Monday, March 17, 2014

Cottage Pie


Here we are at St. Patrick's Day again and I wanted to share my recipe for Cottage Pie.  I shared it a few years ago on my old blog, but it's a new era here so we'll have another go.  I make this every year.  It's pretty much shepherd's pie, but I was corrected last year and told it was cottage pie because it is made with turkey.  *I stand corrected blushing confused face emoji*
Cottage Pie
For the Potatoes:
6 medium potatoes, peeled and chopped
1/2 teaspoon salt
1/4 cup butter
1/2 cup sour cream
1 Tablespoon or so of fresh chopped chives
You know how to make mashed potatoes, right?  Boil them until they’re soft, pour in all the other stuff including the chives, and mash ‘em up. I use an immersion blender because I like them smooth and I use that thing whenever I can because it’s just plain fun, but you can use a regular old smasher and that works fine.  (note:I DO use butter AND sour cream because it's a holiday and I like to live it up. You won't regret it).
For the meaty gravy part:
2 Tablespoons oil (canola or olive…whatever you have)
1 diced onion
5 or 6 peeled and diced carrots
1 pound of ground turkey
1 Tablespoon fresh rosemary chopped
1 Tablespoon fresh thyme
2 teaspoons salt
1 teaspoon black pepper (2 if you like it peppery as my dad does.)
1 or 2 cups of peas*
1/4 cup flour 1 12 oz. bottle of dark beer (guinness or whatever dark beer you have on hand)
*note: I go easy on the meat and double up my veg as the recipe is written here but you can do whatever you want.  If you don’t like peas, you can leave them out and add more carrot.  If you want more meat, you can do more.  It’s up to you.  No one’s in charge here.
Heat your oil in a pan and add the onion.  Cook until translucent and add the carrots.  Cook another couple of minutes and add the turkey, salt, pepper, and herbs.  When the meat is just about cooked through, add the peas.  Cook another couple of minutes and then add the flour and stir it around until it’s all mixed in then add the WHOLE bottle of beer.  If you, like me, happen to have a 22 oz. bottle of some deliciously dark smoked porter on hand, it works out perfectly because maybe you can throw half in and maybe enjoy the rest.  
Let the gravy simmer for about 5 minutes until it’s thickened and bubbly.  Now, listen, you may not like beer and you may think that it smells bad when you pour it in to the meat but after it simmers, it gets this amazing full bodied yummy flavor you are going to LOVE.  Trust me. At this point, you can give it a little taste to see if you want anymore salt or pepper.
If it’s all good to go, you can pour the whole thing into a 9×13 baking dish, top with the potatoes at 400 degrees for 20 minutes OR you can make individual little ramekins, which my kids really like, and serve them up that way.  Baking time’s the same, just watch them.  Either way, make sure you put the pie dish or dishes on a baking sheet because your cup will runneth over.  When the top is golden and the gravy is bubbling, pull it out and let is sit a few minutes.  Then dig in!




Happy St. Patrick’s Day, my friends!
May God give you…
For every storm, a rainbow,
For every tear, a smile,
For every care, a promise,
And a blessing in each trial.
For every problem life sends,
A faithful friend to share,
For every sigh, a sweet song,
And an answer for each prayer.

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