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The Kitchen Whether you are just in from the pub or just plain hungry, tune in here to get The TeakDoors Kitchen low down on knocking up a tasty and satisfying bit of Thai nosh. Also feel free to add your recipes and pictures to this section.

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Old 19-11-2008, 10:44 PM   #1 (permalink)
Gerbil
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Cottage Pie
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.

  1. Chop up your onions and fry them in a little oil until they start to brown.
  2. Add the minced beef and stir until that browns.
  3. Add tomato puree.
  4. Add your peeled, diced carrots at this stage if you have them.
  5. Add half the can of guiness and bring to the boil.
  6. Cover and simmer for 5 minutes.
  7. Add the rest of the guiness.
  8. Season with salt, pepper and generous amounts of worcester sauce
  9. remove the lid and simmer for 15/20 minutes until nearly all the liquid has gone.
  10. Remove from heat and spoon into a baking tray and set aside.
For the mash.
  1. Peel and quarter the potatoes.
  2. Bring to boil in a large pan of salted water.
  3. Simmer for 15 minutes. (test with a fork to see they're soft enough for mashing)
  4. Remove and strain
  5. Mash the potatoes with a dash of milk and one egg.
  6. Spoon over the top of the mince in the baking tray.
Topping.
  1. 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:

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Old 19-11-2008, 11:04 PM   #2 (permalink)
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One of my favorites! Love cottage pie (but in the States we call it shepards).
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Old 19-11-2008, 11:08 PM   #3 (permalink)
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^

Cottage = Beef Mince
Shepherds = Lamb Mince
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Old 20-11-2008, 12:11 AM   #4 (permalink)
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Looks dam tasty, always wanted to make shepherds pie. Just the right info needed to give it a try

Well done
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Old 20-11-2008, 12:14 AM   #5 (permalink)
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Donor
Looks good. Have you ever tried adding a can of condensed soup to the meat? Cambells mushroom works well.
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Old 20-11-2008, 12:28 AM   #6 (permalink)
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Quote:
Originally Posted by Gerbil
Cottage = Beef Mince
Shepherds = Lamb Mince
I always make mine with minced pork
What should I call it ?
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Old 20-11-2008, 12:55 AM   #7 (permalink)
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^ buggered if I know. Dead pig pie?
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Old 20-11-2008, 01:07 AM   #8 (permalink)
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I throw in a tin of baked beans in mine
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Old 20-11-2008, 01:50 AM   #9 (permalink)
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Quote:
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".
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Old 20-11-2008, 03:07 AM   #10 (permalink)
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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?
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Old 20-11-2008, 10:59 AM   #11 (permalink)
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Quote:
Originally Posted by bbigman21
What you say wanker?
I'd say that you've been drinking.
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Old 20-11-2008, 11:50 AM   #12 (permalink)
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truly excellent stuff gerbs
well done
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Old 20-11-2008, 11:59 AM   #13 (permalink)
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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.
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Old 20-11-2008, 12:03 PM   #14 (permalink)
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I think traditionally, cottage pie is meant to be quite dry and gravyless.
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Old 20-11-2008, 12:53 PM   #15 (permalink)
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Quote:
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.
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Old 20-11-2008, 01:22 PM   #16 (permalink)
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Quote:
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'.
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Old 20-11-2008, 02:31 PM   #17 (permalink)
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Most recipes for it I've seen lean towards the 'dry' side, but I prefer a bit of taste
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Old 20-11-2008, 04:14 PM   #18 (permalink)
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Cottage pie, shepherds pie, the food of my youth and best forgotten, tasteless crap made from leftovers. Ugh.
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Old 21-11-2008, 06:38 PM   #19 (permalink)
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Looks very tasty Gerbil, I add peas and form a crust on the potatoes in the oven on mine.
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Old 21-11-2008, 06:55 PM   #20 (permalink)
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Quote:
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.
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