Have You A Recipe for Cottage Pie Please?!
ThanksWww@FoodAQ@Com
Answers:
Yes I do!.!.!. here you go !.!.!.!.!.!.!. = )
Cottage Pie with Leeks
1 tbsp olive oil
1 large onion, chopped
1 medium carrot, chopped
560g/1?lb minced beef
1 x 400g/14oz can tomatoes
2 tbsp tomato purée
290ml/10fl oz beef stock
1 bay leaf
1 sprig fresh thyme, leaves only
salt and freshly ground black pepper
1 tbsp tomato ketchup
1 tbsp Worcestershire sauce
knob butter
2 leeks, chopped
For the mash topping
4 large King Edward potatoes
splash cream (to taste)
large knob butter (to taste)
salt and freshly ground black pepper
1!. Heat the oil in a large lidded pan!. Add the onion and carrot and fry over a medium heat for five minutes until soft!.
2!. Add the minced beef to the pan and fry for a few minutes to brown the mince all over!.
3!. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan!.
4!. Simmer for 30 minutes!. Season with salt and freshly ground black pepper!.
5!. In the meantime, for the mash topping, chop the potatoes into quarters and boil in a pan of boiling salted water for about 10-15 minutes, until tender!.
6!. When the potatoes are cooked, drain the water and mash the potatoes well!.
7!. Add cream, butter and salt and freshly ground black pepper to taste!. Set aside!. Preheat the oven to 190C/375F/Gas 5!.
8!. After 30 minutes cooking time, taste the meat, and add ketchup and Worcestershire sauce if desired!. If the mixture is too wet, cook for a few more minutes to reduce the liquid!.
9!. In a separate pan, heat a little butter!. Add the leeks and fry until softened, but not coloured!.
10!. Transfer the meat into an ovenproof dish and layer the leeks on top!.
11!. Arrange spoonfuls of the mash on top of the meat and leeks and use a wet spatula to smooth out the edges!. Cook for about 30 minutes, until the potato is crisp and golden-brown around the edges!. Serve hot!.Www@FoodAQ@Com
Cottage Pie with Leeks
1 tbsp olive oil
1 large onion, chopped
1 medium carrot, chopped
560g/1?lb minced beef
1 x 400g/14oz can tomatoes
2 tbsp tomato purée
290ml/10fl oz beef stock
1 bay leaf
1 sprig fresh thyme, leaves only
salt and freshly ground black pepper
1 tbsp tomato ketchup
1 tbsp Worcestershire sauce
knob butter
2 leeks, chopped
For the mash topping
4 large King Edward potatoes
splash cream (to taste)
large knob butter (to taste)
salt and freshly ground black pepper
1!. Heat the oil in a large lidded pan!. Add the onion and carrot and fry over a medium heat for five minutes until soft!.
2!. Add the minced beef to the pan and fry for a few minutes to brown the mince all over!.
3!. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan!.
4!. Simmer for 30 minutes!. Season with salt and freshly ground black pepper!.
5!. In the meantime, for the mash topping, chop the potatoes into quarters and boil in a pan of boiling salted water for about 10-15 minutes, until tender!.
6!. When the potatoes are cooked, drain the water and mash the potatoes well!.
7!. Add cream, butter and salt and freshly ground black pepper to taste!. Set aside!. Preheat the oven to 190C/375F/Gas 5!.
8!. After 30 minutes cooking time, taste the meat, and add ketchup and Worcestershire sauce if desired!. If the mixture is too wet, cook for a few more minutes to reduce the liquid!.
9!. In a separate pan, heat a little butter!. Add the leeks and fry until softened, but not coloured!.
10!. Transfer the meat into an ovenproof dish and layer the leeks on top!.
11!. Arrange spoonfuls of the mash on top of the meat and leeks and use a wet spatula to smooth out the edges!. Cook for about 30 minutes, until the potato is crisp and golden-brown around the edges!. Serve hot!.Www@FoodAQ@Com
Cottage Pie (authentic Irish recipe)
Ingredients:
2 lbs ground beef
1 tablespoon oil
2 onion (finely chopped)
2 tomato (chopped)
1 cup beef stock or bouillon
1/2 teaspoon thyme
1/4 teaspoon sage
1 tablespoon chopped parsley
salt and pepper
5 medium potato (boiled and mashed)
1 tablespoon butter or bacon fat
Directions:
1 Pre-heat oven to 375 degrees!.
2 Brown the beef in oil!.
3 Remove from pan and set aside!.
4 Drain most of the accumulated fat from the pan!.
5 Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes!.
