Cottage Potpie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COTTAGE PIE



Cottage Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon butter (14 grams)
1 carrot, peeled and diced
1 stalk celery, diced
1 small yellow onion, finely diced
Kosher salt and freshly ground black pepper
1 garlic clove, finely minced
340 to 350 grams lean ground beef or plant-based beef alternative (about 12 ounces)
1/2 cup canned lentils, rinsed and drained
1 tablespoon all-purpose flour (8 grams)
1 tablespoon tomato paste (15 milliliters)
1 tablespoon Worcestershire sauce (15 milliliters)
3/4 cup mushroom broth or low-sodium beef broth (190 milliliters)
1/2 cup frozen peas and/or corn (65 grams)
2 large yellow flesh potatoes, peeled or unpeeled, halved lengthwise and quartered
1 garlic clove
Kosher salt
1/4 small head cauliflower, cut into florets
2 tablespoons 2% or whole milk (30 milliliters)
2 tablespoons butter (28 grams)
2 tablespoons cream cheese, at room temperature (28 grams)
1 cup grated Cheddar, optional (100 grams)

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.

CLASSIC COTTAGE PIE



Classic Cottage Pie image

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

1 pound ground lamb or beef
2 medium carrots, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups reduced-sodium beef broth
2 tablespoons dry red wine or additional reduced-sodium beef broth
1 tablespoon tomato paste
1 teaspoon brown sugar
1/2 cup frozen peas
TOPPING:
4 medium potatoes, peeled and cubed
1/2 cup 2% milk
1/4 cup butter, cubed
3/4 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper

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.

COTTAGE PIE



Cottage Pie image

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

4 large Yukon Gold potatoes, quartered
6 tablespoons butter, divided
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon herbes de Provence
1 teaspoon ground nutmeg
1 ½ cups frozen peas

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

COTTAGE PIE



Cottage pie image

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

3 tbsp olive oil
1 ¼kg beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine (optional)
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves
1.8kg potatoes, chopped
225ml milk
25g butter
200g strong cheddar, grated
freshly grated nutmeg

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

More about "cottage potpie recipes"

EASY COTTAGE PIE RECIPE | COLES
Add the vegetables and cook, stirring, for 5 mins or until heated through. Sprinkle over the gravy powder. Add the stock and stir until well combined. Cook, stirring occasionally, for 5 mins or …
From coles.com.au
See details


COTTAGE PIE RECIPES - BBC FOOD
Easy cottage pie. by James Martin. James Martin's easy cottage pie recipe is a family favourite. He goes back to basics to show you how to make a classic version, but easier. Each serving …
From bbc.co.uk
See details


COTTAGE PIE - A TRADITIONAL BRITISH RECIPE | GREEDY GOURMET
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 …
From greedygourmet.com
See details


JAMES ST RECIPES: NIALL MCKENNA'S SPICED COTTAGE PIE AND COD WITH ...
More in Food & drink Eating Out: The Orangery, Drenagh House Estate, Limavady Craft Beer: Brehon rules James St Recipes: Niall McKenna's spiced cottage pie and cod with lentils, …
From irishnews.com
See details


COTTAGE POT PIE RECIPE | JD SEASONINGS
browned. STEP 2: Add in the carrot and celery and cook for a further 10 minutes. STEP 3: Add the sliced leek and our Cottage Pie Kit and combine. STEP 4: Pour in. the chopped tomatoes, …
From jdseasonings.com
See details


COTTAGE BEEF POT PIE WITH POTATOES AND PARSNIPS
Preheat oven to 400°F. In a 12-inch ovenproof skillet over medium-high heat, add the ground beef, break into small pieces with a wooden spoon, and season with 1 teaspoon salt and …
From tasteandsee.com
See details


COTTAGE PIE | RECIPETIN EATS
Make ahead instructions: Assemble pie but don't bake it. Cool mashed potato topping then either refrigerate (4 days) or freeze (3 months). Thaw if frozen (it will take way too long to bake from …
From recipetineats.com
See details


COTTAGE PIE (OR SHEPHERD'S PIE) - TASTES BETTER FROM SCRATCH
How to make Cottage Pie: Prepare the mashed potatoes. Add potatoes to a saucepan with 2 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes. Drain …
From tastesbetterfromscratch.com
See details


COTTAGE PIE | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
Preparation. For the topping, place potatoes in pot with cold water, bring to boil, then add salt and garlic and cook until very tender, 17 to 18 minutes. Drain and add back to hot pot. Meanwhile, …
From rachaelrayshow.com
See details


COTTAGE PIE RECIPE WITH BEEF AND MASHED POTATO …
Add the beef and butter and saute for about 1 minute longer. Stir in the flour until blended. Add beef broth, Worcestershire sauce, peas, and carrots. Add salt and pepper to taste. Spoon the …
From thespruceeats.com
See details


ITALIAN POT ROAST (STRACOTTO DI MANZO—OVERCOOKED BEEF) AND …
Season beef liberally with salt and pepper. Heat a large Dutch oven with olive oil to coat and brown beef evenly 8 to 10 minutes total, then remove.
From rachaelrayshow.com
See details


POT PIE RECIPES
Dad's Leftover Turkey Pot Pie. 1,431 Ratings. Mom's Fabulous Chicken Pot Pie with Biscuit Crust. 823 Ratings. Seafood Pot Pie. Veggie Pot Pie. 483 Ratings. Easy Chicken Pot Pie. 413 …
From allrecipes.com
See details


EASY COTTAGE PIE RECIPE - GOOD TO | BRITISH RECIPES | GOODTO
Method. Heat the oil in a sauté pan or large frying pan, add the onion and carrots and cook over medium heat for about 5 mins, stirring occasionally, until the vegetables have started to soften. …
From goodto.com
See details


BEST COTTAGE PIE RECIPES | FOOD NETWORK CANADA
Step 3. Deglaze pot with red wine, scraping up browned bits and let reduce slightly. Step 4. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots …
From foodnetwork.ca
See details


COTTAGE POTPIE RECIPES
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.
From tfrecipes.com
See details


Related Search