DS Forums

 
 

The perfect Cottage Pie?


Reply
Thread Tools Search this Thread
Old 07-01-2008, 22:48
Edd_1980
Banned User
 
Join Date: Jan 2008
Location: Ireland
Posts: 203

Anyone have any recipies for this?

I usually just fry minced beef, add some onions and gravy and then spood on patatoes. I'm kinda sick of the bland taste though. I'd love to spice it up a little.
Edd_1980 is offline   Reply With Quote
Please sign in or register to remove this advertisement.
Old 07-01-2008, 22:57
Mowbray
Forum Member
 
Join Date: Sep 2005
Posts: 1,352
Anyone have any recipies for this?

I usually just fry minced beef, add some onions and gravy and then spood on patatoes. I'm kinda sick of the bland taste though. I'd love to spice it up a little.
What i do is add a tin of chopped tomatoes, and sprinkle mixed herbs, to the mince, and grated cheese on the potato topping.
Mowbray is offline   Reply With Quote
Old 07-01-2008, 23:24
purplecatz
Forum Member
 
Join Date: Aug 2007
Posts: 2,244
I add baked beans and tinned tomatoes to the mince, then put grated cheese in the mashed potatoes and sprinkle some more on top.
purplecatz is offline   Reply With Quote
Old 07-01-2008, 23:57
diablo
Forum Member
 
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
Anyone have any recipies for this?

I usually just fry minced beef, add some onions and gravy and then spood on patatoes. I'm kinda sick of the bland taste though. I'd love to spice it up a little.
You only fry the mince? Tis normal to brown it and then cook in water or stock for 30 minutes.

If possible, I use a mix of beef and lamb, which adds to the flavour - plus a stock cube of some sort. A dash of Worcestershire sauce adds a little piquancy.

Though I suppose that should be called a Cottherd's pie or maybe Sheppage pie?
diablo is offline   Reply With Quote
Old 08-01-2008, 07:48
indianwells
Forum Member
 
Join Date: Aug 2006
Posts: 12,236
I dice up equal amounts of onion, carrot and celery then gently fry in a little olive oil for about 10 minutes or until the vegetables have softened.
Then turn up the heat to high and throw in the mince to brown.
Once brown I add a couple of oxo, a blob of tomato puree, some dried Thyme (a pinch), a couple of splashes of Worcester sauce, some salt and pepper and a tablespoon of flour. Mix all together then add some water.
Simmer very gently for 30 minutes and then sieve most of the gravy out of the mixture.
Put the meat into a baking dish, smooth the top and refrigerate to cool. This makes it easier to spread the potato on. After cooling top with mash(and cheese if you want) and bake at 180 for 30-40 minutes until the top is nicely browned. Serve with reserved gravy.
indianwells is offline   Reply With Quote
Old 08-01-2008, 10:23
The Prumeister
Forum Member
 
Join Date: Feb 2004
Location: Oxford
Posts: 18,371
Add some chili (fresh or powder) to the mince, add chopped celery, carrot, onion, swede, kidney beans, tin of plum tomatoes and top with loads of creamy mash, grated cheese and breadcrumbs.. Serve with crusty bread - delish
The Prumeister is offline   Reply With Quote
Old 08-01-2008, 11:27
threecheeses
Forum Member
 
Join Date: Jun 2004
Location: Left London
Posts: 19,883
Simmer very gently for 30 minutes and then sieve most of the gravy out of the mixture.
Put the meat into a baking dish, smooth the top and refrigerate to cool. This makes it easier to spread the potato on. After cooling top with mash(and cheese if you want) and bake at 180 for 30-40 minutes until the top is nicely browned. Serve with reserved gravy.

I would leave the gravy in!

Wouldn't recommend putting warm meat in a fridge either.
threecheeses is offline   Reply With Quote
Old 08-01-2008, 11:41
indianwells
Forum Member
 
Join Date: Aug 2006
Posts: 12,236
I would leave the gravy in!

Wouldn't recommend putting warm meat in a fridge either.
I meant to say cool before refrigerating!

The reason I strain most of the gravy off is I find the mash spreads more evenly instead of sinking in. Pouring it on when you serve gives the same result at the end. Either way I love Cottage pie!
indianwells is offline   Reply With Quote
Old 08-01-2008, 11:45
threecheeses
Forum Member
 
Join Date: Jun 2004
Location: Left London
Posts: 19,883
I meant to say cool before refrigerating!