6 Add broth and stir in herbs and seasonings!.
7 Return brown meat to skillet and continue cooking for 5 minutes!.
8 Transfer all ingredients to an ovenproof casserole!.
9 Top with mashed potatoes (scoring them with a fork!.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes!.Www@FoodAQ@Com
Ingredients:
2 lbs ground beef
1 tablespoon oil
2 onion (finely chopped)
2 tomato (chopped)
1 cup beef stock or bouillon
1/2 teaspoon thyme
1/4 teaspoon sage
1 tablespoon chopped parsley
salt and pepper
5 medium potato (boiled and mashed)
1 tablespoon butter or bacon fat
Directions:
1 Pre-heat oven to 375 degrees!.
2 Brown the beef in oil!.
3 Remove from pan and set aside!.
4 Drain most of the accumulated fat from the pan!.
5 Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes!.
6 Add broth and stir in herbs and seasonings!.
7 Return brown meat to skillet and continue cooking for 5 minutes!.
8 Transfer all ingredients to an ovenproof casserole!.
9 Top with mashed potatoes (scoring them with a fork!.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes!.Www@FoodAQ@Com
Cottage Pie Recipe-A Classic recipe
Cottage Pie and Shepherd's Pie are very similar!. Shepherd's Pie is made from lamb whereas Cottage Pie uses beef!. In this version of Cottage Pie we use fresh minced beef, however you can also use leftover Roast Beef!.
1 onion
1 carrot
1 tablespoon of oil
500 grams / 1 lb of beef mince
2 tablespoons of flour
1 tablespoon of tomato sauce (ketchup)
? to 1 tablespoon of Worcester sauce (Lee & Perins)
? cup of peas
? cup of corn kernels (optional)
1 bouquet garni or a small bunch of herbs chopped finely and one whole bay leaf
? to 1 cup of beef stock
3 to 4 large potatoes
1 tablespoon of butter
salt and pepper
Peel and chop the onion and carrot finely!. Heat the oil in a large frypan or saucepan, add the onion and cook until the onion is clear or translucent!. Add the minced beef and sauté using a wooden spoon break up the mince so it is nice and fine!. When the mince is thoroughly browned stir through the flour and cook for one minute!. Add the tomato sauce, Worcester sauce, finely chopped carrot, peas, corn and herbs!. Stir thoroughly to combine!. Gradually add the stock and bring to the boil!. Reduce the heat and cover, simmering for 10 to 15 minutes!. Add salt and pepper to taste!. The mixture should be quite thick!. Remove and discard the bouquet garni or whole bay leaf and set mixture aside!.
Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes!. Add a little salt to the water and bring to the boil!. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender!. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate!. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if necessary!. Add salt to taste!.
Preheat the oven to 190°C, 375°F or gas mark 5!. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince!. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through!.
(Serves 4)Www@FoodAQ@Com
Cottage Pie and Shepherd's Pie are very similar!. Shepherd's Pie is made from lamb whereas Cottage Pie uses beef!. In this version of Cottage Pie we use fresh minced beef, however you can also use leftover Roast Beef!.
1 onion
1 carrot
1 tablespoon of oil
500 grams / 1 lb of beef mince
2 tablespoons of flour
1 tablespoon of tomato sauce (ketchup)
? to 1 tablespoon of Worcester sauce (Lee & Perins)
? cup of peas
? cup of corn kernels (optional)
1 bouquet garni or a small bunch of herbs chopped finely and one whole bay leaf
? to 1 cup of beef stock
3 to 4 large potatoes
1 tablespoon of butter
salt and pepper
Peel and chop the onion and carrot finely!. Heat the oil in a large frypan or saucepan, add the onion and cook until the onion is clear or translucent!. Add the minced beef and sauté using a wooden spoon break up the mince so it is nice and fine!. When the mince is thoroughly browned stir through the flour and cook for one minute!. Add the tomato sauce, Worcester sauce, finely chopped carrot, peas, corn and herbs!. Stir thoroughly to combine!. Gradually add the stock and bring to the boil!. Reduce the heat and cover, simmering for 10 to 15 minutes!. Add salt and pepper to taste!. The mixture should be quite thick!. Remove and discard the bouquet garni or whole bay leaf and set mixture aside!.
Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes!. Add a little salt to the water and bring to the boil!. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender!. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate!. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if necessary!. Add salt to taste!.
Preheat the oven to 190°C, 375°F or gas mark 5!. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince!. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through!.
(Serves 4)Www@FoodAQ@Com
this one is lovely had it 2 weeks ago mmmmmm mmmmmmm
english cottage pie
INGREDIENTS
455 g lean ground beef
1 onion, diced
3 carrots, diced
15 g all-purpose flour
1 g ground cinnamon
5 g Italian seasoning
8 g chopped fresh parsley
355 ml beef broth
15 g tomato paste
salt and pepper to taste
4 potatoes, peeled and diced
55 g butter, softened
235 ml milk
salt and pepper to taste
115 g shredded Cheddar cheese
DIRECTIONS
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!.Www@FoodAQ@Com
english cottage pie
INGREDIENTS
455 g lean ground beef
1 onion, diced
3 carrots, diced
15 g all-purpose flour
1 g ground cinnamon
5 g Italian seasoning
8 g chopped fresh parsley
355 ml beef broth
15 g tomato paste
salt and pepper to taste
4 potatoes, peeled and diced
55 g butter, softened
235 ml milk
salt and pepper to taste
115 g shredded Cheddar cheese
DIRECTIONS
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!.Www@FoodAQ@Com
Proper English Cottage Pie
INGREDIENTS
1 pound ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon Italian seasoning
2 tablespoons chopped fresh parsley
1 1/2 cups beef broth
1 tablespoon tomato paste
salt and pepper to taste
4 potatoes, peeled and diced
1/2 cup butter, softened
1 cup milk
salt and pepper to taste
1/2 pound shredded Cheddar cheese
DIRECTIONS
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
------------
A great, easy recipe for this classic dish!.
Ingredients
4 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1? lb beef mince
400g/14oz can tomatoes
290ml/10fl oz beef stock
1 bay leaf
fresh thyme leaves from 1 sprig
2 tbsp tomato purée
salt and freshly ground black pepper
For the topping:
parsnips, potato and horseradish mash
750g/1? lb potatoes, peeled and chopped
225g/8oz parsnips, peeled and chopped
2 tsp creamed horseradish
6 oz butter
4 fl oz milk
1!. Preheat the oven to 190C/375F/Gas 5!.
2!. Heat the oil in a large pan!. Add the onion and carrot and cook over a medium heat for 5 minutes until soft!.
3!. Add the minced beef and cook for 3 minutes to brown!.
4!. Add the tomatoes, purée, beef stock, bay leaf and thyme!.
5!. Cover and simmer for 30 minutes!. Season!.
6!. Make the mash: boil the potatoes and parsnips in water until soft!. Drain and mash with the butter and milk!. Stir in the horseradish and season with salt and pepper!.
7!. Spoon the meat into an ovenproof dish!. Top with the mash and bake for 30 minutes until golden brown!.
-------------
or
800g Mince
675g floury potatoes, such as King Edwards or Maris Piper, such as Maris Piper
65g Butter
150-200ml full cream milk
salt and fresh ground black pepper
Method
1!. Pre heat the oven to 200°C/gas 6!. While the mince is cooking, make the mashed potatoes!. Cook the potatoes by boiling them in their skins, baking them in the oven or micro waving them!. Peel while still hot and mash thoroughly in a saucepan with 50g of the butter!. Season with salt and beat well over a low heat, gradually adding the milk, until the mash is light, fluffy and smooth!. Taste and adjust the seasoning!.
2!. To assemble the pie, spoon the mince into a pie dish!. Dot the mashed potato over the top and smooth down, and then make patterns in the surface with a fork!. Dot with the remaining butter and bake in the oven until the pie is heated through and the topping is golden brown!. Serve immediately!.
