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Cottage Pie
April 26, 2020
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Cottage Pie – Minced Magic

Cottage Pie – Minced Magic There has to be an English dish on the list of the best delicacies of all time. So here it is. Cottage Pie! People who have tasted this piece of magic will immediately understand what I am trying to say. As for those of you who haven’t, well, I will... Read More

Cottage Pie – Minced Magic

There has to be an English dish on the list of the best delicacies of all time. So here it is. Cottage Pie! People who have tasted this piece of magic will immediately understand what I am trying to say. As for those of you who haven’t, well, I will say that it is one of the many brilliant things that the British have given to the world. The folks in England make this dish with mutton or lamb and call it Shepherd’s Pie. However, we are discussing the other version of it that formed in the Americas, New Zealand and Australia.

The dish believed to have originated sometime in the 1870s, and since then, it has been a favourite for all those people who have tasted it. But keeping the origins and the naming conventions aside, Cottage Pie is a casserole that lined with many vegetables and beef and mostly topped with mashed potatoes baked.

The ingredients used in this pie can be tweaked here and there. Even the kind of meat used in it can be changed. However, I prefer beef. Therefore, I have mentioned a recipe that I use to make Cottage Pie. So here it goes.

Essential Ingredients:

Here is a list of the ingredients that you will require to prepare this dish.

1 ½ pound of ground beef, minced.
One onion finely chopped.
One or Two cups of vegetables. ( like carrots, peas and corn.)
Eight Tablespoons of butter.
½ cup of beef broth.
One teaspoon of Worcestershire sauce.
Salt and Pepper. Other seasonings if required.
Two pounds of potatoes.
Method of Preparation:
Here is a step by step guide as to go about making the Cottage Pie once you have put together all the ingredients listed above.

Peel all the potatoes and cut them into four pieces each.
Boil them in saltwater until they turn tender.
Meanwhile, melt four tablespoons of butter in a skillet.
Cook the onions in the butter for about ten minutes and stop when they are tender.
You can cook the vegetables as well, but make sure that it is done according to the cooking time for each of those vegetables. For example, the carrots can be cooked with the onions while the peas or the corn have to prepared before or after the onions are cooked.
Add the beef and cook it until it is no longer pink in colour.
Add the Worcestershire sauce and the beef broth and cook it uncovered for ten minutes and on low heat.
Mash the potatoes in a bowl and add the seasoning according to your requirements.
Put the beef and the onions in a baking dish and top them with the mashed potatoes.
Rough the mixture up with a fork so that it will brown appropriately.
The fork can also use to make some designs if required.
Bake the mixture in the oven for half an hour in a temperature of 400 degrees.
Continue doing so till the mixture is brown and bubbling.
Serve the Cottage pie hot.

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