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The perfect Cottage Pie? |
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#1 |
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Banned User
Join Date: Jan 2008
Location: Ireland
Posts: 203
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The perfect Cottage Pie?
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.
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#2 |
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Forum Member
Join Date: Sep 2005
Posts: 1,352
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Quote:
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. ![]() |
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#3 |
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Forum Member
Join Date: Aug 2007
Posts: 2,244
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I add baked beans and tinned tomatoes to the mince, then put grated cheese in the mashed potatoes and sprinkle some more on top.
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#4 |
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Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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Quote:
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. ![]() 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?
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#5 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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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. |
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#6 |
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Forum Member
Join Date: Feb 2004
Location: Oxford
Posts: 18,371
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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
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#7 |
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Forum Member
Join Date: Jun 2004
Location: Left London
Posts: 19,883
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Quote:
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. |
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#8 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
I would leave the gravy in!
Wouldn't recommend putting warm meat in a fridge either. ![]() 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!
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#9 |
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Forum Member
Join Date: Jun 2004
Location: Left London
Posts: 19,883
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Quote:
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! ![]() ![]() (I would probably add a bit of garlic too, love garlic in practically any hot meal except a roast) |
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#10 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
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)
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#11 |
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Forum Member
Join Date: Dec 2007
Posts: 3,913
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it's best to used thatched cottages in the pie, but as most are listed buildings nowadays, it gets more and more difficult.
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#12 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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We always put mushrooms and peas in it and grated cheese on top.
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#13 |
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Forum Member
Join Date: Jun 2003
Location: Bangor North Wales
Posts: 535
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Make sure you use a good quality steak mince. A lot of the value mince is tasteless and full of fat and other unmentionables
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#14 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Or use soya or quorn mince.
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#15 |
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Forum Member
Join Date: Dec 2005
Posts: 1,494
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A pinch of SAGE in the mince gives a good flavour
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#16 |
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Forum Member
Join Date: Jan 2007
Location: Brisbane
Posts: 6,332
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I always put HP sauce in mine. It sounds gross but it makes the gravy in the pie taste delicious!
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#17 |
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Forum Member
Join Date: Nov 2007
Location: Up in t'North
Posts: 1,975
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I always put a touch of Cumin in my Cottage pie (did it once by accident), and it is really tasty - try it.
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#18 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Some people on 'a perfect chilli' thread said cumim enhances their chilli too!
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#19 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Tomato ketchup or roasted tomatoes.
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#20 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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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? |
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#21 |
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Forum Member
Join Date: Jun 2003
Location: Bangor North Wales
Posts: 535
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Sty Pie has a nice ring to it.
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#22 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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What about minced turkey?
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#23 |
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Forum Member
Join Date: Nov 2005
Location: Fens
Posts: 455
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Quote:
What about minced turkey?
I made one with minced Turkey before, added worcestershire sauce as well and the cheese on the top, very nice. |
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#24 |
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Forum Member
Join Date: Oct 2007
Posts: 457
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Quote:
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. ![]() ![]() 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. |
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#25 |
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Forum Member
Join Date: May 2006
Posts: 1,060
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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.
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