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Thread: Cottage Pie

  1. #1

    Cottage Pie

    1 tbsp oil
    1 large onion chopped
    2 medium carrots, chopped
    1large handful frozen peas
    560g/1¼ lb beef mince (??ground beef)
    400g/14oz can chopped tomatoes
    290ml/10fl oz beef stock
    1 glass red wine (optional)
    1 bay leaf
    2 tbsp tomato purée
    salt and freshly ground black pepper

    For the topping
    750g/1½ lb potatoes, peeled and chopped
    225g/8oz parsnips or swede, peeled and chopped (optional)
    75g/2½oz butter
    55ml/2fl oz milk


    1) Preheat the oven to 190C/375F/Gas 5.

    2) Heat the oil in a large pan. Add the onion, carrot and peas and cook over a medium heat for 5 minutes until soft (not browned).

    3) Add the minced beef and cook until browned.

    4) Add the tomatoes, purée, beef stock, red wine and bay leaf.

    5) Cover and simmer for 30 minutes or until gravy thickens. Season to taste.

    Meanwhile, to make the topping, boil the potatoes and parsnips/swede in water until soft. Drain and replace to heat to dry out(be careful not to burn them like I do ) mash with the butter and milk until soft and creamy and season with salt and pepper to taste.

    Spoon the meat into an ovenproof dish. Top with the mash and bake for 20/30 minutes until golden brown. If you are a cheese lover like me add grated cheese topping and brown.

    Serve with seasonal vegiies and gravy.

    N.B. If you use lamb instead of beef its a Shepherds Pie
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    Last edited by LariP; 01-21-2013 at 04:11 PM. Reason: spellings

  2. #2

    Re: Cottage Pie

    I am FINALLY making this tonight! I have been meaning to make it forever!! I just got back from the store and would like to note that a swede is actually nothing like a parsnip, a parsnip looks like a big white carrot and a swede is another name for a rutabaga "The term "Swede" is used instead of rutabaga in many Commonwealth Nations, including England, Wales, Australia, and New Zealand." I went in the store looking for a parsnip and found something that looked like a big white carrot and I knew it should have looked like a turnip from the picture Angie posted in the thread for the pasties. After having to get help from 2 different people in the produce department and a google search on my phone I left with a rutabaga.

  3. #3

    Re: Cottage Pie

    Oh my goodness this was soooooo good!!!!!! I totally impressed Dave and his little brother that was over for dinner last night with this meal, we all loved it! I do have pictures which I will add shortly. I followed the recipe for the most part, since it calls for frozen peas I decided to just use a frozen pea and carrot medley instead of using fresh carrots. When I was simmering the meat mixture I kept waiting and waiting for it to thicken up but it didn't so I added some flour and that fixed that right away. I drained the tomatoes even though it doesn't specifiy either way and used the right amount of everything else so not sure why it wouldn't thicken up until I added flour. Lastly I know it says the wine is optional but at least for me it is not optional, I can't imagine this without it. I did add the glass of wine and it complimented all the other ingredients so well that I just can't imagine making this without it, the wine is a must in my book!

  4. #4

    Re: Cottage Pie

    cant wait for the pics!

  5. #5

    Re: Cottage Pie

    Finally got to posting pictures of this delicious cottage pie
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