.... or rather, have cooked, a rather delicious cottage pie. I did it this morning through to this afternoon - and made it with 5% fat minced beef, petis pois, onion and my magic ingredient
I stir fired the mince and onion, and whilst doing that I sprinkled two oxo cubes in, then added a handful of the petit pois. I stuck the kettle on, made some thick, bisto gravy, and added a few dashed of Lea and Perrins and pepper.
Whilst it was in the pan still, I poured the gravy on it, then added the bit that makes it for me - mashed swede and carrot. Gave it a good stir, let in simmer for a bit, then bunged it in the roasting pot, and topped it with mash made with butter, milk, and a dollop of fresh, double cream, with a touch of salt and pepper.
Left it in the fridge for 3 hours, then bunged it in the oven for 45 mins - and the mash was still fluffy, but with a superb crispy top, and the mince and beg was a lovely, thick consistency.
Food of the ****ing gods.