cottage pie

Michela’s veg &amp; lentil cottage pie

leek

carrot

onion

celery

olive oil

g split pea red lentils

vegetable stock

g frozen peas

sea salt

black pepper

tomato purée

g Parmesan cheese

sweet potato (300 grams)

https://www.youtube.com/watch?v=wMS82XIzeoI

Recipe video above. One of the greatest comfort foods of all time! A ground beef (mince) filling in a tasty gravy, topped with mashed potato. Make it a Shepherd&#039;s Pie simply by swapping the beef for lamb.

Cottage Pie

garlic (, minced)

onion (, finely chopped)

carrot (, finely chopped*)

celery (, finely chopped*)

/ 1.5 lb beef mince (ground beef)

(40 grams) flour ((plain / all purpose))

(55 grams) tomato paste

(125 ml) red wine (or water)

beef bouillon cube (, crumbled (stock cube, stock

Worcestershire sauce

tsp dried thyme ((or 3 sprigs fresh thyme))

bay leaves

salt

tsp black pepper

potatoes

(165 ml) milk (, warmed)

tbsp (30 grams) butter

tbsp (20 grams) parmesan, grated

Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3 minutes or until softened and sweet.

Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.

Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt and pepper.

Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium high. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency (Note 1) (see video). Taste then add more salt if desired.

Transfer to 6 cup pie dish (1.5 litre / quart). Cover, cool if you have time (even overnight). Cool filling = easier to top with mash (Note 2)

Preheat oven to 180°C/350°F.

Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).

Add butter and mash until melted, then add milk and salt. Mash until smooth.

Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits). Sprinkle with paremsan, drizzle with butter (or skip this and just drizzle with olive oil)

Bake for 25 - 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.

Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.

Assemble Pie

We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe – here it is!

No-fuss shepherd's pie

sunflower oil

onion,chopped

carrots,chopped

pack lamb mince

beef stock

potatoes,cut into chunks

butter

tbsp milk

Heat 1 tbsp sunflower oil in a medium <a href="https://www.bbcgoodfood.com/review/best-saute-pans">saucepan</a>, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.

When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.

Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.

Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a>, then mash with 85g butter and 3 tbsp milk.

Put the mince into an <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dish</a>, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.

Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)

Leave to stand for 5 mins before serving.

James Martin's easy cottage pie recipe is a family favourite. He goes back to basics to show you how to make a classic version, but easier.

Easy cottage pie

milliliters/2fl oz olive oil

onion banana

beef mince

plain flour

150 milliliters/5fl oz red wine

400 milliliters/14fl oz beef stock

Worcestershire sauce,

salt and black pepper

900 grams/2lb King Edward potatoes, peeled and chopped

125 milliliters/4½fl oz milk

150 grams/5½oz frozen peas

This Easy Shepherd&#039;s Pie Recipe is the ultimate Irish comfort food. Shepherd&#039;s Pie (or Cottage Pie) with hearty  beef &amp; fluffy mashed potatoes this pie will become a family favorite.

Easy Shepherds Pie Recipe

beef ((I prefer to use 80/20))

thyme leaves

tsp parsley flakes

garlic ((minced))

all-purpose flour

ketchup

beef broth

mixed peas and carrots

corn kernels

potatoes potatoes

unsalted butter

half & half

garlic powder

½ tsp ground black pepper

paprika

cheddar cheese ((grated))

Preheat Oven

Preheat oven to 400 Degrees and coat a 13x9 baking dish with cooking spray. Then set aside.

Saute Onions

In a large skillet over medium-high heat add in olive oil. Once the oil is hot add the onions and cook 3-4 minutes, stirring occasionally.

Cook Ground Beef

Add the ground beef, parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes and break apart the ground beef with meat chopper or spoon. Stir occasionally until meat is completely browned.

Saute Garlic

Add in garlic and cook for an addition 1 minute.

Add Liquid

Add the Worcestershire sauce, flour and ketchup to the ground beef mixture. Stir until fully incorporated and cook for 1 minute.

Cook Vegetables

Add the beef broth, frozen peas and carrots and frozen corn kernels. Cook until the beef broth begins to boil. Then, reduce heat and let simmer for 4-5 minutes. Stir occasionally.

Place In Baking Dish

In the prepared baking dish spread out the ground beef filling. Make sure to spread it out into an even layer.

How To Make The Ground Beef Filling

Potatoes

Peel and cut potatoes into 3/4 inch cubes. Place the potatoes in a large pot. Cover the potatoes with water and add 1/4 teaspoon of salt. Bring the water to a boil then reduce to a simmer. Cook the potatoes until the can be smashed with a fork. Cook time will be 10-15 minutes.

Drain Potatoes

Drain the potatoes and add them to your KitchenAid mixer. I you don’t have a mixer a hand mixer or potato smasher will work fine.

Add Butter

Then, cut the butter stick into 1 tablespoon pieces and spread them evenly on top of the potatoes

Add Spices

Next, add the half &amp; half, garlic powder, salt and black pepper and mix until the potatoes are smooth and creamy.

Add Potatoes To Casserole

Scoop the potatoes on top of the ground beef filling. Carefully spread them into a even layer.

