Someone please tell me about this dish. Where in the UK does it originate etc?
There is a small foreign run deli where I live and they've started to sell these frozen. I haven't asked him yet where he gets them but to me they seem homemade.
Had one last night for the first time in my life and it was delicious. A kind of mashed potato thick outer crust and very good ground beef, peas and carrot pieces on the inside. Well seasoned but not Thai spicy. They used black pepper or perhaps a bit of paprika. It's now on my regular list for about once every two weeks. Pete
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prcscct wrote:Someone please tell me about this dish. Where in the UK does it originate etc?
There is a small foreign run deli where I live and they've started to sell these frozen. I haven't asked him yet where he gets them but to me they seem homemade.
Had one last night for the first time in my life and it was delicious. A kind of mashed potato thick outer crust and very good ground beef, peas and carrot pieces on the inside. Well seasoned but not Thai spicy. They used black pepper or perhaps a bit of paprika. It's now on my regular list for about once every two weeks. Pete
Sounds like Shepards Pie.
I make it sometimes if I have lots of left overs from a roast dinner, meat, mashed potatoes gravy and veggies
The proper function of man is to live, not to exist. I shall not waste my days in trying to prolong them. I shall use my time.
It's a Brit classic, Pete, and very easy to make. Mrs D-M has been making one for me every few weeks for the last few years since my daughter visited and it's good for about 4 meals. She grills some grated cheese on top of the mash potato. mmmm...
As our resident sheep expert, Mr Harvey, says, cottage pie with beef, shepherd's (for obvious reasons) with lamb. (Though Wiki says they are synonymous...)
Serve with some gravy...
Getting hungry now.
dtaai-maai wrote:It's a Brit classic, Pete, and very easy to make. Mrs D-M has been making one for me every few weeks for the last few years since my daughter visited and it's good for about 4 meals.......
Yes, the piece was rectangular with one side a sharp L shape, an the other side rounded at the edges. It appeared to be cooked in a pan like lasagna, then cut into serving size pieces. Pete
Governments are instituted among Men, deriving their just powers from the consent of the governed. Source
...cook onions, (diced carrot and garlic.optional) if you like and the mince in a pan with olive oil until has colour or cooked:)..season it...dont dry it out too much as the juices meld with the potato....add pre boiled peas..as you desire..put that lot into a baking dish..top with freshly made mashed potato(boiled potatos mashed with seasoning and butter)...then ts up to you next..i normally top with grated parmesan and sometimes put a layer of cooked bacon (chopped) under the potato..if you want grated tasty cheese instead of parmesan ..up to you.....anyway..bake in oven until potato top browns, the bottom will be bubbling..serve with tomato sauce or gravy..yum..so easy to make ..its home cooking..and the one you make will be far superior to a frozen one:)..great on a cold evening...not sure i could eat it in thailand:)
Cottage Pie - A very popular dish in South Africa as well, especially between the English speaking population. Used to have it at least once a week as a kid, sometimes made with lamb/mutton, and sometimes made with beef. I think the only difference between the Brit version and the SA version is the SA version calls for a thick gravy, usually made with Bisto.
Easy to make Pete if you have an oven. If no oven, then just settle for "mince and tatties".
Don't try to impress me with your manner of dress cos a monkey himself is a monkey no less - cold fact
When I was working in Jakarta, my Lancashire boss fired his Indonesian cook because she couldn't learn how to make cottage pie. When I said that I thought that he was being a bit unreasonable, he replied, "How can you call yourself a cook if you can't even make cottage pie?"
Genuine cottage or shepherd`s pie is made from leftover sunday roast meat, put through the hand cranked mincer and added to onion, topped with mashed spuds and put in the oven. Like many national dishes it is a way of using up leftover food.
Arcadian wrote:Like many national dishes it is a way of using up leftover food.
I'm sure you're absolutely right, but as a kid, on Monday's we'd have the meat cold with the left over veg done as bubble and squeak. I'd have that with home made pickled onions and sweet pickle - yummy!
Arcadian wrote:Like many national dishes it is a way of using up leftover food.
I'm sure you're absolutely right, but as a kid, on Monday's we'd have the meat cold with the left over veg done as bubble and squeak. I'd have that with home made pickled onions and sweet pickle - yummy!
Arcadian wrote:Like many national dishes it is a way of using up leftover food.
I'm sure you're absolutely right, but as a kid, on Monday's we'd have the meat cold with the left over veg done as bubble and squeak. I'd have that with home made pickled onions and sweet pickle - yummy!
Bubble and Squeak!! The only way I could handle bl**dy sprouts!!! What a great dish - with a little HP sauce of course...
"Hope is a good thing, maybe the best of things" - Yma o Hyd.
Pete 
