Time 1h Yield 1 large cottage pie bake, 8 serving(s) Number Of Ingredients 17 Steps:
Melt the butter in a pan on a medium heat. Add the onion, carrot, celery, garlic, thyme and bay leaf and fry over a medium/low heat for 10 minutes, or until softened but not coloured. Add the beef mince and cook for a further 10 minutes, or until brown. Add the tomato purée, worcestershire sauce and Tabasco, then stir and cook for 2 minutes. Turn the heat up to high and add the red wine. Let it bubble away and reduce for 5 minutes then add the stock and reduce to a medium heat. Simmer for a further 20 minutes, stirring often. Meanwhile, cut the potatoes into halves and quarters so they’re all a fairly even size. Cook in a pan of boiling, salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry. Preheat the oven to 190C/170C fan/gas 5. Taste the mince and season accordingly with salt and pepper. Transfer it to an ovenproof dish (approximately 20cm by 30cm). Mash the potatoes with the butter, milk and a pinch of salt and pepper then spread over the top of the mince. Finely grate over a little parmesan cheese then cook for 45 minutes, or until golden and bubbling. Serve with buttered peas or a simple side salad.
Time 1h20m Number Of Ingredients 18 Steps:
Heat half of the oil in a large frying pan or cast iron casserole dish. Brown the meat, which would take approximately 5 minutes, then remove from the pan. Place the meat in a sieve to remove excess fat. Using the same pan, add the remaining oil, then fry the onion, garlic, carrots, thyme and rosemary over a medium heat for 5-10 minutes or until the excess moisture has evaporated. Add the browned mince back into the pan along with the tomatoes and tomato puree. Cook for 5 minutes, stirring constantly. Add red wine and Worcestershire sauce and simmer until the liquid has been reduced by half. Pour in stock and bring it to a slow simmer. Continue to cook for 20-25 minutes. If the meat sauce doesn’t seem thick enough, continue cooking for another 5-10 minutes. Stir in mushrooms and peas, then season to taste. Remove from heat and set aside. Preheat the oven to 180˚C/fan 160˚C/356˚F/gas 4. Meanwhile, add the potatoes to a pan of salted water and bring to a boil. Cook until tender, which will take about 10-15 minutes. Drain then return to the pan and leave to steam dry. Pass the potatoes through a potato ricer then return the mash to the pan. Stir in the butter, cheese and egg yolk, then season to taste. Spoon the mince into a large ovenproof casserole dish and even out the layer. Top the mince with mash and level out with a fork. Run the fork along the mash to leave a ripple effect that will help the topping become crispy. Sprinkle over extra cheese, if you prefer, then place in the oven for 30 minutes. Serve immediately. It goes well with cauliflower cheese and braised red cabbage. Enjoy!
Time 1h5m Yield 4 servings Number Of Ingredients 21 Steps:
Preheat the oven to 400 degrees F (200 degrees C). For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine. Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping. For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt. Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes. Allow the pie to cool slightly before serving.
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.
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.
Time 2h5m Yield 6 serving(s) Number Of Ingredients 16 Steps:
Pre-heat oven to 350°F. Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown. After 5 minutes or so add the garlic, reduce the heat and soften everything together. Increase the heat again and add the ground beef, stirring until browned. Stir in the tomato paste, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes. Boil the potatoes until soft and mash them with the milk until smooth and creamy. Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato. Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.
Time 50m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Cook potatoes in boiling salted water. Preheat oven to 375* Thinly slice onions. Heat dripping in a fry pan and fry onions until transparent. Add beef and fry until browned. Sprinkle in the flour and cook, stirring for 1 minute. Slowly add stock and bring to a boil stirring constantly. Add tomatoes with juice, s& p and frozen veg. Simmer for 5 min. Spoon cooked mixture into a casserole dish and spread on the mashed spuds. Bake for 30 min.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 19 Steps:
To make the pie filling:. Fry the onions and carrots if using, in the butter or beef dripping until they are soft. Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.). Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well. Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by aboout a third, add the peas if using and take off the heat. Set aside whilst you make the topping. To make the topping:. Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste. If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured. Stir the cooked leeks into the mashed potato mixture and give it all a good mix. Assemble:. Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 - 6 smaller pie dishes if you wish. Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling. Serve with an assortment of fresh seasonal vegetables and a jug of gravy.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Preheat the oven to 180ºC/fan160ºC/gas 4. Heat the oil in a pan over medium heat and add the onion and carrot and cook, stirring for 5 minutes. Add the mince, turning the heat up and cook for 5 minutes until it is completely browned; Add the tomato puree, stir for 1 minute and add the beef stock, Worcestershire sauce and thyme. Bring it to the boil, cover and simmer for 20 minutes; Uncover and cook for a further 5-10 minutes until most of the liquid has been absorbed; Check the seasoning and then spoon into a 2 litre ovenproof dish. For the mash, cut the parsnips and potatoes into medium sized pieces and put into a large pan of cold salted water; Bring to the boil and simmer for 15 minutes or until tender; Drain and return to the pan for 30 seconds to get rid of any excess moisture; Mash with the milk and nutmeg, season and set aside. Spoon the mash onto the mince; Rough it up with a fork and sprinkle with the cheese. Bake for 25 minutes, until the mash is golden and crisp in places.
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.
