British (United Kingdom) Meat main course food and Drink Ideas
Traditional Cottage Pie Recipe
Is is a recipe for a lovely pie whose warming ingredients makes it especially suitable for a warm winter dish. This recipe is sure to fill the heartiest of appetites.
- 1lb Minced beef
- 1 onion
- Vegetable Stock Cube
- A handful of peas (can be frozen)
- 5 large baking potatoes
- Browning and seasoning sauce
Peel and chop up the potatoes into large chunks and put on too boil in a pot. Whilst the potatoes are cooking, you can prepare the meat.
Dice the onion and fry in a pan until almost golden brown. Then add the minced beef and brown carefully, stirring/breaking up so that there are no "lumps". Pre heat the oven and place an empty deep baking dish in it to warm slightly.
Add the vegetable cube to the beef mixture ensuring that it is broken up and mixed in well. Add the peas and mix them into the meat and continue to simmer. Add a little water if required and keep simmering the meat in the pan.
When the potatoes are cooked (if a knife sinks in easily, they're done) pour off the water, reserving some in case you need more for the meat / sauce.
Mix up two tablespoons of corn-starch (corn-flour) 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. Remove the baking dish from the oven, and pour in the meat. It should sizzle slightly. Then 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. Bake this in the oven for 10-15 minutes then to give the pie a slightly crispy topping place under the grill and brown the top of the potatoes.
Remove from grill and serve warm along with some fresh vegetables such as carrot, turnip or red cabbage.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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