h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Hey! that's gotta be cheating, surely?

Would I cheat?

Yes.

Oh, stop snivelling woman- you'll melt the snowflakes

I'm not sure about this pouring off the fat lark anyhow. Unless you're making gravy, it sounds a bit southern to me.

Oh, third paragraph under "Preparation" should start "Take the mince out *of* the oven."

Well, If you don't pour the fat off, all that will happen is the botom of the pie will be sloppy, so, if you want it sloppy, leave the fat

Out of/out- good point. I tend to miss the 'of' when talking, so I forgot to type it

hiya,

i read this and plan to make use of it.

looks good for editing, anyhoos.

just one little question for you... about not pre-cooking/sealing the meat. Does it really cook through in just 30 mins in the oven?

now that i've written that, it seems obvious that, yes, of course it does.

I too would have assumed it was necessary to seal the beef. Interesting.

as i say, i'll be giving it a try sometime soon.

cya on the front page
spiff

*ignores backlog*

> "put the mince into the bottom of an oven-proof dish"

covered? uncovered?

> "chop the carrots width ways"

into circular slices?

> "Take the mince out the oven"

After how long? (some of us may be faster or slower at chopping onions... )

Total cooking+preparation time would be nice.
Also any notes on common mistakes?

Me hungry...
-Lucinda

"Lamb is shepherds, beef is cottage (although I've never understood what cows would want with a cottage ). "

REAL cottage pie has bricks in it.

No, seriously, a finger-lickin'-good entry. I shall dash home tonight and make some.

FM

Just to bring this back to the point... is this ready now?

Ta

Lucinda- uncovered, after about 5mins, yes circular pieces. Total cooking and prep time = 45mins- notes added in entry.

I don't think you *can* cock it up, it's really very simple. You could forget to drain the fat, but that wouldn't ruin it. Apart from that, all you could really do is overcook it.

Jimster- yes, all ready.

You've done a bew-dah-full thing for the community here, KerrAvon, .

I've got a funny feeling there might be a few of us giving this try.

did you know that the French for 'yum-yum' is 'miam-miam'?

spiff

Your Guide Entry has just been picked from Peer Review by one of our Scouts, and is now heading off into the Editorial Process, which ends with publication in the Edited Guide. We've therefore moved this Review Conversation out of Peer Review and to the entry itself.

If you'd like to know what happens now, check out the page on 'What Happens after your Entry has been Recommended?' at EditedGuide-Process. We hope this explains everything.

Thanks for contributing to the Edited Guide!

Congratulations KerrAvon!

Or would a be more appropriate?

I usually leave the fat in and make a sort of stew. Not too much gravy, though, the potato needs to be on top, not in it. I should give this method a try.

everyone for helping me clear this up!

I make stew too, using the fat as a basis for gravy, but Bruce really likes the pie.

Hey Kerr! Congrats

I jts read your posting elsewhere, indirectly referencing this thread, where you confused the blazes out of me...

*just

It seems I can't type today...

Now, I remember posting that, but I can't remember *where*. Oh God, more alcohol, the brain cells are packing in again...