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
CLASSIC COTTAGE PIE
Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.-Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 408 calories, Fat 22g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 728mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
CLASSIC COTTAGE PIE
A glorious cottage pie full of hearty flavor. Same as shepherd's pie but beef instead of lamb makes it a cottage pie. Classic comfort food, nothing hits the spot like this one when you need a soothing home cooked meal.
Provided by Korkin
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the top off of the head of garlic and wrap in foil. Roast the garlic in a 400 degree oven for 35 minutes.
- Wash the potatoes thoroughly and add to a large pot, then cover with chicken stock (add water if the stock doesn't cover the potatoes. Cook on high heat and boil for about 15 minutes, or until potatoes are easily pierced with a fork.
- In a large skillet, heat the olive oil, onion, garlic and beef over medium high heat. Break up the meat as finely as possible. Once sizzling, gradually add the veggies, careful not to stir them too much, otherwise the moisture will escape too quickly and the food with steam instead of sauteing. Once meat is fully cooked, stir in flour, then add Worcestershire, ketchup and wine. Cook for another minute, until liquids are thick and incorporated.
- Mash the potatoes with a masher or beater, along with the roasted garlic, butter, sour cream, milk and seasonings.
- Spread the beef mixture into a greased casserole, and layer the mashed potatoes on top. Bake at 450 degrees Fahrenheit until the potatoes are golden brown on top, usually about 20 minutes. Let cool ten minutes before serving. Goes nicely with a green salad or green beans and the wine you used to cook with.
Nutrition Facts : Calories 542.2, Fat 26.4, SaturatedFat 10.9, Cholesterol 75.5, Sodium 485, Carbohydrate 51.1, Fiber 4.3, Sugar 8.9, Protein 24.5
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