To think you do not cook cottage pie like this?

[Louie92]

A freind was saying that she boils her mincemeat before putting in the oven.
I always fry mine.
How do you do your cottage/shepherds pie?

Fry for sure..over low heat to render any fat and add whatever to it. Lovely and tender

Fry.

Is she boiling because she’s bought high fat mince?

I believe boiling is the traditional way. My gran and mum both cooked the mince in boiling stock until the liquid has reduced away. I think frying is a more recent technique but probably more common than boiling now x

I'm with you. Boiled mince? Yuk. Yanbu.

But do you add tomatoes? A friend of mine adds tomatoes which is ridiculous too, it just ends up like bolognaise with potato on top.

(But I have been known to add baked beans).

I brown the mince then add stock and boil it?

I fry mince onions put the stock etc in simmer it for 30ish minutes while potaoes are boiling then put it all together.

I dry fry then discard any fat that came off it.

I make mine with stewing steak ( I know that’s technically cottage pie if with beef) I hate mince

I'm not sure. You don't get all the tasty flavourings from the juices if you don't fry.

Fry off first then add water and boil for about 30 minutes. Cooks all the veg through then. Then top with mash and brown off in the oven.

Had it last night.

But I have also done it just by boiling everything up. It makes the mince a lot softer and saves 10 minutes stood browning off. Can lob it all in a pan and leave it.

Fry for sure. Boiling mince certainly doesn't conjure up any images of a tasty shepherds pie for me!

And is it literally just boiled mince then in the oven with potato on top? Because that sounds vile! If there's some gravy and onion etc mixed in then possibly redeemable, although doesn't sound as good as fried.

I always boil mince with stock and veg, so cottage pie, bolognese etc. It's the way my mum did it so I just did too

And always yummy

StealthNinja

Never added tomatoes but have added a touch of tomato purée once.

Mrs Jayy
My technique is exactly yours.

Are the non boilers making their bolognaise in a frying pan too?

Just made one, fried mince onion carrot add beef stock, Worcestershire sauce, tom purée and squirt of brown sauce. Simmer 30 minutes whilst potatoes boil. Mash potatoes with butter and cheese. Yum

I don't fry mine, it toughens it up. I buy good quality steak mince and braise it with onions and beef stock on a low heat either in slow cooker or in the oven. Let it cool then skim any fat off the top. That's how my mum did it and I have tried different methods but this is my personal favourite and everyone who eats my cottage pie loves it.

I have added tomato puree if it's flavourless but tomatoes is just wrong. I agree that boiled mince would surely have no flavour but maybe I'll try it next time I do it.

I add tomato. And a dash of Worcester sauce Have I been getting it wrong for 20 years?

I fry mince with onion. Add veggies like tiny diced carrot or peas and fry. Add stock and tomatoes and simmer for 30 mins.

Oh and I add 2 tbsp plain flour to the mince as I fry

I would usually fry off but now roast in the oven; Tom Kerridge style. 👍 Doesn't boiling mince make it go all grey and tasteless?

Make mine with soya mince doesn't need any pre cooking,very low fat and tastes lovely even with vegetarian gravy

Fry until just browned with onions ect then add stock and simmer until the liquid has thickened.

The word boil is the problem here. I simmer mine. I put mince, chopped onion and any other veg (e.g. carrot and swede) in a heavy-based pot and cook them together for a few minutes. The fat that comes out of the mince does the frying. Then I add stock and thicken with Bisto powder mixed in a little cold water (my mum's method). I certainly don't remove the fat as that is where a great deal of the flavour of mince is to be found, whether it's beef or lamb. I let it cook for a little while and then I put it in the dish with the mashed potato on top and bake in the oven. It's delicious.

Yes, fry off in a frying pan, pour off excess fat, add other ingredients, simmer... all in a frying pan. The meat juices have no chance of escaping

I even bought a chauffeuse frying pan to make it easier... I love my posh pan!