Buckingham Palace Cottage Pie Recipes

Steps:

• In a large saucepan, over high heat, saute the chopped onions until soft and translucent. Add the ground beef and break up using a wooden spoon. Saute until it is browned. Gradually stir in the flour, thyme, water, bouilon cubes and worcestershire sauce.
• Reduce heat to low and simmer the meat(so it is just bubbling) for about 30 minutes. Remove from stove. Spoon onto a large pie dish. Leave to cool.
• Place the potatoes in a large pot and cover with cold water(about an inch above the potatoes). Cover and bring to boil over high heat. Lower heat to a simmer until the potatoes are tender(about 20 minutes). Drain the water off the potatoes and return dry potatoes to a low heat for one or two minutes to dry them. Mash the potatoes with a potatoe masher.
• Add the butter, salt, pepper, nutmeg, egg yolk and cream and stir into the potatoe mix. Spoon on top of the beef mix and sprinkle cheese over the potatoes.
• Bake in a pre-heated oven (350 degrees) for about 20-30 minutes until the potatoes are golden brown and pie has heated through.

Steps:

• To make beef base: In a large saucepan over a high flame, heat the oil and add the finely chopped onion. Sauté until the onion becomes soft and translucent. Add the ground beef and break it up using a wooden spoon. Sauté until the beef has lost all its pink color. Gradually stir in the flour, thyme, 2 cups water, Kitchen Bouquet seasoning, beef bouillon cubes and Worcestershire sauce.
• Reduce the heat to low and simmer the meat (so that it is just bubbling) for about 30 to 45 minutes until the sauce has thickened and the meat is fork tender. Remove the pan from the stove, and use a slotted spoon to transfer the beef to the earthenware dish. The slotted spoon will lift just the beef so it will not be too wet to hold the potatoes.
• If there is any sauce left after taking out the meat, cool and refrigerate it. Then reheat it in a small saucepan to serve alongside the finished pie. This recipe can be prepared up to this stage several days before you plan to serve the dish. Cool both the meat and the liquid and store in the refrigerator.
• To make potato topping: Place the potatoes in a large pot and add cold water to about 1 inch above the potatoes. Cover the pot and bring to a boil over high heat. Lower the heat to a simmer and cook until the potatoes are tender when pricked with a fork (about 20 minutes). Drain off the water and replace the drained potatoes in the pan over a low heat for 1 to 2 minutes to dry them thoroughly. Mash the potatoes with a potato masher or pass through a ricer.
• Stir the nutmeg, cream and egg yolk with the butter, salt and pepper into the mashed potatoes. Then use the mashed potatoes to cover the top of the dish. Either pipe them, using a wide star tube, or spoon them on and then fluff up using a fork.
• Sprinkle the top of the potatoes with the grated Cheddar. It can be kept for 24 hours at this stage if covered with plastic wrap.
• Bake in a preheated oven (350°) for about 20 to 30 minutes until the potatoes are golden brown and the pie has heated through.

Steps:

• Preheat oven to 425°F.
• Sift together flour, sugar, baking powder and salt.
• Chop in the butter until the particles of butter are the size of coarse cornmeal.
• Add the egg and milk. Stir quickly and lightly, only until no flour shows.
• Add more milk if needed to make dough soft.
• Turn the dough out on a floured surface and knead gently about 15 times.
• Cut the dough in half. Shape each half into a ball, press each down into a round and cut into 8 wedges like a pie.
• Place the wedges on a greased (I use parchment) cookie sheet without allowing the sides to touch.
• Bake until golden brown about 12 minutes.