Prince Williams 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.

PRINCE WILLIAM'S COTTAGE PIE RECIPE

Steps:

• 1. Heat oil in large pan saute onions; 5-6 mins 2. Add ground beef and cook until no longer pink; 5-6 mins 3. Stir in flour, thyme, water, seasoning sauce, bouillion cubes and Worcestershire sauce 4. Reduce heat, simmer until sauce thickens and meat is fork tender; 35-40 mins 5. Remove from heat and transfer beef to baking dish; reserve liquid 6. Preheat oven to 350 degrees 7. Boil potatoes until tender; drain and mash 8. Combine cream and egg yolk with butter, salt and pepper; mix into mashed potatoes 9. Pipe potatoes over beef; sprinkle with cheese 10. Bake until golden brown; 30-35 mins

PRINCE WILLIAM'S COTTAGE PIE

Steps:

• To make beef base: In a large saucepan over a high flame, heat the oil and add the finely chopped onion. Sauté until the onion becomes soft and translucent. Add the ground beef and break it up using a wooden spoon. Sauté until the beef has lost all its pink color. Gradually stir in the flour, thyme, 2 cups water, Kitchen Bouquet seasoning, beef bouillon cubes and Worcestershire sauce. Reduce the heat to low and simmer the meat (so that it is just bubbling) for about 30 to 45 minutes until the sauce has thickened and the meat is fork tender. Remove the pan from the stove, and use a slotted spoon to transfer the beef to the earthenware dish. The slotted spoon will lift just the beef so it will not be too wet to hold the potatoes. If there is any sauce left after taking out the meat, cool and refrigerate it. Then reheat it in a small saucepan to serve alongside the finished pie. This recipe can be prepared up to this stage several days before you plan to serve the dish. Cool both the meat and the liquid and store in the refrigerator. To make potato topping: Place the potatoes in a large pot and add cold water to about 1 inch above the potatoes. Cover the pot and bring to a boil over high heat. Lower the heat to a simmer and cook until the potatoes are tender when pricked with a fork (about 20 minutes). Drain off the water and replace the drained potatoes in the pan over a low heat for 1 to 2 minutes to dry them thoroughly. Mash the potatoes with a potato masher or pass through a ricer. Stir the nutmeg, cream and egg yolk with the butter, salt and pepper into the mashed potatoes. Then use the mashed potatoes to cover the top of the dish. Either pipe them, using a wide star tube, or spoon them on and then fluff up using a fork. Sprinkle the top of the potatoes with the grated Cheddar. It can be kept for 24 hours at this stage if covered with plastic wrap. Bake in a preheated oven (350°) for about 20 to 30 minutes until the potatoes are golden brown.