Dora, thanks for the recipe for the cottage pie. I made it tonight. Naturally I adjusted it to my own tastes. The variations I made were minor though. I used 3 medium cloves of garlic instead of 2. I used 10 ounces of home made beef stock instead of 8 ounces of beef broth. I substituted peas (a couple of posters here made the suggestion) for the corn. It was really good for a comfort type of meal. I don't think I would care for tomatoes in it. The recipe does not call for tomatoes. I don't care much for nutmeg but used it anyway. I'm not sure how the nutmeg is supposed to blend in but I could not taste it at all. The recipe makes a lot so I have a lot left over. I'm going to take it to work tomorrow and let my co- workers go at it like piranha they are 😉
Michael
-- "The first zucchini I ever saw I killed it with a hoe." John Gould, Monstrous Depravity, 1963
"Michael "Dog3" Lonergan" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Dora, thanks for the recipe for the cottage pie. I made it tonight. Naturally I adjusted it to my own tastes. The variations I made were
minor
Quoted message said:
though. I used 3 medium cloves of garlic instead of 2. I used 10 ounces of home made beef stock instead of 8 ounces of beef broth. I substituted peas (a couple of posters here made the suggestion) for the corn. It was really good for a comfort type of meal. I don't think I would care for tomatoes in it. The recipe does not call for tomatoes. I don't care much for nutmeg but used it anyway. I'm not sure how the nutmeg is supposed to blend in but I could not taste it at all. The recipe makes a lot so I
have
Quoted message said:
a lot left over. I'm going to take it to work tomorrow and let my co- workers go at it like piranha they are 😉
Michael
I think I would have made the same adjustments you did, Michael. Sounds good!
Michael "Dog3" Lonergan wrote on 03 May 2006 in rec.food.cooking
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The recipe makes a lot so I have a lot left over. I'm going to take it to work tomorrow and let my co- workers go at it like piranha they are 😉
Isn't this a good thing...This allows one to make things "We" shouldn't eat. But because others will eat the majority of the food/baked item we can indulge in slightly (a small piece) to help with those cravings every now and then...because latter it won't be just sitting there calling your name; it would have been ravaged by hoards of cow orkers.
Dora, thanks for the recipe for the cottage pie. I made it tonight. Naturally I adjusted it to my own tastes.
<snipped>
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Michael
Glad you liked it. As I pointed out in another post, this is not "my" recipe, just one I had in Master Cook from another RFC poster. I seldom use corn (only if I have some left over), I do use peas and I do use a small, chopped tomato if available. It's a pretty forgiving "leftovers" recipe that's also an adaptable one. Enjoy.
I just checked my English recipes for cottage pie and shepherd's pie. Funny - neither recipe calls for peas and both include tomatoes. I use both.
D.
I still don't think I'd use the tomatoes. If I'm going to use tomatoes and corn I'll turn it around and make a Mexican casserole out of it. I'll used tortilla chips to top it with smothered in cheese 😉
Michael
-- "The first zucchini I ever saw I killed it with a hoe." John Gould, Monstrous Depravity, 1963
I just checked my English recipes for cottage pie and shepherd's pie. Funny - neither recipe calls for peas and both include tomatoes. I use both.
D.
I don't actually use a recipe for cottage or shepherd's pie. I mince the cold roast meat in the food processor with an onion (carefully so as not to turn it into pate). Then I add tomato sauce (ketchup), salt, pepper, tobasco, mixed herbs and enough water to make it hold together. Don't usually add peas, I have them as a separate veg. Quantities depend on how much meat I'm using, but you want it reasonably well seasoned. Cover wth mashed potato and rough up the surface so that you get crunchy bits, then sprinkle with grated cheese and give it about half an hour in a moderate oven. It can also be frozen before cooking.
This can be done either in individiual ramekins or one large dish.
Michael "Dog3" Lonergan wrote on 03 May 2006 in rec.food.cooking
Quoted message said:
The recipe makes a lot so I have a lot left over. I'm going to take it to work tomorrow and let my co- workers go at it like piranha they are 😉
[snip]
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it would have been ravaged by hoards of cow orkers.
Fortunately, our quarantine restrictions have so far kept those cow orkers out of Australia. But can you recommend control measures in case they happen to sneak in?
I guess they could be curried if the wurst came to the worst.
I just checked my English recipes for cottage pie and shepherd's pie. Funny - neither recipe calls for peas and both include tomatoes. I use both.
D.
I don't actually use a recipe for cottage or shepherd's pie. I mince the cold roast meat in the food processor with an onion (carefully so as not to turn it into pate). Then I add tomato sauce (ketchup), salt, pepper, tobasco, mixed herbs and enough water to make it hold together. Don't usually add peas, I have them as a separate veg. Quantities depend on how much meat I'm using, but you want it reasonably well seasoned. Cover wth mashed potato and rough up the surface so that you get crunchy bits, then sprinkle with grated cheese and give it about half an hour in a moderate oven. It can also be frozen before cooking.
This can be done either in individiual ramekins or one large dish.
Christine
I don't use a recipe either, Christine - I just wing it. I don't care a whole lot for ketchup but I chuck in leftover gravy, to bind. Other than that, you and I are on the same wavelength except I add peas and a small tomato if I have one handy. It's just like Mum used to make! (Just like trifle, eh? A thousand variations depending on the cook.)
I still don't think I'd use the tomatoes. If I'm going to use tomatoes and corn I'll turn it around and make a Mexican casserole out of it. I'll used tortilla chips to top it with smothered in cheese 😉
Michael
Sounds good to me, Michael - it's all up to the ingenuity of the cook.
