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
(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
(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
(Source: foodhero.org)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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