Title: Cottage Pie
Categories: Entree Beef British Pie
Yield: 4 Servings

SAVOURY MINCE
1	lb	Lean beef; minced *
1	oz	Butter
2	tb	Oil
1	lg	Onion; chopped
1	md	Carrot; very finely chopped
5	fl	Beef gravy -=OR=- **
10	fl	Beef stock -=AND=-
1	tb	Flour
2	ts	Fresh marjoram; chopped
		Salt
		Fresh ground black pepper
		Water if needed
MASHED POTATOES
1 1/2	lb	Potatoes; peeled
2	oz	Butter
		Milk; hot
		Salt
		Fresh ground black pepper
OPTIONAL
4	oz	Mushrooms; lightly cooked
		Baked beans; cooked
		Peas; cooked
		Sweetcorn; cooked

Notes ===== * Although some cooked minced beef can be used for this recipe, it should never exceed 25% of the total weight. Minced beef is what is called "hamburger" in the USA. ** Beef gravy is the thickened cooking juices from roast beef. In its abesence, beef stock can be used and the mince is thickened with flour. *** Any or all of these vegetables can be added to the mince.

Melt half the butter with half the oil in a medium sized saucepan, and when foaming, add the onion and carrot. Over high heat, heat the vegetables until sizzling, then turn heat to very low, cover and simmer gently until onion is transparent and soft. Meanwhile, in a frying pan (skillet) heat the remaining fats together and when the foam begins to subside, add the meat(s) little by little. Increase heat to maximum and stir continuously, breaking up any lumps that form. When the meat has lost its reddish colour, give it a good stir. If no gravy is available, sprinkle the meat with the flour and stir it in, but in any case continue cooking a few minutes longer, stirring from time to time to prevent the meat burning. This can be done over slightly reduced heat if wished.

When meat and onions are both done, combine them in the saucepan, and add the gravy if used, or the stock. Reduce heat to minimum, add marjoram and season lightly with salt & pepper. Simmer about 3/4 hour, adding water if needed to give a fairly sloppy consistency. Mince is extremely forgiving, and a litle less, or twice the time will do no harm. While the mince is cooking, peel the potatoes, cut them into halves, thirds or even quarters, depending on size, put them in a saucepan of salted cold water, and bring to the boil.

Cook for 15 to 20 minutes or until the potatoes are tender without falling to bits. Drain in a colander and allow a dry a couple of minutes before mashing. The best utensil for mashing potatoes is called a potato ricer, which is a little like an enormous garlic press. Once mashed, do not work the potatoes too much, to prevent their gluten frokm being developed, but season with salt and pepper and stir in the butter and just enough hot milk to make them workable.

If vegetables are to be added to the mince add them after the meat is cooked, and just before composing the pie. Once mixed into the meat therefore, correct seasoning and pour the meat which should not be completely dry, but without excess liquid, into a suitable sized pie dish, and carefully spoon the potato over the top, and spread to make an even layer over the whole of the mince. Use a fork to make a decorative pattern on the top of the potato layer, and then either set aside to cook later, or place immediately into a pre-heated 350 F 180 C (gas Mk 4) oven until nicely browned on the surface and bubbling hot. (30 mins if hot - 60 mins if cold when put into oven) Serve - accompanied by vegetables.

The same recipe, but made with minced lamb or even mutton instead of beef is called "Shepherd's Pie" and is equally traditional in Great Britain.

Recipe IMH Georges'Home BBS 2:323/4.4

From: Ian Hoare Date: 06 Mar 97 National Cooking Echo Ä

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