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Cottahe Pie....there has to be an easier way

(13 Posts)
RiceButt Fri 13-Jul-18 18:01:27

I'm making Cottage Pie for tea, it's one of my favourites so I often make it. However, I can never get the bloddy mash potato spreading right. It ends up thin in some places and in others pushes the mince mixture to one end.

What are your top tops that don't involve getting a piping bag out because that's just extra work

OP’s posts: |
TeddyIsaHe Fri 13-Jul-18 18:02:48

Frozen mash microwaved with extra milk and butter. Chill the filling so it’s semi-firm, spread mash on, done! So easy

Etymology23 Fri 13-Jul-18 18:04:12

So I start my mashed potato on the edge of the dish, pushed onto the edges, and build up a layer all round the outside then work my way in. If I’m making ahead, I’d ideally wait til it was cold.

AdaColeman Fri 13-Jul-18 18:07:15

Cold filling so it's fairly solid, use frozen mash for quickness.

fourpawswhite Fri 13-Jul-18 18:12:59

Cold filling, even better if made day before. Oh quite fancy that for Sunday now.....

RiceButt Fri 13-Jul-18 18:13:43

Thanks for the tips. I already use frozen mash. Second batch I added a good slosh of milk and it spread much more easily than the first. I'll chill the filling first next time.

Thanks!

OP’s posts: |
imnottoofussed Fri 13-Jul-18 18:15:16

Maybe try piping it on using a big nozzle on a piping bag? (Non cooking person here grin)

missmouse101 Fri 13-Jul-18 18:16:00

I do a layer of frozen peas over the meat before blobbing/forking the mash over. Stops it sinking into the meat and tastes lovely!

BarbaraOcumbungles Fri 13-Jul-18 18:17:37

Later the mash on frozen and cover with foil until it’s thawed the. Spread out and turn the oven up for ten minutes until crispy.

iklboo Fri 13-Jul-18 18:20:45

My nan used to use an ice cream scoop - dot on scoops of mash in rows then smooth over score with a fork & grill till it was crispy & delicious

pastabest Fri 13-Jul-18 18:21:25

Ooh this one is easy.

Frozen mash grin

I always make the mince a day ahead too and then you are putting mash onto a cold solid base rather than a hot runny one

pastabest Fri 13-Jul-18 18:23:16

Second batch I added a good slosh of milk and it spread much more easily

Surely the point of frozen mash is that you aren't spreading anything? confused

BillywigSting Fri 13-Jul-18 19:42:36

Thick filling (so nice thick gravy and not too much of it) and start with mash on the outside then work your way into the middle.

Give it a couple of go overs with a fork once all the topping is on to smooth it out a bit too

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