ENGLISH COTTAGE-SHEPHERD'S PIE WITH HERBS
True comfort food at it's finest, and one of our all-time favorites! Perfect for a chilly autumn or winter's day, and goes great with a glass of cider or Guinness. Recipe is from my sis-in-law Ellen, who happens to be married to an Englishman. I hope you enjoy as much as we do!
Provided by BecR2400
Categories One Dish Meal
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a medium saucepan, cook ground beef and onion over medium-high heat until beef is very well browned, about 10-15 minutes. Stir in the sliced mushrooms and package of frozen peas & carrots. Stir well and heat through.
- To the meat mixture, add the gravy packet and 1 1/4 cups water or dry red wine, the rosemary & thyme, and the black pepper. Stir well to combine. Bring mixture to the boil over medium-high heat. Boil and stir for 2-3 minutes (gravy mixture will thicken when cool).
- Turn beef mixture into a greased large and deep casserole dish (I use the crock liner of my 4 quart crock pot). Top with potatoes, cheese and tomato slices.
- Cover and bake at 350 degrees for 30 minutes. Uncover, and cook an additional 10-15 minutes, until hot and bubbly.
- Serve with Parmesan cheese for topping at the table, along with a glass of cider or ale (we like Guinness Extra Stout), if desired!
- Note: To freeze, omit the cheese and tomato. Do not bake. To cook, defrost in refrigerator overnight, add cheese and tomato, and bake as directed, adding about 20 minutes to the baking time to compensate for the chilled food.
Nutrition Facts : Calories 523.5, Fat 25.4, SaturatedFat 13.8, Cholesterol 98.9, Sodium 1011.5, Carbohydrate 47.5, Fiber 8.7, Sugar 3.4, Protein 29.5
COTTAGE PIE
This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie.
Provided by KMOMMYZ
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 27.7 g, Cholesterol 76.2 mg, Fat 24.6 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 11.9 g, Sodium 199.4 mg, Sugar 2.2 g
COTTAGE PIE
This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 18
Steps:
- Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned - you may need to do this in batches. Set aside as it browns.
- Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
- Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
- Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
- Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
- Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
- Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
- Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
- If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
- If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.
Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.15 milligram of sodium
NEXT LEVEL COTTAGE PIE
We've taken the humble cottage pie to the next level by giving it defined layers, fluffier mash and a rarebit topping with extra gravy for serving
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan. Crumble in the mince and stir to coat the meat in the hot oil. Cook the mince for 15 mins until you are left with browned, toasted mince and the fat from the meat. Stir the vegetables in with the mince and cook for 10 mins until they start to turn brown. Sprinkle over the flour and cook for a further 2 mins. Stir in the herbs, ketchup and tomato purée, and splash in the Worcestershire sauce. Pour in the ale, bubble for a minute, then gradually stir in the stock. Leave everything to simmer gently for 1 hr until you have a tender mince in a rich gravy.
- Use a slotted spoon to lift the mince and vegetables into a large baking dish, leaving the residual gravy in the pan. Drain the gravy through a sieve into another saucepan, then tip what remains in the sieve back into the baking dish. Leave the mince to cool, then put in the fridge (or, better still, the freezer if you have room) for at least 1 hr until the fat from the mince solidifies. This part can be made up to two days ahead.
- While the meat sauce is cooling, make the cheesy potato topping. Tip the potatoes, whole and in their skins, into a large pan of salted water. Bring the pan to the boil and simmer for 15 mins until the potatoes are cooked all the way through. Drain off the water and leave until the potatoes are just cool enough to handle. Meanwhile, boil the milk, butter and mustard powder together in a large saucepan. Peel the cooked potatoes by rubbing their skins off with a tea towel. Mash or pass the potatoes through a ricer into the hot milk and butter, stir through the cheese and season with salt and pepper.
- When the meat sauce has set, top with the mash. Start from the outside and use a spatula to scrape the mash against the side of the dish, then spread it over the middle of the dish. Using a fork, make lines across the topping. Can be frozen for up to 6 months.
- Heat oven to 190C/170C fan/gas 5. Put the pie on a large baking tray to catch any drips and bake for 30-35 mins until golden. Leave it to rest for at least 10 mins while you heat up the extra gravy. Serve the pie at the table with green vegetables and the jug of extra gravy for pouring over.
Nutrition Facts : Calories 600 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.3 milligram of sodium
PROPER ENGLISH COTTAGE PIE
Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas.
Provided by Caroline
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
- In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
- To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
- Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
- Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 34.8 g, Cholesterol 100.2 mg, Fat 30.9 g, Fiber 4.9 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 490.6 mg, Sugar 5.7 g
More about "herbed cottage pie recipes"
EASY COTTAGE PIE RECIPE (SHEPHERD'S PIE) • CURIOUS …
From curiouscuisiniere.com
Reviews 69Calories 596 per servingCategory Dinner Recipes
- Saute your beef over medium high heat until browned, 7-10 min. Remove the beef from the skillet.
- Reduce the heat to medium and add the tomato paste and flour. Saute until the flour is completely moistened.
SAVORY COTTAGE PIE - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
Servings 8Estimated Reading Time 6 minsCategory Main Course
COTTAGE PIE (OR SHEPHERD'S PIE) - TASTES BETTER FROM …
From tastesbetterfromscratch.com
COTTAGE PIE RECIPE (BRITISH, WITH GROUND BEEF) | KITCHN
From thekitchn.com
WHAT HERBS FOR COTTAGE PIE? WHAT SPICES DO YOU …
From juliescafebakery.com
COTTAGE PIE | RECIPETIN EATS
From recipetineats.com
COTTAGE PIE RECIPE (BEST SHEPHERDS PIE) - A SPICY …
From aspicyperspective.com
CHEESE AND HERB-CRUSTED COTTAGE PIE | RECIPES | DELIA …
From deliaonline.com
Cuisine BritishCategory One is FunServings 1Estimated Reading Time 2 mins
GREAT HAITIAN COTTAGE PIE RECIPE • OUR BIG ESCAPE
From ourbigescape.com
TRADITIONAL COTTAGE PIE - SAVORY TOOTH
From savorytooth.com
COTTAGE PIE RECIPE | HOW TO MAKE COTTAGE PIE — THE MOM 100
From themom100.com
EASY COTTAGE PIE - MAMA LOVES TO COOK
From mamalovestocook.com
CHEESY COTTAGE PIE | 12 TOMATOES
From 12tomatoes.com
COTTAGE PIE: EASY TRADITIONAL SAVORY COMFORT FOOD - BOULDER …
From boulderlocavore.com
COTTAGE PIE WITH A HERB & SPICY BREADCRUMB TOPPING - BEST …
From bestrecipesuk.com
COTTAGE PIE WITH HERBY MASH - HEART MATTERS MAGAZINE - BHF
From bhf.org.uk
RICH AND SAVORY COTTAGE PIE RECIPE - MASHED
From mashed.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #savory-pies #main-dish #beef #vegetables #european #english #inexpensive #ground-beef #meat #tomatoes
You'll also love
Related Search