I approve of the direction this thread is rolling
pie & funbags!! life is sweet
there was a call for the recipe so I'll bash out a rough version...
as a rule with cooking you can vary the receipe to your own way add tings change it do as you will...thats cookin
Beef mince 1kg (2lb) as this is a cottage pie, replace with lamb mince for Shepards pie..
Slice an onion or 2 and fry up with the mince on high temp to brown off the meat 5 mins if that. turn down heat
salt pepper a bit of flour , tablespoon or less ( it helps thicken up sauce later) cook a min or so more,I chucked mushrooms in, carrots work whatever veg you got or you like if any..its up to you., fairly small bits to cook through best.
add lea & perrins sauce, bay leaf if you got one, tyme, herbs of your choice .
it now needs liquid so.. red wine or beer or water, i add stock as i make it and its always in the freezer, so now let it simmer and reduce slowly, just like the stew for the pie 1/2 hr , 45 mins.,..just enough time to take those funbags up stairs and practice your pastry kneading..
return to make your mashed potatoes..peel and cut in to quarters and boil till soft..10-15 mins max, prod em with a knife , you can tell when there soft, drain.
in saucepan put a good splash of milk good lump butter salt pepper on heat a little..add potatoes and mash it up big styleee
when your meat is nice reduced sauce and looking good (after aprox30- 45 mins) take off the heat
fill a pie dish and then cover with mash...
job ferkin done I used a fork to give ridges which crisp up nice..
stick it in oven 180 ( 350 ,, gas 4....moderate) for half hour - 45 mins, till golden brown on top ( good time to prep veg or funbags)
all above best done with slurps of red wine at regular intervals..( alternatively replace red wine with beverage of choice)
#enjoy !
its fun its easy its tasty....life is good
disclaimer : this is all off the top of my head, its how I roll , freestyle it and make it your own, there are many ways to skin a cat they say ( just dont cook it ! )