---------Www@FoodAQ@Com
INGREDIENTS
1 pound ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon Italian seasoning
2 tablespoons chopped fresh parsley
1 1/2 cups beef broth
1 tablespoon tomato paste
salt and pepper to taste
4 potatoes, peeled and diced
1/2 cup butter, softened
1 cup milk
salt and pepper to taste
1/2 pound shredded Cheddar cheese
DIRECTIONS
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
------------
A great, easy recipe for this classic dish!.
Ingredients
4 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1? lb beef mince
400g/14oz can tomatoes
290ml/10fl oz beef stock
1 bay leaf
fresh thyme leaves from 1 sprig
2 tbsp tomato purée
salt and freshly ground black pepper
For the topping:
parsnips, potato and horseradish mash
750g/1? lb potatoes, peeled and chopped
225g/8oz parsnips, peeled and chopped
2 tsp creamed horseradish
6 oz butter
4 fl oz milk
1!. Preheat the oven to 190C/375F/Gas 5!.
2!. Heat the oil in a large pan!. Add the onion and carrot and cook over a medium heat for 5 minutes until soft!.
3!. Add the minced beef and cook for 3 minutes to brown!.
4!. Add the tomatoes, purée, beef stock, bay leaf and thyme!.
5!. Cover and simmer for 30 minutes!. Season!.
6!. Make the mash: boil the potatoes and parsnips in water until soft!. Drain and mash with the butter and milk!. Stir in the horseradish and season with salt and pepper!.
7!. Spoon the meat into an ovenproof dish!. Top with the mash and bake for 30 minutes until golden brown!.
-------------
or
800g Mince
675g floury potatoes, such as King Edwards or Maris Piper, such as Maris Piper
65g Butter
150-200ml full cream milk
salt and fresh ground black pepper
Method
1!. Pre heat the oven to 200°C/gas 6!. While the mince is cooking, make the mashed potatoes!. Cook the potatoes by boiling them in their skins, baking them in the oven or micro waving them!. Peel while still hot and mash thoroughly in a saucepan with 50g of the butter!. Season with salt and beat well over a low heat, gradually adding the milk, until the mash is light, fluffy and smooth!. Taste and adjust the seasoning!.
2!. To assemble the pie, spoon the mince into a pie dish!. Dot the mashed potato over the top and smooth down, and then make patterns in the surface with a fork!. Dot with the remaining butter and bake in the oven until the pie is heated through and the topping is golden brown!. Serve immediately!.
---------Www@FoodAQ@Com
COTTAGE CHEESE PIE
1 c!. sugar
2/3 c!. cottage cheese
1 tbsp!. flour, heaped
1 1/2 c!. milk
2 eggs
Pinch salt
"Butter"
1 unbaked pie crust
Mix and pour in unbaked pie crust!. Dot with "butter"!. Bake at 400 degrees until top is golden, about 30 minutes!. A super pie and a great way to use up that leftover cottage cheese!.
or
COTTAGE CHEESE PIE
1 egg
2 tbsp!. soft butter
8 tbsp!. sugar
1 grated lemon rind or 3 tbsp!.
Lemon juice
2 c!. smooth cottage cheese
1 baked pie crust that has been cooled
Mix the first three ingredients together; add cottage cheese!. Pour into baked pie crust that has been cooled and return to oven and bake 15 minutes at 375 degrees!. To make smooth cottage cheese, place cottage in blender and blend until smooth!.Www@FoodAQ@Com
1 c!. sugar
2/3 c!. cottage cheese
1 tbsp!. flour, heaped
1 1/2 c!. milk
2 eggs
Pinch salt
"Butter"
1 unbaked pie crust
Mix and pour in unbaked pie crust!. Dot with "butter"!. Bake at 400 degrees until top is golden, about 30 minutes!. A super pie and a great way to use up that leftover cottage cheese!.
or
COTTAGE CHEESE PIE
1 egg
2 tbsp!. soft butter
8 tbsp!. sugar
1 grated lemon rind or 3 tbsp!.
Lemon juice
2 c!. smooth cottage cheese
1 baked pie crust that has been cooled
Mix the first three ingredients together; add cottage cheese!. Pour into baked pie crust that has been cooled and return to oven and bake 15 minutes at 375 degrees!. To make smooth cottage cheese, place cottage in blender and blend until smooth!.Www@FoodAQ@Com