Cottage Pie With A Difference Recipes

THE BEST COTTAGE PIE

Steps:

• Preheat oven to 350F
• Heat the oil in a skillet and sauté the leeks and carrots for about 5 minutes. Remove to a plate.
• Brown the ground beef, breaking it up as it browns so it has a nice crumbly texture. If it's excessively greasy, drain some off. I didn't, I like to retain the fat for flavor unless there's a ton of it.
• Stir in the tomato paste, mustard, Worcestershire sauce, and broth to combine. Bring up to a simmer and let simmer gently for 15 to 20 minutes to allow the broth to reduce. Season to taste with salt and pepper. If your gravy is very thin you might want to stir in a sprinkling of Wondra flour, about a teaspoon to start, which will thicken it up instantly. Be sparing with it, a little will do.
• Add the vegetables back into the pan and mix well. Turn the mixture into a large pie plate or casserole dish. Spread out evenly.
• Meanwhile boil the potatoes until very tender. Drain and mash with the buttermilk and 3 tablespoons of the butter. Add more buttermilk if the potato mixture seems dry. Fold in the cheese and season with a little salt and pepper if needed.
• Spread the mashed potatoes over the top of the pie. Melt the remaining 1 tablespoon butter and gently brush over the mashed potatoes.
• Put the baking dish on a baking sheet to catch any drips, and bake for about 50 minutes, or until browned and bubbling.

COTTAGE PIE

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.

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.

COTTAGE PIE

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.

COTTAGE PIE

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!

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 WITH A DIFFERENCE

Steps:

• The filling: Finely chop the onions and garlic and gently fry until transparent in the olive oil.
• (approx 3 minutes) Cube the carrots and put those into the pan with the onions and the garlic, cook for another 2 or so minutes.
• Add the rest of the ingredients.
• If too dry add a little water.
• When cooked put into a ovenproof casserole.
• The topping: Boil the potatoes until cooked.
• Mash them adding the milk and half of the butter.
• Add the grated cheese and mix well.
• Put the mash mix on top of the filling.
• You may wish to sprinkle some Parmesan cheese on top of this.
• Slice the tomatoes and place on top of the topping, putting a knob of butter on each tomato.
• Bake in a moderate oven for 40- 50 minutes, until the tomatoes are cooked, and the top is brown and slightly crispy.

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

Steps:

• Pre-heat oven to 350°F.
• Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown.
• After 5 minutes or so add the garlic, reduce the heat and soften everything together.
• Increase the heat again and add the ground beef, stirring until browned.
• Stir in the tomato paste, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes.
• Boil the potatoes until soft and mash them with the milk until smooth and creamy.
• Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.
• Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.

COTTAGE PIE

Steps:

• Preheat your oven to 400 degrees Fahrenheit. Prepare a large 9-inch by 13-inch (or equivalent)
• Peel the potatoes and cut them in quarters. Place them in the salted cooking water, cover the pot, and cook on high heat (turn to medium-high when the pot begins reaches a hard boil).
• Heat a large skillet over medium-high heat and add the olive oil.
• Brown the ground beef, adding the onion, garlic, chopped carrots, thyme, paprika, parsley, and salt and pepper just before the beef is cooked through.
• Cook over medium heat just until the vegetables begin to soften and the onions become translucent.
• Add the wine and cook until reduced.
• Sprinkle the flour over the meat mixture and stir well to toast the flour.
• Pour in the stock and stir well, adding the green beans (or peas), cooking until the sauce thickens. Remove the skillet from the heat and pour the meat mixture into the bottom of the prepared baking pan.
• Drain the cooked potatoes and mash them in the pot along with the butter, milk, and salt and pepper until the mashed potatoes are smooth.
• Dollop the mashed potatoes over the top of the meat mixture, smoothing them out completely and creating some grooves with a fork on top of the mashed potatoes (this helps with browning).
• Place the baking dish on a baking sheet (it might bubble over the top of the dish in the oven), and bake the Cottage Pie for about 20-25 minutes at 400 degrees Fahrenheit or until the potatoes begin to turn golden brown on top and the filling starts to bubble up around the sides of the baking dish.
• Let sit at room temperature for 5 minutes before serving.