MULTI LAYERED COTTAGE PIE
Make and share this Multi Layered Cottage Pie recipe from Food.com.
Provided by zoe85
Categories Kid Friendly
Time 35m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Cook the carrots and swede/sweet potato in boiling lightly salted water for 20 minutes or until tender and then mash with the knob of butter until smooth.
- Heat half a tablespoon of the oil in a large non-stick frying pan and sauté the minced beef for 7 or 8 minutes or until the liquid has been evaporated. Remove the beef from the pan and set aside.
- Heat the remaining 2 tablespoons of oil in a fairly large casserole and sauté the onion and leek for 3 minutes. Add the red pepper and sauté for 2 minutes, then add the mushrooms and garlic and sauté for 4 minutes. Add the tomatoes and sauté for 3 minutes. Add the tomato puree, Worcestershire sauce, herbs and beef stock and simmer for about 30 minutes. Season to taste.
- Meanwhile, boil the potatoes for 15 to 20 minutes, then drain. Return the cooked potatoes to the empty saucepan and mash together with butter, milk salt and pepper until smooth.
- Place the mashed carrots and swede in the base of a glass ovenproof dish (approximately 18cm diameter / 7.5 cm deep) or use mini dishes to make individual portions. Arrange the meat on top, then cover with a layer of cooked peas and top with a layer of potato.
- Brush the potato with the beaten egg and cook under a preheated grill for 6 to 7 minutes or until the top is browned.
Nutrition Facts : Calories 519.3, Fat 28.7, SaturatedFat 12, Cholesterol 114.3, Sodium 357.3, Carbohydrate 45, Fiber 8, Sugar 10.7, Protein 22.3
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
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
FLORENTINE MULTI-LAYERED PIE
This is a great recipe to use to energize your holidays with eggs!! This recipe came from Get Cracking - A package of Old Cheddar Cheese, thinly sliced can be substituted for the Swiss cheese if preferred.
Provided by Chef mariajane
Categories Savory Pies
Time 52m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F In large skillet, sauté onion and garlic in butter until soft. Add spinach, cover and cook just until spinach wilts. Drain very well and set side.
- Whisk together 3 eggs and 1 egg white. Line a 9-inch pie plate with pastry. Layer half the meat, red pepper, cheese and spinach; cover with half the beaten egg mixture. Repeat layers, pouring remaining egg mixture over top.
- Cover with pastry; seal and crimp the edges. Brush top with remaining egg yolk blended with a bit of water; slit surface. Bake pie on cookie sheet 30- 35 minutes, or until golden. Serve warm or cool.
Nutrition Facts : Calories 632.6, Fat 42.2, SaturatedFat 15.8, Cholesterol 212.3, Sodium 514, Carbohydrate 34.5, Fiber 2.7, Sugar 2.1, Protein 28.9
BEEF AND CAULI-MASH COTTAGE PIE
Similar to lasagne, cottage pie is a staple on the home-cooked meal roster. With potatoes now out of the picture you can make a quick adjustment and use cauliflower to make that delicious crusty topping #RealMealRevolution
Provided by Tegz A.
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 190c.
- fry mince in butter until brown. break it up. Use a cast iron pot you can bake if possible.
- remove meat from pan, add onions, broccoli and capsicum to same pan and fry until soft. add garlic and saute.
- Add rest of ingredients, return mince and mix well.
- Turn heat down to low and leave to simmer for 30mins. Stir occasionally to prevent sticking.
- WHile sauce is cooking, make cauli mash. Steam Cauli until soft, drain off any excess moisture.
- Blend or use stick blender to puree cauliflower. While blender is still running add in eggs and butter. Season to taste with salt, pepper and nutmeg.
- To assemble, fill pie dish (or your cast iron pan) with mince an smooth out. Add cauli mix and smooth again. Cover with cheese if you desire.
- Grill for 15mins or until golden brown.
Nutrition Facts : Calories 615.2, Fat 46.5, SaturatedFat 21.9, Cholesterol 202.5, Sodium 685.5, Carbohydrate 20.6, Fiber 6.3, Sugar 8, Protein 31.6
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