My Cottage Pie Aka Shepherds Pie Recipes

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 (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.

MY COTTAGE PIE (A.K.A. SHEPHERD'S PIE)

Steps:

• Scrub the potatoes and peel them if you wish--I don't.
• Cut them into chunks and boil them until tender.
• Meanwhile, peel and chop the onion.
• Peel and grate the carrot.
• Wash and chop the cabbage.
• In a large cast iron skillet, cook the ground beef until it is browned and no pink remains. Use the oil if the beef is very lean and inclined to stick.
• Remove it to a deep casserole using a slotted spoon.
• If there is more than a tablespoon of fat left in the skillet, drain most of it off.
• Sauté the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
• Add all the seasonings and simmer until everything is getting soft--just a few minutes.
• Put the veg in the casserole and stir them up with the meat.
• Drain the potatoes and mash them with the butter and buttermilk.
• Season lightly with salt and pepper.
• Spread these over the meat and veg mix in the casserole.
• Sprinkle a little paprika over top, if you like.
• This can be baked at once or refrigerated for up to 2 days (well sealed!). Bake at 350°F.
• The time will depend on whether it goes in hot or cold; 45 minutes if it goes in warm (at once) or 1 1/2 hours if it is chilled.

EASY GROUND BEEF SHEPHERD'S PIE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9 x 13 inch baking dish with nonstick cooking spray; set aside.
• Heat a large skillet over medium-high heat and add ground beef, onion, and garlic. Sauté until beef is fully cooked. Drain grease.
• Add flour and cook for a minute longer.
• Stir in tomato paste, Worcestershire sauce, soy sauce, and beef broth. Cook for 5 minutes or until sauce begins to thicken.
• Reduce the heat to low and stir in the frozen vegetables, salt and pepper.
• Pour meat mixture into the bottom of prepared dish.
• Prepare potatoes according to package directions. Carefully spread 5 cups prepared mashed potatoes on top of the meat.
• Top with shredded sharp cheddar cheese on top.
• Bake for 20-25 minutes or until the cheese is melted and the meat mixture is bubbly.