How To Make a Cottage Pie
This video is Jo’s own recipe, and it takes you through from vegetable preparation, right to the finished product.
For the Filling:
Brown Sauce (HP)
Beef Stock Cubes
Red Wine (optional)
Red onion chutney (optional)
Garlic (either dried, or garlic cloves)
Black Ground Pepper
Dried Oregano, Parsley, and Basil
Red Chilli Flakes (optional, and if used use sparingly)
For The Mash:
Butter (or spread)
Black Ground Pepper
Cheese for topping (optional)
The difference between cottage’ pie and shepherd’s pie
Shepherd’s pie is made of lamb, cottage pie is made of beef.
For this recipe, it’s my own personal mixture, we are going to need: some onions, some peppers, some mushrooms, frozen peas and sweet corn; I haven’t got that here because it will thaw.
For the sauce you’re going to need:
A tin of chopped tomatoes, some brown sauce, some ketchup, some worcester sauce, a bit of pepper, some tomato puree, and a few stock cubes (beef).
The amounts really vary on how big a pie you want to make.
You want to have some water ready in your pan to cook your potatoes.
For your filling you’re going to want a fairly big pan.
Add a glug (some) olive oil.
Begin with the onions.
You can use red onion as well if you like.
It doesn’t really matter if you want them chopped, or diced, or anything else.
It’s quite a versatile dish really.
So that’s one onion into the pot.
It’s got a nasty semi-transparent layer on top.
If it looks like that you want to chuck it because it will taste horrible when it’s cooked.
I generally find cooking very therapeutic.
Mind your fingers as you come to the last bit of onion, hold it like that and just cut slowly.
Don’t want any lost fingers.
Put your onions on to heat.
Use this time to peel your potatoes.
These ones are growing some interesting things.
Doesn’t seem to matter how long you can leave a potato, you always end up with these growths.
Getting up a good sizzle now, so I think i’m going to turn down the heat.
Now occasionally you’ll come across a black bit like that in a potato.
That’s not a nice thing to eat, it’s kind of a hard lump.
Luckily my peeler comes with a little scoop on the end, but if you’ve got a a smaller knife than that carefully try to work it out.
Sometimes, if you’ve got these little black bits on the surface, you can just peel them out.
So that’s the last of the potatoes peeled, and that is the onions ready.
So what we do now, we take our mince, and upend it.
You’re going to want to break it up.
At this stage we don’t want to add any herbs, or any juices, we just want to wait for the mince to cook.
Depending on how dry your pan looks you might want to add some more olive oil.
So you want to cook all your mince until it’s browned all over.
Now just place your potatoes into steam
I prefer to steam mine and that way you can keep the water for the vegetables and it thickens up the gravy in addition to your corn flour.
Then you’re going to turn the heat up a little bit on this because the water from the meat is coming out and it’s cooling the whole thing down. And you want it cooking hot at the moment, not too hot that it burns, but not too cold that it simmers.
You don’t want to boil your meat.
I have one of each pepper, you can do any variety of peppers you like.
Just cut these in half.
And cut round the middle.
This one’s got another pepper growing inside it.
Look at that.
There you go, that was the pepper growing inside the pepper.
Now what I’m going to want to do is to wash all the seeds out of the peppers.
I like to cut them lengthwise as you can see, and then just turn it sideways, and slice across.
Stir those in.
I like to add a bit of pepper.
A lot of pepper.
Parsley. couple of teaspoons of that.
It’s best if you can spoon it in because otherwise you’ll make your dry herbs all soggy.
Couple of spoons of Basil.
Try not to spill it everywhere.
You probably want a bit more Oregano because it’s a very mild tasting herb.
If you’ve got fresh garlic you want to put it in at the beginning, with your onion, but if you’ve got dried garlic plonk it in now.
Give that a stir.
I’m going to turn the heat down again.
Add in your mushrooms.
Just slice them like so.
I’ve already washed mine
Stir that in.
Just pour until you think that’s roughly it.
And then stir that in.
Next I’m going to add a little bit of flavouring.
So I’m going to start with the non runny ingredients.
I’m using two stock cubes.
Don’t open the foil over the food because otherwise you’ll end up with little flecks of it in there.
Crumble that in.
Give that a bit of a stir.
Put in your Worcester sauce.
Your potatoes should be done at this point.
Yes. If it slides through easily your spuds are done.
Next I’m going to add some tomato puree,
I’d recommend for about two and a half tablespoons.
That’s looking more like it.
Did I tell you I was a messy cook?
I’m a messy cook.
Tomato Ketchup- Just squeeze some of that in there.
And your HP.
You don’t need so much in there because it’s a stronger sauce.
Sorry, brown sauce, you might not be using HP.
Add in your 400 gram tin of chopped tomatoes.
Stir that in.
This is an optional extra. I happen to have some wine.
If you’d like to add some wine you can do.
I’m going to use the very scientific measurement of- some glugs.
If you don’t have wine, or you don’t like to use wine in your cooking, another thing I sometimes like to use is red onion chutney.
A couple of teaspoons of that brings out the flavors quite nicely.
We’re going to leave it to simmer for a moment.
I’m going to mash some potatoes now but because I’m using a steamer, and I want to keep the water, what I’m going to do is to decant the potatoes into another pan, like so.
For the mashed potatoes you will need some butter or spread.
I’m using spread, a little bit of milk, and some pepper.
You kind of know how much butter you need when you mix it in.
You don’t want very much milk at all, the tiniest amount just to give it a little bit of liquid just a splash to start with.
Mash that in.
It looks a bit dry, so I’m going to add some more butter, and a tiny tiny splash of milk.
Too much liquid and you’ll end up with a sort of liquid monstrosity.
That looks all right doesn’t it?
Nice creamy mash.
If you want to add cheese to your mash do it when it’s on the cottage pie and just about to go into the oven.
At the moment it’s not quite ready.
But it will need constant supervision and stirring.
I’m going to turn the oven on to 180.
Turning it on to fast heat and then when it’s heated up I will put it on to the fan oven setting.
Ok so the vegetables are now cooked through, the oven is hot, I have grated some cheese.
It is time to put it all together.
This is what this looks like now.
Pour that in to an ovenproof dish.
This is quite heavy.
Just pour all that in there.
You’re left with that lovely little mixture there.
You’ll want to flatten it down.
Pour that in.
Don’t prod it down because otherwise you’ll sink your mash.
You want it at a consistency that’s easy to spread.
So now you can rearrange it so it’s got a nice covering.
Some people are neater than I am at this, I’m generally neater than I am at this.
If you get to the stage and you find out that you haven’t got enough potato for your mix, You can easily mash up some more.
Now I’m going to add my cheese.
Just a sprinkling.
So, there you go.
Goes in like that.
And then you leave it in there for about 15 to 20 minutes until the top is nice and brown.
It’s been about 15 minutes and it looks done, so I’m going to take it out.
That, ladies and gentlemen, is cottage pie.
Now is the time to dish up.
Presentation isn’t really my forte.
I’m more of a bung it on the plate and hope for the best kind of person.
I’ve also done a spot of beef gravy.
So this is cottage pie with far too many vegetables.
Thank you for watching me cook it.
If you liked watching this video please don’t forget to Like, subscribe, and share. If you like our videos don’t forget to subscribe, like, and share with your friends.
You can also follow us on twitter, or facebook, if you just can’t get enough vlog.