You don’t must be English Cottage to relish this traditional cottage pie, however if you are English then you’ll probably bear this recipe among your favorites.
Cottage Pie Recipe: English Cottage Pie
1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped
1 1/2 cups beef broth
1 tablespoon tomato paste
Salt and pepper to taste
4 potatoes, peeled and diced
1/4 cup butter, softened
1 cup milk
1/4 pound cheddar cheese, shredded
Preheat oven to 400 degrees.
Make Meat Filling: In a large skillet, crumble the floor beef and sauté over medium heat for 1 minute. Add within the onion and carrots; carry on and sauté until meat is brown (about 5 minutes). Stir within the flour, cinnamon, Italian seasoning and parsley.
In a little bowl, combine the beef broth and tomato paste; mix well. Add to beef mixture. Add salt and pepper to taste. Lower the high temperature to simmer and cook for fifteen minutes, stirring occasionally. Cook until a lot of the liquid is absorbed. Spoon beef mixture right into a 9-inch pie plate.
Make Potato Topping: Put potatoes in to a medium sauce pan and cover with water. Bring to a boil over high heat. Boil for quarter-hour, or until potatoes are tender; drain.
Mash the potatoes until smooth. Add butter and milk. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle cheese ahead.
Bake for 25 minutes, or until top is brown and cheese is bubbly.
=> Cottage Pie Recipe: Moussaka Cottage Pie
A great cottage pie recipe featuring flavorable spices like garlic, cinnamon and cloves. Raisins come up with a delicious addition likewise.
4 tablespoons coconut oil, divided
2 medium onions, diced
3 large cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 pounds lean ground beef or turkey
2 cups canned crushed tomatoes
1/3 cup dark or golden raisins
One pound eggplant, cut into 1/4-inch slices
1 (24 oz.) package refrigerated mashed potatoes, warmed
1 large egg, beaten
In a 12-inch oven proof skillet, heat 2 tablespoons of oil over medium high heat. Add onions and sauté until tender (about 5 minutes). Add garlic, cinnamon and cloves; continue cooking for 1 minute.
Add meat, stirring occasionally to destroy it up; cook for 5 minutes. Stir in tomatoes and raisins. Reduce heat and simmer for 10 mins.
Arrange the eggplant slices using a lipped cookie sheet. Brush each side of eggplant with remaining oil, and season with salt and pepper. Broil English Cottage eggplant for the upper oven rack, turning once with kitchen tongs, until golden brown (about 5 minutes per side).
Warm up mashed potatoes based on package directions.
Reduce oven heat to 400 degrees. Lay eggplant in a layer above the meat mixture. Whisk the egg to the mashed potatoes; spread over eggplant. Bake on lower oven rack for 20 minutes, or until sauce is bubbly.
=> Cottage Pie Recipe: Creamed Cottage Cheese Pie
If you’ve never tried all kinds of cheese in a pie, you’ll be delighted with this particular English Cottage creamy cheese flavored custard pie. It’s something a little different and certainly worth the effort.
1 (9-inch) pie shell
1 1/2 cups some kinds of cheese, creamed
4 tablespoons melted butter
1/2 cup white sugar
1/4 teaspoon salt
1 tablespoon all-purpose flour
1 tablespoon lemon zest
1/2 cup raisins
1/2 cup chopped walnuts (optional)
1/4 cup milk
Preheat oven to 400 degrees.
Separate the eggs.
Press the cottage type cheese through a sieve twice.
In a bowl, combine the cottage type cheese, butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, walnuts and milk. Stir well.
In another bowl, beat the egg whites until stiff peaks form. Fold egg whites into cheese mixture. Bake for a half-hour, or until brown and firm.