British Classic Cottage Pie - Lazy Weekender
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- Опубліковано 30 тра 2024
- You can't go wrong with a good cottage pie, and with the recipe in this video that's exactly what you have. Make yourself a fantastic, no-fuss British classic in no time!
Full recipe:
For the mashed potato topping:
Peel four good-sized floury potatoes and chop into roughly 2.5cm/1" chunks
Rinse well, then place over high heat in cold salted water
Cook for about 25 minutes, until tender but still with a little resistance
Drain and steam for five minutes
Add 1-2tsp Horseradish Sauce
Add 30-50g butter
Grate in 120g mature cheddar, or cheese of your choice
Mash roughly to your desired consistency - I like it slightly rustic for this recipe!
Season to taste with salt and pepper
For the filling:
Peel and chop 1 brown onion, fairly finely
Peel and roughly chop five medium-sized carrots
Fry 500g / 1.1lb 5% beef mince in a little oil over high heat
Season well with salt
When browned, squeeze in 40g good quality tomato puree, cook for 1-2 mins then mix into the beef
Add several good glugs Worcestershire Sauce
Add several good glugs Hendersons Relish (links below if you can't find it)
Mix well and continue to brown for 1-2 minutes, until well browned
Remove to a plate to rest
Add a little more oil, and fry carrots over high heat to colour, about four or five minutes
Lower heat to medium-low and add onion
Add a good pinch of salt
Stir in butter to melt, and allow to cook until translucent and softened, about five minutes
Add beef back to the pan
Add a pinch of smoked paprika and mix well
Stir in 1/2tbsp / 7g plain (all-purpose) flour, cook for 1-2mins
Stir in 320ml good quality beef stock
Reduce, uncovered, until reduced by roughly half - about 5 mins, stirring occasionally
(Optional) Stir in a good squeeze of HP sauce (about a tablespoon)
Cover, and continue to simmer for another ten minutes, stirring occasionally to prevent sticking
Check carrots for doneness - they should be almost, but not quite, the level of bite you want in the finished dish - recover and simmer for another few minutes if they're not
Once done, stir in 150-200g frozen petit pots, then turn off the heat, cover with a lid and allow to cool for a few minutes
To assemble:
Place the filling into a medium-sized oven-safe dish and spread evenly
Top with the potato, a little at a time, ensuring even coverage
Grate over 80g mature cheddar (or cheese of your choice)
Add a small sprinkle of salt to aid browning
Cook, uncovered, in a 200°C / 400°F convection oven for 25 minutes, until golden brown and bubbling
Allow to stand for five minutes before serving
Serve with a little steamed tenderstem broccoli, if liked.
Links mentioned in the video:
Hendersons Relish (UK): amzn.to/3IcrApY
Hendersons Relish (US): amzn.to/40V62FY (sorry, I couldn't find a smaller pack size)
HP Sauce (US): amzn.to/3JVwTLO
(Please note: I may earn a small commission on qualifying purchases made via the above links).
#cooking #recipe #british #britishfood #tutorial #beef #traditional - Навчання та стиль
Bangin!
Class
Finally, a Cottage Pie recipe that isn’t bland. Thank you.
I definitely have no time for bland food!
I have learnt more from this video than watching 100s of others. The tip on making a firmer more rustic mash so as it’s drier is just outstanding and was a “problem” I was having. Big thanks and most definitely you have gained a new follower.
Thanks, glad you found it helpful! 😊
Making this again today, it has become a monthly ritual in our house. I am grating the carrots otherwise my son will not eat them. This is hands down the best recipe I have made by far.
Really glad to hear that, so glad to hear you like the recipe! 😊 I hear you on the carrots, nothing wrong with “hiding” them 😅
Yes. Russet is correct. I made this today on a cold, rainy day in Indiana, USA. Delicious, hearty and so comforting. Great recipe
Thank you! Glad you enjoyed it 😊
🇺🇸
🔹Red Potatoes, we call Irish Potatoes. Golden/Yukon Potatoes would work also.
🔹90% Lean Ground Beef, Sirloin, or Chuck.
