Cottagebeefandpasta Recipes

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.

COTTAGE BEEF AND PASTA

Steps:

• Cook the onion in oil, in a frying pan, on low heat for 5 minutes. Add the garlic and cook for 1 minute. Set aside.
• Add the ground beef to the pan, and cook, breaking it up often until the meat is no longer pink. Add the cooked onions back to the pan with the celery, bay leaf and dried herbs, tomatoes, salt, pepper, and pepper flakes, and beef stock. Cover and simmer gently for about 30 minutes, stirring occasionally until thickened.
• Meanwhile, Cook the pasta in plenty of boiling water until al dente. Drain and add salt to taste.
• When the meat is cooked, remove the bay leaf and stir in the parsley. Mix the pasta with the meat then turn into a baking dish.
• Beat the eggs with the cottage cheese (or yogurt or crème fraiche) and grated cheese. Pour over the meat/pasta mixture.
• Bake at 375F for about 30 minutes until the top has browned and the sauce is bubbly.

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.