cottage pie

Lillibet_2

intel wrote:

Thats what you think as you should know a man is always wright even when
they are supposedly wrong And my Mrs Beeton book reckoned it was that way around.. and she's bound to be right but I cant ask her as she died at the age of 27 :rolleyes:

Intel, are you a man 'Cos if you are (and even if you're not), you might always be right, but you can't spell it in it's correct context:rotfl::rotfl::rotfl:


Anyway, which Mrs Beeton book are you using?

Lillibet xxx

intel

Lillibet wrote:

Intel, are you a man 'Cos if you are (and even if you're not), you might always be right, but you can't spell it in it's correct context:rotfl::rotfl::rotfl:


Anyway, which Mrs Beeton book are you using?

Lillibet xxx

That was a refernce to the wright stuff what us men are made of..... :rolleyes:

Mrs Beeton's Everyday Cookery

Lillibet_2

intel wrote:

That was a refernce to the wright stuff what us men are made of..... :rolleyes:

Mrs Beeton's Everyday Cookery

If you're made of the Matthew Wright Stuff then we're doomed_pale__pale__pale__pale__pale__pale_

intel

Lillibet wrote:

If you're made of the Matthew Wright Stuff then we're doomed_pale__pale__pale__pale__pale__pale_

Yeah he is a twit :beer:

Debt_Free_Chick

OK, OK .....

Cottage Pie (and Shepherd's Pie, made with lamb) are classic OS dishes for using up leftovers!

Traditionally, they were only made with leftover roast beef/lamb - never with fresh mince, as that would involve extra expense. Also, having already been roasted, the meat has a deep flavour, which is difficult to replicate with fresh mince.

In addition, fresh mince has a certain amount of fat in it, which can form an oily film when you make cottage/shepherd's pie - though you can skim most of this off. You will need much more seasoning if you try to get a good robust pie filling out of raw mince. Try it and see how it compares with the one you had at the weekend.

By using leftover roast, you don't need to cook the filling for hours on end, either

BTW ... who made this cottage pie that you had? Can you ask them how they made it (just out of curiosity to see if leftover roast or raw mince).

Plenty of recipes referred to ... just my twopenn'th on the traditions of OS meat - that is .... buy good meat to roast and use up the leftovers to make equally good food :j

dihaz

Thank you every one for your suggestions!!! will have a go today!

Mr_Proctalgia

If you really want to make a special treat of it line the casserole dish with pastry (especially suet crust) and blind bake it first then make Cottage/Sheperds/Trotters Pie as normal, cheesy mash with kibbled onions is especially delish! and guaranteed to stop anyone moving for several hours afterwards.

zappomatic

I'm surprised to read all these people using baked beans -never heard of that before, it sounds wrong! I tend to use fresh minced beef (even in Waitrose this is only about £1.30). I fry a chopped onion or two and some garlic in a saucepan, then add the mince, and crumble two beef stock cubes into this. Then add a couple of chopped carrots, some mushrooms if I've got any spare and a tin of chopped tomatoes. I also add a handful of peas from the freezer. Mix this all in with some salt and pepper, herbs, a splash of worcester sauce and a glug or red wine and/or beer. I then let this simmer for a bit to reduce it. And when I make the mash I add a couple of teaspoons of horseradish sauce.

Then of course it's into the oven, with some grated cheese on top - I usually use up any in the fridge that is a bit old or hasn't been wrapped up properly so has dried out. Served with lightly steamed cabbage smothered in butter and black pepper, it's a delicious and very cheap meal. You can serve 4 very well for under £3.

Ronankfan

I add lentils to my minced beef to make it stretch a bit further!!!

Penny-Pincher!!

Hiya

Try it with baked beans...its delish!!

PP
xx