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Cottage Pie

post #1 of 6
Thread Starter 

Oh hi it's me from bangers and mash thread.

Hmm? Oh it's going great and people love it! Thanks for asking.

Gotta give props to Uli's.

 

So now I want to put cottage/shepherds pie on the menu.

My hurdles are ticket time and ...uniqueness.

 

Every recipe I come across is pretty much the same:

mince

worcetershire

tomato paste

stock

onion

garlic

bleh

yawn

Add carrots and swede (which sounds exotic until you look it up and it turns out that it's just rutabaga).

 

So I tossed and turned all night, as an American should, trying to figure out a way to make a common dish unique. Toyed with the idea of topping the pie with mashed yams and mashed potatoes. Would have to omit carrots and other root veg I'd think, or it'd be too sweet... Could I use meat that's not minced? Could I use stewed shoulder? Would it be better if I did? I dunno.

 

Suggestions?

 

OR.... cottage pie/meat pie/pate chinois  appreciation thread!

post #2 of 6

It may be a yawn to you but one who orders shepherd's pie off a menu expects a shepherd's pie.  You can't veer so much that the customer is disappointed.  I wouldn't order it if it had yams, others might.    Why not just focus on making it good rather than making it too different?  How about adding egg and a bit of chives into the mashed potatoes?   My secret to a good mince is to add cloves.  Add celery to the mince, it adds depth.  Don't omit the carrots.  Instead of replacing the ground beef you could advertise a special meat concoction (brisket, short rib mix).

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 6

You could use ground lamb or ground turkey.  Add dark beer & Thyme, or red wine; and top with thinly-sliced overlapping potatoes (instead of mashed).

post #4 of 6

I love variations of cottage pies. Been trying many little details, like adding caramelized onions to the mashed potatoes, also a mix of lardons and orange peel confit to the minced meat. Using a stew of whatever (lamb, beef, pork, chicken, rabbit...) is great. I remember an episode of Jamie Oliver Great Britain, cooking a fantastic pie with a long cooking stew and big chunks of very tender meat. It was epic. Also look at him cooking a pulled rabbit ragú with which you can make a very tasty pie.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #5 of 6

Here in the UK we tend to think of minced beef as the traditional meat when making a cottage pie, have you considered a slow cooked cut of beef, shredded up rather than minced? Or maybe even sway towards a shepherds pie with lamb cooked in a similar way and a minted gravy? Just an idea.

post #6 of 6
Thread Starter 

I've been adding egg yolk to the mash to help with the browning. Honestly, the recipe I made was good. It was basically Marco Whites video recipe with our Dry Irish Stout added in place of some of the water/Knorr. I ate it twice and fed it to a couple people who enjoyed it. The lamb and stout complimented each other.

I'm a fan of KISS and all, I just want to put a signature on it. Maybe the stout is enough.

I could top it with colcannon, but the leaves would stick out and burn.

Thanks for letting me soundboard.

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