(I prefer w/o tomato puree) more like a Beef Pot Pie. Or a Sheppard's Pie made with Beef rather than Lamb. (Us Americans prefer Beed, when we eat Lamb, it's more often seared Lamb Chop.
This is a fabulous dish that allows for Personal Preferences: Turnips or Poratoes, Carrots, Corn sliced off Cob, Mushrooms, Celery, Onion, sliiced Cabbage or Broccoli flowerets, etc ...
Thank goodness you didn't spoil an English favourite with garlic. Good listening
Absolutely, no place for garlic in this one!
@@RossBamford But, but, but you said a year ago that "garlic is great in this but I usually leave it out when doing traditional British."
I mean, garlic is great in lots of things (including this) but it’s just not usually a feature in this dish.
Came across this channel by chance, and can't get enough of it. Looking forward to trying this particular recipe-- especially because of the HP sauce. You're a great host, and your instructions are clear and to the point. Thanks again, Chef -- and Happy New Year.
Thank you for the kind words! Glad you like the videos and hope you enjoy the cottage pie! 🙂
@@RossBamford You bet! Greetings from Florida, U.S.A.
Never ever use hp sauce. Always use Wilkins & sons tiptree brown sauce (or tomato sauce) the absolute pinnacle of sauce.👍
@@alex-E7WHU Gotta try it. Thanks for the mention.
Thanks for the tutorial
Oh my that looks AMAZING!
Woodmans’ sells the HP sauce! You can find it in the ethnic isle.
It’s pretty much what I do over here in the states, but I will be adding the tomato paste in the beginning as you did. The extra flavor it will bring will be delicious. I also use garlic, either fresh or granulated with the onions. Instead of the last bit of cheese on the top, that’s where we Americans put the smoked paprika for both color and flavor. I’ll try your recipe soon, after hitting Amazon for those sauces we don’t have over here. Thanks once again for a great vlog. Jayne
Thanks! Garlic is great in this, but I usually leave it out when doing "traditional British". I like the idea of smoked paprika on top too, I'll definitely give that a try!
looks delicious!
Looks awesome. I dont like peas, so i swap the peas for sweetcorn. 👍
Nice! Sounds like a fair swap to me 😋
Great tutorial with explanations with some useful tips. I make a mean cottage pie but can always benefit from some tips. Looks yummy.
Glad it was useful, and thanks for the kind comment! 😊
Cheers Ross mate, this is absolutely banging and reminds me of being a kid again (except this one is a lot better)! Definitely subscribing for all these classic recipes
Thanks! Glad you found the channel and enjoyed the video, cheers for the sub 👍
Why hasn’t UA-cam given me your channel. ? I’m subscribed. Thank you for the receipt. Looking forward to more.
Making this for company this coming weekend! Love your format, editing style, and humor! New subscriber here. Well done!!
Thanks! Hope you all enjoy 😋
As a northerner, I’ve got Hendersons relish in my cupboard, besides HP, Lea Perrins etc, also a massive cottage pie lover, so I decided to give this recipe a go, and it didn’t disappoint, lovely version Ross, will definitely be making again, I’m eating some now warmed up at 9:15am Monday morning, good job Ross!!👍👍👍👍
Really glad you liked it! 😋😊! Cottage pie - breakfast of champions 😂
Love the FAST SPEED!
This looks Delicious....I never would have thought to leave the potato thicker, which makes perfect sense here...and I never would have thought to use the horseradish, which I love and has to add so much flavor...Wonderful video!! 👍
Thank you! Glad you liked it, hope it’s useful 🙂
I made this tonight with just a few changes. Added some sliced mushrooms to the veggie mix and subbed a-1 and hot sauce for the HP and Henderson's (I do want to try your actual sauces,, but just not available at the local grocers). I also used 1 Tbsp instant mash instead of flour into the gravy- it's just as good for binding with better flavor IMO. Finally I used pepper jack cheese- wow- it made the mash amazing! Thanks a ton for the recipe, it was on point. I think I might add some green onion to the mash next time, for fun!
Wow, that sounds amazing! Some great substitutions there, thanks for sharing!
