EASY COTTAGE PIE | SAINSBURY'S RECIPES
Making this recipe is easy as… well, pie
Provided by Sainsbury's
Total Time 120 minutes
Prep Time 20 minutes
Cook Time 100 minutes
Yield 4
Number Of Ingredients 15
Steps:
Preheat the oven to 180°C, fan 160°C, gas 4. Cook the onion, carrots and celery in half the oil for 15-20 minutes until soft.
Turn up the heat and add the mince. Brown the meat for a few minutes, then stir in the tomato purée, thyme and flour. Cook for 1 minute, then pour in the stock and both the soy and Worcestershire sauces. Bring to the boil and simmer for 30 minutes.
Meanwhile, put the swede and potatoes into a pan of water and bring to the boil. Cook for 20 minutes or until soft.
Fry the leeks in the remaining oil until soft and slightly golden. Once the swede and potatoes are cooked, drain and mash with the milk, then stir in the leeks.
Season the mince to taste and pour into a large, square ovenproof casserole dish. Top with the mash and cook in the oven for 30 minutes until golden on top and bubbling at the edges.
Nutrition Facts : Calories 581 calories, FatContent 20.9 grams, SaturatedFatContent 8.0 grams, SugarContent 17.3 grams, SodiumContent 1500.0 milligrams salt, CarbohydrateContent 6.3 grams, FiberContent 1.2 grams, ProteinContent 5.8 grams
COTTAGE CHEESE RECIPES | BBC GOOD FOOD
Use cottage cheese as a low-fat topping for jacket potatoes and toast, or cook in crispy fritters. This mild, fresh cheese also makes a healthy dip.
Provided by Good Food team
Number Of Ingredients 1
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From recipes.sainsburys.co.uk
Total Time 105 minutes
Calories 337 calories per serving
Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large pan, heat 1 tbsp oil over a medium heat and sweat the onion, carrot and celery for 10 minutes until very soft and starting to caramelise. Add the sliced garlic and rosemary and continue to cook for 1 minute before adding the tomato purée. Cook for 2-3 minutes.
Add the fresh and dried mushrooms to the pan with the flour, reserving the liquid. Fry for 2-3 minutes, then add the mushroom liquid, stock, tinned tomatoes and balsamic. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the liquid is starting to reduce.
Add the lentils and continue to simmer for 10 minutes, or until the sauce is thick and glossy.
Meanwhile, blanch the potatoes for 4-5 minutes, until just tender. Transfer the lentils to a large pie dish. Arrange the potatoes on top so they overlap in circles. Mix the crushed garlic with the remaining oil and brush over the potato. Bake in the oven for 35-40 minutes or until the potatoes are crisp and golden.
ALLOTMENT COTTAGE PIE | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 466 calories per serving
- In a blender, cover the porcini with 600ml of boiling water.
- Trim, wash and slice the leeks 2cm thick, then scrub the carrots, swede and celeriac and chop to roughly the same size.
- Drizzle 2 tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon.
- Add the cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly.
- Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter and milk, and season to taste.
- Preheat the oven to 190ºC/375ºF/gas 5.
- Quarter the onion, add to the porcini in the blender along with the Marmite and tomato purée and whiz until smooth.
- Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
- Tip the lentils (juices and all) into the veg pan, bring to the boil, then season to taste.
- Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary. Serve with simple steamed seasonal greens – it’s a winner!
VEGETARIAN COTTAGE PIE RECIPE | MEAT FREE | QUORN
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Reviews 3.7
Total Time 20 minutes
Category Mince, Pie & Pastry Recipes, Winter Comfort Food Recipes, Family Meals
Calories 345 calories per serving
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Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 466 calories per serving
- In a blender, cover the porcini with 600ml of boiling water.
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- Drizzle 2 tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon.
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- Preheat the oven to 190ºC/375ºF/gas 5.
- Quarter the onion, add to the porcini in the blender along with the Marmite and tomato purée and whiz until smooth.
- Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
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VEGETARIAN COTTAGE PIE RECIPE | MEAT FREE | QUORN
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Reviews 3.7
Total Time 20 minutes
Category Mince, Pie & Pastry Recipes, Winter Comfort Food Recipes, Family Meals
Calories 345 calories per serving
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Total Time 50 minutes
Category side-dish
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