On a recent family walk, we managed to make one question form the basis of the entire conversation. Would you rather give up bread, and all its derivatives (toast, naan, pitta, garlic etc.) or potato (same deal, no mash, chips, crisps, whatever). The debate was fierce, and I'm going to leave it with you, because I'm not really cooking anything very exciting or inspiring - cottage pie.
This is my daughter's absolute favourite. She adores pie in all its forms (one of her queries with the bread/potato question was whether pastry was affected) but I am notoriously bad at pastry and haven't got any of the cheats variety in, so cottage pie it is. This is a fudged version of Delia recipe, but I make it so often that I generally wing it and add whatever is available.
Base is a couple of chopped onions, softened in oil (I suspect Delia specifies beef dripping), then 500g beef mince and a finely chopped carrot. Add cinnamon and dried herbs (Delia is a bit mean here, I just lob in 'a load') and a tablespoon of plain flour. This last is not essential, but does make a nice firm sauce. Then a squodge of tomato puree and around 275ml of beef stock. Cook for 10 mins, then decant into a nice dish. I usually do this a way in advance to let it cool down - it makes it much easier to spoon mash.
Topping is a couple of pounds of potatoes, peeled, cut small and boiled. Mash and add butter (note: there is no such thing as too much butter here, believe me I've tried). I sometimes loosen with milk if it's looking too stiff. Plonk on top of the meat sauce and spread around with a fork- fork lines are good for crispiness - then top with cheese. Bake at 180 for about 25/30 minutes, or until bubbling and crispy.
Days gone by, there would be left overs of this. With older children with adult appetites and no body fat to worry about, no chance. Feeds 4 generously, then. I always serve loads of veg with this, to counter the butter and cheese. I'm pretty sure they cancel out? We had Ruth M's brownies for pudding (excellent recipe, thanks!)
And our answer to the question? The mash has it.
This is my daughter's absolute favourite. She adores pie in all its forms (one of her queries with the bread/potato question was whether pastry was affected) but I am notoriously bad at pastry and haven't got any of the cheats variety in, so cottage pie it is. This is a fudged version of Delia recipe, but I make it so often that I generally wing it and add whatever is available.
Base is a couple of chopped onions, softened in oil (I suspect Delia specifies beef dripping), then 500g beef mince and a finely chopped carrot. Add cinnamon and dried herbs (Delia is a bit mean here, I just lob in 'a load') and a tablespoon of plain flour. This last is not essential, but does make a nice firm sauce. Then a squodge of tomato puree and around 275ml of beef stock. Cook for 10 mins, then decant into a nice dish. I usually do this a way in advance to let it cool down - it makes it much easier to spoon mash.
Topping is a couple of pounds of potatoes, peeled, cut small and boiled. Mash and add butter (note: there is no such thing as too much butter here, believe me I've tried). I sometimes loosen with milk if it's looking too stiff. Plonk on top of the meat sauce and spread around with a fork- fork lines are good for crispiness - then top with cheese. Bake at 180 for about 25/30 minutes, or until bubbling and crispy.
Days gone by, there would be left overs of this. With older children with adult appetites and no body fat to worry about, no chance. Feeds 4 generously, then. I always serve loads of veg with this, to counter the butter and cheese. I'm pretty sure they cancel out? We had Ruth M's brownies for pudding (excellent recipe, thanks!)
And our answer to the question? The mash has it.
Oh god, I love cottage pie - hmm, I have mince in the freezer and potatoes in the fridge - this may be on the menu for the coming week - thank you!
ReplyDeleteI think I'd rather give up potatoes than bread - but really, I shudder at the thought of giving up either! :)