One Pan Weeknight Cottage Pie With Potato Puffs Recipes

ONE PAN WEEKNIGHT COTTAGE PIE WITH POTATO PUFFS

Steps:

• SAUTE: Heat the oil in a large, oven-safe 10 ½-11 inch skillet or 3-quart Dutch oven (or larger) over medium-high heat. If you don't have an oven-safe pan, you can simply transfer the mixture to a greased baking dish before baking. Add the ground beef and crumble the meat using a wooden spoon. Cook for 2-4 minutes or until most of the meat browns, drain any excess grease leaving just 1 tablespoon. Add the mirepoix and season the veggies with a small pinch of salt. Allow the veggies to cook down until the onions are translucent, about 6-8 minutes. Add the minced garlic and let cook for 30 seconds. Add the tomato paste and allow it to coat all the ingredients in the skillet. When it smells toasty, sprinkle the ground meat mixture with cinnamon, nutmeg, and cornstarch. Stir to combine and let cook for 15 seconds before adding the Worcestershire sauce, Italian seasoning, bay leaves, and beef stock. Scrape the skillet using the wooden spoon to loosen anything that may be stuck on - that's all flavor!
• SIMMER: Position a rack in the center of the oven and preheat the oven to 425ºF. Allow the beef mixture to come to a simmer before reducing the heat to just above low, cover, and let it simmer for 10-13 minutes or until the liquid thickens to a gravy-like thickness that coats the beef and veggies. Remove the bay leaves, stir in the peas, taste, and adjust with salt and pepper as desired.
• BAKE: At this point, if your pan isn't oven-safe, transfer the cottage pie mixture to a 3-quart greased baking dish. Top with shredded Irish cheddar and lay the potato puffs out in a single layer over the cheese. Bake the cottage pie for 20-25 minutes or until the potato puffs are golden brown, crispy, and cooked through. Let cool for several minutes before serving.

COTTAGE PIE WITH POTATO TOTS

Steps:

• Preheat the oven to 400˚ F. Spread the potato tots in an even layer on a baking sheet. Bake until lightly golden and starting to crisp, 15 to 18 minutes.
• Meanwhile, heat the olive oil in a 10-inch ovenproof skillet over medium-high heat. Add the white and light green parts of the scallions, the carrot and 1/2 teaspoon each salt and pepper. Cook until the carrot is crisp-tender, about 5 minutes. Add the garlic and thyme and cook until the garlic begins to soften, about 1 minute.
• Make a large well in the center of the vegetables and add the beef. Cook the beef, breaking it up with a wooden spoon, until browned all over, about 6 minutes. Stir in the tomato paste until well combined, then stir in the flour until the beef is coated. Add the beef broth and green beans and bring the mixture to a boil, then reduce the heat to a simmer and cook until the mixture has thickened to a stew-like consistency, about 10 minutes.
• Remove the beef mixture from the heat and arrange the potato tots on top in an even layer. Transfer the skillet to the oven and bake until the mixture bubbles and thickens, 8 to 10 minutes. Switch the oven to broil and broil the top of the pie until deep golden and crisp, 2 to 3 minutes. Sprinkle with the dark scallion greens.

WEEKNIGHT SHEPHERD'S PIE

Steps:

• In 12-inch skillet over medium heat, in hot oil, cook onion and garlic 5 minutes or until softened, stirring occasionally. Remove to plate.
• In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Add flour; cook 1 minute. Add stewed tomatoes and thyme. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered 10 minutes to blend flavors, stirring occasionally. Stir in peas and carrots.
• Preheat oven to 450 degrees F. Spoon mixture into greased deep-dish pie plate or baking dish. Toss sliced potatoes with butter. Arrange potatoes in center of casserole, overlapping slightly. Bake 10 to 15 minutes or until potatoes are lightly golden.