The best Cottige Pie, even a norvener can make this

 

Cottige Pie.

Ingredienz

Imperial (British)                                               Metric (foreign)

Two paand of best lean beef mince                     one kilo of prime lean beef mince

Free smoall onions                                              3 small onions

Two tablespoonz of oil                                        2x15ml spoons of oil

A pinch of sawlt an’ fresh grownd peppa           1x5ml salt and fresh milled pepper

Foa ounzes of diced carrot                                  100grms of diced carrot

A squirt of tomata puree                                     1x5ml spoon of tomato puree

A teaspoon of strong English mustard                1x5ml of mild Dijon mustard

Foateen ounces of crackt spuds                           350grms of crushed buttered potatoes

Foa the beef stock

A couple a paand of good marra bones               one kilo of shin or knuckle bones

Two sticks of celri                                               2 pieces of celery

Two laarge carrots                                               2 large carrots

Two leeks                                                             2 leeks

Six pintz of wautta                                               2.5 litres of water

Sawlt, peppa an’some ‘erbs awt the gardin         Salt, pepper, bouquet garni

 This is ‘ow I makes a cottige pie. You should always use mince beef but sometimes I uses chunks of beef like sirloin or fillet. You always starts off wiv free smoall onions choppt an’ sweated daan in a pan wiv two tablespoonz of olive oil, wiv a pinch of peppa an’ sawlt. Bung in a few diced carrots, abawt foa ounzes and then add your meat, two paand. I sometimes, at this point, add a squirt of tomato puree foa sweetness an’ English mustard foa bite Once its turned braan add your stock; a wittle moa than arf a pint. Better if its good beef stock made from marra and bones but if not, use cube of somfin’, just like a norvern bird would.

Best beef stock.

The bigga, stronga leg bones contains the best marra but any of the cows bones as it. By adding onions, carrots, celry, an’ leeks to the pot onli ‘elps to create moa flava. You can also bung in bits of vege that’s lyin’ araand in the kitchen, leeves an’ stuff. Sweat ‘em awl off in a laarge pan wiv two tablespoonz of oil, sawlt an’ freshly milled black peppa, an’ then add the ‘bish, bosh, bashed’ bones. Poa in six pintz of wautta an’ simma foa firty minits. Strain, reduce by arf an’ decant into several containas. The stock should ‘ave loads of jelly in it an’ that’s where the flava is.

Simma until reduced, then poa the mix into a dish an’ let it cool daan. Crush, crack owa mash foateen ounzes of spuds on top and den braan in the oven. Foa a shepherd’s pie I does the same but wiv lamb mince or chunks from ‘left ova’ leg. An’ then ‘ave it large wiv a glaas of Gevry Chambertain, oa even a bokkle if you wants to get yoa leg ova.