COTTAGE/ SHEPHERD'S PIE
I know, I know, traditional 'Shepard's pie' is made with lamb. I don't like lamb. So technically, this is called 'Cottage Pie'. Make it with lamb if you prefer. But that's gross. I guess you could also use a mixture of pork, beef and lamb. I mostly just use beef. Sometimes I add fried panceta, but that's just me. I say this is a "Canadian" dish. It's a British Isles/ Scottish thing. But I'm Canadian, so I'm stealing credit for my home team. My kids love this. I love how easy it is to make, freeze, reheat and eat. I might make five of them at once and pop them into the freezer for fast meals on cool nights. Also, I like mashed potatoes. A lot. The 'prep' time is how long it takes me to peel potatoes and chop an onion. The cooking time is from the time the onion hits the pan until the whole deal is out of the oven.
Provided by GondolaQueen
Categories One Dish Meal
Time 1h
Yield 2 quart cassarole dish, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Peel and quarter potatoes and set them in a pot of water to boil (on high).
- In a large pan on the stove, quick fry the onions in the olive oil (maybe 2 minutes), until they are translucent- NOT burned.
- Add the minced garlic to the onions and fry for 30 sec to 1 minute longer.
- Add the lean (or extra lean) ground beef.
- Fry the beef/ onions until the beef is BROWN. Not gray. BROWN. Some bits might stick to the bottom. That's flavour, that's good. If there is a lot of fat, try to drain some off.
- In a bowl mix a couple teaspoons of water with the Oxo packets (or just use fresh beef stock), and deglaze the pan with the beef stock.
- Add your salt and pepper now too- I find it takes quite a lot of salt. Almost half a teaspoon.
- Next, add the flour to the remaining water and blend it well.
- Pour it into the beef/onion/stock mixture and let it thicken for a few minutes. I stir vigorously here so that there aren't any "lumps" in the gravy.
- Once the 'gravy' is thick, I add the veggies. Usually I use frozen, and just keep adding them until I think there are enough.
- By this time, your potatoes should be ready to mash.
- Salt, butter, milk and mash, until your potatoes are thick and creamy.
- Then, here's my trick (Thank You, Alton Brown)- I add a raw egg and mash the heck out of all of it. The egg helps the potatoes stay 'together' and brown nicely. Try it one time, and if you don't like it, leave the egg out next time.
- Pour the meat mixture into a cassarole dish (size depends on whether you like a "deep" pie).
- Top with the potatoes. I have a friend who puts some shredded cheese on top. I've had it, it's pretty good, but I prefer plain potatoes with a smidgen of butter smeared around the top.
- Bake at 400F for 20 minutes, or until the top is nice and golden brown. Or, freeze it unbaked, well wrapped in saran wrap and tinfoil. Just remember to take the saran wrap off, because I forgot once, and that's a mess you just don't want to think about.
MY COTTAGE PIE (A.K.A. SHEPHERD'S PIE)
Cottage pie (which, unlike shepherd's pie which is made with lamb, is made with beef) has always been a favourite dish in our household. I'd make it with lamb, too, if I had it, but we always seem to have beef. Anyway, this is how it has evolved.
Provided by Jenny Sanders
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Scrub the potatoes and peel them if you wish--I don't.
- Cut them into chunks and boil them until tender.
- Meanwhile, peel and chop the onion.
- Peel and grate the carrot.
- Wash and chop the cabbage.
- In a large cast iron skillet, cook the ground beef until it is browned and no pink remains. Use the oil if the beef is very lean and inclined to stick.
- Remove it to a deep casserole using a slotted spoon.
- If there is more than a tablespoon of fat left in the skillet, drain most of it off.
- Sauté the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
- Add all the seasonings and simmer until everything is getting soft--just a few minutes.
- Put the veg in the casserole and stir them up with the meat.
- Drain the potatoes and mash them with the butter and buttermilk.
- Season lightly with salt and pepper.
- Spread these over the meat and veg mix in the casserole.
- Sprinkle a little paprika over top, if you like.
- This can be baked at once or refrigerated for up to 2 days (well sealed!). Bake at 350°F.
- The time will depend on whether it goes in hot or cold; 45 minutes if it goes in warm (at once) or 1 1/2 hours if it is chilled.
Nutrition Facts : Calories 717.7, Fat 27, SaturatedFat 12.5, Cholesterol 105.4, Sodium 584.4, Carbohydrate 88.1, Fiber 13.6, Sugar 13.5, Protein 35.7
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
SHEPHERD'S PIE (COTTAGE PIE)
This meal is one of my favorites.This recipe can't be screwed up. The best part is that the ingredients are already in the cuboard, and if there not its is still cheap.
