Tip of the Day for 18″ American Doll Collectors

Posted on by Tori Hall

The Royal Wedding is only 2 days away. With speculation about Kate’s dress, the carriage, the guest list and food menus, why not have your 18” dolls join you in all the excitement by trying some traditional English fare.  Below is a recipe from former Buckingham Palace chef Darren McGrady, for Cottage Pie. This is said to be one of Prince William’s favorite dishes. Enjoy!


1.5 lbs ground beef

2 small yellow onions (finely chopped)

2 tbs corn oil

1/3 cup all purpose flour

2 cups water

2 bouillon cubes

1 tbsp Worcestershire sauce

1 or 2 tsp dried thyme

The potato topping

2 lbs (peeled weight) red potatoes

1/4 cup butter

1/4 cup heavy cream

2 tsps salt

1/8 tsps ground white pepper

1/8 tsps ground nutmeg

1 egg yolk

1 cup grated cheddar cheese

In a large saucepan over a high flame, heat the oil and add finely chopped onion. Saute the onion until soft and translucent. Add the ground beef and break up using a wooden spoon. Saute the beef until it has all browned. Gradually stir in flour, thyme water, bouillon cubes and Worcestershire sauce.

Reduce heat to low and simmer the meat (so it is just bubbling) for about 30 to 45 minutes. Remove from stove and using a slotted spoon, transfer the beef into an earthenware pie dish. (Using the slotted spoon will ensure the beef is not too wet to hold the potatoes and also leave you some sauce to serve with the finished pie). Leave the beef mix to cool and a skin to form. (Up to this stage can be done several days before and cooled and stored in the refrigerator).

Place the potatoes in a large pot and cover with cold water (about an inch above the potatoes). Cover and bring to boil over high heat. Lower heat to a simmer until the potatoes are tender (about 20 minutes). Drain the water off the potatoes and return dry potatoes to a low heat for one to two minutes to dry them. Mash the potatoes with a potato masher or pass through a ricer.

Add the butter, salt, pepper, ground nutmeg, egg yolk and cream and stir into the potato mix. Spoon, or pipe using a wide star tube, on to the top of the beef mix and sprinkle the grated cheddar over the potatoes.

Bake in a preheated oven (350 degrees) for about 20 to 30 minutes until the potatoes are golden brown and the pie has heated through.

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