Cottage Pie

**Gerbil** · 19-11-2008, 10:44 PM

Right,

Time for some good healthy pub food

The only real difference between a cottage pie and a shepherds pie is the cottage pie you use beef, shepherds pie you use lamb.

You will need:

750 gms - 1kg minced beef
2 or 3 large onions
1kg potatos
a few large carrots (which I didnt have, so you can skip these)
can of guinness (or use beef stock)
small can of tomato puree
50 - 100gms mature cheddar

(makes about 8 good sized portions)

Unfortunately I forgot to take photos until the final stages, but it's pretty simple.

Chop up your onions and fry them in a little oil until they start to brown.
Add the minced beef and stir until that browns.
Add tomato puree.
Add your peeled, diced carrots at this stage if you have them.
Add half the can of guiness and bring to the boil.
Cover and simmer for 5 minutes.
Add the rest of the guiness.
Season with salt, pepper and generous amounts of worcester sauce
remove the lid and simmer for 15/20 minutes until nearly all the liquid has gone.
Remove from heat and spoon into a baking tray and set aside.

For the mash.

Peel and quarter the potatoes.
Bring to boil in a large pan of salted water.
Simmer for 15 minutes. (test with a fork to see they're soft enough for mashing)
Remove and strain
Mash the potatoes with a dash of milk and one egg.
Spoon over the top of the mince in the baking tray.

Topping.

Roughly grate the cheese over the top of the mash.

You should now have something that looks like ths:

Bake in the oven for about 25-30 minutes until the coating starts to brown and crispen:

On to a plate:

Plenty of portions left:

**Topper** · 19-11-2008, 11:04 PM

One of my favorites! Love cottage pie (but in the States we call it shepards).

**Gerbil** · 19-11-2008, 11:08 PM

^

Cottage = Beef Mince
Shepherds = Lamb Mince

**Lorenzo** · 20-11-2008, 12:11 AM

Looks dam tasty, always wanted to make shepherds pie. Just the right info needed to give it a try

Well done

**jandajoy** · 20-11-2008, 12:14 AM

Looks good. Have you ever tried adding a can of condensed soup to the meat? Cambells mushroom works well.

**Thetyim** · 20-11-2008, 12:28 AM

Originally Posted by Gerbil

Cottage = Beef Mince
Shepherds = Lamb Mince

I always make mine with minced pork
What should I call it ?

**Gerbil** · 20-11-2008, 12:55 AM

^ buggered if I know. Dead pig pie?

**jizzybloke** · 20-11-2008, 01:07 AM

I throw in a tin of baked beans in mine

**dirtydog** · 20-11-2008, 01:50 AM

Originally Posted by Gerbil

buggered if I know. Dead pig pie?

I can see restaurants all over the world adding that to their menu, maybe they could add a description aswell.

"Dead mashed up into tiny little bits pig, lovingly cooked with herbs and spices with a layer of mash on top".

**bbigman21** · 20-11-2008, 03:07 AM

Shite if this is true!!!!!! I had cottage pie from some Blimey bar in Bangkok and it had lamb.
And I knew I had it i the states and they called it sheppards pie. And Fookall if it was not beef!
What you say wanker?

**Marmite the Dog** · 20-11-2008, 10:59 AM

Originally Posted by bbigman21

What you say wanker?

I'd say that you've been drinking.

**reinvented** · 20-11-2008, 11:50 AM

truly excellent stuff gerbs
well done

**aging one** · 20-11-2008, 11:59 AM

I used chuck steak I cubed the last time, let it simmer for almost 3 hours before putting the mash on top. It was super, I shall make it like that from now on. Seemed to have a lot more gravy as well.

**ChiangMai noon** · 20-11-2008, 12:03 PM

I think traditionally, cottage pie is meant to be quite dry and gravyless.

**spiff** · 20-11-2008, 12:53 PM

Originally Posted by ChiangMai noon

cottage pie is meant to be quite dry and gravyless.

That's how I know it.

And mince is used for good reason - they use the 'meat' you wouldn't want to see or chew on in any other form.

**Marmite the Dog** · 20-11-2008, 01:22 PM

Originally Posted by ChiangMai noon

I think traditionally, cottage pie is meant to be quite dry and gravyless.

My mum is a shite cook too, if that's what you mean by 'traditional'.

**Gerbil** · 20-11-2008, 02:31 PM

Most recipes for it I've seen lean towards the 'dry' side, but I prefer a bit of taste

**peterpan** · 20-11-2008, 04:14 PM

Cottage pie, shepherds pie, the food of my youth and best forgotten, tasteless crap made from leftovers. Ugh.

**oldgit** · 21-11-2008, 06:38 PM

Looks very tasty Gerbil, I add peas and form a crust on the potatoes in the oven on mine.

**blackgang** · 21-11-2008, 06:55 PM

Originally Posted by Thetyim

I always make mine with minced pork What should I call it ?

Well fuk Thet, you could call it STY PIE,,
least my grandma use to say "young man your room looks like a pig sty", what the fuk ever that is.

**Jet Gorgon** · 22-11-2008, 04:13 AM

^ Sty pie. That's great, BG.
Nice dish, Gerbil. Thanks.

**Thai Pom** · 22-11-2008, 10:09 AM

Throw in a Thai Twist. I made one using " Beef Phat Grapow" it came out really well. TP

**The Fresh Prince** · 13-01-2009, 02:54 PM

The can of Guinness is a great idea, I'd never thought of that. I was gonna make steak in ale pie but changed my mind at the last minute when I saw this thread.

I've got mine simmering away as we speak.

The only changes I've made are, I put a sprinkle of Old Bay seasoning and Paprika on the meat, added a spoonful of Marmite with the Guinness and instead of tomato purée I squeezed the juice out of a load of cherry tomatoes and then chopped them in the blender.

Then later when I do the mash I'm gonna mix in some whole grain mustard and then use some parmesan for the cheese.

How come your meats turned out so pale?

**jandajoy** · 13-01-2009, 03:03 PM

That looks good. I've got 1/2 a kilo of roast pork left over from Sunday. I might chop it up with some onions and tomatoes and make some mash to go over it. Sick of sandwiches.

**Gerbil** · 13-01-2009, 03:42 PM

Originally Posted by The Fresh Prince

How come your meats turned out so pale?

Crap Tesco's mince.

Tasted ok though

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