Provided by Jasmyns_momma
Categories One Dish Meal
Time 35m
Yield 4-6 servings per person, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- =Preheat oven 350°F.
- =Peel and boil about 4 potatoes for about 20 minutes.
- =Fry 1lb of Hamburger, when done drain and rinse off.
- =Add 1 can of tomato soup to hamburger and mix until all meat is covered. Shut burner off.
- =Take any Cake pan or Casserole dish and add the hamburger with tomato soup and spread evenly .
- =Drain 1 can(14.5oz) of Green beans and (15.25 oz) corn and spread evenly across the top of Hamburger.
- =Drain potatoes and add about 1/3 cup of milk,4 tbs of butter, dash of salt,and pepper. Mash until the potatoes are as smooth as possible. if its still thick u can add more butter or milk. doesnt matter which. I prefer to add more butter.
- =Add the mashed potatoes to the top of the hamburgar and vegetables. and spread evenly across. The amounts of potatoes is up to u. (I like it thick, My husband likes it thin).
- =Take kraft cheese slices or the equvilant and add each slice evenly and closely to each other across the top of the potatoes.You can double the amount of the cheese in case You like lots of cheese.
- =When your oven is preheated to about 350F set inside untill the cheese is melted or untill it is warm.The size of your pan is determined on how long to bake it. the thicker the pan is then set the oven on a lower setting and cook untill it is at your desired warmth.
- I hope You enjoy this recipe as much as we do.
Nutrition Facts : Calories 677.4, Fat 27.2, SaturatedFat 13.1, Cholesterol 109.5, Sodium 516.9, Carbohydrate 80.1, Fiber 11.8, Sugar 11.1, Protein 34.9
FRENCH STYLE BOEUF BOURGUIGNON COTTAGE-SHEPHERD'S PIE
Technically speaking, a Shepherd's pie is made with leftover lamb and a Cottage pie is made with leftover beef, but what's in a name - especially as this is my version of a French Cottage - Shepherd's pie made with leftover Recipe #176183!! It will work with any hearty beef or lamb stew leftovers and is delicious served with savoy cabbage & carrots. It will also work very well with Recipe #191313 I have adapted this recipe to feed about 4 people, that is based on the mashed potato quantities - but you can change the quantities to suit yourself; one, three or more people! N.B. I have also given an alternative measurement of butter - depending on how buttery and naughty you want your mashed potatoes to be, and, an option of a cheesy topping!
Provided by French Tart
Categories Savory Pies
Time 1h20m
Yield 1 Pie, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C/400F or Gas mark 6.
- Lightly grease a large ovenproof dish with some of the butter.
- Put your Boeuf Bourguignon, Beef or Lamb stew leftovers into the greased ovenproof dish. If the pieces of meat are a bit to chunky, break them down a bit - likewise, cut the shallots into half if necessary.
- Boil your potatoes in salted water for about 25 minutes or until very tender.
- Drain the potatoes, add the Dijon mustard, creme fraiche/sour cream, butter & season well with salt & black pepper.
- Mash thoroughly with a potato masher or a hand held blender, mash until there are no discernable lumps & the mash is well mixed.
- Spoon the mashed potatoes over the top of the meat, smoothing it all the time with the back of a spoon.
- Rough up the potato with a fork to give an attractive appearance and place the sliced tomatoes on top.
- Add the grated cheese if using.
- Bake in the preheated oven for about 25 to 35 minutes - or until the pie is well heated through & the top is golden brown and bubbling!
- Garnish with fresh parsley and serve with fresh greens, savoy cabbage, red cabbage or carrots.
