cottage pie

lil_me

Maybe where I am going wrong, potato always sinks!

Newgirl_2

Yes, that's what I do. Cook the mince with onions and gravy, carrots if I'm using them. Then let it cool (overnight is best if you can, as I find it tastes better anyway the day after) - not much use to you now but try it next time.

Then make your mash, blob it on to the mince mix and smooth it over so there are no gaps (I always make loads of mash for this, you always find you don't have enough). If you like, put tiny blobs of butter on top so it browns, depends how you like it, then put it in the oven until heated through and top is golden.

Newgirl

Pink.

Hi bigburd,

First of all make sure the mince mixture is thick enough. If it's too thin the potato will sink no matter what you do. If it is too thin add some cornflour mixed in a little cold water and stir until it has thickened. Sometimes it helps to let it cool a little bit before adding the potato.

The way I add the mash is to put small tablespoon sized blobs on at a time, then with the back of the spoon smooth them all together to form the topping. Make sure you smooth the potato right to the edges of the dish or the filling can escape and bubble over the top.

Pink

yabajaz

let the mince cool...... the gravy will thicken as it cools, then add teh mash in little blobs until it joins up
TOP TIP - add diced leek to the spuds when cooking - they mash up well, add a veg for fussy kids and it tastes GREAT
Top the whole thing with a sprinkle of cheese and grill till bubbling
Anita
have a good evening

bigburd

Thanks everybody! I knew you'd be able to help!!

Penny-Pincher!!

I dont like Cottage Pie:p

PP
xx

Lillibet_2

If you want to be really posh then mash it really really well with lots of butter then pipe it onto the top in little turretts, uses more mash but looks much nicer when you have guests then just forked ( I said FORKED!:p)over;)

bellsbells

don't fill the dish too full of mince - the mash will sink a bit anyway, and if it is too full the liquid bubbles out the sides and makes a mess. It is worth doing a little bit at a time. I put a spoonfull at a time onto the pie, and work my way around the edges, then fill in to the middle. I then smooth off with a knife.
Your lunch for tomorrow sounds lovely - especially the apple strudle:j

boo81

This seems to be a very frequent thing people cook. I tend not to use lamb or beef actually and prefer pork mince for flavour but my only method has been unconventional and somewhat unhealthy as ive always had bbq sauce in mine.

It seems to be something everyone cooks differently so how do you make yours? Any interesting variations?

The only rule we have is that it can only be eaten with baked beans and nothing else - not sure who stipulated this!!

Pollycat

Hi
I make Piglet Pie (Pork mince) or Gobble Pie (Turkey mince) as a change to Shepherd's pie (Lamb mince) & Moo Pie (Beef mince).

Instead of carrots, I add mushrooms.

Dry fry the mince, add chopped onions, cook for a few minutes (mine goes in the oven later).
Add a crushed clove of garlic, herbs (Italian, Mixed, Oregano or Basil), black pepper and chilli powder, cayenne or chilli flakes.
Add the chopped mushrooms and cook for a few minutes.
Stir in a tablespoon of tomato puree then add half a can of chopped tomatoes.
Cook for 10 or so minutes, stirring occasionally to avoid sticking.
Slice some tomatoes and place over the meat mixture to cover.
Top with mashed potatoes and cook in the oven to brown the topping.

I think this would go OK with baked beans.

Polly