Pie Recipe: English

You don't have to be English to enjoy this traditional cottage pie, but if you are English then you'll probably keep this recipe among your favorites.

1 pound lean ground beef

\"Pie Recipe\"

1 onion, diced

Cottage Pie Recipe - English Cottage Pie

3 carrots, diced

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1 teaspoon Italian seasoning

2 tablespoons fresh parsley, chopped

1 1/2 cups beef broth

1 tablespoon tomato paste

Salt and pepper to taste

4 potatoes, peeled and diced

1/4 cup butter, softened

1 cup milk

1/4 pound cheddar cheese, shredded

Directions

Preheat oven to 400 degrees.

Make Meat Filling: In a large skillet, crumble the ground beef and sauté over medium heat for 1 minute. Add in the onion and carrots; continue to sauté until meat is brown (about 5 minutes). Stir in the flour, cinnamon, Italian seasoning and parsley.

In a small bowl, combine the beef broth and tomato paste; mix well. Add to beef mixture. Add salt and pepper to taste. Lower the heat to simmer and cook for 15 minutes, stirring occasionally. Cook until most of the liquid has been absorbed. Spoon beef mixture into a 9-inch pie plate.

Make Potato Topping: Put potatoes into a medium sauce pan and cover with water. Bring to a boil over high heat. Boil for 15 minutes, or until potatoes are tender; drain.

Mash the potatoes until smooth. Add butter and milk. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle cheese on top.

Bake for 25 minutes, or until top is brown and cheese is bubbly.

=> Cottage Pie Recipe: Moussaka Cottage Pie

A great cottage pie recipe featuring flavorable spices like garlic, cinnamon and cloves. Raisins make a delicious addition as well.

4 tablespoons olive oil, divided

2 medium onions, diced

3 large cloves garlic, minced

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 pounds lean ground beef or turkey

2 cups canned crushed tomatoes

1/3 cup dark or golden raisins

1 pound eggplant, cut into 1/4-inch slices

1 (24 oz.) package refrigerated mashed potatoes, warmed

1 large egg, beaten

Directions

In a 12-inch oven proof skillet, heat 2 tablespoons of oil over medium high heat. Add onions and sauté until tender (about 5 minutes). Add garlic, cinnamon and cloves; continue cooking for 1 minute.

Add meat, stirring occasionally to break it up; cook for 5 minutes. Stir in tomatoes and raisins. Reduce heat and simmer for 10 minutes.

Arrange the eggplant slices on a lipped cookie sheet. Brush both sides of eggplant with remaining oil, and season with salt and pepper. Broil eggplant on the upper oven rack, turning once with kitchen tongs, until golden brown (about 5 minutes per side).

Warm up mashed potatoes according to package directions.

Reduce oven heat to 400 degrees. Lay eggplant in a single layer over the meat mixture. Whisk the egg into the mashed potatoes; spread over eggplant. Bake on lower oven rack for 20 minutes, or until sauce is bubbly.

=> Cottage Pie Recipe: Creamed Cottage Cheese Pie

If you've never tried cottage cheese in a pie, you'll be delighted with this creamy cheese flavored custard pie. It's something a little different and definitely worth the effort.

1 (9-inch) pie shell

1 1/2 cups cottage cheese, creamed

4 tablespoons melted butter

1/2 cup white sugar

1/4 teaspoon salt

1 tablespoon all-purpose flour

1 tablespoon lemon zest

2 eggs

1/2 cup raisins

1/2 cup chopped walnuts (optional)

1/4 cup milk

Directions

Preheat oven to 400 degrees.

Separate the eggs.

Press the cottage cheese through a sieve 2 times.

In a bowl, combine the cottage cheese, butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, walnuts and milk. Stir well.

In another bowl, beat the egg whites until stiff peaks form. Fold egg whites into cheese mixture. Bake for 30 minutes, or until brown and firm.

Cottage Pie Recipe - English Cottage Pie

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[http://www.best-free-cooking-recipes.com]

The recipe for Banbury Tarts goes back centuries. Early recipes contained soaked raisins and sugar. Extra fruit was added to later recipes. My mother-in-law made these tarts every Christmas. She got the recipe from her English grandmother and it has been passed down to succeeding generations.

Centuries ago these mini pies were served at church gatherings and afternoon teas. They are also a thoughtful, labor-intensive gift. When you give these cookies to a family member, friend or neighbor, you are not only giving them a dessert, you are giving them the gift of time. Though they look sturdy, the tarts can break, so pack them in a box or tray for gift giving.

Pie Recipe

Our family recipe begins with ground fruit that is refrigerated for a week. An old fashioned metal meat grinder was used to chop the fruit. Now, thanks to the invention of the food processor, you can make the filling in minutes. Thanks to crust mixes and refrigerated crusts, you don't even have to make the pastry. Of course, you always have the option of making your favorite crust from scratch.

There are many recipes for Banbury tarts on the Internet. Some use candied cirtus peel, while others call for dried figs. Butter may also be added to the filling, though this is not an ingredient in our family recipe.

I was surprised to learn that some cooks do not fold the dough circles in half. Instead, they make one-crust, mini pies. The baking temperature varies, too, and you can bake the cookies at 375 degrees for less time.

Remember to wash the grapefruit, orange and lemon before processing them. According to my mother-in-law's handwritten recipe, pound cake crumbs may be substituted for cracker crumbs. The juice in citrus fruit varies and, if the filling seems dry, add a little ore orange juice. Do not over-fill the tarts or you will have a big clean-up job on your hands. Banbury Tarts smell and taste like the holidays. Here is our historic family recipe.

Ingredients

1/2 pound currants

1 pound raisins (dark or golden)

1 large orange, juice and rind

1 lemon, juice and rind

3 tablespoons cracker crumbs (My mother-in-law used Ritz.)

1 cup sugar

1 large egg, room temperature

1 package refrigerated pie crust or frozen puff pastry

Extra sugar (regular or colored holiday sugar)

Method

Cut the fruit into small pieces. Place in food processor. Add cracker crumbs, sugar, and egg. Pulse until mixture is combined, yet still has texture. Pour into food container and refrigerate for one week. Cut the pie crust into 2 1/2-inch or 3-inch circles. Put a rounded tablespoon of filling in the center of each circle. Fold crust over to make half moons. Crimp the edges with a fork and sprinkle tops with sugar. Bake in a 350 degree oven for 15-20 minutes, or until the crust is firm and lightly browned.

Banbury Tarts - An Old English Christmas Recipe For Today

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for decades. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing prompts. Please visit Harriet's website and learn more about this busy author and grandmother.

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