Comments on: Cottage Pie

By: Neil

Neil — Sat, 31 Jan 2009 19:29:36 +0000

Chris – Certainly tasty,

Y – Similiar in recipe, just substitute lamb mince for beef. The golden crust is always lovely.

By: Y

Sat, 31 Jan 2009 02:42:07 +0000

I’ve never had cottage pie, but I’m guessing it’s similar to shepherd’s pie? Love that golden crust on top!

By: Chris

Chris — Thu, 29 Jan 2009 00:35:00 +0000

Milk! well I've never heard of that trick but will certainly be trying it next time. Cottage Pie is so simple and very very tasty, not to be confused with real Shepherd's Pie either. Chris’s last blog post..Spicy Salmon Soup

By: Neil

Neil — Wed, 28 Jan 2009 11:39:18 +0000

Yeah I usually leave the ragu going for a while, some for some spagetti and some for lasagna.

Nothing can beat the taste of a rich sauce, mmmmm, must stop thinking of lasagna.

By: Ginger

Ginger — Wed, 28 Jan 2009 11:00:36 +0000

I do the milk thing too, it makes a big difference I think but be prepared to cook your ragu for at least a couple of hours.

By: Neil

Neil — Tue, 27 Jan 2009 23:07:23 +0000

I managed to pull it off, I had to do some serious mash reorganisation to cover it all! I’ve heard about the milk trick when doing lasagna, will give it a try soon.

By: Lizzie

Lizzie — Tue, 27 Jan 2009 21:49:54 +0000

This looks lovely. I usually add a splosh (technical term, that) of milk when cooking mince, it makes for a richer sauce and tenderises the meat a little. Lizzie’s last blog post..Double-Herbed Meatballs