COTTAGE PIE (OR SHEPHERD'S PIE)
Easy Cottage Pie made with a mixture of ground beef, ground sausage, and mixed vegetables in a delicious gravy and baked under a layer of fluffy mashed potatoes.
Provided by Lauren Allen
Categories Main Course
Time 1h30m
Number Of Ingredients 25
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.
Nutrition Facts : ServingSize 8 g, Calories 524 kcal, Carbohydrate 33 g, Protein 34 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 106 mg, Sodium 1162 mg, Fiber 5 g, Sugar 4 g
SHORT RIB POT PIE
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.
Provided by Bon Appétit Test Kitchen
Categories Beef Bake Braise Dinner Meat Beef Rib Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer flour mixture to a large bowl and drizzle with 1/2 cup ice water. Mix with a fork until dough just comes together.
- Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.
- For filling and assembly:
- Preheat oven to 375°F. Season short ribs with kosher salt and pepper; toss with 1/2 cup flour on a rimmed baking sheet. Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8-10 minutes per batch. Using a slotted spoon, transfer to a large bowl.
- Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt and pepper and, using a slotted spoon, transfer to a small bowl. Reduce heat to medium, add garlic to pot, and cook, stirring, until softened, about 2 minutes.
- Add tomato paste and cook, stirring often, until slightly darkened in color, 5-8 minutes. Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8-10 minutes. Add 6 cups water to pot and bring to a boil.
- Return short ribs to pot; season with kosher salt and pepper. Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2 1/2-3 hours.
- Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.
- Roll out dough on a lightly floured surface to about 1/8" thick. Transfer filling to a shallow 2-quart baking dish. Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Brush with cream and sprinkle with sea salt. Alternatively, you can use 8 individual dishes.
- Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50-60 minutes (35-40 minutes for smaller dishes). Let sit 5-10 minutes before serving.
- Do Ahead
- Crust can be made 2 days ahead; keep chilled. Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie.
CLASSIC COTTAGE PIE
Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.-Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 408 calories, Fat 22g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 728mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
SHORT RIB COTTAGE PIE RECIPE - (4.2/5)
Provided by lorik
Number Of Ingredients 17
Steps:
- Make the braised short ribs: In a 6-quart dutch oven, melt the butter over medium high heat. Cook until it begins to brown, 2 minutes, then add the short ribs and season with salt and pepper. Cook, stirring as needed, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the short ribs to a bowl and toss with the flour to coat. Add the garlic, onions and carrots to the pot, and sweat until they soften, 3 to 5 minutes. Add the mushrooms and cook another 2 minutes. Pour in 1/2 cup of red wine, scraping the bottom to deglaze the pan. Cook until the liquid has evaporated and the vegetables begin to caramelize, 8 to 10 minutes. Add the reserved short ribs, the remaining wine, the rosemary and thyme to the pot and bring to a simmer. Reduce the heat to low and cook, covered, until tender 45 to 55 minutes. Preheat the oven to 375ºF. Meanwhile, make the whipped potatoes: Bring a pot of salted water to a boil. Cook the potatoes until tender, 10 to 12 minutes. Drain the potatoes well and transfer to the bowl of a stand mixer fitted with the paddle attachment. Whip the potatoes until smooth and no longer steaming, 5 to 7 minutes, then add the remaining ingredients and mix until incorporated. Spread the braised short ribs evenly in a 9-inch pie dish. Top with the whipped potatoes and place the dish on a baking sheet. Bake until the potatoes begin to caramelize, 20 to 25 minutes. Let cool slightly, then serve.
COTTAGE PIE
I get a pound of ground turkey-the light kind-and a pound of the dark kind for this recipe, but you could use beef or lamb. - Jane Leeves, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook the first five ingredients over medium heat until turkey is no longer pink and vegetables are tender, breaking up meat into crumbles; drain., Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir until broth is absorbed, 1-2 minutes. Stir in peas; heat through., Transfer to a greased 9-in. deep cast-iron skillet or deep-dish pie plate. Top with mashed potatoes; if desired, sprinkle with cheese. Bake at 400° until filling is bubbly, 20-25 minutes.
Nutrition Facts : Calories 371 calories, Fat 15g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 1104mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
SHORT RIB AND TALLEGIO PIE
Provided by Rodney Henry, Food Network Star Season 9 Finalist
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- For the filling: In a large Dutch oven or heavy-bottomed saucepan, heat the oil. Sprinkle the short ribs generously with salt and pepper. When the oil is hot, add the short ribs and cook on each side until brown, about 3 minutes per side. When browned, remove the short ribs to a plate. Add in the apricots, capers and shallots, and stir, cooking until the shallots caramelize, about 2 minutes. Pour in the red wine and, using a wooden spoon, scrape up all brown bits stuck to the bottom of the pan. Return the short ribs to the pan, transfer to the oven and cook until knife tender, about 2 hours 30 minutes. Halfway through the cooking process, check your short ribs and make sure there is enough liquid in the pot still, adding more red wine if necessary.
- When the short ribs have finished cooking, remove them from the oven and let the mixture cool slightly, enough to handle. Transfer the short ribs to a large mixing bowl, and with two forks, shred the meat from the bones, discarding the bones. Meanwhile, there should be about 1 cup of cooking liquid left in the pot. If there is more than 1 cup, place back on the stovetop over medium heat and reduce the liquid to 1 cup. Add your cooking liquid to the bowl with the shredded short ribs. Then add the tallegio and heavy cream, stirring all to combine. Taste for seasoning, adding salt and pepper if necessary.
