For cottage pie, try adding a little tomato purée and Worcester sauce. You can add garlic when frying the onions and throw in some herbs as well. You get a lot of flavour through the gravy so that is why it's important to have that as it were marinating the meat while the dish is baking in the oven. And it'll always be better the second day, after the flavours have had a chance to blend.
To my eyes, you have the right amount of potatoes, not too much. Looks good anyway!
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There's a difference, seppo
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I know, hence the title.
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Hmmmm, maybe I believe you, maybe...
Brush some butter right before the end for the glorious gold. Looks.good anyway, how's the gravey?
(Lol, only just read the post text)
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It was okay, my ground meat dishes always come out bland
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Salt.
It's always salt.
(We have addressed the butter, lol)
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I add salt but then it's too salty
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It's a balance. That, is as bullshit as it sounds, is what 'too taste' means. You can add it after, on the plate even
Umami helps too, like some mushies
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For cottage pie, try adding a little tomato purée and Worcester sauce. You can add garlic when frying the onions and throw in some herbs as well. You get a lot of flavour through the gravy so that is why it's important to have that as it were marinating the meat while the dish is baking in the oven. And it'll always be better the second day, after the flavours have had a chance to blend.
To my eyes, you have the right amount of potatoes, not too much. Looks good anyway!
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This has Worcestershire sauce, garlic and tomato paste. Not sure what I did differently but I made it again today and it was better
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