Best 4 Cottage Pie With Potato Tots Recipes

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**Savor the Comforting Goodness of Cottage Pie with Potato Tots: A Culinary Symphony of Ground Beef, Vegetables, and Crispy Tater Tots**

Embark on a culinary journey with our delectable cottage pie topped with golden potato tots, a symphony of flavors that will tantalize your taste buds. This classic dish features a hearty filling of seasoned ground beef, a medley of tender vegetables, and a rich gravy, all enveloped in a blanket of crispy potato tots. Indulge in this ultimate comfort food, perfect for a cozy family dinner or a casual get-together with friends. Our article presents two enticing variations of this classic: a traditional cottage pie and a unique shepherd's pie with ground lamb. Both recipes offer step-by-step instructions, ensuring success in your kitchen endeavors. So, gather your ingredients, preheat your oven, and prepare to indulge in the irresistible charm of cottage pie with potato tots.

Check out the recipes below so you can choose the best recipe for yourself!

ONE PAN WEEKNIGHT COTTAGE PIE WITH POTATO PUFFS



One Pan Weeknight Cottage Pie with Potato Puffs image

Warm, hearty, and weeknight-friendly cottage pie topped with melty Irish cheddar cheese and potato puffs! The potato puffs become crispy and crunchy in the oven and the cheese gets all melty and delicious! The perfect warm and cozy meal!

Provided by Marzia

Categories     Beef

Time 1h

Number Of Ingredients 16

1 tablespoon olive oil
1 lb. lean ground beef
3 cups mirepoix (equal parts chopped onions, carrots, and celery)
Kosher salt
6 cloves garlic, minced
2 tablespoons tomato paste
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
2 bay leaves
1 ¾ cup beef stock
1 cup frozen peas, defrosted
1 cup shredded Irish cheddar cheese
1 bag (19 ounce) Alexia Crispy Seasoned Potato Puffs

Steps:

  • SAUTE: Heat the oil in a large, oven-safe 10 ½-11 inch skillet or 3-quart Dutch oven (or larger) over medium-high heat. If you don't have an oven-safe pan, you can simply transfer the mixture to a greased baking dish before baking. Add the ground beef and crumble the meat using a wooden spoon. Cook for 2-4 minutes or until most of the meat browns, drain any excess grease leaving just 1 tablespoon. Add the mirepoix and season the veggies with a small pinch of salt. Allow the veggies to cook down until the onions are translucent, about 6-8 minutes. Add the minced garlic and let cook for 30 seconds. Add the tomato paste and allow it to coat all the ingredients in the skillet. When it smells toasty, sprinkle the ground meat mixture with cinnamon, nutmeg, and cornstarch. Stir to combine and let cook for 15 seconds before adding the Worcestershire sauce, Italian seasoning, bay leaves, and beef stock. Scrape the skillet using the wooden spoon to loosen anything that may be stuck on - that's all flavor!
  • SIMMER: Position a rack in the center of the oven and preheat the oven to 425ºF. Allow the beef mixture to come to a simmer before reducing the heat to just above low, cover, and let it simmer for 10-13 minutes or until the liquid thickens to a gravy-like thickness that coats the beef and veggies. Remove the bay leaves, stir in the peas, taste, and adjust with salt and pepper as desired.
  • BAKE: At this point, if your pan isn't oven-safe, transfer the cottage pie mixture to a 3-quart greased baking dish. Top with shredded Irish cheddar and lay the potato puffs out in a single layer over the cheese. Bake the cottage pie for 20-25 minutes or until the potato puffs are golden brown, crispy, and cooked through. Let cool for several minutes before serving.

COTTAGE PIE WITH TATER TOTS



Cottage Pie with Tater Tots image

Provided by Jodi

Time 45m

Number Of Ingredients 16

3 tablespoons olive oil
1/3 cup diced onion
3 large carrots, peeled and diced
2 ½ pounds ground beef
1 tablespoon minced garlic
¼ cup all purpose flour
¼ cup tomato paste
2 teaspoons dried oregano
1/2 teaspoon dried thyme
½ cup red wine (I use cooking wine, you could use also water)
¼ cup Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon black pepper
2½ cups beef broth
2 pound bag frozen tater tots

Steps:

  • Preheat your oven to 400° F.
  • In a large pan, heat the olive oil over medium heat. Add the diced onion and carrot and cook until softened, about 3 minutes.
  • Add the ground beef and cook until no longer pink. Drain any grease. Add the garlic, flour, tomato paste, oregano and thyme. Mix until combined.
  • Stir in the red wine, Worcestershire sauce, soy sauce, salt and black pepper.
  • Add the broth and bring to a simmer cooking for about 15 minutes or until the beef has thickened.
  • Transfer the beef to a 9×13 inch baking pan or oven safe casserole dish and spread out evenly.
  • Carefully place the tater tots on top of the meat making sure to cover all of the beef. It's okay if they are piled on top of one another.
  • Bake in the oven for 30 to 35 minutes, or until the tater tots are crispy and the meat is bubbling around the edges of the pan.

COTTAGE PIE



Cottage Pie image

A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a shepherd's pie, use lamb. Or, try a turkey twist: Add 2 cups finely minced turkey meat along with the peas.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 11

3 tablespoons unsalted butter, melted
1 large yellow onion, diced medium
2 large carrots, cut into 3/4-inch pieces
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef or lamb
2 teaspoons fresh thyme leaves
1 cup dark (porter) beer
2 tablespoons all-purpose flour
3/4 cup frozen peas
1 large russet potato (3/4 pound), very thinly sliced

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.
  • Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 355 g, Fat 21 g, Fiber 3 g, Protein 16 g

COTTAGE PIE



Cottage Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon butter (14 grams)
1 carrot, peeled and diced
1 stalk celery, diced
1 small yellow onion, finely diced
Kosher salt and freshly ground black pepper
1 garlic clove, finely minced
340 to 350 grams lean ground beef or plant-based beef alternative (about 12 ounces)
1/2 cup canned lentils, rinsed and drained
1 tablespoon all-purpose flour (8 grams)
1 tablespoon tomato paste (15 milliliters)
1 tablespoon Worcestershire sauce (15 milliliters)
3/4 cup mushroom broth or low-sodium beef broth (190 milliliters)
1/2 cup frozen peas and/or corn (65 grams)
2 large yellow flesh potatoes, peeled or unpeeled, halved lengthwise and quartered
1 garlic clove
Kosher salt
1/4 small head cauliflower, cut into florets
2 tablespoons 2% or whole milk (30 milliliters)
2 tablespoons butter (28 grams)
2 tablespoons cream cheese, at room temperature (28 grams)
1 cup grated Cheddar, optional (100 grams)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
  • Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
  • For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
  • Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
  • Allow the pie to cool slightly before serving.

Tips:

  • For a smoother filling, blend the cooked vegetables and gravy until smooth before adding the meat.
  • If you don't have potato tots, you can use mashed potatoes or even tater tots.
  • To make the cottage pie ahead of time, assemble the dish as directed and then freeze it. When you're ready to serve, thaw the pie overnight in the refrigerator and then bake it according to the directions.
  • Cottage pie is a great way to use up leftover vegetables and meat.
  • If you're looking for a healthier version of cottage pie, you can use ground turkey or chicken instead of beef.

Conclusion:

Cottage pie is a classic comfort food that is perfect for a cold winter night. It's easy to make and can be tailored to your own taste. Whether you like it with ground beef, turkey, or chicken, and whether you prefer mashed potatoes or potato tots, there's a cottage pie recipe out there for everyone. So next time you're looking for a hearty and delicious meal, give cottage pie a try.

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