I have a love/hate relationship with Saint Patrick’s Day. I love it because I’m Irish. Wait, the foul-mouthed, sarcastic, wine drinking single mom is Irish?! I know, try not to be too shocked! But I also hate it because I find it so fucking obnoxious that people still threaten to pinch me because I refuse to wear green. First, green isn’t my color. Second, how the fuck is that celebrating Saint Patrick’s Day? It’s all good, anyone that knows me well, knows that they might get a fist in their face if they decide to pinch me.
Anyway… I work from home, and Sundays are my busiest day of the week! My whole family works today also(we run a business), so I’m going to try to get around making cottage pie. If I do manage to get off my ass, away from this computer and into the kitchen long enough to pull it off I will post some pictures. Aye, bitches!
So, cottage pie is like shepherd’s pie, but with beef instead of lamb. The thought of eating lamb makes me feel like an evil person on the inside, as I have a hard time eating baby animals(however my mom is pretty close to convincing me to make leg of lamb for Easter, we shall see!). But all I’ve got in that freezer of mine is ground beef, so that’s what’s going in it. Cottage pie is pretty much as Irish as you can get, with cheap meat, cheap vegetables, and mashed potatoes on top. You can’t really argue with that in my opinion! There are different recipes for cottage pie, so I decided to go through some of them and put together one I thought would taste the best. The mashed potatoes on top are a recipe my mom created years ago that you’re sure to love, trust me.
- One pound ground chuck.
- One tablespoon olive oil.
- Two medium red onions, diced.
- Two carrots, peeled and diced.
- Two teaspoon Worcesterrrsherrrdeberrrr sauce.
- Two teaspoons fresh thyme, stems removed.
- Salt and pepper to taste.
- One tablespoon all-purpose flour.
- One cup beef broth.
- Two cups red wine. 1/4 for the pie, the rest for drinking!
- One tablespoon tomato paste.
- Two pounds red potatoes. The recipes I’ve seen call for Yukon gold. You try to peel those tiny little fuckers and tell me how that works out!
- Four tablespoons butter.
- 1/4 cup heavy whipping cream.
- Two cloves garlic, pressed or minced.
- 1/2 cup shredded cheddar cheese.
Heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon until browned. Remove beef from pan and set aside. Want your dogs or cats to love you more than God? Mix the drippings with their food!
Add olive oil to pan. Add onions and saute until they begin to caramelize. Add carrots and cook for five minutes.
Add beef, Worcesterrrsherrrdeberrrr sauce, thyme, half of your salt and pepper to vegetables. Stir in flour. Add beef broth, wine and tomato paste. Stir well. Reduce heat, cover and simmer for thirty minutes.
While your beef mixture is simmering, prepare the potatoes. Peel, cut in to quarters, and put in a pressure cooker or a regular sauce pan. Cook on high heat until the potatoes are tender. Drain well in a colander. Place potatoes and heavy whipping cream in a bowl or stand mixer. Take your butter and pressed or minced garlic into a microwave safe bowl and microwave until butter is melted. Doing this gives the butter a very nice garlic flavor. Put butter and garlic in with your potatoes and cream and mix on full speed until fully whipped. Add remaining salt and pepper, stir completely.
Preheat oven to 400 degrees.
Transfer beef mixture into a large baking dish. Spread mashed potatoes evenly over the top. If you feel like over achieving, make them look fancy! I could care less. Sprinkle cheese on top. Bake for twenty-five minutes, until mashed potatoes are golden brown. Let stand for five minutes before serving.
Enjoy this recipe if and when you decide to make it. This is the kind of comfort food that will convince you you’re pregnant with a food baby! And please, if you make any recipes I’ve posted here, feel free to send me pictures and tell me how you like it!