Nutrition Facts : Calories 301.8, Fat 13.2, SaturatedFat 8.2, Cholesterol 35.6, Sodium 681.4, Carbohydrate 42.5, Fiber 5.9, Sugar 3.4, Protein 5.4
More about "shepherds pie cottage pie recipes"
SHEPHERD PIE VS COTTAGE PIE (PLUS 20 RECIPES) - THREE OLIVES BRANCH
From threeolivesbranch.com
SHEPHERD'S PIE - ONCE UPON A CHEF
From onceuponachef.com
SHEPHERD'S PIE - OR COTTAGE PIE - TASTE AND TELL
From tasteandtellblog.com
HEARTY CROCK POT SHEPHERD’S PIE (COTTAGE PIE)
From vintagehomesteadlife.com
EASY SHEPHERD'S PIE AKA COTTAGE PIE RECIPE (+VIDEO) | LIL' LUNA
From lilluna.com
SHEPHERD’S PIE/COTTAGE PIE - THE SPICE ADVENTURESS
From thespiceadventuress.com
HOW TO MAKE SHEPHERD'S PIE | ALLRECIPES
From allrecipes.com
SHEPHERDS PIE - COTTAGE PIE - ST PATRICK'S DAY FOOD - YOUTUBE
From youtube.com
SHEPHERD'S PIE (COTTAGE PIE) - KIM'S CRAVINGS
From kimscravings.com
EASY SHEPHERD'S PIE (OR COTTAGE PIE) - OLIVIA'S CUISINE
From oliviascuisine.com
SHEPHERDS COTTAGE PIE — CAMPING FOOD - PACKIT GOURMET
From packitgourmet.com
EASY SHEPHERD'S PIE RECIPE - CHOWHOUND FOOD COMMUNITY
From greatist.com
COTTAGE PIE (SHEPHERD’S PIE) - MY DIASPORA KITCHEN
From mydiasporakitchen.com
COTTAGE PIE VS. SHEPHERD’S PIE: WHAT’S THE DIFFERENCE?
From masterclass.com
EASY SHEPHERD'S PIE (6 INGREDIENTS!) - BOWL OF DELICIOUS
From bowlofdelicious.com
SHEPHERD’S PIE VS COTTAGE PIE – WHAT’S THE DIFFERENCE?
From britishgrubhub.com
COTTAGE PIE (BEEF SHEPHERD'S PIE) - EMILY BITES
From emilybites.com
COTTAGE PIE RECIPE (BRITISH, WITH GROUND BEEF) | KITCHN
From thekitchn.com
EASY SHEPHERD’S PIE - ALL WE COOK
From allwecook.com
COTTAGE PIE (SHEPHERD'S PIE) - HUNGER FOR SPICE
From hungerforspice.com
SHEPHERD'S/COTTAGE PIE : 8 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
COTTAGE PIE RECIPE (BEST SHEPHERDS PIE) - A SPICY PERSPECTIVE
From aspicyperspective.com
GOUSTO COTTAGE PIE - GET NEWS DEN
From getnewsden.blogspot.com
SHEPHERD'S PIE - WIKIPEDIA
From en.wikipedia.org
SHEPHERD'S PIE (COTTAGE PIE) - TRADITIONAL ENGLISH RECIPE | 196 FLAVORS
From 196flavors.com
TASTY SHEPHERDS PIE (COTTAGE PIE) RECIPE | CHEW TOWN FOOD BLOG
From chewtown.com
CROWD WINNING COTTAGE PIE - BEEF SHEPHERD'S PIE - FOOD MY KIDS …
From foodmykidswilleat.com
SAVORY SHEPHERD'S PIE (COTTAGE PIE) – RECIPE – OLD SALT MERCHANTS
From oldsaltmerchants.com
SATISFYING SHEPHERD’S PIE (COTTAGE PIE) - DOWNTON ABBEY COOKS
From downtonabbeycooks.com
A FLOCK OF SHEPHERD'S AND COTTAGE PIES - GOOD FOOD
From goodfood.com.au
COTTAGE PIE (OR SHEPHERD'S PIE) - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
COTTAGE (SHEPHERD'S) PIE - DASH OF COLOR AND SPICE
From dashofcolorandspice.com
THE BEST SHEPHERD'S PIE (COTTAGE PIE) - THE COUNTRY COOK
From thecountrycook.net
COTTAGE/ SHEPHERD'S PIE RECIPE - FOOD NEWS
From foodnewsnews.cc
VEGAN SHEPHERD’S PIE WITH LENTILS (GLUTEN FREE COTTAGE PIE)
From therealfooddietitians.com
BEST SHEPHERD'S PIE RECIPE - HOW TO MAKE BEEF …
From thepioneerwoman.com
EASY SHEPHERD'S PIE RECIPE - EATING ON A DIME
From eatingonadime.com
EASY SHEPHERD'S PIE (WITH BEEF) - KYLEE COOKS
From kyleecooks.com
THE BEST SHEPHERD’S PIE (COTTAGE PIE) RECIPE EVER!
From salads4lunch.com
COTTAGE PIE VS SHEPHERD’S PIE (4 MAIN DIFFERENCES)
From carnivorestyle.com
SHEPHERD`S OR COTTAGE PIE - BOSSKITCHEN.COM
From bosskitchen.com
COTTAGE PIE OR SHEPHERD'S PIE - A STRAY KITCHEN
From astraykitchen.com
You'll also love