How do u make cottage pie?!
Ingredients
1 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1? lb beef mince
400g/14oz can tomatoes
290ml/10fl oz beef stock
1 bay leaf
fresh thyme leaves from 1 sprig
2 tbsp tomato purée
salt and freshly ground black pepper
For the topping:
parsnips, potato and horseradish mash
750g/1? lb potatoes, peeled and chopped
225g/8oz parsnips, peeled and chopped
2 tsp creamed horseradish
75g/2?oz butter
55ml/2fl oz milk
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.
3. Add the minced beef and cook for 3 minutes to brown.
4. Add the tomatoes, purée, beef stock, bay leaf and thyme.
5. Cover and simmer for 30 minutes. Season.
6. Make the mash: boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.
Yummy! enjoy! x
Answers: A great, easy recipe for this classic dish.
Ingredients
1 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1? lb beef mince
400g/14oz can tomatoes
290ml/10fl oz beef stock
1 bay leaf
fresh thyme leaves from 1 sprig
2 tbsp tomato purée
salt and freshly ground black pepper
For the topping:
parsnips, potato and horseradish mash
750g/1? lb potatoes, peeled and chopped
225g/8oz parsnips, peeled and chopped
2 tsp creamed horseradish
75g/2?oz butter
55ml/2fl oz milk
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.
3. Add the minced beef and cook for 3 minutes to brown.
4. Add the tomatoes, purée, beef stock, bay leaf and thyme.
5. Cover and simmer for 30 minutes. Season.
6. Make the mash: boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.
Yummy! enjoy! x
Cottage Pie
1lb Ground Beef
1 yellow onion
Vegetable Cube
Corn-starch
A handful of peas (can be frozen)
6 large baking potatoes
Browning and seasoning sauce (I use Kitchen Bouquet)
Peel and chop up the potatoes into large chunks and put on too boil in a pot. This will take about 20 minutes. While the potatoes are cooking, you can start cooking the meat.
Chop up the onion and fry in a pan until almost golden brown. Add the ground beef and break it all up and cook until no longer red in colour. Turn on the oven and preheat a deep baking dish in there.
Add the vegetable cube and make sure it is broken up and mixed in.
Throw in the peas - even if they're frozen and mix them into the meat and continue to simmer. At this point, you can add a teaspoon or two of "Kitchen Bouquet" to the meat, and tip in some of the water from the potatoes. Keep simmering the meat in the pan.
The potatoes should be almost cooked - you can test them by sticking a knife into them. If the knife sinks in easily, they're done. Pour off the water and save some of it in case you need more for the meat / sauce.
Mix up two tablespoons of corn-starch (corn-flour) with two tablespoons of cold water in a saucer. When it's all mixed into a white liquid, pour this into the meat and stir in quickly. The water in the dish will thicken, continue to simmer and stir occasionally to make sure the corn-starch is cooked through.
Mash the potatoes with a little milk and butter. Take the baking dish out of the oven, and pour in the meat. It will make a satisfying sizzle. Spoon the mashed potatoes on top of the meat until they fill the baking dish to the top. Use a folk to make ridges all along the top of the potatoes.
Put the dish back under the grill and brown the top of the potatoes.
Remove from grill and enjoy
Here's the recipe I use:
Ingredients
2 pounds ground beef
2 cans creamed corn
10 - 12 medium russet potatoes, peeled
1 stick unsalted butter
About 1/8 to 1/4 cup of milk or heavy cream (depending on how you like your potatoes)
Directions
Brown the ground beef
Boil the potatoes.
Put the cooked ground beef in a 9 X 13 inch pan
Cover the beef with both cans of creamed corn, evenly spreading across the beef.
Drain the potatoes thoroughly and return to the cooking pot.
Put the stick of butter in and allow to melt. Mash until the butter is well mixed.
Add the milk/cream, and continue to mash until your desired consistancy.
Spread the potatoes over the grouond beef/creamed corn.
Bake in a preheated, 350 degree oven for 30 minutes or so, until potatoes begin to turn golden brown.
