Recipes

Simple Cottage Recipes

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Check out these recipes from Andrea Buckett’s new cookbook, ‘The Essential Cottage Cookbook’

West Coast Trail Mix Bars
Simple Cottage Recipes The Essential Cottage Cookbook by Andrea Buckett

Taco Tator Tot Cottage Pie

There’s not really anything to say except “Yes, please!” A taco cottage pie has to be the ultimate family comfort food. The familiar flavors will draw even the pickiest eaters in, and that crispy potato topper will have them coming back for seconds. Lay out some enticing garnishes and everyone can choose their own flavor adventure when it comes to topping their taco pie!

Portion size
Serves 6

Ingredients for Cottage Pie

  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 lb (900 g) lean ground beef
  • 1½ cups store-bought salsa
  • 1 package taco seasoning (or 2 tablespoons chili powder)
  • 2 cups grated Cheddar cheese
  • One 28 oz (800 g) package tater tots

Ingredients for Serving

  • Chopped fresh cilantro
  • Sliced green onions
  • Chopped tomatoes
  • Shredded lettuce
  • Sour cream

Directions

  1. Preheat the oven to 425°F.
  2. In a 12-inch ovenproof skillet over medium heat, heat the oil. Add the garlic, onions, and peppers, and cook for 5 minutes or until vegetables are soft.
  3. Move the vegetables to the sides of the pan and add the beef, breaking it up with a wooden spoon. Stir the beef and vegetables together and cook, breaking the beef up, for 8 minutes or until the beef is browned.
  4. Stir in the salsa and taco seasoning, and cook for 4 minutes, stirring occasionally.
  5. Turn off the heat.
  6. Using the wooden spoon, distribute the beef evenly over the bottom of the skillet.
  7. Scatter 1½ cups of the cheese evenly over top. Arrange the tater tots in one layer on top.
  8. Bake for 25–35 minutes or until the tots are golden brown.
  9. Remove from the oven and let cool for 10 minutes.
  10. Sprinkle with the remaining cheese.
  11. Serve and garnish as desired. Leftovers will keep in an airtight container in the fridge for up to 3 days.

COTTAGE SWAP: To up the vegetables in this dish, you can add up to 1 cup of frozen vegetables (think peas, carrots, corn, etc.) with the salsa.

West Coast Trail Mix Bars

Don’t get it twisted: these are not granola bars! They’re soft, chewy cookie bars populated with your favorite trail mix ingredients—yes, they are absolutely customizable. Inspired by a similar bar I had at Zoe’s Café, a well-known bakery in Ucluelet, British Columbia, these are buttery, nutty, chewy, and crunchy, and aren’t overly sweet. By toasting the nuts and seeds, you give them a more robust flavor. Altogether, they’re the perfect snack to satisfy the hunger that takes hold after a long hike or walk along the beach.

These bars can be made well in advance and kept wrapped in the freezer for up to 1 month.

Portion Size
Makes about 24 bars

Ingredients

  • 1½ cups walnut pieces
  • ½ cup green pumpkin seeds (pepitas)
  • 1½ cups packed brown sugar
  • 1 cup butter, melted
  • 2 eggs, at room temperature
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips
  • ¾ cup unsweetened dried cranberries

Directions

  1. Preheat the oven to 350°F.
  2. Line a 9×13-inch baking pan with parchment paper, making sure it hangs over the long edges of the pan.
  3. Scatter the walnuts and pumpkin seeds evenly over a baking sheet and toast in the oven for 6–8 minutes, stirring occasionally, until golden and fragrant. Keep an eye on them so they don’t burn.
  4. Transfer to a plate and let cool completely.
  5. In a large bowl, whisk together the brown sugar and butter.
  6. Add the eggs and whisk until fully incorporated.
  7. Add the flours, baking powder, and salt.
  8. Switch to a silicone spatula or wooden spoon and stir until no white streaks of flour remain in the batter.
  9. Measure out ½ cup of the toasted nuts and seeds and set aside.
  10. Add the remaining nuts and seeds, ¾ cup of the chocolate chips, and the cranberries to the batter. Stir until well combined.
  11. Transfer the batter into the prepared baking pan. Using a slightly damp hand, evenly press the mixture so that it fills the whole pan.
  12. Scatter the reserved nuts, seeds, and chocolate chips over top, pressing them gently into the batter so the toppings stick.
  13. Bake for 30–35 minutes or until golden brown around the edges. The bars will look soft and puffed on the surface, but will firm up as they cool. Let cool completely in the pan.