Huge fan of Smoked Paprika! And I would never have thought of putting salt on onions. I put HP in practically everything (except rice pudding!). Great tip re the Horseradish -- will try that -- THANKS. Have subscribed.
Thanks! Glad you like the video, and I’m totally with you on the HP 😋😋
🇦🇺 i can tell you have experience in hospitality .
Personally only for me I'd have to leave out anything that makes my mouth burn lol 🤣 my dad is British he would love this.👍🇦🇺💖 thanks .
Awesome, hope your dad gives it a try! 😋
@@RossBamford thank you i shall do this for him ,also im so glax i found your channel ,you got a experianced flavour palette,the way you cook to what you say ,is a man with skills experience not pretentious because the proof is in the resalts .best way to be .
Your a winner.🇦🇺👍😉
@@lisabudd5979 thank you so much for your kind comments! 😊 glad you found the channel too, it’s great to have you here!
Merci pour vôtre excellente recette. 😘
Merci d'avoir regardé 😊
Yummy yummy
thanks for the video really easy instructions
That looks fantastic!!
Thanks! 😊 It's definitely delicious 😋
Golden potatoes make the best mashed.😊
That looks absolutely awesome
I will try your recipe for sure . Thank you
Thank you! I hope you enjoy! 😊
Thank you. I'm an American and I shall try this. Cheers.
Awesome! Enjoy! 😋
Thank you very much xx
I will never make cottage pie any other way. Even my 5 year old, enjoys this. This is now on our monthly meal menu list. I can't thank you enough for sharing this.
You’re welcome! Really glad to hear you all liked it! 😊
@@RossBamford My family love it, and so does the mother in law. We can't get enough of it.
Greetings from snowy Michigan, Ross. This popped up on my recommended and I learned a lot of cooking tips ' the salt- onion deal and rinsing the potatoes and salting the top for browning etc etc. Can't wait to try this old time favorite using all your enhancements and wow my family and friends. Newly subbed!
Greetings to you from a rather less snowy UK! Glad you found the video and it was useful! Really hope you enjoy, and thanks for the sub! 😊
Vielen Dank & A guten Appetit
Fav one so far 👍 when the merch out
Thanks 😊 Merch coming soon 🤣
Excellent. Thank you and greetings from virginia!
Thanks!
Will definitely try this, but with much less salt, thanks for making it.
Enjoy! 🙂
I made this tonight and it is so delicious! Thank you for the video!!
Glad you liked it! 😊
I absolutely love your videos and your style mate. You definitely deserve more subscribers. Keep them cooking vids coming and I will recommend you to my friends 😁
Thank you so much, I really appreciate the kind comment! 🙂 I’ll definitely keep them coming, I’m having too much fun to stop anytime soon! 😃
Thanks looks straight forward I'll give it a go
Enjoy! 🙂
Excellent and well presented...new sub!
Thank you, and welcome to the channel! 🙂
I ordered the Hendersons from Amazon.
This is one of my husbands favorite dishes. Will try it this weekend. I already know it will be terrific.
Thanks again from USA
Awesome! Hope you both enjoy it! 🙂
This made it seem easier than other chefs I've seen. Gives me confidence to give it a go!
Great stuff! That's one of the main things I hope to do with my videos! Have fun making it 🙂
You know, in the states a lot of people would use instant potatoes if they are of limited means. The government food programs and food banks hand out a ton of the stuff. On its own its nasty, but with some butter and paprika on top of canned corn and some ground meat ( usually beef) its not bad. Serve it with a good soy sauce or Worcestershire sauce and you are good to go.
Nothing wrong with sprucing up things like that with some extra ingredients and flavours if that’s what you have to work with!
I'm starving😋
Well done, that looks perfect.... I'll be trying that....
Thanks! Hope you enjoy it! 😊
Made this dish for the very first time following your recipe. Ofc I miss some ingridiens like HP, worcestershire sauce as I'm not from the UK. However even without them, it turned out great and tasty.
Love the way you explain all, very straight forward. High five mate ✋🏻
Great! Glad you liked it, thanks for giving it a try 😊
No need for 10 spices all you need is high quality British produce and you can cook amazing food.
