The daffodils have come and gone, as have the almond blossoms. The peaches and apricots are nearing full bloom, and the redwing blackbirds returned to nest in our meadow this week. Although the hills are greening, the air here is chill and the wind still cuts right through...and I know many of you are in snowy climes. This recipe is a simple and delicious belly-warming meal for the chilly days of early Spring.
I didn't grow up with cottage pie, however, had seen references in literature and the notion appealed to me, so asked Donald to make it. Although he didn't grow up with "cottage pie" either, he remarked that what he made reminded him very much of a meat and potato pie his mom made on occasion, and a quick check through her favorite cookbook confirms that the two are similar.
I've read that this recipe is known as "cottage pie" if beef is used and "shepherd's pie" if lamb is your meat of choice. Did you grow up with cottage and/or shepherd's pie?
Happy "Pi Day" 3.14, and happy St. Patrick's Day this week, too.
You can serve this hot out of the oven but keep in mind that the filling will spread and not look very pie like. If, however, you chill this pie first it will cut into neat pie wedges that can be heated individually. Alternatively you can also serve this pie warm for neater servings that won’t spread too much.
1 cup beef stock (home made is best but if using store bought that has salt added please adjust the salt accordingly when adjusting seasonings for this filling. Low sodium stock is best.
1/2 cup frozen corn (but fresh is best, if available)
1/2 cup frozen peas
2 Tbsp fresh chopped parsley
Salt and pepper to taste
Potato Topping
2 lbs russet potatoes, peeled and cut into quarters
Add the onion. carrots and celery. Cook for about 5 minutes
Add the chopped garlic and cook for 1 minute
Add the ground meat and break apart and cook until just cooked through.
Add the rosemary, thyme, Worcestershire sauce, tomato paste and ketchup and mix well.
Add the flour and mix well.
Add the beef stock and cook until thickened. About 3 minutes.
Add the frozen corn, frozen peas and fresh chopped parsley and heat through.
For the Potato Topping
Preheat the oven to 400°F
Bring a large pot of water to a boil and add the quartered potatoes
Simmer the potatoes for about 20 minutes or until they offer no resistance when poked with a fork or knife.
Drain the potatoes and pass through a food mill or ricer into the pot you cooked the potatoes in.
Add the butter, then after it has melted add the EVOO.
Add the milk and stir to incorporate.
Add half the cheese and salt and pepper to taste. Stir to incorporate.
To Assemble the Pie
Add the meat filling to a oven proof serving dish. (a ceramic pie dish works well)
Spread the mashed potatoes on top. Do not make it too smooth. Ridges allow for nice browning.
Scatter the second half of the cheese over the top.
Bake in the oven uncovered at 400° F for about 25 minutes or until the filling is hot and the top is golden brown.
Recipe Note
Including extra virgin olive oil is not traditional, however, using a mix of EVOO and butter is a heart healthy choice while retaining some of the flavor and texture of butter.
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