I know this sounds dumb BUT how do i make cottage pie?.?!
4/5 large spuds
Large onion
500g mince
Bisto gravy granules
oil
dice onion
cut & peel spuds and put them onto boil
heat oil in pan and add onions and mince, brown off mince
add salt and pepper
make up about 3/4 pint of bisto (as thick as you like)
add and stir in, simmer till spuds are ready
put mince into a dish, mash spuds and put on top of mince and smooth down with a fork, then grate loads of cheese on top!!
put under the grill/oven till browned on top.
you could chuck tinned carrots in with the bisto if you like!!
i like it with beans
Answers: An easy way for you -
4/5 large spuds
Large onion
500g mince
Bisto gravy granules
oil
dice onion
cut & peel spuds and put them onto boil
heat oil in pan and add onions and mince, brown off mince
add salt and pepper
make up about 3/4 pint of bisto (as thick as you like)
add and stir in, simmer till spuds are ready
put mince into a dish, mash spuds and put on top of mince and smooth down with a fork, then grate loads of cheese on top!!
put under the grill/oven till browned on top.
you could chuck tinned carrots in with the bisto if you like!!
i like it with beans
Serves 2 people. Simply double the quantities to serve 4 people.
Ingredients
* 9oz (250g) minced beef
* 1tbsp olive oil
* ? small white onion, finely chopped
* 1 small carrot, finely chopped
* 1/3 pint (200ml) beef stock
* tomato ketchup to taste
* Worcestershire Sauce to taste
* pinch of salt and pepper to season
* 2 large white potatoes
* knob of butter and splash of milk for the mash
* grated Cheddar cheese
Directions
* Preheat oven to 190°C/375°F/Gas Mark 5
* Cut the potatoes into small chunks and boil until soft
* Heat the olive oil in a frying pan then add the beef and brown
* When the beef is browned, add the onion and fry for a minute before adding the carrot
* Add the tomato ketchup and Worcestershire Sauce and mix in. You can use tomato purée rather than ketchup, but I think that the ketchup gives a richer taste
* Pour over the beef stock and seasoning and allow to simmer for 10 minutes. There should be enough stock so that it nearly all reduces down after 10 minutes of simmering
* Mash the potatoes with the butter and milk until creamy. Add a bit of grated cheese if you want to make the mash a bit cheesy
* Put the beef in a small cassarole dish and add the mashed potato on top. Make sure that the potato covers the beef completely and right to the edge of the dish. Pattern the top with the back of a fork. Sprinkle some grated cheese on the top
* Bake in the oven for around 20 minutes. To brown the top, place under a high grill for just a minute or two
* Serve with a selection of seasonal vegetables
Hope you enjoy....
All of the above sounds so good - I think originally cottage pie has the potatoes on top sliced and placed to look like the shingles on an old cottage roof.
The above with mashed potatoes is usually called shepherds pie.
But no matter both incredibly similar and tasty.
I'll go along with the previous but shepherds pie uses lamb whereas cottage pie uses beef.
No such thing as a dumb question !
I grew up on cottage pie...our family had it every Fri night.There are many versions however, it always contains meat ( It's called Sheperds'pie with no meat) and has a mashed potato crust.
Here is a recipe aboutt he same as mine. No time to type mine out for you today: Enjoy !
Cottage Pie Recipe
Cottage Pie and Shepherd's Pie are very similar. Shepherd's Pie is made from lamb whereas Cottage Pie uses beef. In this version of Cottage Pie we use fresh minced beef, however you can also use leftover Roast Beef.
Cottage Pie
1 onion
1 carrot
1 tablespoon of oil
500 grams / 1 lb of beef mince
2 tablespoons of flour
1 tablespoon of tomato sauce (ketchup)
? to 1 tablespoon of Worcester sauce (Lee & Perins)
? cup of peas
? cup of corn kernels (optional)
1 bouquet garni or a small bunch of herbs chopped finely and one whole bay leaf
? to 1 cup of beef stock
3 to 4 large potatoes
1 tablespoon of butter
salt and pepper
Peel and chop the onion and carrot finely. Heat the oil in a large frypan or saucepan, add the onion and cook until the onion is clear or translucent. Add the minced beef and sauté using a wooden spoon break up the mince so it is nice and fine. When the mince is thoroughly browned stir through the flour and cook for one minute. Add the tomato sauce, Worcester sauce, finely chopped carrot, peas, corn and herbs. Stir thoroughly to combine. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the bouquet garni or whole bay leaf and set mixture aside.
Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if necessary. Add salt to taste.
Preheat the oven to 190°C, 375°F or gas mark 5. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.
(Serves 4
Can't help you with Cottage Pie sorry, as I've never heard of it, but as for the comments on Sheppard's Pie (or Pate Chinois - Chinese Pie en Francais) I've NEVER heard of anyone putting lamb in it or no meat in it. Sheppard's Pie in Canada is ground beef with mixed veggies, some spices (depends on who's making it) topped with mashed potato and some people add cheese on top. I guess it is different in different parts of the world, but from my understanding of Sheppard's Pie and its history, it was created here when the railway was being built.
Traditional Ingredients:
2 lbs. ground meat (beef for Cottage Pie, use ground sirloin or ground round; for Shepherd's Pie, use the same quantity of ground lamb)
? cup diced onion
2 Tbs. "beef tea" or any type of beef browning sauce, like "B-V Broth and Sauce concentrate," or your favourite steak sauce - see notes below!
1, 8.5-oz can peas & diced carrots (drained)
1 Tbs. catsup/ketchup ("sauce" as the Brits say)
1, 6-oz. can tomato paste
2 Tbs. Worcestershire sauce
2 Tbs. flour
1 Tbs. cornstarch (or "cornflower," as the Brits say)
4 cups (2 regular servings) mashed potatoes
Traditional Preparation:
Crumble the meat thoroughly in a large skillet, and brown with the onions (drain as much of the fat out as you can while browning). Mix all the wet ingredients, except the tomato paste and vegetables, with the cornstarch and flour (before they are heated in the pan) into a saucy paste, then stir it into the meat. Add the tomato paste and the peas & carrots, mix well and heat thoroughly; transfer the warmed mixture to a greased, 2-quart (or bigger) casserole baking dish. Warm up the mashed potatoes. Pack the meat mixture down fairly tightly into the casserole, making sure it's smooth and level, then cover the top evenly with the mashed potatoes. Bake at 375° F. 45 minutes to 1 hour, or until the potato-topping is golden brown. Allow to cool for about five minutes before slicing and serving. Yields about 6, two-inch-thick slices.
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hey i just read one of your other q's. do u live in halesowen?