A savory pie to cozy up to - The Dispatch - The Commercial Dispatch

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In spite of our above-average temperatures the past couple of days, we know we're in for more chilly times ahead. One dish that always sounds appealing to me in cool weather is shepherd's pie. First, it puts me in mind of olde England, where I count myself fortunate to have had the dish in a rustic village pub with friends. We'd ridden there on horseback, and our mounts were stabled behind the pub while we enjoyed our impromptu supper before riding back across the moors of Devon under moonlight. Secondly, it reminds me of a "scene" in one of my favorite Dick Francis novels. The protagonist, on a break from being an understated hero, makes a shepherd's pie. Odd sometimes the associations we develop with foods.

Shepherd's pie -- or cottage pie -- is basically a ground meat casserole with vegetables, topped by a crust of fluffy mashed potatoes before it's baked. For purists, shepherd's pie is made with lamb or mutton; cottage pie uses ground beef. It's said the pie emerged in the 1700s and early 1800s as a way to frugally make use of leftovers. The end result still today is a thick, filling self-contained meal. You may devise dozens of variations, but if you can brown ground beef and make mashed potatoes, you're well on your way.

What kind of potatoes? The Cafe Johnsonia site recommends an all-purpose spud like Yukon Golds or a floury potato like russets. Don't use a waxy potato. You don't want the potatoes too wet or they won't stand up to the gravy and you'll end up with a stew instead of a casserole, reads the site. You can also use instant mashed potatoes, but again, make sure they aren't too wet. It's also important not to skip cooling the filling, says savorynothings.com. It will help keep the layers in the pie from mixing. Depending on the dish and the room temp, cool the filling for 15 to 30 minutes.

Most cooks go for melted cheese on top. A good extra sharp cheddar is a frequent favorite.

When January and February winds blow cold across north Mississippi, give this classic comfort food some love.

EASY COTTAGE PIE

1 pound lean ground beef

1 small onion, chopped

1 10 3/4-ounce can of low-sodium cream of mushroom soup

1 14- to 16-ounce can green beans

1 tablespoon Worcestershire sauce

1 tablespoon garlic powder

1 teaspoon black pepper

2 cups mashed potatoes (about 8 servings)

1 cup grated low-fat cheddar cheese

• Preheat oven to 350 F.
• Turn the eye of the stove to medium heat. Preheat the skillet.
• Add the ground beef to the skillet. Stir the beef as it cooks to break it into crumbles. This will take about 5 minutes. Drain off any fat.
• When the ground beef is cooked, add the chopped onion to the skillet. Stir and cook until the onion is clear and starting to turn brown.
• Add the mushroom soup, green beans, Worcestershire sauce, garlic powder and black pepper to the skillet. Stir to mix all the ingredients together.
• Pour the beef mixture into a large baking dish or cast iron skillet. Spread it evenly in the bottom of the pan.
• If using instant mashed potatoes, follow directions on box to make 2 cups.
• Spread the mashed potatoes on top of the beef mixture. Make an even layer.
• Sprinkle the cheese over the top of the potatoes.
• Put the pan in the oven. Bake for 30 minutes. The potatoes will be starting to brown, and the beef mixture will be bubbling.
• Refrigerate any leftovers within 2 hours.

  (Source: happyhealthy.extension.msstate.edu)

  COTTAGE PIE

  2 pounds potatoes peeled, chopped and boiled

  2 tablespoons butter

  2 tablespoons 2 percent milk

  1/4 teaspoon salt

  Beef mixture:

  2 pounds lean ground beef

  1 1/2 cups frozen peas

  1 cup carrots chopped

  1/2 cup onion chopped

  1 tablespoons dried or fresh rosemary

  1 tablespoon thyme

  1/4 cup Worcestershire sauce

  2 tablespoons minced garlic

• Heat the oven to 350 degrees.
• Mash the potatoes with the butter, milk, and salt. You can also use leftover mashed potatoes.
• Brown the ground beef in a large skillet over medium to medium high heat.
• When the beef is mostly browned, add in peas, carrots, onion, rosemary, thyme, Worcestershire sauce, and garlic. Stir and combine until beef is completely browned.
• In a 9-by13 inch pan, make a layer of the beef mixture and then make a layer of the potatoes.
• Bake in the oven for 35 to 40 minutes, and broil on high for 5 minutes to brown the potatoes on top.

  (Source: agrilifeextension.tamu.edu)

  SUPERHERO SHEPHERD'S PIE

  2 large baking potatoes, peeled and diced

  1/2 cup shredded cheddar cheese

  1/2 cup non-fat or 1 percent milk

  1/2 teaspoon salt

  1/4 teaspoon pepper

  1 pound lean ground beef (15 percent fat)

  1 teaspoon onion powder (optional)

  3 tablespoons flour

  4 cups frozen mixed vegetables

  1 teaspoon or cube beef boullion

  1 cup water

• Put diced potatoes in saucepan; add enough water to barely cover. Bring to boil. Reduce heat and simmer, covered, until soft (about 15 minutes.).
• Drain potatoes and mash. Stir in milk, cheese, salt and pepper; set mixture aside.
• Preheat oven to 375 degrees.
• Brown meat in a large skillet. Add onion powder, if using. Stir in flour, and cook for 1 minute, stirring constantly.
• Add vegetables, bouillon and water. Cook 5 minutes until bubbly.
• Spoon vegetable mixture into 8 inch square baking dish. Spread potato mixture over vegetable/meat mixture.
• Bake 25 minutes, until hot and bubbly. Refrigerate leftovers within 2 hours.

  (Source: foodhero.org)

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January 27, 2021 at 11:41PM
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A savory pie to cozy up to - The Dispatch - The Commercial Dispatch

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