Last night was the last night of my British meals week because I had dental work done today, and my husband is getting Publix rotisserie chicken and mac and cheese for dinner today. However, I made Cottage Pie last night, and it was flat out delicious. I haven’t made it in a long time because we were watching calories/carbs, and mashed potatoes didn’t fit into that scheme. For British Week, potatoes were the order of the day for every meal.
Yesterday, I intended to make Shepherd’s Pie, but my Irish friend explained that Shepherd’s Pie is actually made with lamb. Lamb–shepherd–it makes sense. What I make is Cottage Pie, which is basically the same thing but with ground beef. Lesson learned.
When my friend makes her authentic Cottage Pie, she adds carrots and peas and makes it in a sauce. My husband likes it this way, however, because this is the way he had it growing up.
- 4-6 large Russet/baking potatoes
- butter (about 1/4 cup)
- milk (you add it depending on how creamy you want the potatoes, but I would say have at least 1 cup available
- 1 lb ground beef
- 1/2 large onion, chopped
Peel and quarter potatoes. Boil in salted water 15-20 minutes. If you start getting foam on the top, check the potatoes with a fork to see if they are tender and take them off. Foam=starch, and for mashed potatoes that’s not good. When they are done, drain them in a colander and return them to the pan or bowl. Beat in butter, and enough milk for the right consistency. Salt and pepper to taste. Put in casserole or baking dish reserving enough potatoes to use on the top. Spread out like a pie crust–bottom and sides as thick as possible–leaving a well in the center for the beef.
Brown ground beef and onion. Drain off the grease. Put the beef and onion mixture in the well and cover with the rest of the potatoes. Bake at 350 degrees for 25-30 min until the top just begins to brown.
Next up–Italian Week…