Hey /ck/, let's make traditional British food! Today we're

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Crank the heat up and add your mince. Don't fanny about with it, just let it sit there and get some actual colour.

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Meanwhile, get your potatoes boiling for the topping. I like to add some parsnips too. Why? The reason is, that it makes your mash, taste a bit like parsnip.

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Once the meat is brown, dust it with flour and fry that for a minute or two.

Then, add beef stock, tomato paste, Worcestershire sauce and some water.

>>7082672
cute frozen stocks. very handy

monitoring

>>7082665
Adding parsnips to things make them taste like parsnips?

Amazing! This is groundbreaking news!

>>7082728
did you know i use pepper to achieve that sharp delicate peppery flavor?

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After about 20 minutes, or when you potatoes are soft, drain them and mash with some milk and butter.

Check the seasoning of your filling, and stir in some peas.

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Put the filling in a pie dish and top with the mash.

Rough it up with a fork a bit, dot with butter, and grate over some cheese if you want.

>freezing your stocks

pretty good idea

Pop it in a medium oven for twenty minutes or so - just check occasionally. I don't have a photo for this step.

>>7082658
>cottage pie

One of the few British foods I absolutely adore.

This is looking delicious so far.

>>7082760
Everything is halal now, so the sand wizard performing the sacrifice will know it's a horse, not a cow.

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Took more like half an hour in the end. The places where the sauce explodes out the side are the best bits, reserve them for yourself.

Serve with green beans or a vegetable of your choice. Long live the Queen.

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I didn't get an action shot because I was real damn hungry, but here's a cutaway view. You want the filling to be thick enough that it can pretty much stand up by itself.

>>7082932
Jolly good show, OP!

>>7082937
>>7082932
good one

Cooked ground beef covered with peas, mashed potatoes, and baked in an oven?

O.K....

This is why people never open any "British" restaurants anywhere outside of the U.K..

>>7082959
The more modern way to cook this dish is using using braised and shredded meat, such as lamb shank. Its slightly more refined. Not that I particularly like it in either way. OP has done a good job of cooking this dish in the classic way though.

>>7082959
What's up ? No HFCS? No "cheese" product?
Unrefined faggot in all honesty.

>>7082975
I think it was originally a way to use up leftover roast meat, so it's somewhat come full circle.

>>7082988
Probably a way to hide and mask the taste of meat going bad.

Regardless, it looks like something an eight year old would come up with...

>>7082997
>...

>>7082760
Nowt wrong wi a bit o kicker my lad.

Imo you should be using a mirepoix instead of red onion. I would have completely worked the mince too so it's more fine as opposed to the chunks.

The parsnip mash eh, that's personal taste I suppose.

Using fatty beef/lamb lends itself well to some red chili if you want to spice it up. If you want to be decadent add some red wine before the stock and let it evaporate.

>>7082776
If you like cottage pie you'll probably like every other british dish, everything we make is either roasts, pies or stews. Good fucking grub though.

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>>7083192
I normally would really, but I only had red onion, and the mince was from burgers so it didn't break down much.

>>7083225
This is true. I've done a few of these threads and the recipes are all remarkably similar. Pic related for example.

>>7082658
I have that same pan

>>7082959
There are British restaurants in the US.

>>7083264
>There are British restaurants in the US.

Sure, and they're about as common as, say, a Tibetan restaurant, anon.

I think the closest thing I've ever seen to a "British" restaurant was a place that sold "fish and chips". Tasteless battered fried fish....and french fries.

Compared to Cajun, or southern fried fish, that shit can't compete.

>>7082658
Where's the toast sandwiches? Bean sandwiches?

>>7083358

You must live somewhere with a lot of Tibetan food because those pseudo-British pubs are fucking everywhere.

big chunks of mince are nasty reeeeeeee

other than that it all looks pretty good, nice job OP

>>7083376
>You must live somewhere with a lot of Tibetan food because those pseudo-British pubs are fucking everywhere.

A pub is to food what a restaurant is to beer, anon.

Nobody goes to a Mexican restaurant for the beer, and they don't go to a pub for the food.

>>7083376
I never seen any. Mostly I've seen Irish pubs. Not sure how different they are tho. They got your typical bar food. Burgers,fries,wings,onion rings, etc.

>>7083457

A British one, no. If you see one on an American city it's treated like a proper restaurant, server showing you to your seat, children allowed in, all of that. I'm not saying they're good restaurants, I'm just pointing out that they do exist.

thanks op, I'm making this tonight

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>>7083548
Don't know where you got that impression from. She supposedly eats really simply, likes growing her own veg, and hates food being wasted on pointless stuff like decorative garnishes. Pic related is her favourite food.

Doesn't like potatoes much though, so she might not go for a cottage pie.

>>7083457
>hasn't heard of gastro pubs

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>>7083457
>A pub is to food what a restaurant is to beer, anon.

http://www.greatbritishchefs.com/features/michelin-star-pubs

>>7082959
there aren't any 'British' restaurants in the UK. Pub food is the closest thing I guess.

>>7083794
>there aren't any 'British' restaurants in the UK

http://www.britainsfinest.co.uk/restaurants/search_results.cfm/searchclasscode/123

this seems like a kind if french hachis parmentier