Seriously, I can't find anything in my (dust covered) recipe books. Recipe books are so 'posh' these days they don't seem to cover traditional British food. Perhaps the recipes for the above are so elementary it is assumed that everybody knows them...but I don't!
Cottage pie. I fry steak mince until it's browned, drain the fat, add onions and garlic, fry a bit more, then add carrots and mushrooms. Mix up some bisto powder in water, and pour it into the pan with some tomato puree. Add water to get whatever thickness of gracy you want the meat to cook in.
Meanwhile peel some potatoes and cut them up small, boil until soft. Mash them with a bit of butter. Tip the meat mix into an oven proof dish, spread the mash on top. Cover with grated cheese, and put in the oven at 200c for about 25 mins.
I could tell you my recipe for toad in the hole too, but I have no scales, I do it by feel, which makes it hard to describe what the batter should look/feel like.
Basic ingredients are plain flour, eggs, milk, water pinch of salt. Brown the sausages before you put them in the oven to cook. Make sure to heat the baking dish with a bit of oil in it as well, so it sizzles when you add the batter. Takes about 20 (ish) mins to cook at 210c.
We make as per Lou33 but with lamb mince (not a great beef eater) and add a dash Worcestershire sauce to meat mixture.
Mrs Beeton's batter recipe is 100g plain flour, pinch of salt, 1 egg and 250ml milk (or 1/2milk,1/2 water). I normally put the sausages in the dish with some oil into the hot oven (220c or gas mark 7) for 15 minutes or so to brown before adding the batter.
I use the recipe that's on the back of the label on Tescos Organic lamb mince! Technically that's shepherd's pie I guess. I use a can of chopped tomatoes instead of tomato puree and ad a fre extra veggies though.
Soften onion and grated carrot in a pan. Add mince and brown all over. Add a beef oxo cube and Worcestershire Sauce. Stir in a tin of chopped toms and a handful of frozen peas. In another pan boil spuds for mash to top the pie. bung under a hot grill and serve with peas. I somtimes put a leak and cheese on top of the mashed potato (Saint Delia stylee), sometimes just grated cheese or sometimes just plain.