Cottage Pie from Cowboy Kent Rollins

 

Cottage Pie (aka) Shepherd’s Pie

 

Growing up we always had “Shepherd’s Pie” that was made with ground beef, corn and sometimes if we were lucky, a can of peas would find their way mixed in with the corn, and then it was topped with mashed potatoes with dollops of butter melted over the top.  It was an old time favorite comfort food. 

As an adult, it was still always one of my favorites, but Tall Cool ☺ne didn’t care for it, needless to say it has not been on the menu over the years. This weekend we watched a video on one of my favorite YouTube channels and two things came out of it. 

1. I learned something new (I think you should learn something new every day if you can): Shepherd’s Pie is actually made with ground lamb, (which makes perfect sense seeing how shepherds tend the sheep). 2. I’ve now found a pie that can and will be added back to my favorite meals menu.  I kind of wonder why they don’t call it “Cattle Pie”, “Heifer’s Pie”, “Moo Pie”, or “Bull Pie”.

 

I took the ingredients from the video and used my own quantities (not from his list) so if mine don’t match Kent’s, don’t hate me.

 

1¼ lb. ground beef

2 stalks celery, shredded

2 carrots, shredded

1 orange pepper, shredded

1 lg. onion, shredded

2 tbsp. tomato paste

¼ cup beef broth

½ cup red wine (¼ for the pie and ¼ for the chef)

2 tbsp. Worcestershire sauce

1 can white hominy, drained

1 can chili peppers, drained

4 cloves garlic, minced (I used the whole head)

2 egg yolks

3 lbs. potatoes, peeled, cooked, drained, and mashed

½ cup cream (I used half & half)

1½ cups white cheddar cheese, shredded

1 cup Monterey jack cheese, shredded

¾ cup fresh parmesan, shredded

Seasonings: oregano, basil, salt, pepper, thyme (I don't have his original seasoning spice yet, but I ordered some for next time).

 

In cast iron Dutch oven, cook the ground beef and drain off grease.  Add celery, carrots and onion and cook the moisture out of the veggies, but don’t let the veggies get brown (5-6 minutes).  Add the tomato paste, Worcestershire sauce, beef broth, wine, and stir to combine and let it get a little bubbly.  Carefully stir in garlic and hominy. Remove from heat and set aside.

 

Prepare potatoes.  Once they are cooked and drained and all the liquid is steamed out of them, mash, mash, mash.  Add some cream (I used half & half) and the egg yolks.  Mash, mash, mash.  Add the cheddar and jack cheese, then stir in the chili peppers.

 

Preheat oven to 400º

 

Transfer the beef mixture to a casserole dish.  (I almost missed this tidbit of information. Tall Cool ☺ne pointed it out to me). Can’t cook this in the cast iron in a 400º oven or it would burn to a crisp.

 

Trowel the potatoes over the beef mixture.  Make little plops with a spoon for aesthetics, sprinkle with parmesan cheese.  Bake for 45 minutes.  Let cool 10-15 before serving.

 

So freaking good.  Thank you, Cowboy Kent Rollins.

 

Enjoy♥

© Crackerberries 2024

Potato and Sausage Casserole - Feeding the Flock 23

 

I just want to thank my daughter for sharing this recipe with me, she is helping me out again in the challenge.  If you click on the picture you can visit her website.  Here's her recipe. 

10 unpeeled brown potatoes

Jimmy Dean regular sausage roll

1 yellow pepper, diced

1 red pepper, diced 

½ block cream cheese

½ container sour cream

1 stick butter

Generous amount of cheddar cheese

Preheat oven 375º

Slice potatoes and boil until almost soft.

Sauté sausage and peppers together until cooked.

Mix cream cheese and sour cream together with drained potatoes and place in casserole dish. 

Cut slices of butter over top of potatoes. 

Top with sausage and peppers mixture.

Sprinkle with generous amount of cheddar cheese and bake about 30 minutes.

Enough for leftovers.

Enjoy,

Don't forget to check out Paper Cuts.

 

Italian Tortilla Casserole

 

Italian Tortilla Casserole

 

4 taco size flour tortillas

1 lb. ground beef

1 28 oz. can pasta sauce

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. fresh ground pepper

1 tsp. dried basil

8 oz. sour cream

8 oz. cream cheese

½ cup milk

½ cup chopped onions

1 cup shredded cheddar cheese

3 cups fresh baby spinach

 

Grease casserole dish.  Cook ground beef and drain off fat.  Stir in pasta sauce, [reserving a scant cup for later] basil, garlic, onion powder, and pepper.  Bring to a boil, then reduce heat and simmer 5 minutes, uncovered.

 

Beat the cream cheese and sour cream together until smooth. Add milk and onions and stir well.

 

Place half of the flour tortillas on bottom of casserole dish. I cut mine to fit. Cover with half of the meat mixture, half of the cream cheese mixture and all of the spinach.  Add remaining meat mixture and cover with tortillas. Spread reserved pasta sauce over top of tortillas.  Cover remaining cream cheese mixture and place in fridge.

 

Spray aluminum foil lightly with cooking spray and cover casserole tightly.

Bake 350º for 45 minutes. Remove foil and spread reserved cream cheese mixture over top, sprinkle with cheddar cheese.  Bake an additional 10-15 minutes until cheese is melted and bubbly.  Let stand 15 minutes before serving.

 

© Crackerberries 2021

Zucchini Tamale Casserole

Zucchini Tamale Casserole

1 lb. ground beef

1 jalapeño

1 zucchini

1 onion

1 can mixed beans

1 jar corn relish

1 cup BBQ Sauce (I used Crackerberries famous Fig BBQ Sauce)

4 slices homemade corn bread

3 slices jalapeño cheese

Scramble ground beef in large skillet. Drain grease and set aside.  Sauté onion, zucchini for 5 minutes, then add beans, corn, BBQ sauce and cook till bubbling.  Mix in with ground beef.  Spread in light greased casserole dish.  Top with cheese and sliced cubed bread.  Sprinkle with jalapeño peppers.  Bake in 350º oven for 15-20 minutes, until cheese is melted and bread is lightly toasted.  Serve with Mexican sour cream.

Mexican Sour Cream

1 cup sour cream

2 Tbsps. green chilies, chopped

2 tsps. Jalapeño, chopped

2 tsps. Lime juice

Combine in small bowl, mix until well blended. 

© Crackerberries 2018

Strata

Asparagus & Pastrami Strata

4 English Muffins, cut into bite size pieces

3 oz. chopped turkey pastrami

1 can asparagus, drained well

2 oz. cheddar cheese, cubed

2 oz. Monterey Jack cheese, cubed

1 oz. fresh Parmesan cheese, shredded

¼ cup plain yogurt

4 eggs

1 cup skim milk (or almond milk)

¼ cup finely chopped onion

1 tbsp. Dijon mustard

1 tbsp. hot sauce

Layer one half of the English muffins in bottom of a lightly greased 2-quart baking dish. Add pastrami, asparagus, cheddar, Monterey Jack cheeses. Top with remaining English muffin pieces.

In a bowl, whisk together the eggs, yogurt and milk. Stir in mustard, hot sauce, and onions. Pour evenly over the layers in the baking dish.  Cover and chill for at least two hours and up to overnight.

Bake uncovered in a preheated 325º oven for 60 minutes or until internal temperature reads 170º F.  Let stand ten minutes before serving with salsa and extra hot sauce.

© Crackerberries 2015