Irish Cottage Pie

On a day that many are cooking up Corned Beef for dinner, we are breaking the tradition with Irish Cottage Pie. Cottage Pie is really the same recipe as Shepard's Pie, however, it replaces the ground beef with ground lamb (as that's what was more plentiful in Ireland). And for us Floridians, its a perfect dish right now as potatoes and corn are coming into season.

This is not your childhood cafeteria's Shepard's Pie! It's so delicious with the warm, deep flavors and soft buttery mashed potatoes. Come on, give it a try. Show us what you’re making and tag us @fppproduce!


MASHED POTATO TOPPING

• 1.5lb Red Potatoes
• 2 Tablespoon butter
• 1/4 cup milk 
• Salt, to taste
• 1 tbsp Parmesan Cheese (optional)

TOPPING DIRECTIONS:

1. Cube potatoes into bite sized pieces. We use fresh red potatoes and do not peel them. However, if you'd like to substitute russets, I'd recommend peeling.
2. Add potatoes to pot, fill water at least an inch over potatoes. 
3. Add salt to water and boil on high heat until tender about 10-15 minutes.
4. Drain potatoes.
5. Add potatoes to bowl with 1 tbsp butter, and 1/2 of the milk. Mash potatoes. Stir until you get a creamy consistency, adding milk as needed.
6. Set bowl aside.

FILLING INGREDIENTS

• 1 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion,  chopped
• 3 carrot, chopped
• 3/4 cup english peas, shelled
• 2 ears corn, cut off the cob
• 1.5 lb ground lamb (beef for Shepard's Pie)
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 dried bay leaves
• 1 tbsp tomato paste
• 1 tbsp flour 
• 1 tsp dried thyme 
• 2-3 small springs of fresh thyme (not required)
• 1-2 tbsp parmesan to taste
• 3/4 tsp salt
• 1/2 tsp black pepper

FILLING DIRECTIONS

1. In a large skillet, heat oil on medium heat. Add chopped onions, and chopped carrots, cook 2-3 minutes. 
2. Add garlic, sweat 1 minute.
3. Turn heat up to high and add ground meat. Break it apart and stir until browned.
4. Stir in tomato paste and flour.
5. Deglaze the pan by adding a splash of your broth (or water) to dissolve what is stuck on the bottom of the pan. Stir it back into the mix.
6. Add the rest of the broth.
7. Stir in corn, peas, Worcestershire, thyme, bay leave, salt and pepper.
8. Bring to a soft simmer to thicken. ** The consistency will be the same here as after baking, so if it is too runny continue to simmer to evaporate more moisture. **
9. Remove bay leaf and set aside.

  ASSEMBLING YOUR PIE

1. Preheat to 375 degrees.
2. Transfer filling into a dutch oven or baking dish with enough room to add topping. Spread evenly with fork, making sure to spread filling to edges and/or corners.
3. Gently scrape mashed potatoes onto filling and spread evenly with fork over the surface, all the way to the edges.
4. Top with fresh thyme and parmesan and drizzle with melted butter.
5. Cover and bake for 25-30 minutes or until bubbling.
6. Let rest about 10 minutes before serving.

Enjoy!