Tag: cottage pie

Gordon Ramsay’s Cottage Pie With Guinness Recipe To serve…

Gordon Ramsay’s Cottage Pie With Guinness Recipe

To serve 6 you will need:

a large pie dish
2 tbsp olive oil
900g good quality (low fat) minced beef
sea salt and black pepper
3 medium onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
a few thyme sprigs, leaves only
2 nice fat plum tomatoes, chopped
2 tablespoons of tomato purée
330ml bottle of Guinness
5 tablespoons of Worcestershire sauce
300ml chicken stock (I used fresh home made chicken stock) but you can use a Knorr stock cube
1 kg floury potatoes, such as Maris Piper or King Edward, peeled and roughly cubed
50g butter a handful of grated cheddar, plus extra for the top of the pie
1 large egg yolk
plus a good handful of cooked peas and carrots if you fancy

How to do it:

Put a large frying pan over a high heat and add a thin layer of olive oil. Season the mince with salt and pepper and fry, stirring, in two or three batches, until nicely browned.

Drain off any fat, although you shouldn’t really have worth worrying about if you used good quality mince.

Put the cooked mince into a bowl and set aside.

In the same pan you just used, put it over a medium-high heat and add a little olive oil. When it’s nice and hot, fry the onions, with the garlic for a few minutes until until soft and golden.

Now add the thyme and cook for another minute or so.

Add the browned mince, tomatoes and tomato puree. Stir constantly for 4-5 minutes.

Add the Guinness and Worcestershire sauce and boil until the liquid has reduced by half. Pour in the stock and return to the boil.

Turn the heat down and simmer for 20-25 minutes, by which time the mixture should be lovely and thick and glossy.

Continue to simmer for another 5-10 minutes if it doesn’t seem quite thick enough. Once done remove it from the heat.

Preheat the oven to 180C/350F or Gas 4

Meanwhile, add the potatoes to a pan of salted water, bring to the boil and cook until tender. Drain and return to the hot pan for 15 seconds or so, to dry out, then take off the heat.

Pass the potatoes through a potato ricer back into the pan or mash smoothly. Mix through the butter, cheese and egg yolk.

Taste and adjust the seasoning.

Put the cooked peas and carrots into the bottom of the dish if you are using them and then spoon the mince mixture on top.

Spoon the mashed potato on top and rough up the surface with a fork.

Grate over some extra cheese and bake in the oven for about 30 minutes until bubbling and golden brown.

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Cottage Pie with Turkey

Cottage Pie with Turkey

by Pam on March 16, 2014

Happy St. Patrick’s Day!!!

One of my favorite meals to celebrate  St. Patrick’s Day is Cottage Pie[1]. It’s usually made with ground beef, but because we are trying to eat healthier around here, I decided to try one with ground turkey instead. I found a terrific recipe from the Food Network Kitchen[2] that looked great. I adapted it just a bit by doubling the recipe, adding a touch of Worcestershire sauce, and using russet potatoes instead of red potatoes. It was a comforting, delicious, and guilt free dinner. I served this cottage pie with my House Salad[3] and we all enjoyed our meal.

Preheat the oven to 425 degrees.

Place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, butter, cheese, and green onions, then mash with a hand masher until smooth. Season with sea salt and white pepper, to taste.

Heat the olive oil in large skillet over medium heat. Add the carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Add the minced garlic, and cook, for 30 seconds then add the ketchup and Worcestershire sauce then cook until lightly caramelized. Stir the chicken broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes. Season with sea salt and freshly cracked pepper, to taste.

Coat the baking dishes with cooking spray. Ladle the turkey mixture evenly into the baking dishes. Spoon the mashed potatoes over the filling.

Place into the oven and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes. Sprinkle with Green Onions.

Let the cottage pies cool for 5 minutes before serving. Enjoy.



Print[4]

Save[5]



Cottage Pie with Turkey




Yield: 8

Cook Time: 30 min.



