Cottage pie recipe

yvonne13_2

Has anyone got a good recipe for cottage pie? I only have £4.00 and I was hoping I could make this on the cheap.

zippychick

this thread has loads of ideas. Quorn mince would certainly make it cheaper?

Ill merge this later on

Zip

Barneysmom

You can have my secret recipe, it'll go a long way so be prepared to be eating it for a few days. It does get better though after a night in the fridge
A pan of spuds to cook seperately.

1/2lb minced beef, you can use up to 1lb if you have enough.
1 onion, medium
1 carrot
handful of mushrooms
1/2 tin of baked beans
1/2 tin tomatoes
2 or 3 red Oxos
handful of porridge/lentils if you have an, use either or both.
handful of frozen peas/green beans, whatever green veg you've got in the freezer.
a teaspoon of dried mixed herbs if you have some,
it doesn't much matter bits and bobs you can chuck in to pack it out.
I put frozen peppers in there too.
You don't really need to add salt here as the Oxo's have salt.
Chop all the veg so it's roughly the same size, fairly small.

Brown the mince & onions in your chosen pan, then chuck in the rest of the ingredients.
Give it a bit stir as you pour in roughly a pint of water.
Bring it to the boil and simmer for about 20 minutes, till your spuds have cooked.

Strain the gravy off into a different smaller pan, you can thicken it but it shouldn't need it.

Put the mince bosh into your chosen serving dish then pile the mash on top, making lines with a fork.
Put some grated cheese on but it doesn't matter if you have none, some slices of tomatoes on top are good tooo but it depends on what you have or can afford to buy, just one tomato will do.

Bung it under the grill to brown off or if you're scared the dish will break put it in the oven on fairly high for about 20 minutes till the mash is lovely and brown, a little bit burnt adds flavour

serve with gravy on top.
Any leftover gravy I usually put into a pot in the fridge.
Gosh it's yummy.

You'll see I said 1/2 tin beans and toms.
You're not going to waste them are you. Have beans on toast tomorrow for breakfast, then the next day have toms on toast

MrsE_2

I use this one

http://onerecipedaily.com/cottage-pie-with-guinness-from-gordon-ramsays-great-british-pub-food/

Barneysmom

Hello MrsE I knew you'd be along to help, and come up with a good one

I've got 4 cans of Worthington's cream flow bitter hanging around in the kitchen, I bought them Christmas and they haven't been touched.
Do you think it would be ok to use some of that instead of Guiness?

I really want some cottage pie now but have salmon for tea, it's defrosted so I have to use it.
Giving this a bash..
http://lowfatcooking.about.com/od/fishdishes/r/salmonlemonsauc.htm

MrsE_2

Barneysmom wrote: »

Hello MrsE I knew you'd be along to help, and come up with a good one

I've got 4 cans of Worthington's cream flow bitter hanging around in the kitchen, I bought them Christmas and they haven't been touched.
Do you think it would be ok to use some of that instead of Guiness?

I really want some cottage pie now but have salmon for tea, it's defrosted so I have to use it.
Giving this a bash..
http://lowfatcooking.about.com/od/fishdishes/r/salmonlemonsauc.htm

I'm sure it would. I treat them as interchangeable.

Jamie has a stew recipe (Ministry of Food) beef & ale and I usually use red wine instead.

I got the book & never cooked anything (it was a mag sub gift). Someone in the arms posted about the cottage pie from the book, so I dug it out & tried it. Its PDG:D

ETA the salmon looks nice, I live fish & lemon.