There are British food that have spices in it. Mince pie, smoking bishop, rice pudding etc.
great video .Wish the Pro chefs could explain stuff like you.Simple and straight forward.Well done.
Thank you! 😊 Glad you liked it 🙂
Looks delicious and so yummy 😋 and it look easy to make J+J
Ross this is an excellent lesson and I shall enjoy making it thank you and I have subscribed too. Thanks again.
Thanks! Glad you enjoyed it, hope it’s useful, and thanks so much for the sub 😊
Just to let you know that we followed your recipe last night and it was smashing. thank you.@@RossBamford
@shadcrow522 great, glad you liked it! 😊
I am looking for a cottage pie recipe and bump into your video. I have most of your ingredients except for the HP and Hendersons sauce. Would probably go out and grab them while tawing my minced beef. Great recipe u have there I’m sure kids and hubby will enjoy the dinner tonight. Thanks for sharing. 😍
Thanks for the kind comment, hope you enjoy the pie! 😋
Well I cooked this last night it was delicious thank👍
Glad to hear it was good! 😃
I’ve just come across you and subscribed as I enjoyed the video.
I like how you put the whole thing together 👍.
I live in York and have cooked cottage pie on numerous occasions but, will try HP….Perrins and Henderson’s? I usually use one or the other as, in my opinion taste the same.
Great video, hope your channel goes well 👍
Fab, thanks! glad you enjoyed it! I use both, but you could use one or the other if you liked, maybe just use slightly more 🙂 However you make it, I hope you enjoy it!
I gave you a like cuz you murdered that carrot.
Thanks! 😅
I will give it a go sometime and see how I get on 😊
Great! Enjoy 😋
For a nicer mash, add an egg yolk as well. Stir and enjoy.
Great tip! Thanks 🤩
I've always wanted to make this but never have Can't wait to try it with my home grown beef and veggies !! Thanks for a recipe with no peas (ugh)
Oops spoke to soon. You put the green buggies I Mine won't have them
Haha that’s cool, you can totally leave them out and it’ll still be 😋!
Hello iam Possum from Australia and I just found your channel I think your cottage pie looks really nice iam going to give it a go hope to see more video's cheers Possum 😊
Hi! Great stuff, hope you enjoy it! 😊
@@RossBamford thankyou so much have a great day Possum 😊
I haven't made cottage pie in years... have most of what I need, so think I'll have to give your recipe a go, it looks bloody delicious! Unfortunately in Australia we seem to have lost most of our local butchers... but I've found very good, almost fat free beef mince at the supermarket for my dogs and it tastes great, so cottage pie will be on menu this week... Thank you! 👍🦘
Awesome! Hope you enjoy it! 🙂 the situation with local butchers is becoming similar here, there used to be several for me to choose from, now there’s only one (but luckily it’s the best of the bunch that survived).
@@RossBamford great stuff
the only thing that seems to surpass your cooking skill is your ability to insert the proper sound effects at the proper times. That'll do it for me.
Haha thanks! Gotta have the right sound effects! 📣😆
Welcome your view on the flavour differences between L&P and Henderson’s relish
I love ‘em both individually - but the slightly sweet pure umami hit from the Worcester and the spicier, more acidic Henderson’s are amazing together.
😋
Pretty similar to mine... couple of differences, i finely chop 1 onion, a stick of celary and similar amount if carrot and fry until really soft (soffrito) thats my base.. during the cooking it will all melt away become indistinguishable from the meat but add bags of flavour.. (its also my base for chilli, bolognese and any other meat based sauce. Even left over finely chopped bell peppers work too especially with chilli... i add in larger chopped carrot for variety and texture.. sometimes i add peas, sometimes not... everything else the same, except im not familiar with Hendersons relish.... the key is to have your meat mixture fairly dry and mash firm so the two layers stay separate.... i sinetimes strain of any spare moisture(sauce) from the meat and then reheat it later as a little gravy to pour over on the plate... but nice to see cottage pie cooked tge way it should be.... btw... in the UK.. shepherds pie is the same but made with minced lamb... Both dishes originated in the UK...
