Hello DAVE!
Answering a msg of , from DAVE SACERDOTE to IAN HOARE:
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Cottage Pie
 Categories: Main dish, Beef, British
      Yield: 4 servings
MMMMM-----------------------SAVOURY MINCE----------------------------
      1 lb Lean beef; minced *
      1 oz Butter
      2 tb Oil
      1 lg Onion; chopped
      1 md Carrot; very finely chopped
      5 fl Beef gravy -=OR=- **
     10 fl Beef stock -=AND=-
      1 tb Flour
      2 ts Fresh marjoram; chopped
           Salt
           Fresh ground black pepper
           Water if needed
MMMMM----------------------MASHED POTATOES---------------------------
  1 1/2 lb Potatoes; peeled
      2 oz Butter
           Milk; hot
           Salt
           Fresh ground black pepper
MMMMM--------------------------OPTIONAL-------------------------------
      4 oz Mushrooms; lightly cooked
           Baked beans; cooked
           Peas; cooked
           Sweetcorn; cooked
  Notes
  =====
  * Although some cooked minced beef  can  be  used for this recipe, it
  should never exceed 25% of the  total  weight.  Minced beef is what is
  called "hamburger" in the USA.
  ** Beef gravy is the thickened cooking juices from roast beef. In its
  abesence, beef stock can  be  used  and  the  mince  is thickened with
  flour.
  *** Any or all of these vegetables can be added to the mince.
  Melt half the butter with half the oil in a medium sized saucepan, and
  when foaming, add the  onion  and  carrot.  Over  high  heat, heat the
  vegetables until sizzling,  then  turn  heat  to  very  low, cover and
  simmer gently until onion  is  transparent  and  soft. Meanwhile, in a
  frying pan (skillet) heat  the  remaining  fats  together and when the
  foam begins to subside,  add  the  meat(s)  little by little. Increase
  heat to maximum and  stir  continuously,  breaking  up  any lumps that
  form. When the meat has lost its  reddish colour, give it a good stir.
  If no gravy is available, sprinkle the meat with the flour and stir it
  in, but in any case  continue  cooking  a few minutes longer, stirring
  from time to time to prevent the  meat  burning. This can be done over
  slightly reduced heat if wished.
  When meat and onions are  both  done,  combine them in the saucepan,
  and add the gravy if used, or  the  stock. Reduce heat to minimum, add
  marjoram and season lightly with salt & pepper. Simmer about 3/4 hour,
  adding water if needed to give  a  fairly sloppy consistency. Mince is
  extremely forgiving, and a litle less,  or  twice  the time will do no
  harm. While the mince is  cooking,  peel  the  potatoes, cut them into
  halves, thirds or even  quarters,  depending  on  size,  put them in a
  saucepan of salted cold water, and bring to the boil.
  Cook for 15 to 20  minutes  or  until  the potatoes are tender without
  falling to bits. Drain in  a  colander  and  allow  a  dry a couple of
  minutes before mashing.  The  best  utensil  for  mashing  potatoes is
  called a potato ricer,  which  is  a  little  like  an enormous garlic
  press. Once mashed, do  not  work  the  potatoes  too much, to prevent
  their gluten frokm being developed,  but  season  with salt and pepper
  and stir in the butter and just enough hot milk to make them workable.
  If vegetables are to be added to the  mince add them after the meat is
  cooked, and just before composing  the  pie.  Once mixed into the meat
  therefore, correct seasoning and  pour  the  meat  which should not be
  completely dry, but without excess  liquid,  into a suitable sized pie
  dish, and carefully spoon the potato over  the top, and spread to make
  an even layer over the  whole  of  the  mince.  Use  a  fork to make a
  decorative pattern on the top of the potato layer, and then either set
  aside to cook later, or place immediately  into a pre-heated 350 F 180
  C (gas Mk 4) oven  until  nicely  browned  on the surface and bubbling
  hot. (30 mins if hot - 60  mins  if  cold when put into oven) Serve  -
  accompanied by vegetables.
  The same recipe, but made with  minced  lamb or even mutton instead of
  beef is called "Shepherd's Pie"  and  is  equally traditional in Great
  Britain.
  Recipe:  Jacquie Hoare
 MMed IMH Georges' home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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