Tag: Worcestershire sauce

Cottage pie

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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

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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

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.
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.
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.
Set oven to 200°C/400°F/Gas Mark 6.
Stir the Worcestershire sauce into mince, then spoon into a dish and level the surface.
Beat the potato to soften it and spread over the mince. Score the surface with a fork and put butter on top.
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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Hairy Bikers’ healthy cottage pie

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The Hairy Bikers have created this delicious lower-fat cottage pie for their new show, The Hairy Dieters. It has all the rich warming flavours of a traditional cottage pie with just 242 cals per serving!

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The Hairy Bikers used lean beef, cooked it without fat and bulked out the mash with leeks to reduce the calories.

Ingredients

400g lean minced beef
2 medium onions, chopped
2 celery sticks, finely sliced
2 medium carrots, diced
400g can of chopped tomatoes
2tbsp tomato purée
500ml beef stock, made with 1 beef
Stock cube
1tbsp Worcestershire sauce
1tsp dried mixed herbs
4tsp cornflour
1tbsp cold water
Flaked sea salt
Freshly ground black pepper

For the leeky potato topping:

750g floury potatoes
2tsp sunflower oil
2 slender leeks, trimmed and cut into 1cm slices
150g half-fat crème fraiche flaked sea salt
Freshly ground black pepper

Method

Place a large non-stick saucepan or flameproof casserole dish over a medium heat. Add the mince and cook it with the onions, celery and carrots for 10 minutes until lightly coloured. Use a couple of wooden spoons to break up the meat as it cooks.
Stir in the tomatoes, tomato purée, beef stock, Worcestershire sauce and mixed herbs. Season with a good pinch of salt and plenty of freshly ground black pepper. Bring to the boil, then reduce the heat, cover loosely and simmer gently for 40 minutes, stirring occasionally until the mince is tender.
About 20 minutes before the meat is ready, make the potato topping. Peel the potatoes and cut them into rough 4cm chunks. Put them in a large saucepan and cover with cold water. Bring to the boil, then turn down the heat slightly and simmer for 18–20 minutes or until the potatoes are very tender. Heat the oil in a non-stick frying pan and fry the leeks for 5 minutes until softened but not coloured, stirring often. Drain the potatoes, then tip them back into the pan, season to taste and mash with the crème fraiche until smooth. Stir in the sautéed leeks and set aside.
Preheat the oven to 220°C/425°C/Gas Mark 7. When the beef has been simmering for 40 minutes, mix the cornflour with the cold water to make a smooth paste. Stir this into the beef and cook for another 1–2 minutes or until the sauce is thickened, stirring often.
Pour the beef mixture into a 2-litre shallow ovenproof dish. Using a large spoon, top the beef with the mashed potatoes and leeks. Spoon the mixture all around the edge of the dish before heading into the middle, then fluff up with a fork.
Bake for 30 minutes until the topping is golden and the filling is bubbling. If making this ahead of time, let the pie cool, then cover and put in the fridge.

By The Hairy Dieters: How to Love Food and Lose Weight by Si King and Dave Myers (published in paperback by Weidenfeld & Nicolson, £14.99)

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Nutritional information per portion

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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Italian Meatloaf

by Pam on October 8, 2012

I was craving meatloaf so I decided to try a new recipe from Michael Chiarello^[1] instead of my usual meatloaf^[2] recipe. I found this recipe for an Italian meatloaf that looked and sounded terrific. It was very easy to put together, it smelled amazing while it baked, and it turned out really moist and tender. We all liked the meatloaf and it paired well with potatoes & greens I served with it (recipes to post soon).

Preheat the oven to 350 degrees. Coat a loaf man with cooking spray.

Heat the olive oil in a skillet over medium heat. Add the onions, peppers, and mushrooms to the skillet. Cook, stirring often, until tender; about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and let them cool.

Combine the ground beef with the bread crumbs, Parmesan cheese, eggs, basil, Worcestershire sauce, oregano, and balsamic vinegar along with the onion mixture. Season with sea salt and freshly cracked pepper, to taste; combine gently with your fingers until evenly mixed – be sure not to over mix. Pack the mixture into the loaf pan. Spread the marinara sauce evenly over the top of the loaf.

Place into the oven and bake for 1 hour or until a meat thermometer inserted in the center reaches 160 degrees. Remove from the oven and let the meatloaf rest for 5-10 minutes before slicing and serving.

Print^[3]

Italian Meatloaf

Yield: 8

Prep Time: 15 min.

Cook Time: 60 min.

Total Time: 1 hour 15 minutues

Ingredients:

2 tsp canola oil
1/2 sweet yellow onion, finely diced
2 baby bell peppers, finely diced
3 button mushrooms, finely diced
2-3 cloves of garlic, minced
1 lb lean ground beef
3/4 cup of Italian seasoned bread crumbs
1/2 cup of Parmesan cheese
2 eggs
3 tbsp fresh basil, chopped
1/2 tsp dried oregano
3 tsp Worcestershire sauce
3 tsp balsamic vinegar
Sea salt and freshly cracked pepper, to taste
1 cup of marinara sauce

Directions:

Preheat the oven to 350 degrees. Coat a loaf man with cooking spray.

Heat the olive oil in a skillet over medium heat. Add the onions, peppers, and mushrooms to the skillet. Cook, stirring often, until tender; about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and let them cool.

Combine the ground beef with the bread crumbs, Parmesan cheese, eggs, basil, oregano, Worcestershire sauce, and balsamic vinegar along with the onion mixture. Season with sea salt and freshly cracked pepper, to taste; combine gently with your fingers until evenly mixed – be sure not to over mix. Pack the mixture into the loaf pan. Spread the marinara sauce evenly over the top of the loaf. Place into the oven and bake for 1 hour or until a meat thermometer inserted in the center reaches 160 degrees.

Remove from the oven and let the meatloaf rest for 5-10 minutes before slicing and serving.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Michael Chiarello

References

^{^} Michael Chiarello (www.foodnetwork.com)
^{^} meatloaf (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)