Thanks for the comment, sounds like you make a great cottage pie too! Personally I don’t go with soffrito / mirepoix for cottage pie but it’s a must when I do a bolognese (there’s a recipe on the channel for that too 😊). You should give the Henderson’s relish a go if you can get it, it really adds a dimension 🙂
Thanks for uploading. Ingredients ready. Let's try not to poison my partner. 😅
I forgot beef stock 😑
Hope it went well! 🙂
Now that looks like a pretty amazing cottage pie. I've never heard of Henderson's Relish, from the North East (Durham) but will seek it out.
On another note, it baffles me how clowns like Jamie Oliver get such a big following when you are putting stuff out like this, I think your channel will grow pretty quickly in the near future, could become massive but if it does, don't go on a mission banning this that and the other 😂😂😂.
Henderson’s Relish is great, definitely worth searching for 😋 and thanks for the very kind comment! Definitely noted, if people want to eat turkey dinosaurs or whatever it’s none of my business, no matter how big the channel gets 😂😂😂
@@RossBamford Turkey Dinosaurs 😂😂😂.
love the presentation here! the time-lapsed sections work really well and the dramatic thud of the pan was a fun touch, on the topic of comfort food, call me a traitor to British cuisine but I love a good lasagna with some garlic bread and salad! its simple but there's something about it that just works for me haha. also Henderson's?? never seen that before, looks like an alternate universe Lea & Perrins to me haha! (I'm writing as I watch the vid btw, its easier if that makes sense??) , RIP that bit of mince that fell off, there's always one that doesn't make it. I was never big on mash, but when I had cheesy mash once it was like my eyes were opened! also again with the clone gags, always very fun lol. and the final dish looks amazing! I realised this kinda turned into a video review lol, i don't know how helpful that is? but if it comes off poorly ill stop haha. either way, great vid and can't wait to see whats next!
Thanks! 😊 I'm totally with you on a good lasagne, I absolutely love it myself and I definitely think it's another dish we've added our own spin on, maybe one for a future "Britalian" vid 😁. Thanks so much for the detail in the feedback, it really is useful to help me know what works and what doesn't, I'm still kinda just winging it a lot of the time so that sort of info is super useful 🙂 I definitely recommend adding some Henderson's (or "Hendo's" as they tend to call it 'round my way) to your cupboards - it keeps pretty-much forever but it won't hang around long once you try it. I especially love it on cheese on toast 😋
Recipe description don't mention the HP sauce, peas or paprika.... May also add how much Henderson's and Worchestire sauce.... It was still good without.
Cottage, Shepherd's, makes no different, I love 'em both. I noticed you didn't add an egg to the mash.
For sure, they’re both equally great! I don’t often add egg yolk to my mash, I usually prefer to get my fat and emulsifiers via extra butter when needed, but I certainly won’t judge anyone who reaches for eggs! 🙂
Cottage pie is one of our favourites. But we call it shepherd's pie over here in Canada, and we use frozen corn instead of carrots, or else mixed veg (frozen peas, corn and carrots). Adding Worcestershire sauce and HP sauce sounds like a really good idea. We will try that next time. Cheers from Canada :-)
Interesting! Cottage pie and shepherds pie tend to get used interchangeably here in the UK, but I'll admit I'm a bit of a purist so for me Shepherds pie has to be minced lamb, while cottage is beef. Great idea on the frozen mixed veg, and I'll bet corn works really well. Thanks for the comment! 🙂
@@RossBamford Well you are right that shepherd's pie should be made with lamb. After all, shepherds don't tend their herds of cows :-) We sometimes use ground lamb which is absolutely delicious 😋 We have not tried Wooster sauce and HP sauce in the mix yet, and I am looking forward to that 👍 We usually smother the pie in ketchup.
@@robinbrowne5419 exactly that! Hope you enjoy it 😋
No we dont cottage pie is beef here in canada and shepards pie is lamb here in canada most people are just lazy or dont eat lamb so they misname what they are eating. I live in ontario
Cottage Pie is with beef, Sheppard’s Pie with lamb! 😂
When he sampled the food I assume he didn’t put the same fork back into the dish!
