how can i make cottage pie more interesting?

Question

i normally use mince, onions and mushrooms, and oxo cubes, and put cheese ontop of the mash

Answer 1

Add worcester or soya sauce to give it a kick

Answer 2

Experiment!

There are some really good suggestions here already. I'd suggest crumbling a beef stock cube into the mince (or a "Chinese" or "Italian" cube - OXO make 'em?) or adding some finely chopped chives - or if lazy like me some dried chives! - to the mash. Mmmm.

As for cheese on the mash, may sound wierd to some but it is very, very nice! Try mixing some breadcrumbs in with the grated cheese for a crispier finish.

Oh, that's it. I've really got the munchies now...

Answer 3

I like to spice up my cottage pie. Use Tabasco Jalapeno if you want the flavour without too much spice (I use Encona Chilli Sauce).

Adding diced streaky bacon (or lardons) adds a little je ne sais quoix to the meat.

Adding garlic to the meat mixture is fairly common, but adding it to the mash is an interesting variant.

Doing a rosti topping is also interesting (parboil the potatoes and then grate them).

Instead of oxo you could try Knorr Touch of Taste Beef Bouillon. Much nicer flavour.

Finally, I have to admit to splashing some red wine in (but you will need to add some bisto or make a cornflour paste to thicken it back up)

Answer 4

Your recipe is certainly not authentic - the cheese for example.
Splash it with Tabasco or add a few chopped chillis. Alternatively add some Provençal herbs to the minced beef. Only problem is, it's no longer cottage pie, it's just mince with mashed potato on top.

Answer 5

the world is your lobster! put anything you like in it. tomatoes, fresh, tinned or puree. diced carrot, celery, lentils, split peas, pearl barley etc. Add different combinations of herbs, and spices, mustard, horseradish, worcester sauce etc.

I was taught to taste ingredients including dried herbs and spices before adding them to get an indication of what effect on the food they might have. If unsure, add a little at a time, you can always cook a little, taste and add some more.

Just experiment and have fun. the worst that will happen is one not very good meal! but you'll have learned for next time!

Try other types of mince too, turkey, bacon and tomato with rosemary with a mash top works well too. have fun!

and don't forget to add wine....

to the chef.

Answer 6

I always fry a little garlic with the mince, add a tin of beans to make it juicy. Throw in chopped onions, finely chopped peppers & chunky mushrooms. A spot of lea & perrins, add a touch of basil & oregano & a touch of grated cheese on top of the mash.

This is a firm favourite in our house & a great way of getting the little ones to eat their 5 a day.

Answer 7

sounds good, but the difference between shepherds pie and cottage pie is that cottage pie has carrots in it. To make it more interesting why not add some red wine to the mince? Then you can have whats left to go with your dinner.

Answer 8

I like to put things like carrots, beans and or peas in. Chuck a few mixed herbs on top and grind some pepper on it to just before popin it in the oven!

And i often wonder about mixing brown sauce in but my girlfriend hates the stuff so i cant!

I suppose you could put some cream cheese in the mash ( Philidelphia) its ment to make it really tasty. I havent got round to trying it myself tho!

I want cottage pie now! Good luck with your cooking!

Answer 9

Or you could always try using Sweet Potatoes for the mash instead of normal potatoes, that makes it a bit different aswell!!! (doesnt really go well with cheese though so leave the cheese out)

Answer 10

You must be a Brit - nobody else eats cottage pie - and the last time I was given it they served it with pickled red cabbage on the side (another British invention I've never seen elsewhere). I thought the idea was awful but when I tried it is was great.

Answer 11

1 onion
1 carrot
1 tablespoon of oil
500 grams / 1 lb of beef mince
2 tablespoons of flour
1 tablespoon of tomato sauce (ketchup)
½ to 1 tablespoon of Worcester sauce (Lee & Perins)
½ cup of peas
½ cup of corn kernels (optional)
1 bouquet garni or a small bunch of herbs chopped finely and one whole bay leaf
¾ to 1 cup of beef stock
3 to 4 large potatoes
1 tablespoon of butter
salt and pepper
Peel and chop the onion and carrot finely. Heat the oil in a large frypan or saucepan, add the onion and cook until the onion is clear or translucent. Add the minced beef and sauté using a wooden spoon break up the mince so it is nice and fine. When the mince is thoroughly browned stir through the flour and cook for one minute. Add the tomato sauce, Worcester sauce, finely chopped carrot, peas, corn and herbs. Stir thoroughly to combine. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the bouquet garni or whole bay leaf and set mixture aside.

Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if necessary. Add salt to taste.

Preheat the oven to 190°C, 375°F or gas mark 5. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.