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- Meat and poultry
- Beef pie
A hearty supper dish and a favourite with the boys and kids alike.
57 people made this
- 1 tablespoon olive oil
- 450g minced lean beef steak mince
- 1 large onion, chopped finely
- 2 medium carrots, chopped finely
- 2 bay leaves
- the leaves off 2 to 3 sprigs of fresh thyme
- dash of Worcester sauce (optional)
- 1 to 2 tablespoons tomato puree
- 1 (400g) tin chopped tomatoes
- 290ml beef stock
- 1kg maris piper potatoes, peeled and quartered
- large knob of butter
- up to 120ml of semi-skimmed milk (according to personal preference)
- salt and pepper to taste
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat oven to 190 C / Gas 5.
- Add olive oil to a large frying pan and over medium-low heat add the beef, onion and carrot. Stir until the beef is browned and the vegetables are softened.
- Add the bay leaves and thyme and stir through for a minute or so. Stir in the Worcester sauce (optional), tomato puree, chopped tomatoes and stock. Cover and simmer for 30 minutes. Season to taste.
- Meanwhile, boil the prepared potatoes until soft. Drain and then mash them, adding the butter and milk until you have a nice smooth, but not too stiff, mash. Season to taste.
- Pour the mince mixture into a large casserole dish and cover with mash. Bake in the oven for 30 minutes or until golden brown.
- Spoon onto warmed plates and serve with steamed/boiled garden peas and/or string beans with some garden mint.
Reviews & ratingsAverage global rating:(7)
Reviews in English (8)
This was good. Warm comfort food. Thanks for posting the recipe-12 Sep 2012
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Select the SAUTE function and press START, then add the oil and allow to heat. Add the onion and stir regularly for
3 minutes until the onion begins to soften. Add the garlic and herbs and cook for a further 1 minute.
Add the mince, season with salt and pepper and stir regularly until the program ends and the mince is browned, then press CANCEL.
Add the stock and vegetables and stir to combine.
Insert the steamer tray and evenly spread the potatoes then close the lid.
Select the DIY function, adjust the temperature to 100°C and the time to 40 minutes, then press START.
When the program has finished, open the lid and Remove the potatoes and mash in a bowl with some butter, milk and seasoning.
Add the mince to a serving dish and spread evenly before topping with the mashed potatoes.
Place potatoes and water into the pot. Assemble pressure lid, making sure the Pressure Release valve is in the seal position.
Select PRESSURE and set to HIGH. Set time to 7 minutes. Select START/PAUSE to begin.
When pressure cooking is complete, quick release the pressure by moving the Pressure Release valve to the vent position. Carefully remove lid when unit has finished releasing pressure.
Mash potatoes with butter, cream and 1 teaspoon salt transfer to a bowl and cover to keep warm. Clean pot and return to unit.
Select SEAR/SAUTÉ and set to HIGH and add oil. Allow to preheat for 3 minutes.
After 3 minutes, add the onion, mushrooms, carrots and remaining 1 tablespoon salt. Sauté until mushrooms have released their liquid and onion is translucent for approx 5 to 7 minutes. Add garlic, tomato paste and Wurtz sauce and sauté for 1 minute. Stir in minced beef, peas and beef broth. Assemble pressure cooker lid, making sure the Pressure Release valve is in the seal position.
Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/PAUSE to begin. When pressure cooking is complete, quick release the pressure by moving the Pressure Release valve to the vent position. Carefully remove lid when unit has finished releasing pressure.
Stir 1/3 cup mashed potatoes into meat mixture, then spread mixture into an even layer in bottom of pot. Spread remaining mashed potatoes evenly over the meat mixture. If desired, drag a fork over the potatoes to create a decorative topping.
Close the crisping lid select GRILL. Set time to 5 minutes. Select START/PAUSE to begin.
When cooking is complete, allow to rest for 10 minutes. Top with parsley and serve.
- 1 tsp olive or cooking oil
- 500g beef mince
- 1 red onion, finely chopped
- 2 carrots, finely chopped
- 150g frozen peas
- 2 sticks of celery, finely chopped
- 600ml beef stock
- 2 garlic cloves, crushed and finely chopped
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1kg white potatoes, peeled and chopped in to 2cm cubes
- 25g butter
- 125ml milk
- Salt and pepper (to taste)
Select the SAUTE function and the BEEF STEAK program and press START, then add the oil and allow to heat. Add the onion and stir regularly for
3 minutes until the onion begins to soften. Add the garlic, celery, carrots and herbs and cook for a further 1 minute.
Add the mince, season with salt and pepper and stir regularly until the program ends and the mince is nicely browned.
Add the peas and stock and stir to combine.
Insert the steamer tray and evenly spread the potatoes then close the lid.
Select the DIY function, adjust the time to 40 minutes, then press START. Close the lid but make sure the pressure valve is not closed (this is not a pressure cook program).
When cooking has finished, open the lid, remove the potatoes and mash in a bowl with some butter, milk and seasoning.
Add the mince to a serving dish and spread evenly before topping with the mashed potatoes.
Optional step: put the dish under the grill for 3-4mins to brown the potatoes and get that restaurant finish.
Heat half of the oil in a large heavy-based pan. Add the onion and cook until softened. Tip it onto a plate.
