Pams Cottage Pie Recipes

CLASSIC COTTAGE PIE

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.

PAM'S COTTAGE PIE

Steps:

• Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large ovenproof skillet over medium-high heat. Add onions; saute until almost tender, about 3 minutes. Add beef and basil and continue to cook until beef loses its pink color, about 5 minutes. Add green beans, tomatoes, ketchup, mustard and Worcestershire; cook until heated through. Add salt and pepper to taste. Meanwhile, whisk egg into warmed mashed potatoes, then spread evenly over meat mixture.
• Bake in preheated oven until heated through and bubbly, about 20 minutes.

PAM'S COTTAGE PIE

Steps:

• Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large ovenproof skillet over medium-high heat. Add onions; saute until almost tender, about 3 minutes. Add beef and basil and continue to cook until beef loses its pink color, about 5 minutes. Add green beans, tomatoes, ketchup, mustard and Worcestershire; cook until heated through. Add salt and pepper to taste. Meanwhile, whisk egg into warmed mashed potatoes, then spread evenly over meat mixture.
• Bake in preheated oven until heated through and bubbly, about 20 minutes.

COTTAGE PIE

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.

PAM'S COTTAGE PIE

Steps:

• Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large ovenproof skillet over medium-high heat. Add onions; saute until almost tender, about 3 minutes. Add beef and basil and continue to cook until beef loses its pink color, about 5 minutes. Add green beans, tomatoes, ketchup, mustard and Worcestershire; cook until heated through. Add salt and pepper to taste. Meanwhile, whisk egg into warmed mashed potatoes, then spread evenly over meat mixture.
• Bake in preheated oven until heated through and bubbly, about 20 minutes.

MOUSSAKA COTTAGE PIE

Steps:

• Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
• Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
• Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.