Good cottage pie

[LostAllMySocks]

Hi,

I wondered if I could ask whether anyone can explain how to make cottage pie so it tastes as though it was from a shop?

My son can't have wheat or milk at the moment so we can't buy it from a shop.

I have tried making cottage pie myself, but it always comes out like bland gravel.

I wondered if there might be a secret to making it less bland and less gravelly?

Thanks!

I add some Worcestershire sauce or mushroom ketchup to the mince mixture when cooking it. And a tin of mixed veg. Could you use vegan spread to help make the mash?

I have used this recipe for the last 20 years! It is blooming amazing and my fussy kids love it

www.copymethat.com/r/5zihRbQ06/gary-rhodes-shepherds-pie/

The pre prepared ones can contain a lot of salt to make them less "bland". Which you don't really want to do.

The Tom Parker-Bowles recipe with chilli’s.

A little bit of cinnamon added to the beef when browning gives it a nice flavour. I find you really need to cook down the veg and beef base over time, letting it simmer. Use proper hand mashed potatoes on top. Sorry I can’t advise on food intolerances.

cook the mince properly. Wait until all the liquid has dried away and then fry it until it goes brown, past the grey stage.

https://www.hairybikers.com/recipes/view/hairy-bikers-healthy-cottage-pie-recipe

For everyday tasty food you can't beat hairy bikers

Cumin (fried) and add onion gravy granules to the meat

I like the BBC good food slow cooker one. Slow cooker is amazing for making the gravy delicious and rich,tasting.

You can adapt to leave out any dairy products

I was going to write out my Mums recipe then realised that the Hairy Bikers one is almost identical

You can use plant based milk & "butter"

If it is gluten that's the issue rather than wheat, then Worcestershire sauce has gluten as do some stock cubes, so check labels. Biona and Holland & Barrett do GF Worcestershire sauce and Knorr and Kallo do GF stock cubes

The main key is to cook down the mince mix for a long time on a low heat until it's thick and delicious

Hendersons Relish adds flavour

1kg floury potatoes, such as Maris Piper, peeled
150g vegan butter
Beef dripping (optional)
2 onions, chopped
2 carrots, diced
2 sticks celery, diced
1 tsp dried thyme
Minced beef
350ml good quality beef stock
1 tsp cornflour
Worcestershire sauce

Tips:

Properly brown the beef - do half at a time or it will just boil and go grey rather than frying.

The Worcestershire sauce adds flavour, but make sure it is properly seasoned by tasting it before you top it with mash and put it in the oven.

For extra flavour you can fry the veg in beef dripping.

I add a tin of toms to the mince.

Put some Bovril in the mince to beef up your beef. Add Worcestershire sauce, and loads of dried mixed herbs. Make the mash with olive oil.

I'm not really a fan of Cottage Pie but I like this one: www.bbcgoodfood.com/recipes/cottage-pie

Fry very finely diced onion, celery and carrot (5 mins). Add garlic and fry for a few more mins. Add loads of salt and pepper. Fry mince lamb or beef until browned. Add about a tablespoon of tomato purée and fry for a few mins. Add small glass of wine (white or red) and a couple of bayleaves. Add dried herbs. Add beef/chicken stock (cubes are fine). Make cornflour mix with a splash of water in a cup then add to pan and let bubble up to thicken. Add a further cup of water, stir and reduce to a simmer. Cover and simmer for 30 mins or so. Add marmite or Worcester sauce for flavour and more salt and pepper. Top with mash or potatoes sautéed in oil and bake in oven.

www.bbc.co.uk/food/recipes/cottagepiewithcheesy_93216

This one but don't put the 300 ml water in. It's a lovely recipe but most things are improved by cheese.

Thank you very much, I'll have a go. :-)

I sauté diced carrots celery and onions in butter. I use a plant based one now. Once that's softened I add in the mince and brown that off. Add in stock using a knorr beef stock pot. They're gluten free and some gluten free Worcestershire sauce. Let it simmer for as long as possible then add in some cornflour to thicken it slightly. Leave it to cool a bit so the mash doesn't sink straight into it. I do my mash by whisking an egg yolk into it rather than use milk and butter. I just need to learn how to do decent non lumpy mash. Then i just fork the top of the mash and put it in the oven for 20-25 mins. I can tolerate a tiny bit of dairy so I do put a bit of cheese on the top of mine, but you could put something like the vegan grated cathedral city cheese on top if you wanted to

Gravy granules (gluten free are available). You're welcome.

We love cottage pie! I basically follow the usual celery, carrots, onions and beef followed by beef stock, bay leaves and tomato puree. I also add worcestershire sauce, Maggi sauce, mustard powder, a big squirt of brown sauce and plenty of black pepper. I add egg yolks, white pepper, spring onions and Dijon to the mash rather than my usual milk and butter combo as I think it holds up and browns off better. I do agree cheese makes it far better though if you could possibly make a small individual portion without?