Cottage Pie

[Big Boy]

That won't be me - you can only say so much about a cottage pie.

[Edit] However, if you want to start a thread on beans and/or tomatoes, please feel free to do so.

[Pleng]

Now waiting for someone to state in no uncertain terms that tinned tomatoes are crucial to a good fry-up...

You definitely won't hear that from me - absolutely disgusting.

Me neither.

The worst situations were back in England in the cafes which had picture menus. They always showed pictures of fresh fried tomatoes, but the plate would come with tinned! When quizzed they would always say "well you can ask for fresh"... if the picture on the menu shows fresh, it should be a case of "well you can ask for tinned" surely?!

[Frank Hovis]

They probably do it to spite you for being anti-bean.

[STEVE G]

I'm all for tinned tomatoes for breakfast and I'm going to have some now. Well chopped with oregano, olive oil and a sprinkling of sun dried chilli's that I bring back from the farm in Issan and served on toast with a fried egg. No better way to start the day.
I'd have a cottage pie later for dinner but they're too laboursome for my modest cooking skills!

[Arcadian]

I always have my fry ups without beans.

So there.

Well, that's Pleng out of the closet. Brave man!

Now waiting for someone to state in no uncertain terms that tinned tomatoes are crucial to a good fry-up...

Threads, like food, evolve over time. A classic full-English never contained beans, they are a later welcome (imo) addition.

[caller]

Well I regularly have tinned tomato's! When I do make a version of an English brekky, its always (grilled) bacon, field mushrooms and tinned toms with a couple of slices of B&B to soak up the sauce. I can't eat egg.

[dtaai-maai]

Chelsea fans - common as muck...

[Arcadian]

Chelsea fans - common as muck...

Maybe they are allergic to anything to do with chickens and cockerels.

[Nereus]

RECIPE: Pide

http://au.news.yahoo.com/thewest/lifest ... cipe-pide/

This recipe will be ready in 30 minutes.

Enrich any leftover shepherd's pie mince mixture with tomato paste, a little dried mint and ground cumin. Add some diced red capsicum and paprika and sprinkle over scone dough that has been pressed into a tray.

Add some crumbled fetta and a drizzle of olive oil and bake in a hot oven (200C) for 20-25 minutes. You will have a lovely rustic version of a Turkish pide.

[Big Boy]

I was so inspired by this thread, I had Mrs BB make me a Cottage Pie (with beans ) last week. I was eating it for 3 days - a very pleasant change to Thai food. Maybe again in a couple of months time.

[Takiap]

I was so inspired by this thread, I had Mrs BB make me a Cottage Pie (with beans ) last week. I was eating it for 3 days - a very pleasant change to Thai food. Maybe again in a couple of months time.

That makes two of us BB. Having followed this thread, I realized how long it's been since I last had cottage pie, and certainly more than a decade ago. Went to Makro and bought everything I need, and what a feast I had for a few days, and as a bonus, I discovered the kids absolutely love it. We're now busy trying to finish the shepherds pie (lamb mince), and it's proved to be an even bigger hit with the kids. I love Thai food, but I do get concerned about the kids since they don't seem to like it much, and as a result, they don't end up eating as much as they should be.


Was quite surprised last night when they tried some Parmesan cheese and then went on to smother their shepherds pie with it.

[philhuahin]

had this at Gifs Kitchen, very very nice with a great cheesy top under 100bt

[Takiap]

Funny you mention this because I'm actually busy making some at the moment. I make a load of small ones and then freeze a bunch of them for later so that the kids get to eat some real food rather than bloody omelet and rice everyday.

[Terry]

OK foodies - try this one

Lung Terry’s Special Sauce Mix

Now – this started as a spaghetti sauce, but it also makes a damn good ‘cottage pie’. I always cook up a big batch and freeze what’s not needed. It’s a family favourite.

I use some on spaghetti and make a ‘cottage pie’ with the remainder.

This is for Chicken, but pork or beef can be used, but just remember to change the relevant stock cubes.
Ingredients

2 table spoonfulls of olive oil
2 medium to large onions – diced
1 whole garlic, pressed
¼ small bottle of Lee & Perrings Worcestshire Sauce
4 skinned and boned chicken breasts, diced into 1cm cubes.
1/3 bottle of red wine
4 knorr stock cubes – chicken, pork or beef – depending on the meat being used.
1 medium tin of tomato PASTE
1 medium tin of peas – drained
1 medium tin sweetcorn kernels – drained
1 small tin of baked beans
1 dozen button mushrooms – cleaned and diced
1 dozen whole basil leaves – fresh, not dried

Method

Prepare all the ingredients as above

In a large wok over a low heat, gently warm the olive oil and then, constantly stirring and turning in
Add onions and garlic until just starting to brown
Add the Worcestershire Sauce and then the chicken and seal
Add the wine and the stock cubes
Add the tomato paste, peas, sweetcorn and beans
Add the mushrooms and lastly the basil leaves

If at any time it’s looking a little dry – just add a bit more wine.
The whole cooking process should take about 25 – 30 minutes and it should all be gently 'bubbling'

Now
You can slop a couple of big spoonfuls of the sauce over freshly cooked spaghetti, add some freshly shaved parmesan and voila – Mr. Ts bolocknaise.
Or
Place some of the sauce in an oven proof dish and then spread some buttered mashed potato (about 1 ½ cm thick) on the top and then brown off in an oven with some sprinkled cheddar on the top and then you get Mr. Ts cottage pie

Enjoy

[Khundon1975]

I was so inspired by this thread, I had Mrs BB make me a Cottage Pie (with beans ) last week. I was eating it for 3 days - a very pleasant change to Thai food. Maybe again in a couple of months time.

Jeeze BB that was one hell of a meal!

Being Cornish, it's Star Gazy Pie for me.