, garlic, carrots, thyme and rosemary over a medium heat for 5-10 minutes or until the excess moisture has evaporated.
- Add the browned mince back into the pan along with the tomatoes and tomato puree. Cook for 5 minutes, stirring constantly.
- Add red wine and Worcestershire sauce and simmer until the liquid has been reduced by half.
- Pour in stock and bring it to a slow simmer. Continue to cook for 20-25 minutes. If the meat sauce doesn't seem thick enough, continue cooking for another 5-10 minutes.
- Stir in mushrooms and peas, then season to taste. Remove from heat and set aside.
- Preheat the oven to 180˚C/fan 160˚C/356˚F/gas 4.
- Meanwhile, add the potatoes to a pan of salted water and bring to a boil. Cook until tender, which will take about 10-15 minutes. Drain then return to the pan and leave to steam dry.
- Pass the potatoes through a potato ricer then return the mash to the pan.
- Stir in the butter, cheese and egg yolk, then season to taste.
- Spoon the mince into a large ovenproof casserole dish and even out the layer.
- Top the mince with mash and level out with a fork. Run the fork along the mash to leave a ripple effect that will help the topping become crispy.
- Sprinkle over extra cheese, if you prefer, then place in the oven for 30 minutes.
- Serve immediately. It goes well with cauliflower cheese and braised red cabbage. Enjoy!
Nutrition Facts : ServingSize A heap, Calories 502 calories, Sugar 9.4 g, Sodium 398.2 mg, Fat 21.1 g, SaturatedFat 10.5 g, TransFat 0.1 g, Carbohydrate 36.7 g, Fiber 6.7 g, Protein 34.1 g, Cholesterol 131 mg
COTTAGE PIE (SHEPHERD'S PIE)
What most of us think of as Shepherd's Pie is actually Cottage Pie. This easy recipe is very adaptable and perfect for a comforting dinner.
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 596 calories, ServingSize 1/5 of recipe
COTTAGE PIE
This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 18
Steps:
- Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned - you may need to do this in batches. Set aside as it browns.
- Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
- Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
- Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
- Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
- Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
- Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
- Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
- If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
- If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.
Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.15 milligram of sodium
PROPER ENGLISH COTTAGE PIE
Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas.
Provided by Caroline
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 34.8 g, Cholesterol 100.2 mg, Fat 30.9 g, Fiber 4.9 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 490.6 mg, Sugar 5.7 g
COTTAGE PIE
This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie.
Provided by KMOMMYZ
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
- Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
- Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 27.7 g, Cholesterol 76.2 mg, Fat 24.6 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 11.9 g, Sodium 199.4 mg, Sugar 2.2 g
QUICK COTTAGE PIE
A quick cottage pie that uses low-fat buttermilk in the mash
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 390 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
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