A Cottage pie uses beef, a Shepherds pie uses lamb but any meat or quorn or *left over meat can be used.
(serves 4 people depending on appetite!)
500g fresh mince beef
1 large onion
4 carrots cut in cubes
Tomatoes or tin tomatoes for flavour
Garlic if desired
For the topping
1 – 2 kilo potatoes
A little milk
- Melt butter/ or heat sunflower oil in a saucepan and cook the meat to brown it for a few minutes.
- Add salt and pepper to taste. (you can leave this to the end of the cooking time if you wish).
- Add the onions/garlic & carrots and stir together.
- Add 300ml of water and stir in a teaspoon of yeast extract.
- Bring this to the boil, put the lid on and cook this for 20 minutes.
While the meat is cooking, prepare the topping.
- Peel the potatoes, chop and put in salted water, bring this to the boil.
- Cook until tender, about 15 minutes.
- Drain the potatoes, put the lid back on and leave to steam dry until cool. ( Do not let the potatoes be too soft)
- Mash the potatoes with 50g butter and a little milk. Keep the mixture firm. Add salt and pepper to taste.
Put meat in oven proof dish.
- Spread mash potato on top about 2.5 cm thick.
- Use a fork to rough up the potato.
- Dot the top with a little butter.
(You can freeze the cottage pie at this stage. You can divide it up in smaller portions)
Cook for 40 minutes at 180c.until golden brown on top.
- *If using left over meat or quorn:
- cook the onion/garlic/ carrots first mix with 300ml of water and a teaspoon of yeast extract and cook about 10 – 15 minutes.
- Stir in the cooked meat with a tablespoon of flour.
- Continue as above with the topping.
2 BREAD PUDDING RECIPES USING STALE BREAD
8ozs stale bread cut into slices
8 fl. Oz milk
2oz melted butter
3ozs brown sugar but can use white
2 level teasp. Mixed spice
6ozs mixed fruit
Grated rind of ½ orange, if liked
Break bread into large bowl and cover with milk. Leave for at least ½ hour to soak.
Add all other ingredients and mix well
Put mixture into 2-21/2 pint baking dish.
Cook on gas 4/180C for about 1-1/2 hours.
Can be served hot with custard but I think it’s delicious served cold.
THIS NEXT BREAD PUDDING IS GREAT EATEN COLD AND IS REALLY GOOD FOR THOSE LONG WALKS IN THE HILLS!!!
6oz shredded suet
4oz brown sugar
2 teasp. Mixed spice
Soak bread in water for ½ hour. Squeeze out and drain.
Add other ingredients and cook in greased tin as above.