Can anyone give me any advice on how to stop the mix of cottage pie seeping through the potato plz?
Question:
Answer:
less gravy, more mash! simple!
I top the mince with 1 thin layer of lasagne pasta sheets and that does the trick!
make little holes with a fork to allow the steam to get out, the steam escaping is what makes it boil over the edges.
Thicker layer of potato is needed and don't make the sauce too runny!
yes it's too wet, make the gravy thicker or use less of it. strain it a bit. put some peas and carrots in it as well all adds to the bulk. someone I know puts a small can of baked beans in it as well
Make it less runny - easy as that
Cook at a lower temp., which means cooking for longer. It takes longer, longer to brown etc. but you can always finish off under a grill just to brown off if you want. There is no other answer, as I chef I know. Lower Temp. Once you put a layer of pasta as suggested then it's no longer a traditional cottage pie. Bye bye
Edit:- Now I've read some more answers. Why have less gravy or liquid? Or why have thicker potato? That just spoils the whole dish. Cook at a lower temp. Good cooking means doing it right and there is no short cut
don't put too much gravy in
You might try thickening up your cottage pie meat mix with some mashed potato - this usually works. Also, try a layer of grated cheese on top of the potato. This also works.
I allways strain the mince to remove most of the gravy, this also removes a lot of the fat, Then make sure you smooth the potatoe well down and ensure that it is at least one and a half inches thick all over..
Enjoy.
Its your fault ...I fancy Shepherds pie for dinner now.
I cook my cottage pie at 180c for about an hour and the gravy doesn't seep through.
I put the potatoes through a potato ricer and add a good helping of butter and a touch of cream - which might explain my weight problem ;). This gives it a great texture and seems to seal the whole lot in.
Enjoy :)
BTB
put less gravy or you can add some cornflour to the gravy so that thickens before seeps through
Don't use so much liquid in the pie mix and make sure that you have a good cover of well mashed potato
When you put the potato on top, make sure the spud goes to the very edge of the dish to form a seal. Also if you want a "thatched" cottage pie made with cheese, put the grated cheese on top of the spud and make sure that goes to the very edge of the dish too. This will also help to seal in the gravy.
When cooking your mince dont worry about the amount of gravy - it cooks better with more. Then when its ready run it through a seive and place in your serving dish and cover with the mash. That way you have gravy to serve with the finished dish. Happy eating!!
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