Return the pan to the heat and add the remaining oil. When it's hot, fry the mince, in batches if needed, for 4–5 minutes, or until browned all over. Stir in the cooked onion and tomato purée and cook for 1 minute. Stir in the flour and cook for a further minute. Pour in the red wine, scraping up any caramelised bits with a wooden spoon, and add the thyme.
Add the stock and simmer for 45 minutes, or until the mince is tender and the mixture has thickened. Season to taste, and add a few dashes of Worcestershire sauce. Keep warm over a very low heat. Preheat the grill to high.
Meanwhile, for the mash, put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes, or until they are tender. Drain and return the potatoes to the pan, then place over the heat for about 1 minute to drive off any excess moisture. Mash well, then add the butter and milk, beating to form a smooth mash. Season to taste.
Put the cottage pie filling in a baking dish and spoon the mash over the top. Grill for 8–10 minutes, or until golden-brown.
Meanwhile, boil the peas in boiling water in a small saucepan for 3–4 minutes, then drain and add the butter. Serve the cottage pie with the peas.
To stop the mash leaking into the cottage pie filling below (and if you have time), let the meat to cool before adding the potato topping. You can freeze the cottage pie filling for up to 3 months.
Mini cottage pies
Cottage pie is a British classic and a firm family favourite. Making mini versions not only looks great, but if there are only two of you, makes it easier to freeze the rest for later. The horseradish mash topping gives an extra bit of welly, too.
Published: March 25, 2015 at 3:05 pm
Try these mini cottage pies, or check out our classic cottage pie, shepherd’s pie, mini leek and potato pies and more comforting pie recipes.
- olive oil
- lean minced beef 500g
- onions 2, finely chopped
- garlic 2 cloves, crushed
- carrots 2 small, finely diced
- celery 2 stalks, finely diced
- thyme 3 sprigs, leaves stripped
- tomato purée 2 tbsp
- red wine 250ml
- stock cubes 2 beef, dissolved in 500ml hot water
- parsley a small bunch, chopped
- Maris Piper potatoes 1 kg
- butter 75g, diced
- horseradish cream 2 tbsp
- milk 100ml, hot
Heat the oven to 200c/fan 180c/gas 6. Heat a large nonstick frying pan with 1 tbsp oil. Fry the mince on a high heat until browned all over. Scoop out then cook the onion, garlic, carrot and celery in the same pan with another tbsp oil until softened. Add back the mince with the thyme and tomato purée, stir well. Turn up the heat and pour in the wine. Bubble until reduced then add the stock and simmer for 30 minutes covered until the sauce has reduced and thickened slightly. Stir in the parsley and cool a little.
Mad Meat Boxes
- 1kg Premium Beef Mince
- 1 medium-sized onion, finely chopped
- 2 medium-sized carrots, peeled and grated
- 2 sticks celery, strings removed with vegetable peeler, finely chopped
- 150ml red wine (optional)
- 400g can chopped tomatoes in juice
- 1 tablespoon tomato paste
- 250ml beef stock
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons fresh thyme leaves, finely chopped
- 1.2kg floury potatoes, such as agria, peeled and cubed
- 200ml milk
- 25g butter
- 1 cup grated cheddar cheese or ¼ cup freshly grated Parmesan cheese
- 1 teaspoon smoked paprika
- Green peas, steamed or boiled
Heat a dash of oil in a large heavy-based saucepan over a medium-high heat. Add the beef mince and brown, stirring with a wooden spoon to break up the mince as it browns. Remove and set aside.
Reduce the heat to low, add another dash of oil and cook the onion for at least 5 minutes until soft. Increase heat and add carrot and celery and cook for a further 5 minutes. Pour in the wine if using, and bring to the boil. Return beef mince to the saucepan with tomatoes, tomato paste and stock. Season as required.
Reduce heat, cover and cook mince mixture at a gentle simmer for 30 minutes, stirring occasionally until most of the liquid has evaporated. Stir through the chopped herbs.
Boil potatoes in lightly salted water until tender. Drain and dry over the heat then mash or pass through a mouli or potato ricer. Using a wooden spoon, beat in the milk and butter. Stir through the cheese.
Spoon mince mixture into a large ovenproof dish (6 cup capacity), top with the potato mash and sprinkle with smoked paprika. Place in the oven and cook for 30 minutes until hot and bubbling.
Mary Berry's cottage pie with thyme and mushrooms
Cottage pie is one of those wildly comforting dishes that never fails to please, whether it&rsquos a midweek easy dinner for two, a dinner party favourite or a pleasing dish to feed the whole family. Also Ideal for batch cooking on a Sunday and popping leftovers in the freezer.
Using sumptuous minced beef (rather than lamb for shepherd&rsquos pie), deliciously smooth mash, flavours of mushroom and thyme perfect fully compliment each other to provide a hearty, warming dish reminiscent of childhood.
It&rsquos an all-time favourite and the one dish that everyone in the family, young and old, will enjoy.
We recommend serving with a medium-bodied glass of red wine and seasonal leafy greens. You could also swap out the potato for sweet potato, if you feel like getting some extra nutrients in to your meal, or fancy a sweeter hit.
Who knew traybakes could taste this good?! This indulgent chicken bake is a real treat, and can be on the table in just 30 minutes. For a kid-friendly twist, swap the gruyere for cheddar cheese.
If you enjoyed this post, perhaps you’d like to read more about our recipes? Got a pasta fan in the family? Try some of these kid-friendly pasta recipes – they’re bound to be a winner with the little ones!