* you may want to put a catch pan on the rack underneath, as this may bubble over. If so, cooking time increases a few minutes or so.
Scrumptious Cottage Pie
(makes enough for 4 large servings)
1 cup grated vintage cheddar
6 medium potatoes, peeled and quartered
Milk
Butter
400 grams lean beef mince
2 carrots, roughly 1 cm thick slices
2 large tomatoes, chopped
1 large red onion, chopped
1 cup of coriander, lightly packed
Light soya sauce
Dark soya sauce
Mirin
Lea & Perrins Worcestershire sauce
Cornflour & water, mixed (1:1 ratio)
1. Boil up a pot of water and put in the potatoes.
2. While they’re cooking, start peeling and chopping the vegetables. Fry the carrots and onions in a wok with 1 tablespoon of olive oil.
3. When the onions turn soft and almost transparent, add the beef mince, coriander and tomatoes.
4. Add the sauces, bit by bit, according to your taste. The ratio should be as follows:
- 3 parts light soya
- 2 parts dark soya
- 2 parts worcestershire
- 1 part mirin
5. Wok-fry everything till the beef is brown, then turn down the heat. Simmer with the lid on for about 5 minutes, taking care to stir every so often.
6. If the water has evaporated, add about 1/2 cup water and stir it a bit. Then add cornflour and water bit by bit, till the sauce turns into a nice gloopy consistency.
7. Switch off the wok’s fire, and start preheating the oven (if you’re using one).
8. When the potatoes are soft and cooked, drain the water out. Mash them up with a fork, and add as much butter as you’d like (depending on how buttery you like your mash!). Add milk, teaspoon by teaspoon, till you get your desired level of creaminess.
9. Ladle the beef mixture into the pan, and use the ladle to level it out. Add the mash on top, and use a fork to create ridges across the levelled surface.
10. Scatter the grated cheese all over the top.
11. Stick it under the grill or on the oven’s top shelf. Grill for about 20-25 minutes, or until the cheese starts bubbling and browning.
12. Serve with cooked veg,
*?Midnight~Angel?*
unnoo,,no offense but sounds rlly gross
- Take 1, medium sized, quaint country cottage (thatched is best) and blend until smooth.
- Season and add a dash of Worcestershire sauce.
- Put in an ovenproof dish, cover with mashed potato and bake for 50 mins.
N.B. For extra zing, use the sort of cottage George Michael was arrested in, rather than the quaint cottage.
P.S. For a shepherd's pie simply substitute the cottage with a fresh young shepherd (DEBONE FIRST).
Voila! Enjoy your meal.
To make a huge one to feed five people
2 onlions sliced or finely chopped (your preference)
2 cloves garlic, chopped
2 medium or large carrots finely diced
2-3 sticks celery, finely diced
About 700-750g minced or ground beef (I like lean best)
1 1/2 tbsp plain flour
1 1/2 tbsp tomato puree
Enough stock (I use chicken stock) to make it loose and moist, but not runny.
ground black pepper
fresh basil (optional)
Lots of mashed potatoes (I trust you know how to make them)
Cheese of your choice, grated
Preheat oven to 220 (which I think is something like gas 6-7). Fry the onion and garlic in some olive oil in a large saucepan for a few minutes. Throw in the carrots and celery, stir in well, continue to fry for a few more minutes. Add the beef, mix around with a spoon a bit to try to loosen it up, cover and cook for a few minutes. If you try to stir it around after cooking it, it tends to loosen up easier, so have another go at it now. Then sprinkle the flour over, incorporate well, and then add the tomato puree and the stock and sir. Add slightly more stock than you need and let it simmer down for a bit - always works. Add some chopped fresh parsley if you're using it, and some black pepper, mix in well and continue to heat until it's a good thickness - you really don't need much stock.
Then just put that in the bottom an ovenproof dish (quite a deep one for a huge cottege pie) and put a layer of mash over the top of it then sprinkle with cheese and throw in the oven until the bottom meaty layer is bubbling, the mash is hot and the cheese is melted and golden on top. Mmmmmm.
