MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cottage Pie
Categories: Beef, Dinner pies
Yield: 1 Pie

MMMMM-----------------------SAVOURY MINCE----------------------------
1 lb Lean minced beef
1 oz Butter
2 tb Oil
1 lg Onion; chopped
1 md Carrot; very finely chopped
5 oz Beef gravy -OR-
10 oz Beef stock; plus:
1 tb Flour
2 ts Fresh marjoram; chopped
Salt
Black pepper; fresh ground
Water; if needed

MMMMM----------------------MASHED POTATOES---------------------------
1 1/2 lb Potatoes; peeled
2 oz Butter
Milk; hot
Salt and pepper; to taste

MMMMM--------------------------OPTIONAL-------------------------------
4 oz Mushrooms; lightly cooked
Baked beans; cooked
Peas; cooked
Sweet corn; cooked

Notes:

* Although some cooked minced beef can be used for this recipe, it
should never exceed 25% of the total weight.

* Minced beef is known as "hamburger" in the USA.

* Beef gravy is the thickened cooking juices from roast beef. In
its absence, beef stock can be used and the mince is thickened
with flour.

* Any or all of the optional vegetables can be added to the mince.

Melt half the butter with half the oil in a medium sized saucepan,
and when foaming, add the onion and carrot. Over high heat, heat the
vegetables until sizzling, then turn heat to veiy low, cover and
simmer gently until onion is transparent and soft. Meanwhile, in a
frying pan (skillet) heat the remaining fats together and when the
foam begins to subside, add the meat(s) little by little. Increase
heat to maximum and stir continuously, breaking up any lumps that
form. When the meat has lost its reddish colour, give it a good stir.
If no gravy is available, sprinkle the meat with the flour and stir
it in, but in any case continue cooking a few minutes longer,
stirring from time to time to prevent the meat burning. This can be
done over slightly reduced heat if wished.

When meat and onions are both done, combine them in the saucepan, and
add the gravy if used, or the stock. Reduce heat to minimum, add
marjoram and season lightly with salt & pepper. Simmer about 15
minutes, adding water if needed to give a fairly sloppy consistency.
Mince is extremely forgiving, and a little less, or twice the time
will do no harm.

While the mince is cooking, peel the potatoes, cut them into halves,
3rds, or even quarters, depending on size, put them in a saucepan of
salted cold water, and bring to the boil. Cook for 15 to 20 minutes
or until the potatoes are tender without falling to bits. Drain in a
colander and allow a dry a couple of minutes before mashing. The best
utensil for mashing potatoes is called a potato ricer, which is a
little like an enormous garlic press. Once mashed, do not work the
potatoes too much, to prevent their gluten from being developed, but
season with salt and pepper and stir in the butter and just enough
hot milk to make them workable.

If vegetables are to be added to the mince add them after the meat is
cooked, and just before composing the pie. Once mixed into the meat
therefore, correct seasoning and pour the meat which should not be
completely diy, but without excess liquid, into a suitable sized pie
dish, and carefully spoon the potato over the top, and spread to make
an even layer over the whole of the mince. Use a fork to make a
decorative pattern on the top of the potato layer, and then either
set aside to cook later, or place immediately into a pre-heated
350?F/180?C (gas Mk 4) oven until nicely browned on the surface and
bubbling hot: 30 minutes if hot, 60 minutes if cold when put into
oven. Serve accompanied by vegetables.

Recipe by Jacquie Hoare

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