Sweetandsavorycottagepie Recipes

Steps:

• Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
• Preheat the oven to 365˚F (185˚C).
• Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
• Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
• Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
• Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
• Cool the pies for 2 hours on a wire rack.
• Slice and serve.
• Enjoy!

Steps:

• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
• Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.

Steps:

• Boil all of the potatoes in water until tender.
• Drain well and mash the potatoes with the butter, buttermilk and 1/4 teaspoon sage; add salt and pepper, to taste.
• Heat the oil in a large pan and saute the turkey, onion, garlic, carrots and zucchini for 5 minutes.
• Add the cayenne pepper, 2 teaspoons marjoram, 2 teaspoons sage, tomato paste and stock.
• Simmer, uncovered, gently for 10 to 15 minutes.
• Add the peas and adjust the seasoning.
• Put the turkey/vegetable mixture into the bottom of a 2 quart casserole and frost the top with the mashed potatoes.
• Sprinkle with the sunflower seed kernels and bake in a pre-heated oven at 350°F for 30 to 40 minutes.

Steps:

• Preheat the oven to 180c.
• Cook the potato & sweet potato in a large saucepan of boiling water for 15 mins or until tender.
• Meanwhile, heat the oil in a large, deep non-stick frying pan over medium heat.
• Add the onion.
• Cook, stirring, for 5 mins or until softened.
• Add the beef.
• Cook for 5 mins, breaking up lumps with a wooden spoon.
• Add the tomato pasted and gravy powder.
• Stir to combine.
• Gradually add 2/3 cup of water, stirring continuously.
• Add the carrot and zucchini.
• Bring to the boil and reduce the heat to low.
• Cover.
• Simmer for 10 mins, stirring occasionally.
• Stir in the peas.
• Drain the potato & sweet potato.
• Add the milk and mash.
• Season with salt and freshly ground black pepper.
• Mash until smooth.
• Transfer the mince mixture to a 1/5L (6-cup) capacity oven proof dish.
• Dollop the mash over the top and spread to cover.
• Rough up the surface with a fork.
• Bake for 25 mins or until slightly browned.
• Serve.

Steps:

• For the base: heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.
• Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)
• To finish the recipe, heat more oil in a pan and fry another onion until it starts to soften. Add the carrot and celery and fry until tender. Add the thyme and bay and cook for 1 min, then tip in the mince base and bring to a simmer. Cover and cook for 20 mins (take off the lid towards the end if it's not thick enough).
• Heat oven to 180C/160C fan/gas 4. Cook the sweet potatoes in simmering water until tender, drain well, then add the milk and mash the potatoes.
• Tip the meat mixture into a casserole dish and level it out (fish out the thyme and bay and discard), then pile the potato mixture on top and spread it out. Cook for 30 mins or until the top begins to brown.