Ingredients:

For the Potatoes:

3 russet potatoes, peeled and cubed
1/4 + 2 tbsp cup warm 2% milk
2 tbsp sour cream
1 tbsp butter
1/2 cup shredded extra sharp Cheddar
1 green onion, chopped
Sea salt, to taste
White pepper, to taste

Turkey Mixture:

1 tbsp olive oil
2 carrots, finely diced
1 small onion, chopped
16 ounces ground turkey (93/7)
1 tsp fresh thyme, finely chopped
3 cloves garlic, minced
4 tbsp ketchup
1-2 tsp Worcestershire, to taste
2 cups chicken broth
4 tsp flour
1 cup frozen peas
Sea Salt and Freshly cracked pepper, to taste

Directions:

Preheat the oven to 425 degrees.

Place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, butter, cheese, and green onions, then mash with a hand masher until smooth. Season with sea salt and white pepper, to taste.

Heat the olive oil in large skillet over medium heat. Add the carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Add the minced garlic, and cook, for 30 seconds then add the ketchup and Worcestershire sauce then cook until lightly caramelized. Stir the chicken broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes. Season with sea salt and freshly cracked pepper, to taste.

Coat the baking dishes with cooking spray. Ladle the turkey mixture evenly into the baking dishes. Spoon the mashed potatoes over the filling.

Place into the oven and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes. Sprinkle with Green Onions. Let the cottage pies cool for 5 minutes before serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Food Network Kitchen

References

  1. ^ Cottage Pie (www.gordon-ramsay-recipe.com)
  2. ^ Food Network Kitchen (www.foodnetwork.com)
  3. ^ House Salad (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Cottage pie

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This delicious cottage pie is sure to become a family favourite. It’s easy to make and is packed with a sweet tomato sauce and tender beef mince which make a great combo with a creamy mash topper

  • Serves: 4

  • Prep time: 20 mins

  • Cooking time: 30 mins

  • Total time: 50 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

For a crispy topping sprinkle your cottage pie with Cheddar cheese once cooked and pop under the grill until the cheese has melted

Ingredients

  • 1tbsp sunflower oil
  • 1 med onion, peeled and chopped
  • 2 carrots, peeled and diced
  • 500g minced beef
  • 250g chestnut mushrooms, sliced
  • 2 level tbsp plain flour
  • 400g can chopped tomatoes
  • 1 beef stock cube
  • Salt and freshly ground black pepper
  • Dash of Worcestershire sauce
  • 450g mashed potato
  • Knob of butter

Method

  1. Heat the oil in a sauté pan or large frying pan, add the onion and carrots and cook over a med heat for about 5 mins, stirring occasionally, until the vegetables have started to soften. Add the beef to the pan and cook for about 5-10 mins, stirring to break up the meat, until it browns. Once the meat is crumbly, stir occasionally to prevent it sticking and burning, but don’t keep stirring it, otherwise it just cools the mixture, rather than letting the meat brown. Add the mushrooms to the pan and cook for a few mins.
  2. Sprinkle over the flour, then mix it in well and heat for 3-4 mins to cook the flour. The flour will absorb the fat that comes out of the meat, which will then thicken the sauce.
  3. Pour in the can of tomatoes, sprinkle in the stock cube and bring the mixture to the boil, stirring continually, then reduce the heat and simmer for about 10 mins, until it thickens slightly and the vegetables are tender. If the sauce seems very thick, just add a little boiling water.
  4. Set oven to 200°C/400°F/Gas Mark 6.
  5. Stir the Worcestershire sauce into mince, then spoon into a dish and level the surface.
  6. Beat the potato to soften it and spread over the mince. Score the surface with a fork and put butter on top.
  7. Bake in the centre of the oven for about 20-30 mins, or until the pie is golden and the filling is bubbling. Serve straight from the oven.

By Woman’s Weekly

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Nutritional information per portion

  • Calories 516(kcal)
  • Fat 30.0g
  • Saturates 13.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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