Add Paprika and Cheese

Sprinkle the paprika over the potatoes evenly. Then, add the cheddar cheese on top of the potatoes.

Bake

Place the in the oven and bake at 400 degrees.  Place a baking sheet on the shelf under the pie. I have found that this recipe will sometimes boil over and the baking sheet will save your oven. Cook for 25-30 minutes.

Serve

Then, let cool for 10 minutes before serving and garnish with fresh chopped parsley. Enjoy!

How To Make The Cheesy Potato Topping

Use this great mince recipe as a base for bolognese or cottage pie - freeze a batch ready to whip out for last-minute dinners

Multi mince

beef

back bacon rashers, chopped

onions, finely chopped

garlic cloves, finely chopped

milliliters red wine

beef stock (from a cube is fine)

thyme

Heat the olive oil in a non-stick frying pan. When hot, tip in the mince and cook for 10 mins until browned all over, breaking up any lumps with the back of a spoon. Tip onto a plate. You may need to do this in batches.

Add the bacon to the pan with the onions and garlic, then cook for 7 mins until the bacon is cooked and onion softened. Return the mince to the pan, then pour in the red wine, stock and thyme leaves. Bring to a boil, then simmer for 30 mins until the mince is tender and the sauce has reduced down. Once cool, can be frozen for up to 3 months.

Classic Lamb Shepherd's pie. Tender lamb and colorful vegetables combined in a savory red wine, herb gravy and topped with thick, creamy mashed potatoes.

Classic Lamb Shepherd's Pie

milk

TBSP half & half

tsp salt, (divided)

tsp pepper, (divided)

tsp salt

garlic

red wine

TBSP butter

TBSP all purpose flour

peas

lbs lamb loin

TBSP worcestershire sauce

Preheat the broiler to high.

Trim and chop lamb into bite sized pieces...

Trim and chop lamb into bite sized pieces and place in a medium sized mixing bowl. Add 1/2 tsp of salt, 1/4 tsp of black pepper, and worcestershire sauce. Toss to combine and set aside.

Place chopped potatoes in a medium sized pot....

Place chopped potatoes in a medium sized pot. Fill with cold water and cover with a lid. Bring to a boil over high heat, then drop the heat to medium high and simmer uncovered for 15 - 20 minutes or until potatoes are fork tender.

While potatoes are cooking, heat a large dutch...

While potatoes are cooking, heat a large dutch oven over medium heat. Add olive oil and heat an additional 1 - 2 minutes.

Stir in onions and carrots along with 1/2...

Stir in onions and carrots along with 1/2 tsp of salt. Cook 12 - 15 minutes, stirring occasionally, until carrots and onion have softened.

Add the garlic and cook 1 minute longer.

Remove the vegetables from the pan and place...

Remove the vegetables from the pan and place in a medium sized mixing bowl. Increase the heat to medium-high.

Reserving the marinade, add the lamb to the...

Reserving the marinade, add the lamb to the dutch oven. Brown the lamb on all sides.

Place the cooked lamb in the bowl with...

Place the cooked lamb in the bowl with the vegetables and drop the heat back to medium.

Mix the red wine with the reserved marinade...

Mix the red wine with the reserved marinade and add to the dutch oven.

Using a whisk, scrape the bottom of the...

Using a whisk, scrape the bottom of the pan to remove all the tasty brown bits.

Continue to cook over medium until the wine...

Continue to cook over medium until the wine is reduced by half.

Add 2 tablespoons of butter to the red...

Add 2 tablespoons of butter to the red wine. Swirl to melt then whisk in the flour. Cook the wine, butter, flour mixture for 2 - 3 minutes, stirring constantly.

Slowly pour the beef stock into the wine,...

Slowly pour the beef stock into the wine, butter and flour, whisking constantly until smooth. Bring it to a simmer and allow to cook for 3 minutes longer to thicken.

Carefully add the lamb and vegetables back into...

Carefully add the lamb and vegetables back into the gravy. Add the tarragon, 1/4 teaspoon of pepper, and peas. Taste and adjust the salt if needed.

Keep mixture warm over a low flame while...

Keep mixture warm over a low flame while making the mashed potatoes. 

Mash the potatoes using a hand masher or...

Mash the potatoes using a hand masher or stand mixer. Add in the milk, half & half, 4 tablespoons of butter, and 1/4 teaspoon of salt.

If broiling in a glass casserole dish, transfer...

If broiling in a glass casserole dish, transfer the lamb and vegetable mixture to the bottom of the casserole dish. If broiling in the dutch oven, scrape down the sides of the pan with a spatula to prevent burning. 

Cover the lamb and vegetable mixture with the...

Cover the lamb and vegetable mixture with the mashed potatoes, smoothing out the top as best you can.

Place the pie, uncovered, under the broiler for...

Place the pie, uncovered, under the broiler for 8 - 10 minutes or until the potatoes brown. I check mine at 5 minutes and rotate the pan to prevent burning. 

Allow to cool 5 - 10 minutes prior...

Allow to cool 5 - 10 minutes prior to serving.

A quick and easy recipe for Cottage or Shepherd's Pie that the whole family will love. Paleo. Whole 30, Gluten-Free. Healthy. 8 Fresh Ingredients. 30 Minutes.

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