cottage pie

Amanda65

I always make my shepherds pie with lamb - can't quote quantities but make as follows:

Dry fry minced lamb and drain. In same pan, fry a chopped onion and some finely diced carrot and a tin of chopped tomatoes and when soft add mince back with a lamb stock cube and some water and cook for a few minutes until combined and liquid has reduced. I then stir in a good spoonful of mint sauce and put in an oven dish. Top with really creamy mashed potato, make 'lines' in top with a fork and pop in the oven for about 35 mins - it's yummy :D:D

spender

I agree with Lappish the Gordon Ramsey one is delicious, it is also delicious made with Quorn for a vegetarian.

Olliebeak

Pink-winged wrote: »

Hi loobyloo,

If you prefer to use beef then it's cottage pie recipes that you need. I make mine by dry frying the minced beef, with an onion. Then add in chopped carrots and swede then sliced mushrooms some beef stock, lots of black pepper and worcester sauce. Simmer until the veg are cooked and thicken with a little cornflour mixed in cold water if necessary. Transfer to an oven proof dish, top with creamy mashed potato and heat in the oven until the potato begins to brown..........Pink

This is practically the same as mine, but if you don't have any Worcester Sauce in the cupboard try adding a dollop of HP Sauce - not quite the same thing, but it does give a nice kick to the gravy :drool:.

Paulie'sGirl

Hi,

I make mine the way my mum taught me. I brown the meat (extra lean from the butcher) in a drop of olive oil (its /that/ lean ) then transfer it to a deep pan. I then soften an onion in the same frying pan in a bit more oil. I add that to the meat, and add boiling water to just cover. I bring it to the boil and then simmer for about half an hour. I strain the meat from the stock in a sieve over a saucepan, and add a mix of cornflour and gravy browning to the stock. Keep stirring until the gravy thickens (it needs to just boil - be very watchful at this stage). Then add the meat and some of the gravy to an ovenproof dish - enough so the meat looks right to you (if you've used a Le Crueset casserole or similar to simmer the meat, it can be the same pot )

Top with mash. I'd use more butter and less milk - but that's not so OS LOL!

Bake in the oven for 25 mins.

I serve brocolli, cabbage, carrots, peas, sweetcorn etc as side veg. I don't like it in the meat sauce itself. If you use good meat, you get good cottage pie

PGxx

msb5262

Hello OP,
I've got to say, the very best cottage pie is made from minced or chopped leftover cooked beef. Chop 2 onions, 1 carrot and 1 stick of celery and cook gently in oil or beef dripping until transparent; add meat and brown gently; stir in a spoonful of flour, then add beef stock and any leftover gravy. Keep stirring and bring to a gentle simmer. Add a bay leaf, some thyme, seasoning to taste and a splash of Worcester sauce; I also like a splodge of tomato ketchup or puree. Cook for at least 20 minutes, then top with mashed potato and bake for about 25 mins at 180oC.
I know you can just brown it under the grill, but it doesn't taste the same if you haven't cooked it so the flavours develop!
HTH
MsB

Kimitatsu

Fry the onions until golden, add mince and brown off, add finely chopped carrots and strong beef stock and simmer for about half an hour. Add peas, worcester sauce and a dash of chilli sauce (gives it a really nice bite) and if need be I thcken the sauce at this point (though rarely need to)

Cover with mash poatao and grated cheddar cheese and pop in the over for about 30-40 minutes until golden.

We had this for tea last night, and it always goes down a treat

aplaceinthesun

My 15 year old DD makes a lovely shepherds (cottage) pie with the addition to the basic ingredients of mince, celery, carrots, etc of worcester sauce and a heaped teaspoon of dijon mustard, the mustard gives it a really great taste!

maggiem

Hi,
I use Delia's recipe - similar to those here already but adding some cinnamon (1/2 tsp), mixed herbs, tomato puree and a little flour. The main difference is in the topping - chop 2 leeks finely and fry gently then mix with mash to top cottage pie filling, sprinkle top with grated cheese and cook for 25 - 30 mins. i have made with both fresh mince (needs cooking longer to brown etc) and also minced left over beef from Christmas joint - both good.

Making me hungry even at this hour!

Stephen_Leak

Your quest is over ...

Actually, I shall try the Marmite (what about Bovril?) and Worcestershire sauce additions.

COTTAGE or SHEPHERD’S PIE (and vegetarian version)

Serves 2

INGREDIENTS

375g of old potatoes*
1 carrot
1 onion
250ml of water
¼ of a teaspoon of salt
½ a tablespoon of oil
250g of minced meat (see below)
1 stock cube (see below)
125ml of water
Ground pepper to taste
½ a tablespoon of butter
½ a tablespoon of milk

METHOD

Peel the potatoes and chop into quarters. Cut both ends off the carrot, peel it and then grate it. Peel the onion and chop it into tiny pieces.

Put the 250ml of water and salt into a saucepan on a medium heat. Add the potatoes. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 20 to 25 minutes until soft. Check the water level from time to time and top up if it starts to dry out.

While the potatoes are cooking, put the oil in a frying pan on a medium heat. Fry the onion for a couple of minutes. Stir frequently to stop it sticking.

Add the meat and cook for another 5 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits.

Add the carrot. Add the stock cube and the 125ml of water. Cook for another 5 minutes until most of the water has boiled off. Season with the pepper.

Drain the potatoes and mash with the butter and milk until it is smooth and lump free.

Put the meat mixture into an ovenproof dish. Level off the surface. Put the mashed potato on top. Spread to cover the meat mixture. Make artistic swirls in the mashed potato. This increases the surface area and makes the top crisper.

Cook in a preheated oven at 180°C, 350°F, gas mark 4 for 20 to 30 minutes until golden on top.

ADDITIONS & ALTERNATIVES

For a cottage pie, use minced beef and a beef stock cube. For a shepherd’s pie, use minced lamb and a lamb stock cube.

You can also use minced pork or turkey, whichever is cheapest. If the pack is a bit less than required, make up the difference with some finely chopped mushrooms, added at the same time as the meat.

If you use minced pork, it ought to be called a swineherd’s pie. If you use minced turkey, it ought to be called a poultryman’s pie.

Grated carrot was the traditional farmer's wife's method of making meat go further without anyone realising, so I’ve included some to honour that tradition. You can omit it. However, if you need to make the meat go even further, add some more.

Sprinkle 50g of grated Cheddar cheese on top of the potato, or even into it as it being mashed.

The vegetarian version is made by substituting the meat for 75g (½ a 150g packet) of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 250g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.
　
* New potatoes make rubbish mashed potato. Use old ones like King Edward’s or Desiree Reds.

loobyloo2

Thanks all of you,
I think I'm going to be experimenting with quite a few of the tips you have given, will make two different versions on Friday to see which gets the big thumbs up.
I do the swirly patterns on top to get it crispier, it works
I have tried the Delia one and love the addition of leeks in the mash
Never tried putting dijon mustard in, and will definately try this, sounds yummy,
Will leave out peas, prefer veg on the side, but a few carrots in there I dont mind.
Addition of red wine, I can definately go with that, and a glass whilst it's in the oven.
Worcester sauce, yes. Tin tomatoes no.
Hot pan, nicely browned meat, good quality meat, yes.
I like the idea of using leftovers from the joint, sounds very tasty, but will have to wait for a monday for that one.
Just want a real beefy flavour, a traditional meal, all the other things I make with mince beef are fine as they have lots of herbs,garlic,tomato etc, but this is the one that has been disappointing, and I am determined to find the best.
Will keep checking back, and give the results of Fridays versions.