Haha, of course not..... 😇
How do you know how much stock to use or make? That’s what I get confused about I want to make it soon but not sure how much meat and stock to do?
For this recipe, it’s 500g meat and 320ml beef stock. You can find the full recipe written out in the video description here on UA-cam 🙂
Dont know if it was the hp sauce or the relish sauce but it Tasted abit too sweet for me. Prob too many carrots also. Will adjust for next time.
The relish does sweeten a bit when cooked and the carrots add sweetness too as you say. But it gives you a base to adjust for next time 🤩
😍🥰😍🥰😍😍🥰🥰😍
There is absolutely no reason not to cook russets in water if you are making mashed potatoes. The only times that I have wound up with grainy russets is when I have gotten impatient and pulled them before they were ready. Over the years, I have found that Yukon Golds are definitely the way to go for thing's like shepherd's pie. At any rate, red potatoes are in the "waxy" category of potatoland and are far more likely to be grainy than russets. I have never heard about Henderson's Liquor but I am going to check it out. I live in Florida, so I'm guessing that it'll be an internet thing. I'm guessing that it must be a remnant of your naval tradition, but you Brits are kings of shelf stable flavouring sauces. All we Amis have is Tabasco sauce and mushroom ketchup, but that might be enough, because a lot of your naval tradition is also our naval tradition. By the way, I love the way that you pronounce your "H"s and "O"s. Just stay away from Professor Higgins.
Thanks, those are great tips! Henderson’s is definitely worth seeking out, in the US I’m told you can get it from Amazon 🙂
@@RossBamford It's on its way. Thanks for the info
Please don’t cook russet potatoes in water. They will become crumbly and mealy, not creamy. Little Reds and Yukon Golds when cooked in water, or a sauce like in a pot roast, maintain a nice creamy and velvety texture.
Good advice, thanks 👍 russets aren’t much of thing here so I just go by what I’m told on here 🙂
@@RossBamford Yes, I thought from the way you said it in your video they may not be. However, if you do run across russets, they make wonderful baked potatoes with a nice creamy texture inside. Wash well and dry, and coat the skin in bacon drippings then roll in kosher salt, wrap tightly in foil and bake on about 425 F about an hour and 20 - 30 minutes. Yes, that long. They’re perfectly fluffy and tender inside and the exterior is delicious! Your recipe looks really good, too!
@savedonlybygrace32smo51 great, thanks! I love baked potatoes, that sounds like a perfect recipe!
@@savedonlybygrace32smo51 my password is less complicated than your username
It would be the russet
Awesome, thanks for letting me know! 👍
you dont need oil to cook ground meat
True, but I'm sure you can guess how many people like oil in their foods
you don't fry the veg you blanch them for 10 mins
I don’t agree (and wouldn’t consider ten minutes to be blanching), but by all means you do you 🙂
ill take some of your advice, but stick to me own recipie. just some tweeks.
Cool! If you have a recipe that works for you, that’s great 😃. Hope you find some of the tweaks useful! 🙂
I hope it's good without Henderson's relish, whatever that is.
It is still good without the Henderson’s. Not quite as good, but still very good 🙂
@@RossBamford Yes, it was delicious. Thanks.
Glad to hear it! 🥳
The meat is burnt from the first
No, it isn’t. 🙂
We don't eat lamb
When I like a video, I click "like" because I liked it, not because i was asked to on screen, when that happens, it's an automatic thumbs down whether I liked it or not. Next time just narrate it without all the unnecessary vanity selfies.
Next time, just don’t watch the video 🤷
Too much fuss
Not the best recipe
Fair enough, I can’t please all of the people all of the time 😂
what I found interesting you are stirring the potatoes with bare hands in water that’ going to boil. not judging just saying.
Haha yeah I should probably make clear not to do that when it gets anywhere near boiling! 😅
5% mince is like f.....g sawdust. You need at least 12 % or its f....d .
I don’t think that’s necessarily true, it all depends on the recipe, but if you wanted to use 12% then I certainly wouldn’t argue with you 🙂
Too much fuss