Sweet And Savory Cottage Pie Food

SWEET AND SAVORY COTTAGE PIE

Steps:

• Boil all of the potatoes in water until tender.
• Drain well and mash the potatoes with the butter, buttermilk and 1/4 teaspoon sage; add salt and pepper, to taste.
• Heat the oil in a large pan and saute the turkey, onion, garlic, carrots and zucchini for 5 minutes.
• Add the cayenne pepper, 2 teaspoons marjoram, 2 teaspoons sage, tomato paste and stock.
• Simmer, uncovered, gently for 10 to 15 minutes.
• Add the peas and adjust the seasoning.
• Put the turkey/vegetable mixture into the bottom of a 2 quart casserole and frost the top with the mashed potatoes.
• Sprinkle with the sunflower seed kernels and bake in a pre-heated oven at 350°F for 30 to 40 minutes.

SWEET & SAVORY CHEESE PIE

Steps:

• Spread pecans evenly over bottom of a greased 9-in. springform pan. In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in cheddar cheese, green onions and bacon. Carefully spread over pecans. Refrigerate, covered, overnight., Loosen sides from pan with a knife; remove rim from pan. Spread preserves over top. If desired, top with sliced onions. Serve with crackers.

DUTCH OVEN PLANT-BASED COTTAGE PIE WITH SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.
• Bake in the preheated oven until tender, 10 to 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Stir in onion, then add the beef substitute, breaking it into crumbles as it cooks. Use a wooden spoon to break the beef substitute up further while sauteing and cook until onion is translucent, about 5 minutes.
• Add frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract; mix until well combined and bring to a simmer. Simmer until thickened, about 5 more minutes, or until sweet potato topping is ready. Season with salt and pepper; it will be soupy.
• Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).
• Mash sweet potatoes, and drizzle in remaining olive oil and almond milk. Whisk energetically with a fork, or use a stand mixer or hand mixer to fluff up the potatoes.
• Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.
• Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.

SHAWARMA SPICED SHEPHERDS COTTAGE PIE

Steps:

• Peel and quarter potatoes, boil until tender.
• while potatoes are boiling, brown ground meat until no longer pink.
• Add onion, seasonings, beef broth and worcestershire;simmer over low heat for 10 minutes or until onions are crisp tender.
• Remove meat from heat and stir in frozen vegetables. Set aside.
• Mash potatoes in bowl with butter, add milk to taste.
• Place beef & veg in 9x11 casserole dish. Top with shredded cheddar.
• Spread mashed potatoes on top. Use a fork to make peaks in the potatoes if you wish.
• Bake uncovered in 400 degree F oven until bubbling and brown. (about 40 minutes).