to say that cottage pie is NOT a “weekday meal”

[RiddleMeThis2018]

Cottage pie is delicious. I know how to make it, but sometimes I like to look at a recipe online, to make sure I don’t put too much tomato in by mistake (disappointing, not to be recommended). Almost ALL the recipes say “delicious week-night supper” or similar. This is NOT a weeknight supper!! I couldn’t do it yesterday because the DCs and I got back from swimming too late. I’m not even working today and I had to psych myself up to it. The mince takes 50 mins to simmer, and that’s after all the chopping. Then there’s 20 mins in the oven assuming you time the potatoes right. And then the washing up!

I don’t blame cottage pie. I blame the website writers who want to make me think I should just whip this up on a Thursday when I get in from work. AIBU?

thinly sliced potatoes with the skin

I like the sound of that mad

madcatlady that's a hotpot, a noble dish.

I cook mince for two hours. Can't imagine it after 40 minutes!

We had it last night! It's a really good one to make in advance and reheat.

I use it as a mid-week meal because I make it the night before, then pop it in the fridge. Cheese on top and half an hour in the oven the next day and it's done, no bother!

I’d say that would take 35-40 min including prep, the key is to have all ingredients together and ready to go.

No way am I spending 40 mins cooking on a weekday, especially something as minging as cottage pie!

No way am I spending 40 mins cooking on a weekday, especially something as minging as cottage pie!

Week night meal here too. I batch cook veggie and meaty versions, and freeze, to eat on weeknights. Makes it’s a week night meal to me! I reckon I make 3 of each in about an hour.

Right, I’m going to start cooking it now. Thank you for such a lively pie-based debate. It will have sweet potato mash on top, for which I await a flaming from you, and from my 5yo.

”I can make it from scratch in 1/2 hour, but probably not as nice as your slow version.
Peel and boil spuds.
Fry onions and finely chopped carrot/any veg you include, then add mince and brown, add a gel stock with a splash of water, some peas and herbs. Cook for 20-25 mins. Meanwhile drain and mash spuds with some milk butter and seasoning. Put the meat and veg in an oven proof dish, spoon mash on top and place it under the grill until the top is golden for about 5 mins.
Ready to serve in 30 mins.”

How is it ready to serve in 30 minutes? Working backwards you’re grilling it for 5 minutes, spooning mash for a minute or two, transferring sauce to dish, cooking sauce for 20-25, and we’re up to 30 minutes before you include peeling potatoes, chopping onion/veg and browning mince!

I admire anyone who has the time/energy to do all those things on a weeknight but let’s not get too creative with how long it actually takes from the moment you enter the kitchen to the moment family sits down to a fully served-up meal...!

Weekday meal for me. Mind you I buy it from sainsburys. 30 mins in oven. Yum

greenelephantscarf I see macaroni cheese as a quick and easy week night dinner, I used to often do it when we got back from gymnastics on a Monday after 6 while DD had a quick shower. It only takes the length of time it takes for the macaroni to cook, I just quickly make the sauce while that's cooking.

flowery
Here's how it's 30 mins:
Fill a kettle
While it's boiling, peel spuds and chop them quite small. (5 mins)
Put boiled kettle water into pan with spuds and cook for 10 mins.
While they are cooking chop onion and carrot and start to fry. Add mince and cook until timer sounds to say spuds are ready. Add stock and let the mince simmer (You're now at 15 mins)
Drain spuds and mash them (5 mins. You're now at 20 mins.)
Turn on the grill. get out the ovenproof dish. Spoon the mince mixture into the dish and spread mash on top (you're now at 25 mins)
Grill for 5 mins.

30 mins.

I make 4 and put them in the freezer 🤷 I use an instant pot and make the mash while the meat is cooking, add the veg, dish it up, and freeze when cool. It takes 40 minutes in total

Always a weekday dish here, it’s quick and easy, most of the time involved is cooking time,

For me it takes about ninety minutes maybe a little longer, because I don't use anything pre-prepared and I like to add ale to the mince which needs cooking out, but for a lot of that time it doesn't need me in the kitchen. 15-20 minutes to get it all on the go, then walk away and do something else. Ten minutes to mash spuds and put it all together (that's generous it's probably quicker), 20-30 minutes in the oven. So 90-100 minutes but only half an hour in the kitchen in bits and bobs.

Firstly, don’t faff with tomato in cottage pie or just do a squidgy of purée.

Secondly, I have never simmered the mince for 50 minutes....ever!

Just make sure it’s cooked then bung it in the dish.

Lastly, a mega fast way of making it is cook mince and gravy mix. Cook pots at same time. Add some grated cheese into pots and mash.
Serve up the mince and gravy and shove a big spoon of cheesy mash on top.

Ps, any day is cottage pie day.

I don’t know why people are saying 50min mince is like cardboard but that ragu only gets better with cooking time. I buy the same meat whatever I am making and it is better if cooked for longer- in fact it is best if eaten the next day.

I would cook it for longer too. We don’t eat it very much as it’s not a favourite with the kids but when we have I have made the mince the night before after the kids are in bed.

Haven't read further than page 1, but I'm instantly reminded of the poster who could make a (edible apparently) bolognese in 30 minutes

I am late to this debate ..... but I make cottage and shepherds pie after weve had a roast. So fry the onion. carrots etc and boil pots.

Then I rough cut the left over meat and put it in my hand held chopper and whizz whizz for about 20 seconds and it makes ready cooked mince! Then bung that in with all the gravy and seasoning, simmer, then mash the pots and in the oven.

Its a really good way to use left over lamb which is quite gross cold...

Actually frozen mash isn't quite as expensive as it was as potatoes are getting more and more expensive unless you buy a massive bag from greengrocers (which we can't finish until the potatoes go off and we don't have room for anyways).

Same with frozen onions.

I actually think that a mini roast is at the very least easier than something like cottage pie- take meat, season and abandon in oven until done. Same with veg. Or steam them. The only things that need a bit more faffing are roasties and yorkies if made from scratch.

I make it once a week and freeze potions of it.

Nonews Mince and potatoes served separately isn't cottage pie. It's mince and tatties. The whole point of cottage/shepherd's pie is the crispy potato topping and the sludgy bit between the layers.

I make it on a week night. Just make the mash and the filling at the same time, that way it's all done nice and quick. I don't simmer the mince for 50 mins though, probably 20 - 30 at most. I make it in a shallow wok so it doesn't take long to reduce. Then I oven the finished pie for about 15 mins, and that's when I do the clean up, set the table etc.

I do think it's more work than some other meals though. I probably wouldn't make one if I got back later than planned, as you have mentioned in your OP.

It's what we are having tonight. Normal after work night meal here but we after don't eat until 7pm