Bubble and squeak topped cottage pie
For the Bubble and squeak topping:
Potatoes, swede, carrots, black pepper, cabbage, salt, grated cheese, herbs.
I use left overs or make a big pan for more to save as this makes the base for loads of other dishes.
1) boil the potatoes and in a separate pans or steamer, the swede and carrots and the cabbage until tender.
2) mash the root veg with the potatoes and stir in the cabbage.
3) add a spoon of cooking water if you need it softer, season to taste
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For the minced beef filling:
1 large pack lean minced beef
Two beef stock cubes
2 onions
Dried mixed herbs
Black pepper
Gravy granules
Boiling water
Cooked Peas & carrots (tinned, frozen or left over work great)
1) spray a pan with a little oil and fry the onions until brown, add the beef, cook until brown
2) crumble in the stock cubes
3) make up the gravy and add to the pan
4) stir in the peas and carrots.
5) place in the base of a large casserole dish
6) cover with the bubble and squeak topping and a little grated cheese.
7) bake until golden
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Potatoes, swede, carrots, black pepper, cabbage, salt, grated cheese, herbs.
I use left overs or make a big pan for more to save as this makes the base for loads of other dishes.
1) boil the potatoes and in a separate pans or steamer, the swede and carrots and the cabbage until tender.
2) mash the root veg with the potatoes and stir in the cabbage.
3) add a spoon of cooking water if you need it softer, season to taste
For the minced beef filling:
1 large pack lean minced beef
Two beef stock cubes
2 onions
Dried mixed herbs
Black pepper
Gravy granules
Boiling water
Cooked Peas & carrots (tinned, frozen or left over work great)
1) spray a pan with a little oil and fry the onions until brown, add the beef, cook until brown
2) crumble in the stock cubes
3) make up the gravy and add to the pan
4) stir in the peas and carrots.
5) place in the base of a large casserole dish
6) cover with the bubble and squeak topping and a little grated cheese.
7) bake until golden
41-45, F
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Freeranger · M
This looks quite good but, just an observation in all this....remember that you're talking to an American audience, so when you talk about anything like something "minced" or whatever, if you're using general terms originating from UK.....they may not translate [i]quite[/i] as well here across the pond.
By example, I don't bake based on a gas mark rating on a stove, nor by celsius etc.
Save that, I could tuck in to this.....
By example, I don't bake based on a gas mark rating on a stove, nor by celsius etc.
Save that, I could tuck in to this.....
View 4 more replies »
Patientlywaiting · 41-45, F
@ArishMell @Freeranger "mince" is just meat that's passed through a mincer, I'm not sure if it's called ground beef elsewhere. It's what I use to make Bolognese and burgers but I've also made the above recipe with stewed meat if I have that instead.
I have a chopping board that hangs in my kitchen with all the conversions burnt in by pyrography but usually I just cook by sight and taste.
I have a chopping board that hangs in my kitchen with all the conversions burnt in by pyrography but usually I just cook by sight and taste.
ArishMell · 70-79, M
@Patientlywaiting @Freeranger Ah - cooking by skill and experience. I still have to follow the instructions!
Just to make the terminology more fun, I don't know if there is an American equivalent but in Britain we have[i] mince[/i] and [i]mincemeat[/i]; both completely different!
[i]Mince[/i] is minc[i]ed[/i] meat as we know "meat" nowadays (animal tissue).
[i]Mincemeat[/i] has no such meat in it! It is a very sweet, syrupy preserve of dried fruits (raisins, chopped apple etc.), candied peel, and the like. This is usually used as a filling in pastry, making the[i] mince pies[/i] particularly popular over Christmas.
They go back to Mediaeval to Tudor times when there was a much smaller range of foods available, and fruit and vegetables were seasonal. Without refridgeration, protecting any food from going off was difficult though the very wealthy sometimes had "ice houses", as effective cold stores. So cooks had to be inventive, develop various preserving techniques like salting and smoking, and waste as little as possible. The word [i]meat[/i] was often used generically, for all foods; and the original [i] mince pies[/i] were commonly savoury, with many ingredients including beef, mutton, pork or game such as rabbit.
[An ice-house was a stone or brick shed sunken into the ground, with a drain in the floor. The foodstuffs it stored were stacked on ice collected from natural water surfaces in Winter, and could be further insulated with straw.]
Just to make the terminology more fun, I don't know if there is an American equivalent but in Britain we have[i] mince[/i] and [i]mincemeat[/i]; both completely different!
[i]Mince[/i] is minc[i]ed[/i] meat as we know "meat" nowadays (animal tissue).
[i]Mincemeat[/i] has no such meat in it! It is a very sweet, syrupy preserve of dried fruits (raisins, chopped apple etc.), candied peel, and the like. This is usually used as a filling in pastry, making the[i] mince pies[/i] particularly popular over Christmas.
They go back to Mediaeval to Tudor times when there was a much smaller range of foods available, and fruit and vegetables were seasonal. Without refridgeration, protecting any food from going off was difficult though the very wealthy sometimes had "ice houses", as effective cold stores. So cooks had to be inventive, develop various preserving techniques like salting and smoking, and waste as little as possible. The word [i]meat[/i] was often used generically, for all foods; and the original [i] mince pies[/i] were commonly savoury, with many ingredients including beef, mutton, pork or game such as rabbit.
[An ice-house was a stone or brick shed sunken into the ground, with a drain in the floor. The foodstuffs it stored were stacked on ice collected from natural water surfaces in Winter, and could be further insulated with straw.]
Crazywaterspring · 61-69, M
Patientlywaiting · 41-45, F
@meggie apple and pineapple? I've never had those together but yes I'd love it. Thanks xx
CheekyBadger · M
GovanDUNNY · 36-40, M
Patientlywaiting · 41-45, F
No sorry 🙂
Patientlywaiting · 41-45, F
@Davesmith Best thing about it is using up left overs, nothing goes to waste and they actually taste better when using day or two old veggies and it's a good way of hiding vegetables from kids. I often add cooked flaked fish or bacon too 😁
Smoothsailing121 · 26-30, M
SarithBorn · 18-21, M
Raymuundo · 41-45, M
I love this.
bhatjc · 46-50, M
Looks yummy.
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