Cottage Pie

"from www.britainexpress.com."
 
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photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by Peter J photo by Peter J
Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Peel and chop up the potatoes into large chunks and put on too boil in a pot. This will take about 20 minutes. While the potatoes are cooking, you can start cooking the meat.
  • Chop up the onion and fry in a pan until almost golden brown. Add the ground beef and break it all up and cook until no longer red in colour.
  • Turn on the oven and preheat a deep baking dish in there.
  • Add the vegetable cube and make sure it is broken up and mixed inches
  • Throw in the peas and mix them into the meat and continue to simmer. At this point, you can add a teaspoon or two of browning or seasoning sauce to the meat, and tip in some of the water from the potatoes. Keep simmering the meat in the pan.
  • The potatoes should be almost cooked - you can test them by sticking a knife into them. If the knife sinks in easily, they're done. Pour off the water and save some of it in case you need more for the meat / sauce.
  • Mix up two tablespoons of corn-starch with two tablespoons of cold water in a saucer. When it's all mixed into a white liquid, pour this into the meat and stir in quickly. The water in the dish will thicken, continue to simmer and stir occasionally to make sure the corn-starch is cooked through.
  • Mash the potatoes with a little milk and butter. Take the baking dish out of the oven, and pour in the meat. It will make a satisfying sizzle. Spoon the mashed potatoes on top of the meat until they fill the baking dish to the top. Use a folk to make ridges all along the top of the potatoes.
  • Put the dish back under the grill and brown the top of the potatoes.

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Reviews

  1. This is a regular meal for us, I make it quite a lot, As you can see from my picture I have made it into two dishes, and they have not been browned. The reason for that is they are for my FIL, I put one in his freezer, and he has one for dinner. I made it to your recipe, and tasted the meat before I cover them up with the potato, and it had a lovely flavour. Very comforting as Peter said for a winter night. You couldn't give this any less than five stars. Thank you for posting. Made for ZWT#6 2010.
     
  2. Yum, made a great meal on a winter night! I seasoned the meat with a few generous splashes of worcestershire sauce and also added a little garlic along with the onion. The quantities and method gave a great consistency that was neither too runny nor too thick.
     
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