Cottage pie is one of my all time favourite dishes, my mother made it
when I was a kid, my wife made it when I was married and I have perfected it
over the years to my taste.
I have to say mine is the best, as you can see modesty is not my strong
point.
Although the potatoes have to be right, smooth and well seasoned, the
mince is the most important part of the dish. Cook it gently in some red wine, season
it well and you can’t go wrong.
As you have seen in my other posts I don’t always put exact quantities
of ingredients, that’s because cooking is an art, I am an artist, I draw portraits,
it’s not all about exact quantities it’s about feel and taste.
To feed 4 -6 people (depending on how hungry they are and what you
serve it with)
You will need-:
1 Large Onion
1 Glass Red Wine
Mixed Herbs
2 Beef Stock Cubes
Gravy Granules
Potatoes
Butter
Milk
Salt and Pepper
Grated Cheddar
Put them all on a high heat and while they
are coming to the boil put the mince in the medium pan,
finely chop the carrots put them in the small pan, peel and chop the potatoes and put them in the large pan.
I normally chop potatoes quite small if I am going to mash them because they cook quicker and are easier to mash.
I always boil up the mince
because it gets rid of a lot of the fat. When it comes to the boil drain it and
get rid of all the scum off the top, give it a good stir to get rid of all the
lumps and put it on a low heat. Keep stirring it while you finely chop the
onion and the add the onion to it, now add the mixed herbs and the red wine,
stir occasionally while still on a low heat.
After about 10 minutes of simmering add the carrots and their water to the mince and bring to the boil.
After about 10 minutes of simmering add the carrots and their water to the mince and bring to the boil.
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