cottage pie

maryb

I find a good pinch of dried thyme makes all the difference if you ae using beef or rosemary if it's lamb.

I also add some mustard powder to the mash. I think I got this from a very old Marguerite Patten book and I've never seen it suggested anywhere else but it really gives it a good zing. I usually add butter to the mash but if I'm being good I mash it with yogurt instead of milk and butter and that tastes really nice too - a good way to use up home made yogurt if it's slightly runny

yummyhoney

i fry the mince beef,,add onion and grated carrot to it,then add ketchup and brown sauce,oxo cubes and salt and pepper,,did it the other day in slow cooker,was really really nice!!!

Nikki

spender wrote: »

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

Another vote for the Gordon Ramsey one, I also make it with veggie mince as well as lamb or beef. Whilst I can only vouch for the veggie version , OH loves the meat version.

Queenriderbrekke

I always find that Mash for the topping is best if it is riced, takes all the hard work out of mashing the spuds and gives a lovely smooth mash without lumps!

My potato ricer is the best gadget I ever bought!!!!!

cepheus

Not sure were to post this, surprised there isn't a cooking sub forum on MSE.

Anyway I used to cook my own cottage pie but gave up because after eating some of it then sticking the remainder in the fridge (there is only one of me to cook for) the potato on top goes all hard.

This recipe suggests you can freeze it, will it work? What is the trick to stop the potato going hard when re-heated, mixing it with butter or freezing it?

http://www.bbcgoodfood.com/recipes/775643/cottage-pie

cwal

Could you freeze the main cottage pie mixture in small containers and then add fresh potatoe once you want one and heat up in the oven?

melanzana

I make Cottage pie and freeze the mince part and the spud parts separately.

Then I can assemble on the day. It works great for me.

Now for those who say why don't you just put the spuds on the mince and freeze together? Well, is suppose I could, but have always done it this way.
Wnd I can add more spuds if I want to bulk it out, from my frozen stash!

Linda32

cepheus wrote: »

Not sure were to post this, surprised there isn't a cooking sub forum on MSE.

There is but you have to know where to look Go to the top of OS and look for the Grocery Challenge thread. Click on there then scroll down to post no. 3

As to your question, I make the cottage pie mix and freeze in individual portions. I use plastic food boxes. You can get a batch from the £ shop. Don't expect best quality and they are not the biggest but good enough for this job. Freeze each portion, defrost over night in the fridge then re-heat. I do gas mark 6 for 30 minutes. By which time its bubbling away nicely. Whilst this is happening you can make fresh mash.

cepheus

So the consensus is that you can't just stick mashed potato in the fridge and reheat without it going hard? The rest of it is easy.

What I used to do it make enough for four portions on four consecutive days during the week. I wasn't interested in freezing it but just stuck it in the fridge then took bits out for reheating.

[Deleted User]

I have always made the cottage pie and topped it with mash and whe cold frozen them I make individual ones as I too live alone.I have never yet had a hard top on my mash but then I mash with half butter half milk perhaps that makes a differance.I also if I have a surplus grate some cheese into the mash for a cheesy toppinh.I have some small oval brown earthenware dishes that I bought years ago at a boot sale for around 20p each and they make smashing i-person size dishes.They go from the freezer to my microwave/oven/remoska to my table no problems