Thread: Home Made Cottage Pie

So I put some cottage into a dish, added a bit of vegetable and topped it off with my grandma's homemade mash recipe. Stuck it in the oven until the top went brown.



While that was cooking away I made some Yorkshire puddings from scratch.



When everything looked burnt I chucked it on a plate and paired it with a lovely Italian wine.

Just the thing to set me up for a threesome with 2 Swedish lesbians later.

I needed someone to teach me how to make Yorkshire pudding after having a delicious one at lunch today. Now I know to just look for the bag.

^ Thanks for that. I’ll give it a shot with lard as beef drippings will be hard to come by. Metal cup cake tray. Check. Oven says it goes to 230 at highest setting. We’ll see.

In the meanwhile, I’ll check if Macro or Rimping has the frozen ones.

^ You don't need to have dripping/lard, misskit, vegetable oil will work just fine. The important thing is that the oil is heated in the oven first and then the batter added.

Yorkshire puddings are simple to make, but different people have their own favourite methods.

Best Yorkshire puddings recipe | Good Food

We always used to have it in a single tray, and didn't go to individual puddings until we were in our teens. However, we never switched back to the tray afterwards.

I guess it took my wife about 5 or 6 goes to get them perfect. Easy for them to end up sad, especially in a cold kitchen if the oven door is opened.

I always put them in the oven while doing the gravy and letting the meat rest before carving.

Armstrong, I thought TEFL'ers couldn't afford such exotic foods....

How was the pie, err the cottage pie, not the Swedish ones?

Originally Posted by Troy

You don't need to have dripping/lard, misskit, vegetable oil will work just fine. The important thing is that the oil is heated in the oven first and then the batter added.

Agreed , the hot fat is the key , I use an ovem Mitt or to avoid spits of boiling oil, When removing from oven pre pouring the batter 230 should do it.

No way any of that was home made! You're bein̈g luluesque with the truth

Last time I made Yorkshire puddings they came out flat as a pancake.

I need to invest in some metal cup cake cases otherwise Aunt Bessie's shares are gonna go up.

Originally Posted by Joe 90

Last time I made Yorkshire puddings they came out flat as a pancake.

erm, if you add spuds, carrots, brocolli and bisto gravy then the batter is going to struggle

Originally Posted by malmomike77

erm, if you add spuds, carrots, brocolli and bisto gravy then the batter is going to struggle

Have you just seen the contents of my crockpot?

Originally Posted by Joe 90

Last time I made Yorkshire puddings they came out flat as a pancake.

The usual reason is putting too much batter into each cup, but in your case it could also be due to using SR flour...

Originally Posted by Troy

The usual reason is putting too much batter into each cup, but in your case it could also be due to using SR flour...

I swear I used plain flour!!

FFS I really need to make my own Yorkshire puddings this week!!

Originally Posted by Troy

also be due to using SR

self raising the antidote to Viagara

Originally Posted by david44

Viagara

Anyone got a recipe? I need this more than Yorkshire puddings....

Originally Posted by Troy

Anyone got a recipe? I need this more than Yorkshire puddings....

Believe me you fooking don't, it'll only lead to back ache.

^ I don't really care about her back ache...

Originally Posted by Troy

^ I don't really care about her back ache...

Who'da thought so much cottaging skill.

Originally Posted by Joe 90

No way any of that was home made! You're bein̈g luluesque with the truth

Last time I made Yorkshire puddings they came out flat as a pancake.

I need to invest in some metal cup cake cases otherwise Aunt Bessie's shares are gonna go up.

How dare you. I slaved away for hours in that kitchen.

Before your thread disappears into history Armstrong, I wanted to show you what you should be aiming at!

I'm training the daughter to cook cottage pie before she departs for boarding school, and she's getting there.

It's really easy, give it a go!

Here's one from last week.



Those green things are called 'peas'.

The orange-coloured lumps are called 'carrots'!

Originally Posted by armstrong

my grandma's homemade mash recipe.

Is that the recipe she sold to Smash?

That is how I like mine it looks great. Lots of thick rich gravy. Put on a grilled onion and take off 2/3's of the peas and we have a winner.

Originally Posted by Mendip

Before your thread disappears into history Armstrong, I wanted to show you what you should be aiming at!

I'm training the daughter to cook cottage pie before she departs for boarding school, and she's getting there.

It's really easy, give it a go!

Here's one from last week.



Those green things are called 'peas'.

The orange-coloured lumps are called 'carrots'!

I don't like a cheesy top. Seems a bit foreign to me.

And mine had peas and carrots. Although I did mush them up so I didn't taste them as much.

Just had the leftovers with beans.

I make it and freeze in batches. Simple and healthy.

Oil in searing hot pan with half a garlic clove and some rosemary, add in seasoned mince and get it slightly caramelised. Take out mince, leaving in the garlic, throw in some chopped onions and sweat on low heat, add in carrots and chopped up misc veg. Pour in half bottle red wine and reduce down. Then add some HP, Worcestershire sauce, even a few bits of ground dried chilli. Some tomato puree if I have some. Then throw in beef, stir a bit, some water and a beef stock cube and simmer for 30 minutes. I throw in some finely chopped mushrooms half way through sometimes.

For the mash leave skin on, boil up the chopped potatoes, lobs of butter, splash of milk and a handful of grated parmesan. Keep some of the parmesan for sprinkling on top later.

Leave the beef mix to cool a bit, smooth the mash over beef mix in oven dishes. Cook on 200C for 30 mins.

I think a new career is about to blossom.Head chef at The Robin Hood.