Happy St. Patrick’s Day! Everyday is St. Patrick’s Day in my house….my husband is from Northern Ireland. Here is Peter’s Cottage (Shepherd’s) pie, the reason he calls it a Cottage Pie instead of Shepherd’s is that he uses ground chuck instead of lamb which is traditionally in a Shepherd’s pie. A little history on Cottage Pie.
I had high hopes of giving you a different traditional recipe each day last week from the North (UK) and South of Ireland. Well…if nobody minds… I will do it the week after St. Patrick’s Day…does anyone mind?
Peter’s Cottage Pie
2 pounds of ground chuck
1 yellow onion, finely diced
1 shallot, finely diced
4 oz. HP Steak Sauce
1 can of peas and carrots, drained
½ cup beef stock
6 large Russet potatoes
4 oz. Kerrygold salted butter (Trader Joe’s)
½ to 1 cup of whole milk
1 tablespoon dried parsley
2 cups of grated Dubliner Cheese (Trader Joe’s)
1 tablespoon of kosher salt
1 tablespoon of freshly cracked pepper
1. Peel, clean and quarter potatoes. Boil potatoes on stove top for about 30 minutes.
2. Preheat oven to 450 degrees.
3. Season meat with salt and pepper and add the onion, shallot, HP Steak Sauce, and beef stock mix together. Place in greased casserole dish.
4. Place meat mixture in preheated oven for about 10 minutes. Then take out and stir it. Put back in oven for about 5 more minutes.
5. Take out of oven and add the peas and carrots. Add about a tablespoon of HP Steak Sauce, mix in and put back in the oven for about 15 minutes.
6. Drain the spuds and put back on the burner, lid on for about 30 seconds to get all the water out (a little Irish trick)
7. In a large bowl, mash spuds using salt and pepper to taste, Kerrygold salted butter a little at a time and add just enough milk to make the potatoes (spuds) creamy.
8. Take the meat mixture out of the oven and smear the mash potatoes over the meat mixture. (Peter likes to take a fork and do a decorative pattern on top…hmmm wonder if I’ve rubbed off on him!)
9. Then place under broiler until the top is golden brown.
10. Take out and add grated cheese and put back under the broiler for 30 seconds or until cheese has melted.
11. Sprinkle with dried parsley and serve.
Peter’s Pick: A nice Pint (his nick-name is Peter Pint Megoran)
Tags: Beef, Beef Stock, Beer, Canned Carrots, Canned Peas, Carrots, Dubliner Cheese, family dinners, ground chuck, HP Steak Sauce, Irish, Kerrygold Salted Butter, Parsley, Peas, Russet Potatoes, Shallot, whole milk, Yellow Onion