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phormium wrote: »
You don't need that much fat really, it's the flour that thickens. When I fry meat for cottage pie I then add a few tablespoons of flour, stir that around in pan with meat to cook a little, add a dash of worchestershire sc, bit of tomato puree, stock if you have it and then just let it bubble away until cooked, the flour will thicken the sauce. The more flour/water/stock you add the more gravy you get
woodchuck wrote: »
I agree with this. The amount of gravy depends on the amount of stock (or other liquid) you add. The thickness of the gravy depends on how much flour you add. Like phormium, I mix the flour into the cooked meat first before adding the stock - if you try to add more flour after the stock has been added, you'll end up with floury lumps in your gravy!
L1011 wrote: »
I occasionally fire some ketchup in - tomato puree, acid, sugar all in one.
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the beer revolu wrote: »
Question for people who put cheese and/or tomatos on top (my dad used to do this);
Don't you miss the gorgeous crispy mashed potato that forms on top of potato topped pies?