Category Archives: Lamb

Cottage Pie

Cottage Pie
Cottage Pie

 

 

 

 

 

 

 

 

 

Cottage Pie

The derivation of the term was for a recipe using potato as a upper and lower crust for use with leftover meat, found in cook books circa the 1750’s.  The  more commonly called Shepard’s pie today, especially with the use of Lamb, wasn’t coined until late in the 19th century.  It has evolved into a dish that stands alone and is delicious.  Although a number of the recipes you’ll find, are made by making mashed potato for the dish, I usually turn to this recipe when a large amount of left over mashed potatoes are in the fridge.  You can substitute lamb for the ground beef in this dish, add more vegetables if you like, adjust the seasoning to suit your taste.  There are no cottage pie police roaming in your neighborhood.

Ingredients for Cottage Pie

  1. 1 1/2 pounds lean ground beef
  2. 2 Tbs cooking oil
  3. 1 onion finely diced
  4. 1 clove garlic minced
  5. 2 Tbs tomato paste
  6. 2 Tbs all purpose flour
  7. 1/2 cup beef broth
  8. 2 carrots finely diced
  9. salt and pepper to taste
  10. 2 Tbs Worcestershire sauce
  11. 3 -4 cups mashed potatoes

 

Directions for Cottage Pie

In a large sauté pan on medium high heat add the cooking oil the onion, and garlic,  and carrots and cook until the onions become translucent.  Add the tomato paste and cook for a few minutes.  Add the flour and cook until all the flour is combined.

Add the ground beef and cook until no longer pink.  Once the beef is cooked add the beef broth and stir to combine.  You should have a thick sauce, if too thick add a little more broth.  Now add the Worcestershire sauce, taste and adjust seasoning.

Place the mixture into a 9 inch pie plate and cover with the mashed potatoes, ( don’t smooth the potatoes leave peaks and valleys).

Place into a 400° oven for about 30 minutes, until  the dish is hot and the potatoes are lightly browned on top.

 

Here are a few items to help make this recipe:
Kitchen Supply 8 Inch Square Glass Baking Dish
Professional Offset Spatula Set, Ateco

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It doesn’t matter if it’s beef or lamb, it’s certainly my milieu, IT’S MEAT AND POTATOES!!, Ach lads and lassies it’s a 5 five paws attempt.

 

IMG

 

 

[yumprint-recipe id=’82’] 

 

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copyright © rantsravesandrecipes 2013 all rights reserved

Moussaka

moussaka
moussaka

 

 

 

 

Moussaka

Moussaka a very interesting dish that does take quite a lot of work to make, but the results are certainly worth it.  My version doesn’t have a lot of layers.  There are probably a million variations on this theme with multiple layers and different ingredients.  I like this one as it makes a complete meal; meat, vegetable and potato all in one.

Ingredients for Moussaka

For the Meat Layer

  1. 1 lb of ground lamb ( you can substitute any kind of ground meat you want)
  2. 1 Onion diced
  3. 3 or 4 large garlic cloves finely diced
  4. ½ tsp allspice
  5. ½ tsp cinnamon
  6. 1 tsp ground black pepper
  7. 1 tbs oregano – dried
  8. 3 or 4 tbs tomato paste
  9. 1 cup good red wine
  10. Zest of 1 lemon
  11. Juice of lemon no more than 1 tbs

In a “non” non stick frying pan brown the meat moving it occasionally to keep from burning.  When it begins to brown add the onion, garlic, allspice,cinnamon, black pepper, oregano.  Cook until the onions are softened.   Add the wine and deglaze the pan.  Once deglazed add the tomato paste and the lemon and zest, stir and continue to cook until the meat is done. Take off heat and set aside.

Potato and Eggplant layers

Take 2 Yukon Gold or 2 or 3 red  potatoes and slice about ¼ inch thick.  Place them into a pot with boiling salted water and par boil for 5 or 6 minutes.  Drain and run under cold water to cool.  Take 1 or 2 eggplants peel and slice into ½ inch thick rounds, having enough to fill a layer in a 9 X 13 inch baking pan. Either on a grill or in a cast iron pan cook the eggplant and brown on both sides.  Once done set aside.

Bechamel Sauce
  1. 1 large shallot finely chopped
  2. 1 garlic clove finely chopped
  3. 4 tbs butter
  4. 5 tbs flour
  5. 3-4 cups milk
  6. salt & pepper
  7. ¼ cup grated Parmesan Cheese

In a large sauce pan place the butter and shallot and garlic and cook on medium heat until the shallot is softened.  Once the shallot is softened, add the flour and mix until all the flour is combined, continue to cook for a few minutes more to cook out the flour,  then add the milk, raise the heat to medium high to high and stir the sauce to dissolve the roux and begin thickening the sauce.  As the sauce begins to heat up add the salt and pepper to taste and add the Parmesan, continue to cook until sauce is fairly thick.  You want it thick enough to remain on the top of the casserole.

Assembling the Moussaka

Preheat  oven to 350°

In a 9 X 13 inch baking dish place the potatoes in a single layer slightly overlapping to cover the bottom of the dish.  On top of this place a layer of the eggplant.  On top of the eggplant pour the meat mixture and spread evenly over all.  Sprinkle a little Parmesan over the meat mixture.  Pour the Bechamel sauce over  all and sprinkle a little more Parmesan on the top.

layer potatoes and eggplant
layer potatoes and eggplant
meat and sprinkle parmesan
spread the meat and sprinkle Parmesan
Bechamel Sauce
Bechamel Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place in the oven and bake for 30 – 45 minutes.  Casserole will be done when bubbly and top lightly browned.

moussaka
moussaka

 

 

 

 

 

 

 

Remove the casserole from the oven and let it rest for about 10 minutes.  Don’t worry, it will still be hot but it needs to come together, if you cut it up too soon after taking it out of the oven it will run.

 

moussaka
moussaka

 

 

 

 

 

 

moussaka
moussaka

 

 

 

 

 

 

 

 

 

 

Here are few items to help with this recipe:
Kitchen Supply Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover
OXO Good Grips Silicone Flexible Turner
Lodge Logic L17SK3 Pre-Seasoned Cast Iron Skillet, 17-inch

 

 

copyright © rantsravesandrecipes 2013 all rights reserved