How to keep Cottage Pie "solid" ?

melanzana

Hi all,

I make cottage pie a lot. Love it.

But I cannot seem to get it out of the dish in one piece!

It seems to merge into a mess of meat and potato!

It's still great, but cannot seem to replicate the more solid versions where the meat is on the bottom, and the potato is on the top!

I do keep the mince mixture quite thick. But any ideas?

Thanks.

TimBear

I find if I put as much butter/milk in the mash as I would if I were serving it as a side, the potato sinks and becomes too mushy.

MumOf2Beasties

Hi, I used to end up with a cottage pie soup lol now I let the meat mixture cool while I make the mash, then put it on top as normal and bake for a while, this seems to have solved the problem HTH

bryanb

Put more horse in.

good_advice

Hi, you say you keep the mince quite thick, what about the potatoes?
I sprinkle grated cheese on my dish, before going under the grill to brown the top.

kittycat204

MumOf2Beasties wrote: »

Hi, I used to end up with a cottage pie soup lol now I let the meat mixture cool while I make the mash, then put it on top as normal and bake for a while, this seems to have solved the problem HTH

That's what I was about to say, even better if you are able to make the bottom then let it fully cool. Make the topping then let this cool so it's still pliable but stiffer. This should solve the problem but takes more planning.

melanzana

Hi thanks all for replies.

I rarely make the pie to eat on the day. I make the meat and potato and freeze separately.

Then assemble when defrosted.

I just mash the spuds with a bit of butter, and a dash, really, just a dash of milk so I can get the masher in there.

Maybe it's the liquid that inevitably comes out when I defrost?

But having said that, even when I did make it fresh. Same problem.

I think I need aspic or jelly or something in the meat to keep it in a block!

This_Year

I sling a handful of oats in the meat while I'm cooking it, it thickens it up slightly and you can't tell they're in it once its finished.

maman

This_Year wrote: »

I sling a handful of oats in the meat while I'm cooking it, it thickens it up slightly and you can't tell they're in it once its finished.

It could be you have too much gravy for the amount of meat/onions or need to use more thickener (I'd use cornflour) for the gravy. Personally I'm not a fan of oats but I always add carrots and maybe musrooms or some sliced leeks to bulk up the filling.

madnotstupid

Some lentils when you're making the mince mixture help to thicken it. I'd also try leaving the milk out of your mash.

A thread about mince - and no mention of lentils til post #10? - is it an OS record?

Skint_Catt

I make the bottom bit quite dry-ish other than a can of chopped toms & some Worcester sauce. You can always serve gravy at the table. Mine stays together fine either fresh or frozen.