Make the dough and let it set in the fridge for a couple of hours.
Split the dough to 4 same-sized parts and by using a dough roller, roll circles about 3 mm thick.
Create a bowl-shaped cups using a small porcelain soup bowls. Use whatever you can find at home(be a little creative, but make sure they are not going to break in the oven.
Bake at 200C until browned.
Let them completely cool down before filling them up with the meat and mash.
Heat half the oil in a large heavy-based pan. Add the onion and cook until softened. Tip it onto a plate.
Return the pan to the heat and add the remaining oil. When it's hot, fry the mince, in batches if needed, for 4–5 minutes, or until browned all over. Stir in the cooked onion and tomato purée and cook for 1 minute. Pour in the red wine, scraping up any caramelised bits with a wooden spoon, and add the thyme.
Add the stock and simmer for 45 minutes, or until the mince is tender and the mixture has thickened. Season to taste, and add a few dashes of Worcestershire sauce. Keep warm over very low heat. Preheat the grill to high.
Meanwhile, for the mash, put the chopped cabbage in a pan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes, or until the cabbage is soft, but not overcooked. Drain all the water out using a colander and squeezing the cabbage to drain all the remaining water out. Mash well using a food processor then add the butter and splash of double cream/extra thick cream. Spin a few times again to form a smooth mash. Season to taste.
Now, choose the way of filling the dough.
For the open way of filling, start with a generous amount of meat, followed by cabbage mash and sprinkle with mozzarella/cheddar cheese(optional) and place onto an oven-proof dish.
Set an oven grill on high and grill the cottage pies until the desired collour of the mash is met.
The closed way(meat pie way). Fill the dough with a generous amount of meat leaving enough space for the mash. Do not overfill. To close the pie, so it will not spill out when turning over, use a mozzarella cheese baked in the oven(circle-shaped, large enough to cover the bottom of the pie). See the recipe forketo cheesy chips for guidance.
Let them cool down and place them on the top of the pies before turning them over.
Place onto an oven-proof dish and put them into an oven(bottom shelf) to heat them up to the desired temperature.
It takes a little more time to create this way of serving one of the most classic English dishes, but it will be worth the time spent on it.
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