The reason I strain most of the gravy off is I find the mash spreads more evenly instead of sinking in. Pouring it on when you serve gives the same result at the end. Either way I love Cottage pie!
The rest of it sounded lovely
(I would probably add a bit of garlic too, love garlic in practically any hot meal except a roast)
threecheeses is offline   Reply With Quote
Old 08-01-2008, 11:48
indianwells
Forum Member
 
Join Date: Aug 2006
Posts: 12,236
The rest of it sounded lovely
(I would probably add a bit of garlic too, love garlic in practically any hot meal except a roast)
Not even roast Lamb studded with garlic and Rosemary?
indianwells is offline   Reply With Quote
Old 08-01-2008, 11:52
jigsawjake
Forum Member
 
Join Date: Dec 2007
Posts: 3,913
it's best to used thatched cottages in the pie, but as most are listed buildings nowadays, it gets more and more difficult.
jigsawjake is offline   Reply With Quote
Old 08-01-2008, 19:14
kimindex
Forum Member
 
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
We always put mushrooms and peas in it and grated cheese on top.
kimindex is offline   Reply With Quote
Old 08-01-2008, 21:21
g jones
Forum Member
 
Join Date: Jun 2003
Location: Bangor North Wales
Posts: 535
Make sure you use a good quality steak mince. A lot of the value mince is tasteless and full of fat and other unmentionables
g jones is offline   Reply With Quote
Old 08-01-2008, 21:25
kimindex
Forum Member
 
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
Or use soya or quorn mince.
kimindex is offline   Reply With Quote
Old 08-01-2008, 21:35
stevensdrs
Forum Member
 
Join Date: Dec 2005
Posts: 1,494
A pinch of SAGE in the mince gives a good flavour
stevensdrs is offline   Reply With Quote
Old 09-01-2008, 04:33
Claratana
Forum Member
 
Join Date: Jan 2007
Location: Brisbane
Posts: 6,332
I always put HP sauce in mine. It sounds gross but it makes the gravy in the pie taste delicious!
Claratana is offline   Reply With Quote
Old 09-01-2008, 12:07
kazz59
Forum Member
 
Join Date: Nov 2007
Location: Up in t'North
Posts: 1,975
I always put a touch of Cumin in my Cottage pie (did it once by accident), and it is really tasty - try it.
kazz59 is offline   Reply With Quote
Old 09-01-2008, 12:22
kimindex
Forum Member
 
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
Some people on 'a perfect chilli' thread said cumim enhances their chilli too!
kimindex is offline   Reply With Quote
Old 09-01-2008, 15:18
stud u like
Forum Member
 
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
Tomato ketchup or roasted tomatoes.
stud u like is online now   Reply With Quote
Old 09-01-2008, 15:33
Sad_BB_Addict
Forum Member
 
Join Date: Jun 2004
Location: Essex
Posts: 86,769
I've made it with pork mince too - lovely.

If Cottage Pie is minced beef, and Shepherds Pie is minced lamb, what would it be called when made with minced Pork?

Porker Pie?
Sad_BB_Addict is offline   Reply With Quote
Old 09-01-2008, 19:16
g jones
Forum Member
 
Join Date: Jun 2003
Location: Bangor North Wales
Posts: 535
Sty Pie has a nice ring to it.
g jones is offline   Reply With Quote
Old 09-01-2008, 19:32
stud u like
Forum Member
 
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
What about minced turkey?
stud u like is online now   Reply With Quote
Old 09-01-2008, 20:39
RootsFran
Forum Member
 
Join Date: Nov 2005
Location: Fens
Posts: 455
What about minced turkey?

I made one with minced Turkey before, added worcestershire sauce as well and the cheese on the top, very nice.
RootsFran is offline   Reply With Quote
Old 24-01-2008, 17:47
thebitchisback
Forum Member
 
Join Date: Oct 2007
Posts: 457
Anyone have any recipies for this?

I usually just fry minced beef, add some onions and gravy and then spood on patatoes. I'm kinda sick of the bland taste though. I'd love to spice it up a little.
I prefer to use leftover roast beef minced up in a hand blender, with leftover gravy. Onion and mushroom, cheese on top of the mash. Serve with caulifower cheese

If I do use mince beef, I add dried mixed herbs, and Italian herbs with garlic.

I find though using leftover Sunday roast beef has enough flavour without adding other flavours.
thebitchisback is offline   Reply With Quote
Old 24-01-2008, 17:54
fannyadams
Forum Member
 
Join Date: May 2006
Posts: 1,060
Yes left over beef is delicious and the meat is SO tender. To my browned onions and mince meat, I add tomato ketchup, tinned tomatoes, worcester sauce, some beef concentrated bouillon, salt and pepper, and if the sauce is too much for the meat, I thicken it with rolled oats as in porridge oats (yes really - a trick my mother learned on a cordon bleu course. It thickens the sauce with no taste at all and extra roughage!!!) Once it has cooled slightly, top with well seasoned mash and put in hot oven until top is browned. Serve with petit pois. Lovely.
fannyadams is offline   Reply With Quote
 
Reply




 
Forum Jump


All times are GMT. The time now is 17:29.