HOW TO MAKE BEEF PIE RECIPES
EASY BEEF MINCE RECIPES - OLIVEMAGAZINE
CLASSIC COTTAGE PIE RECIPE: HOW TO MAKE IT
Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It’s a good remedy for the winter chills.—Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.
Nutrition Facts : Calories 408 calories, FatContent 22g fat (12g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 728mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 20g protein.
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Wednesday night was pie night for Gary growing up, but I think this pie recipe is just perfect for a Friday night extravaganza. Using beef skirt gives a ridiculously tender filling, and adding a cheeky grating of Cheddar that melts under the short, crumbly pastry as the pie cooks makes this a really phenomenal eating experience.
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Total Time 3 hours
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Total Time 3 hours
Calories 552 calories per serving
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- Slice the beef into rough 2cm strips, then clean and slice the mushrooms. Add both to the pan along with the tomato purée and a good pinch of sea salt and black pepper.
- Stir in the balsamic, stout, flour and stock and bring to the boil. Reduce the heat to low, cover, and simmer for 1 hour 20 minutes, or until the sauce has thickened and the meat is tender.
- Meanwhile, for the pastry, put the flour and a good pinch of salt into a bowl with the suet, cube and add the butter, then use your thumb and forefingers to rub the fat into the flour until it resembles coarse breadcrumbs.
- Slowly stir in 125ml of ice-cold water, then use your hands to gently bring it together into a ball, but don’t overwork it. Wrap in clingfilm and place in the fridge for later.
- Preheat the oven to 180°C/350°F/gas 4.
- Ladle the stew into pie dishes – you can make a collection of small pies, or one or two larger ones – then finely grate or crumble over the cheese.
- Roll out the pastry on a clean flour-dusted surface, so it’s slightly bigger than your pie dishes. Eggwash the edges of the dishes, then carefully place the pastry on top, trimming off any overhang. Pinch the edges to seal.
- Decorate the tops with any offcuts, if you like, then brush with a little more egg. Bake for 45 to 50 minutes, or until the pastry is beautifully golden. Delicious served with steamed seasonal greens.
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Reviews 4
Total Time 1 hours 20 minutes
Calories 570 per serving
- Bake at 400°F. for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.
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From jamieoliver.com
Total Time 2 hours 50 minutes
Cuisine british
Calories 529 calories per serving
Total Time 2 hours 50 minutes
Cuisine british
Calories 529 calories per serving
- Peel and roughly chop the onions, garlic and carrots, then trim and roughly chop the celery. Tie the bay and thyme sprigs together with string.
- Heat 2 tablespoons of oil in a large casserole pan over a medium heat. and add the vegetables and herbs. Toss everything in the oil to coat, then season.
- Cook, covered, for 10 minutes, or until the veg is softening, stirring occasionally. Transfer to a plate.
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- Deglaze the pan with the Guinness. Add the veg and herbs, then top up with water if needed, to just cover the meat and veg.
- Stir in the brown sugar. Bring to the boil, then cover and simmer for about 2 hours, or until the meat is tender.
- Cook the potatoes in a large pan of boiling salted water, then drain.
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- Preheat the oven to 200ºC/400ºF/gas 6.
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Reviews 5
Total Time 50 minutes
Category Dinner
Calories 298 calories per serving
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Dinner
Calories 298 calories per serving
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From bbcgoodfood.com
Total Time 3 hours 25 minutes
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Calories 1014 calories per serving
From bbcgoodfood.com
Total Time 3 hours 25 minutes
Category Dinner, Main course
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Calories 1014 calories per serving
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CLASSIC COTTAGE PIE RECIPE: HOW TO MAKE IT
Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It’s a good remedy for the winter chills.—Shannon Copley, Upper Arlington, Ohio
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 05 minutes
Category Dinner
Calories 408 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 05 minutes
Category Dinner
Calories 408 calories per serving
- In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.
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