I repeat… when the tummy is empty, the brain is empty. 😀 I have three new dishes that I have cooked for the last two weekends, but I really did not have enough power to dig into my brain and recall the measurements. But, do you think I’d forget anything related to food? Nah! I don’t think so. But just to stay on the safe side, I started writing the recipe yesterday (as if it’s very complicated that it took me two weeks to finally write them down). I was exchanging messages with Farianti @ My Simple Delights about running out of ideas on what to prepare for Ramadan. She was so kind to send me the photo of her delicious Cottage Pie and gave me the ingredients. As what I have understood from her – 1) cook, 2) top with mashed potatoes and cheese, 3) bake. Having had the idea of the ingredients as well, I did make my cottage pie. One thing you need to know about this – it was not my intention to make this a ‘creamy’ cottage pie. I was making another dish and was planning to make cottage pie the next day. But then, I wanted to use the remainder from the first dish, so I ended up making a creamy cottage pie. My verdict? I loved it – saucy and creamy! The cheese on top just didn’t turn into golden brown. Why? I think you know the reason why… of course, I was so eager to take this pie out from the oven. Considering that it was still fasting hours, I don’t know how to give justice to the ‘unbrowned’ topping. Maybe I wanted to take the photos… like now now now?? MAYBE. 😀 …and knowing that the baking dish is fresh from the VERY HOT oven, who would hold it without oven gloves? ME!!! Tsk Tsk Tsk! Sometimes, that’s one of the effects of being hungry. 😐 Don’t worry; I have removed my hands immediately that I almost flew. 😀 I am so grateful to Farianti for inspiring me to make this Cottage Pie. Gracias, Farianti.