ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Friday, October 17, 2014

COTTAGE PIE or SHEPHERD’S PIE


COTTAGE PIE or SHEPHERD’S PIE
Cottage Pie or Shepherd's Pie is a meat pie with a crust of mashed potato. The term Cottage Pie is believed to have been in use since the late 1700s when the humble 'potato' was being introduced as an edible crop that was affordable for the poor. Moreover, since the term “cottage’ meant a modest dwelling for rural workers and this pie dish was made by them, the name “Cottage Pie” stuck. In the early days the dish was a means of using leftover meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top. The term "Shepherd's Pie" was coined only in 1877, and since then it has been used synonymously with "Cottage Pie", regardless of whether the principal ingredient was Beef, Mutton or Lamb. What started out as a poor man’s dish is a Gourmet Dish today

Serves: 6
Preparation Time: 1 hour
 Ingredients
500 grams minced meat
2 large onions chopped
2 carrots peeled and chopped finely
3 large potatoes boiled and mashed
1 soup cube either chicken or beef for extra flavor
2 tablespoons butter
3 tablespoons flour
2 tablespoons milk
1 teaspoon pepper powder
1 tablespoon chopped mint
2 tablespoons grated cheddar cheese
Salt to taste

Method

1. Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces.
2. Add the crumbled soup cube, salt, pepper, and mint and mix well. Cover and simmer on low heat for 5 more minutes.
3. Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens. Remove from heat and keep aside
4. Season the mashed potato with a little butter, salt and milk. (The mixture should not be too soft).
5.Transfer the cooked meat mixture to a big ovenproof dish. Spread the mashed potato on top evenly using a fork.
6. Sprinkle grated cheese on the potato layer.
7. Bake in a moderate oven (3500) for 15 minutes till the cheese melts and the potatoes turn golden.
 Serve hot with Buttered Toast and steamed veggies 

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