COTTAGE Pie
INGREDIENTS
1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon Italian seasoning
2 tablespoons chopped fresh parsley
1 1/2 cups beef broth
1 tablespoon tomato paste
salt and pepper to taste
4 potatoes, peeled and diced
1/4 cup butter, softened
1 cup milk
salt and pepper to taste
1/4 pound shredded Cheddar cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.
Try the following
Cottage pie
1 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1? lb beef mince
400g/14oz can tomatoes
290ml/10fl oz beef stock
1 bay leaf
fresh thyme leaves from 1 sprig
2 tbsp tomato purée
salt and freshly ground black pepper
For the topping:
parsnips, potato and horseradish mash
750g/1? lb potatoes, peeled and chopped
225g/8oz parsnips, peeled and chopped
2 tsp creamed horseradish
75g/2?oz butter
55ml/2fl oz milk
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.
3. Add the minced beef and cook for 3 minutes to brown.
4. Add the tomatoes, purée, beef stock, bay leaf and thyme.
5. Cover and simmer for 30 minutes. Season.
6. Make the mash: boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.
or Cottage pie with leeks
1 tbsp olive oil
1 large onion, chopped
1 medium carrot, chopped
560g/1?lb minced beef
1 x 400g/14oz can tomatoes
2 tbsp tomato purée
290ml/10fl oz beef stock
1 bay leaf
1 sprig fresh thyme, leaves only
salt and freshly ground black pepper
1 tbsp tomato ketchup
1 tbsp Worcestershire sauce
knob butter
2 leeks, chopped
For the mash topping
4 large King Edward potatoes
splash cream (to taste)
large knob butter (to taste)
salt and freshly ground black pepper
Method
1. Heat the oil in a large lidded pan. Add the onion and carrot and fry over a medium heat for five minutes until soft.
2. Add the minced beef to the pan and fry for a few minutes to brown the mince all over.
3. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan.
4. Simmer for 30 minutes. Season with salt and freshly ground black pepper.
5. In the meantime, for the mash topping, chop the potatoes into quarters and boil in a pan of boiling salted water for about 10-15 minutes, until tender.
6. When the potatoes are cooked, drain the water and mash the potatoes well.
7. Add cream, butter and salt and freshly ground black pepper to taste. Set aside. Preheat the oven to 190C/375F/Gas 5.
8. After 30 minutes cooking time, taste the meat, and add ketchup and Worcestershire sauce if desired. If the mixture is too wet, cook for a few more minutes to reduce the liquid.
9. In a separate pan, heat a little butter. Add the leeks and fry until softened, but not coloured.
10. Transfer the meat into an ovenproof dish and layer the leeks on top.
11. Arrange spoonfuls of the mash on top of the meat and leeks and use a wet spatula to smooth out the edges. Cook for about 30 minutes, until the potato is crisp and golden-brown around the edges. Serve hot.
cottage pie
Ingredients :
800g minced beef (lamb for shepherd’s pie)
700g potatoes
1 large onion
1 clove garlic
2 carrots
1 tin tomatoes with juice
1 tbsp mixed herbs
50g butter
200ml whole milk
salt and pepper
Recipe :
Preheat oven to 200°C (Gas Mark 6).
Peel, chop roughly and boil potatoes until soft. Mash with butter and milk and season.
Fry the mince with the chopped carrots, onion and garlic. When the mince starts to brown, add tomatoes and herbs.
Place the mince into an oven dish and top with mashed potatoes. Drizzle with milk or butter for a crispy top.
Bake for 15 minutes or until potatoes are nicely browned and serve.
Advice :
Use minced lamb to make shepherd's pie.
Minced beef
Onions
parsnip
turnip
swede
carrots
It is important you brown off the meat - drain put in a big pan.
Chop everything into tiny squares
Put all into pan add boiled water from your kettle to cover.
Add gravy browning - whatever is your choice.
I cook mine on a low heat for about 1 1/2 hours.
Place in oven proof open dish add mash sprinkle with cheese bake till golden.......Good luck.........Enjoy.............xxxxxxxx