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<h1>cottage pie</h1>
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<h2>a bit of history</h2>
<p>
<strong>Cottage Pie</strong>, a really old-fashioned dish that has
never fallen from grace. The word "Cottage" relates to farmers
cottages and this is made with beef mince then topped with a creamy
"Mash" potato topping and baked in the oven, hence it being called a
"Pie". It dates back to 1791 when the price of potatoes in England and
Ireland became affordable. Richer people had folk to make Pastry to
contain their meat in, so the <em>Mash Pie</em> was created, but no
one knows by whom. I've tried to find out gave up. But yes, I do
applaud them though, who can imagine a life with out <em>Pie!</em>
</p>
<p>
I do love a Meaty-Potato-Mash-Pie! Regarded way back as inexpensive
— so it has to feature in Nutty's Kitchen dishes, it's a true
classic! I could add that Shepherd's Pie, which I call Lamb Mash Pie
is the same process and always was. My nan & my mum made it with
sliced carrots and slices of onions that you could see in the served
dish ( Sorry MUM ) but I make all that disappear into the meat. A bit
o' historical studying later - more knowledge - it's obvious you would
think? But NO! Mutton was used in
<strong>Cottage Pie</strong> too!!! Confused? Join the club.
<em>NO ONE</em>
truely knows but, in the 20th century
<em>The practice of Cookery and Pastry 1854</em> said
<em>"Cold dressed meat of any kind roasted or boiled"</em> this comes
from<em> Thomson House Cottage Pie: A History</em> — fascinating
stuff...Okay NVM I have a feeling ya all stopped listening. The
history of food is a mine field - So lets cook! Toasty savory and
softly wonderful beefy stuffs
</p>
<p>
Click the <b>Method</b> tab below to see a step by step guide on how
to make <strong>Cottage Pie</strong> with pictures.
</p>
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ingredients
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method
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<div class="content active" id="ingredients">
<h2>ingredients</h2>
<p>Here's what you need :¬)</p>
<!-- Ingredients List Goes Below Here!!! -->
<h2>serves 4 - 6</h2>
<h2>for the <strong>Cottage Mash Pie</strong> base</h2>
<ul>
<li>450g beef mince</li>
<li>1/2 large white onions finely diced</li>
<li>2 carrots finely diced</li>
<li>2 sticks of celery finely diced</li>
<li>2 cloves of garlic diced finely</li>
<li>1 large onion sliced</li>
<li>2 small fresh tomatoes</li>
<li>1 OXO™ beef stock cube crumbled</li>
<li>1 OXO™ vegetable stock cube crumbled</li>
<li>3 tsp of horse radish sauce</li>
<li>2 tsp Bovril™ beef paste</li>
<li>1 tsp Worcestershire sauce</li>
<li>125ml hot water</li>
<li>1 tin of baked beans</li>
</ul>
<div class="spacer"></div>
<p>
Finely chopping veg into mince size please! I wack them all into
a food processor with the blade attachment give a stir and
repeat hence the need to then add the the sliced onions. Our
time cooking is precious & enjoyable. But if I have a gadget to
do it for me? What's not to love!
</p>
<h2>for the <strong>mash top</strong></h2>
<ul>
<li>1.2 kg potatoes</li>
<li>1 Tblsp Salt</li>
<li>50ml warm milk</li>
<li>50g warm butter</li>
</ul>
<!-- Ingredients List Goes Above Here!!! -->
</div>
<!-- end of single item -->
<!-- single item -->
<div class="content" id="method">
<h2>method</h2>
<p>
Try not to replace Bovril with Marmite it is definitely NOT
going to work, there's <em>No Beef in Marmite™</em> - save
that for ya toast! If you do not have Bovril add another beef
stock cube & or, if your wallet allows, red wine — No
gravy granules please, its just not allowed!
