ENGLISH PIE RECIPES
TRADITIONAL ENGLISH COTTAGE PIE RECIPE - FOOD.COM
Make and share this Traditional English Cottage Pie recipe from Food.com.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
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.
Nutrition Facts : Calories 536, FatContent 31.7, SaturatedFatContent 15.4, CholesterolContent 118.4, SodiumContent 746.7, CarbohydrateContent 31.6, FiberContent 3.7, SugarContent 3.9, ProteinContent 26.9
COTTAGE PIE RECIPES | BBC GOOD FOOD
Make a hearty cottage pie for the family. Our recipes include traditional, spicy chilli, sweet potato, beef bourguignon and even veggie versions.
Provided by Good Food team
Number Of Ingredients 1
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This amazing homemade chicken pie is the perfect sharing dish. Beautiful crumbly pastry, tender pieces of chicken and sweet leeks cooked in a creamy cider sauce. What are you waiting for? Get stuck in.
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving
- Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
- Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
- Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
- Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
- Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces – you will need ⅓ for the lid and ⅔ for the base – flatten with your hands and chill until needed.
- Finely slice the mushrooms and set aside.
- Transfer the chicken to a plate and shred the meat (discard the carcass).
- Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
- Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
- Preheat the oven to 190°C/375°F/gas 5.
- Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish – allow an overhang. Press firmly into the edges and up the sides of the dish.
- Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
- Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
- Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.
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- Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
- Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
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- Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
- Peel and finely chop the onion, then peel, halve and finely chop the carrot.
- In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
- Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
- Pick and finely chop the parsley and stir into the cream mixture.
- Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
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- Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
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