"A cabin with plenty of food is better than a hungry castle."
~Irish Saying
I had big plans for March. You know, the cookbook giveaway, lots of Irish cooking and blog posts. I was really going to have fun with it, but sometimes life has a way of interfering with the blog. Oh yes, and then last week Scott and I went to Florida. Now that's some good interference.
Cottage pie is something I've been making forever. For many years I just whipped it up with no recipe, using whatever I had around. It is, after-all, a meal of economy. Well, about two years ago we sat down to eat it and just looked at each other and said "Whooaaa." It was remarkably better than usual, so I immediately wrote down everything I did. And there you have it! If you're looking at this saying to yourself, wait a second, isn't that Shepherd's pie? No. No, it's not. But here in the U.S., folks are in the habit of calling it that. Shepherd's pie, as the name implies, is traditionally made with lamb, whereas cottage pie is made with beef. Whatever you call it, call it GOOD!
Oh yes, The Country Cooking of IRELAND cookbook giveaway. I didn't forget.
AND THE WINNER IS: The wonderful @CoastalKate! Kate's winning entry was a tweet! The book is in the mail, Kate. You should get it by Monday!
Cottage Pie
Mashed potato topping:
6 small fist size potatoes, peeled and cut in half
3 tablespoons butter
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cheddar cheese (optional)
1 tablespoon minced fresh parsley (optional)
Beef filling:
1 pound ground beef
2 teaspoons vegetable oil
1 medium onion, chopped (should equal about 1/2 cup)
1 medium carrot, chopped (should equal about 1/2 cup)
1 can (15 1/2 ounces) beef consommé
1 cup frozen peas
1 packet Lipton (dry) onion/mushroom soup mix
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 cup shredded sharp cheddar cheese
Boil potatoes for 30 to 40 minutes until tender if poked through with a knife. Drain. Add remaining ingredients and whip with electric beaters until fluffy. Set aside.
Preheat oven to 350 degrees. In a large skillet, heat oil on medium high and saute onion and carrots for a couple minutes. Add ground beef and cook, breaking apart clumps, until thoroughly browned. If there is fat, drain it off. Add beef consommé, peas, soup mix, ketchup, Worcestershire, mustard and stir. Pour into a buttered casserole or large pie plate. Top with mashed potatoes and score with a fork. Bake 30 minutes. Top with remaining cheddar if desired and return to oven just until cheese melts (5-10 mins).
Cottage pie is something I've been making forever. For many years I just whipped it up with no recipe, using whatever I had around. It is, after-all, a meal of economy. Well, about two years ago we sat down to eat it and just looked at each other and said "Whooaaa." It was remarkably better than usual, so I immediately wrote down everything I did. And there you have it! If you're looking at this saying to yourself, wait a second, isn't that Shepherd's pie? No. No, it's not. But here in the U.S., folks are in the habit of calling it that. Shepherd's pie, as the name implies, is traditionally made with lamb, whereas cottage pie is made with beef. Whatever you call it, call it GOOD!
Oh yes, The Country Cooking of IRELAND cookbook giveaway. I didn't forget.
AND THE WINNER IS: The wonderful @CoastalKate! Kate's winning entry was a tweet! The book is in the mail, Kate. You should get it by Monday!
Cottage Pie
Mashed potato topping:
6 small fist size potatoes, peeled and cut in half
3 tablespoons butter
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cheddar cheese (optional)
1 tablespoon minced fresh parsley (optional)
Beef filling:
1 pound ground beef
2 teaspoons vegetable oil
1 medium onion, chopped (should equal about 1/2 cup)
1 medium carrot, chopped (should equal about 1/2 cup)
1 can (15 1/2 ounces) beef consommé
1 cup frozen peas
1 packet Lipton (dry) onion/mushroom soup mix
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 cup shredded sharp cheddar cheese
Boil potatoes for 30 to 40 minutes until tender if poked through with a knife. Drain. Add remaining ingredients and whip with electric beaters until fluffy. Set aside.
Preheat oven to 350 degrees. In a large skillet, heat oil on medium high and saute onion and carrots for a couple minutes. Add ground beef and cook, breaking apart clumps, until thoroughly browned. If there is fat, drain it off. Add beef consommé, peas, soup mix, ketchup, Worcestershire, mustard and stir. Pour into a buttered casserole or large pie plate. Top with mashed potatoes and score with a fork. Bake 30 minutes. Top with remaining cheddar if desired and return to oven just until cheese melts (5-10 mins).
Well this looks and sounds like a real guy pleaser around here. Will give this a try while we still have some colder weather yet. I was so close on that cookbook...Kate/Kayte, so close...lol. What a fun time!
ReplyDeleteThanks Kayte, it's comfort food for sure! Glad you had fun...maybe next time!
ReplyDeleteI am so making this. I don't like Shepherd's Pie since I don't like ground lamb..bad experience with Moussaka about 35 years ago when I was prego with Sarah. I may tweek it with ground turkey.
ReplyDeleteLove You!(even though I didn't win the cookbook)
Donna, I think ground turkey would work well in it! Lots of love to you too! (and miss you!)
ReplyDeleteMmmmmmm.... Good! Cold weather is on the way, this is perfect. :)
ReplyDeleteI plan on making this with leftovers from a prime rib roast. I will use the bones to make soup. Any other suggestions for what to do with the leftovers is appreciated!
ReplyDelete