- For the crust: In a large mixing bowl, mix together the flour, salt, sugar and cinnamon. Add the shortening and butter and mix until it looks like wet sand. Mix in the raisins and walnuts. Slowly add 1 cup water, adding more as needed, until the dough comes together. Divide the dough into 5 even balls. On a floured surface, roll 2 balls out to 1/4-inch thickness. Save the remaining dough for other use. Transfer one crust to line the bottom of a 9-inch pie pan.
- Fill your crust with the cooled short rib mixture, and then top with the second crust. Cut 3 1-inch-long vents into the top crust and brush with melted butter. Transfer the pie to the oven and bake until golden brown and the gravy bubbles through the vents, 45 to 55 minutes. Pull out of the oven and let sit for approximately 15 minutes.
- Slice and serve with a small side of arugula salad.
- Recipe courtesy of Rodney Henry
PRIME RIB COTTAGE PIE (AKA PâTé CHINOIS IN QUEBEC)
So here is that start; yesterday I chose the prime rib, bones, mashed potatoes, and mashed sweet potatoes. Here is a transformation to a comfort food that you would not expect from a cut of meat like prime rib. (Hey, you could even do this with a roast if you like, I just happen to have the Lah-ti-Dah prime rib!)
Provided by Jason Sandeman
Categories One Dish Meal
Time 1h5m
Yield 4 pies, 6 serving(s)
Number Of Ingredients 13
Steps:
- Sweat the onions, carrots and celery together with a tiny bit of canola oil; cook for 5 minutes until translucent.
- Meanwhile, pick meat off of rib bones; chop into small pieces. I know this is a PIA, but trust me - it is worth it. You can save the bones for your next veal stock exercise. If not - freeze them anyway, because we will do it here one day!
- Remove fat from prime rib; cut the remaining meat into small dice. You can do what you like with the fat - I like to rub it on my face for those creamy looking cheeks. (I am not serious! Give it to your dog if you like.).
- Add meat to the pan; sweat for a minute or two to warm through.
- Add red wine; reduce to 1/10th. Do this gently or risk toughening the meat. That would not be nice, would it?.
- Add jus, reduce until the mixture thickens and coats the prime rib like a gravy. If you do not already love the smells of this dish, go to the doctor now, because something is wrong with you.
- Combine potatoes together, careful not to completely combine the two. You would like to have some interest in the dish, no? Marbled looks better than orange. It might even be a conversation piece. Sure.
- Adjust the seasoning of the potatoes and meat mixture with salt and pepper. No going back now, so get it right. Does it need more salt? Pepper?.
- Ladle the mixture into your serving dishes. You can either go big or you can go individual.
- Cover the meat/gravy mixture with the combined mashed potatoes; smooth to cover the meat.
- Score the top with a fork; brush with melted butter. Don't do it so hard you wreck your rows. Trust me, that sucks.
- Sprinkle paprika on top of potatoes.I said sprinkle, avoid clumps. One way is with a small strainer.
- Bake in 175 °C (350 °F) oven for 35-40 minutes or until the top is browned and the meat mixture is threatening to bubble through.
Nutrition Facts : Calories 775.8, Fat 55.1, SaturatedFat 24.3, Cholesterol 108.1, Sodium 748.8, Carbohydrate 43.1, Fiber 5.2, Sugar 9.8, Protein 20.5
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- Braise the short ribs following the linked recipe. When cool enough to handle, remove bones from the short ribs and discard. Shred meat using two forks, discarding any large pieces of fat or gristle. You should have about 3-1/2 cups of meat.
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- With a large knife, cut through the meat that lies between each the rib bone so that you have 8 pieces in total (or ask your butcher to do this for you).
- Peel 2 carrots and trim the leek, then chop these vegetables into rough dice. Cut the head of garlic crossways in half. Pick the leaves from half of the thyme, leaving the rest as whole sprigs.
- Peel and thinly slice the onions, and cook them with a drizzle of vegetable oil in a saucepan over a medium heat. Don’t add any seasoning as you want the onions to caramelize completely – this will take up to 20 minutes.
- Peel and thinly slice the 4 remaining carrots, and put them into a saucepan over a high heat with a splash of vegetable oil. Season with salt (to prevent the carrots from colouring too quickly) and add the star anise to the pan.
- Make the mash. Peel the potatoes and cut into large chunks. Place the chunks in a saucepan of cold salted water, cover and bring to the boil, then boil gently for about 20 minutes until tender.
- Drain the potatoes in a colander, then stand the colander over the saucepan for a few minutes so the potatoes steam in their own heat. Now mash the potatoes with a masher, or put through a potato ricer or Mouli, then fold in the hot milk and butter and beat well.
- Put the mash in a piping bag if you have one, and set aside at room temperature until ready to use.
- Preheat the oven to 150°C/130°C fan/gas 2. Splash some vegetable oil into a very large flameproof casserole and place over a medium heat until very hot.
- Place the empty pan back on the heat and add the roughly chopped vegetables, the peppercorns, garlic halves and thyme sprigs. Cook for 5 minutes or until golden.
- Pour the port and wine into the pan and allow to reduce by three-quarters. Return the ribs to the pan with any juices that have gathered in the resting tray, cover with the stock and bring to a simmer.
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