</p>
<p>
I as usual double the quantity of filling with vegetables,
adding flavour and healthily bulking out the meat. As we all
know, we eat far too much of it. But, who can resist rich beefy
ragu style minced beef topped off with hot creamy mash :-) Now I
controversially add a tin of baked beans in it's own tomato
sauce, you can choose not to but, once I've put them into mine
adding protien and that thing I adore - flavour! I have yet
again stretched my pennies as I pay 35 pence for a tin! So this
is similar to my Corned Beef Mash Pie and makes a really
comforting dinner on a cold winters night
</p>
<!-- Method List Goes Below Here!!! -->
<ol>
<li>Dissolve your OXO™ cubes in hot water</li>
<li>Get a heavy bottomed pan and heat to very hot</li>
<li>Add your mince in three batches</li>
<li>Break it down with your fingers into strands as you add</li>
<li>Wash your hands each stage*</li>
</ol>
<div class="spacer"></div>
<p>
*or as my favourite chef <em>James Martin</em> says most
Saturday mornings "You'll get phone calls" Or, I say possibly
<em>"get very sick or die!"</em> Hey I'm Nutty! Just saying :-)
</p>
<ol start="6">
<li>Once browned, push the mince to one side of the pan</li>
<li>Add your carrots, celery, diced onion and garlic</li>
</ol>
<div class="spacer"></div>
<div class="card_image">
<figcaption>add the veg</figcaption>
<img
src="./images/cottage-pie/650x366/carrots-celery-onion-mince.webp"
alt="carrots celery onion mince"
title="carrots, celery & onion in pan with mince"
/>
</div>
<div class="spacer"></div>
<ol start="8">
<li>Once they have reduced by half combine with the meat</li>
<li>Push everything aside and add your sliced onions</li>
<li>Allow them to sweat down</li>
<li>Stir to combine</li>
<li>Continue until the pan dries and stops steaming</li>
<li>Season with your OXO™ liquid, salt & pepper</li>
<li>Add Worcestershire sauce & Bovril™</li>
<li>Add your baked beans (Still optional)</li>
</ol>
<div class="spacer"></div>
<div class="card_image">
<figcaption>add baked beans</figcaption>
<img
src="./images/cottage-pie/650x366/cottage-pie-filling-cooking.webp"
alt="cottage pie filling cooking"
title="cottage pie filling cooking in pan"
/>
</div>
<div class="spacer"></div>
<ol start="16">
<li>Cover the pan with a tight fitting lid for 30 mins</li>
<li>Leave on a very low heat</li>
</ol>
<div class="spacer"></div>
<p>Start your potatoes:</p>
<ol start="18">
<li>Put your potatoes into a large pan, cover with water</li>
<li>Add salt, once boiling set a timer for 20 mins</li>
<li>Check that they are soft enough to mash</li>
<li>Put your oven onto pre-heat @180c</li>
<li>Drain the potatoes in a colander</li>
<li>Set the pan back onto hot ring</li>
<li>Add milk & butter & allow it to melt</li>
<li>Put the potatoes back into the pan</li>
<li>Mash with a potato masher</li>
<li>Whisk with a fork or stiff whisk*</li>
<li>Check the seasoning</li>
</ol>
<div class="spacer"></div>
<div class="card_image">
<figcaption>creamy mash potato</figcaption>
<img
src="./images/cottage-pie/650x366/mash-in-pan.webp"
alt="mash in pan"
title="mash potato for the cotttage pie topping"
/>
</div>
<div class="spacer"></div>
<p>
*Ensure your mash is quite wet as the meat mixture is fairly
dry. Add more milk &/or butter to make the mash softer. This is
how to make your mash creamy and totally lump free - Use a whisk
or fork to cream the mash and get rid of every lump, if you try
to do it with just the potato masher, it can become overworked
and starchy turning into a gloopy paste.
</p>
<p>
Now get a large dish and set your meat mixture in the bottom -
go for a 50/50 ratio of meat and mash depth that ensures a
crispy topping — use a large dish to maximize the amount
of crunchy golden toasted topping, a deeper dish will give you a
wetter pie with not so much crunch!
</p>
<div class="card_image">
<figcaption>add filling to oven proof dish</figcaption>
<img
src="./images/cottage-pie/650x366/cottage-pie-filling-in-dish.webp"
alt="cottage pie filling in dish"
title="cottage pie filling in oven proof square dish"
/>
</div>
<div class="spacer"></div>
<ol start="29">
<li>Add your mash starting from the edges</li>
</ol>
<div class="spacer"></div>
<div class="card_image">
<figcaption>start topping from the edges</figcaption>
<img
src="./images/cottage-pie/650x366/cottage-pie-mash-around-edges.webp"
alt="cottage pie mash around edges"
title="cottage pie with some mash around the edges"
/>
</div>
<div class="spacer"></div>
<ol start="30">
<li>Fill the center & set on a tray in the oven</li>
</ol>
<div class="spacer"></div>
<div class="card_image">
<figcaption>oven ready</figcaption>
<img
src="./images/cottage-pie/650x366/cottage-pie-ready-for-oven.webp"
alt="cottage pie ready for oven"
title="cottage pie covered with mash"
/>
</div>
<div class="spacer"></div>
<ol start="31">
<li>Bake @ 180c for 45 mins or 1 hour from fridge cold</li>
</ol>
<div class="spacer"></div>
<div class="card_image">
<figcaption>cottage pie</figcaption>
<img
src="./images/cottage-pie/650x366/cottage-pie-cooked-2.webp"
alt="cottage pie cooked 2"
title="cottage pie fresh out of the oven"
/>
</div>
<figcaption>Fresh out of the oven</figcaption>
<div class="spacer"></div>
<p>Loosen the edges with a sharp knife before it cools</p>
<div class="card_image_round">
<figcaption>
cottage pie with crusty golden topping served
</figcaption>
<img
src="./images/cottage-pie/650x366/cottage-pie-serving-1.webp"
alt="cottage pie serving 1"
title="cottage pie served in a bowl"
/>
</div>
<figcaption>Serve with a spoon & fork :-)</figcaption>
<div class="spacer"></div>
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