Can anyone give me a cheap recipe for cottage/shepards pie

noonesperfect

orchid-96 wrote: »

I don't know if this recipe is on the link, but I have started copying my mother in laws recipe for cottage pie and it is really yummy..

I just put the mince and onions in a casserole with water and cook it on a medium heat for a few hours (usually all afternoon) I then stir in some beef gravy granules to thicken and add some more flavour and top with mash...

Minimum ingredients and really nice, I do buy the very lean mince though so not too fatty to cook without frying off first...

Might this be one for the slow cooker?

Skint_Catt

I put mushrooms in with my mince too sometimes! YUMMY!

foreversomeday

Knorr stock cubes I find a LOT tastier than Oxo, they are not spicy or herby either - just a quick tip. I can never get mince-based meals tasting right without them, but perhaps that's because it's what my mum uses!

littleredhen

i used supermarket own stock cubes - cheaper still

also add a couple of hanfuls of frozen peas to mine as well as some chopped carrots to make it all go further

melie3

same as everyone elses, mince brown it with the onions. then pour off any fat. add boiling water and 2 oxo cubes red box. bring up to boil and thicken with bisto granules. put in a bowl and cover with mash. i normally dab some butter here and there and fork patterns. you could add a tin of baked beans to it, carrots whatever takes fancy. shove in oven for about an hour gm5 odd until mash is golden. best pots for it are probably king eds or anything not too watery. maris pipers turn to mush if over boiling, and are a bit sloppy to me
hope this helped

MONEYMAKINGMUM

I use extra lean lamb or beef mince. Saute onion add mince, brown. Add 1 tbsp tomato ketchup, 1 tsp worcestershire sauce, half pint stock (I now use bouillon powder
because oxo has msg) salt & pepper, cook for 20min. Put in dish with mash tato on top dot top with butter to go crispy. Oven cook for 30 min or top golden. Serve with peas, baked beans or mixed veg. Yum

doorstep

Skint_Catt wrote: »

I put mushrooms in with my mince too sometimes! YUMMY!

Me too S_C, along with onions, carrots, peas and anything else I can hide in there:rotfl:

tigtag02

I brown my mince & onions
Drain
Sprinkle on OXO, salt, pepper, a few mixed herbs and a good squeeze of brown sauce.
Add water and a tin of mixed veg, simmer and add gravy granuals to thicken.

I do the same as the rest of you with the mash and then the oven.

I do put cheese on top but never thought of tomato - till next time

liney

You are all forgetting the teaspoon of Marmite )


Soften onions, then add mince and brown. Add diced carrotts, then stir in a couple of teasoons of cornflour, and add water. Add a teaspoon of marmite, and a splodge of tomato puree, of even tomato sauce if needs must, and a splash of worchester sauce. Simmer for about 30 mins while preparing mash. Stir in a few good handfulls of frozen peas towards the end then transfer into a dish, top with mash, and grated cheese (optional) and brown in the oven on gas 5 ish for about 20 - 30 mins.

moanymoany

When it comes to beef stock cubes I find Bovril cubes the best. They taste less artificial than Oxo.

I think lots of the ideas on here are really good. I make a standard meat mix with onions, carrots (sometimes value tinned and the liquid is good for stock), celery if I have any, mince and dried soya mince. If I have 300g raw mince I would add 100g of dry soya mince. I like the mix fairly thick - but still moveing - I thicken it with flour and sometimes Bisto.

I add a tin of tomatoes as it adds to the fruit and veg. I like baked beans, but I find their taste dominates mince. However, I know lots of people love it.

I know people add lentils to bulk out the meat. As a child we had this made with the leftover joint. That would be minced and lots of dry bread put through the mincer to make sure all the meat was out. It also padded the meat out! My gran put in lots of onions and carrots and made lots of gravy.

I think that it can be made and padded out with loads of things. I've seen US recipes for meat loaf that includes special 'filler' which I think is dried, seasoned breadcrumbs - sounds like stuffing mix to me!!!!!