Cottage Pie

[Dadam]

Oi! There's nowt wrong wi' Yorkshire apart from being east of Lancashire!

 

[Electric_Andy]

I've always struggled to convince my wife, instead of buying 5% fat mince, which for me is lacking the fat that gives it its flavour...and instead buy 'normal' mince, cook it then pour off the excess fat, theoretically giving the mince better flavour and consistency, then reducing the left over fat by removing it.

I kind of agree, but I've bought lean mince for so long now that higher fat tastes too greasy. Yes I could drain it but it's messy and adds a another step that I don't want to go through

 

[Reynard]

I kind of agree, but I've bought lean mince for so long now that higher fat tastes too greasy. Yes I could drain it but it's messy and adds a another step that I don't want to go through

Dry fry your mince in a hot pan to release the fat, then, when the meat is browned, strain it out of the pan with a slotted spoon.

Then either a) use the remaining dripping to sauté your onions, or b) pour off into a small dish and keep for frying something else or for spreading on toast.

Lean meat doesn't have much in the way of flavour, since it's the fat where the flavour is.

 

[Hover Fly]

another thing to add to the list; everything that's wrong with Yorkshire

There's nowt wrong with Yorkshire, apart from it being , as my father used to say, "a Great load of nowt".

 

[Hover Fly]

But back to the subject, Shepherds pie contains mince and any vegetables that are handy except courgettes or aubergines, cabbage is chopped up and goes in the mash.

 

[PK99]

I've always struggled to convince my wife, instead of buying 5% fat mince, which for me is lacking the fat that gives it its flavour...and instead buy 'normal' mince, cook it then pour off the excess fat, theoretically giving the mince better flavour and consistency, then reducing the left over fat by removing it.

Roast the high fat mince on a tray in the oven till dark and dry.
Drain off the fat in a collander and then add to the part cooked sauce.
All the umami benefit with lower calorie content.

 

[gbb]

Roast the high fat mince on a tray in the oven till dark and dry.
Drain off the fat in a collander and then add to the part cooked sauce.
All the umami benefit with lower calorie content.

Exactly what I prefer to do. Fir some reason, unable to convince my wife this is better ?

 

[Dadam]

Roast the high fat mince on a tray in the oven till dark and dry.
Drain off the fat in a collander and then add to the part cooked sauce.
All the umami benefit with lower calorie content.

You're throwing away a load of flavour. If calories are a concern have a smaller portion.

 

[Fab Foodie]

Dry fry your mince in a hot pan to release the fat, then, when the meat is browned, strain it out of the pan with a slotted spoon.

Then either a) use the remaining dripping to sauté your onions, or b) pour off into a small dish and keep for frying something else or for spreading on toast.

Lean meat doesn't have much in the way of flavour, since it's the fat where the flavour is.

This!

 

[Electric_Andy]

Fat has good flavour if it's fresh/good quality mince, but often the supermarket mince is neither and the fat, even if drained, adds a dislikable taste of packaging and "old meat". IMO anyway