Turkey Cottage Pie - My Gorgeous Recipes (2024)

FAQs

Why does my mash sink in cottage pie? ›

To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato.

I decided to try making Ina Garten's recipe for shepherd's pie, which calls for ingredients like carrots, celery, white button mushrooms, ground turkey, and homemade mashed potatoes. I started by peeling my Yukon gold potatoes.

These meaty, mince-filled and mash potato-topped pies are very similar, the difference comes down to the filling. Cottage pie is usually made with beef, whereas shepherd's pie is made with lamb. You can also add vegetables and aromats to the filling, such as onions, garlic, carrot, zucchini and rosemary.

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

There is quite often confusion over the difference between Shepherd's Pie and Cottage Pie. Both are made the same way – a beef mince filling in a gravy sauce that is topped with mashed potato, sprinkled with parmesan then baked.

After 10 minutes, stir in a cornstarch slurry to thicken the sauce, then use a slotted spoon to scoop out the meat and vegetables, leaving the majority of the liquid behind in the pan (don't worry, there'll still be enough gravy in the pie itself if you use a slotted spoon).

Traditional in Britain, a Cottage Pie referred to a beef layer topped with slices of potato (recreating the tiles of a cottage) and a shepherds pie referred to a lamb layer with mash on top.

It's hearty, nourishing and packed with vegetables and flavour. Each serving provides 483 kcal, 32.5g protein, 51g carbohydrates (of which 16.5g sugars), 14g fat (of which 6g saturates), 12g fibre and 1.2g salt.

duch*ess Pie: sour cream custard studded with. blackberries, topped with oat crumble. Creamy, tart, sweet, crunchy... perfect.

The two English terms have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.

What can I use to thicken my shepherd's pie? ›

The easiest way to thicken shepherd's pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy.

The name "cottage pie" was first used at the end of the 18th century. It was around that time that the poorer people of Britain, people who lived in cottages in the country, started using potatoes as an everyday food. Originally, a pie made with any kind of meat and a potato topping was called a "cottage pie".

Cooked cottage pies will also keep fresh for 5 days in the fridge or 3 months in the freezer. When reheating cottage pies, preheat the oven to 160ºC / 320ºF then place your pie in the oven for 20-30 mins.

The dish originates from the British Isles, but some might argue that it is an Irish dish by origin. The name "Shepherd's Pie" was first recorded in an 1877 cookbook. In this same cookbook, it was noted that the dish was of Scottish origin. During the period between the 18th and 19th centuries, money was very tight.

Potato (47%), Beef (25%), Onion, Water, Carrot, Butter (𝐌𝐢𝐥𝐤), 𝐂𝐞𝐥𝐞𝐫𝐲, Cornflour, 𝐌𝐢𝐥𝐤, Worcester Sauce (Water, Spirit Vinegar, Sugar, Tamarind Extract, Onion Powder, Garlic Powder, Ginger Powder, Lemon Juice Concentrate, Ground Cloves, Chilli Powder), Beef Stock (Water, Beef Extract, Salt, Yeast Extract, Sugar, Beef ...

Shepherd's Pie first came about late in the 1700s and early 1800s. Accordingly, housewives back then were on the frugal side. Much like we do today, they were looking for ways to incorporate those leftovers that husbands and kids would turn up their noses at. The struggle was real back then just like today.

British cookbooks dating to the 18th century contain recipes for “cottage pie,” the humble dwelling named suggesting the frugal use of ingredients, often leftovers.