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Tuesday, August 23, 2011

Whoa !!!! and cottage pie

That's all I could say as I was fixing lunch for Steve and I.   Glasses started rattling and I froze in stairwell,  Steve ran outside.   We were getting ready for a late lunch and it's the first time I tried this recipe for cottage pie,  now known to me as the day the earth shook pie or earthquake pie.
First time I have felt a quake this strong,  scarry.

I will definitely make this again.   We both enjoyed it.  I prepared mine with ground sirloin.    It taste better to me. 
Recipe for cottage pie here by - chef Darren Mcgrady - Recipe: Cottage pie

  •  beef base
  • ------------
  • 2 tablespoons corn oil
  • 2 small (6 ounces each) yellow onions, finely chopped
  • 1 1/2 pounds ground beef
  • 1/3 cup all purpose flour
  • 1 to 2 teaspoons dried thyme, according to your taste
  • 2 cups water
  • 1 tablespoon Kitchen Bouquet browning and seasoning sauce
  • 2 beef bouillon cubes
  • 1 tablespoon Worcestershire sauce
  • For the potato topping
  • 2 pounds (peeled weight) red potatoes, about 8, medium
  • 2 ounces (1/2 stick) butter
  • 2 teaspoons salt
  • 1/8 teaspoon ground white pepper (about 5 grinds with the pepper mill)
  • 1/8 teaspoon grated nutmeg
  • 1/4 cup heavy cream
  • 1 egg yolk
  • 1 cup grated cheddar cheese
In a large saucepan over a high flame, heat the oil and add the finely chopped onion. Sauté until the onion becomes soft and translucent. Add the ground beef and break it up using a wooden spoon. Sauté until the beef has lost all its pink color. Gradually stir in the flour, thyme, water, Kitchen Bouquet, bouillon cubes and Worcestershire sauce.
Reduce the heat to low and simmer the meat (so it is just bubbling) for about 30 to 45 minutes until the sauce has thickened and the meat is fork tender. Remove the pan from the stove and use a slotted spoon to transfer the beef to the earthenware dish. The slotted spoon will lift just the beef so it will not be too wet to hold the potatoes.
If there is any sauce left after taking out the meat, cool and refrigerate it. Then reheat it in a small saucepan to serve alongside the finished pie. This recipe can be prepared up to this stage several days before you plan to serve the dish. Cool both the meat and the liquid and store in the refrigerator.
While the meat is simmering, place the potatoes in a large pot and add cold water to about 1 inch above the potatoes. Cover the pot and bring to a boil over high heat. Lower the heat to a simmer and cook until the potatoes are tender when pricked with a fork (about 20 minutes) Drain off the water and replace the drained potatoes in the pan over a low heat for 1-2 minutes to dry them thoroughly. Mash the potatoes with a potato masher or pass them through a ricer.
Stir the nutmeg, cream and egg yolk with the butter, salt, pepper, into the mashed potatoes. Then use the mashed potatoes to cover the top of the dish. Either pipe them, using a wide star tube, or spoon them on and then fluff up using a fork
Sprinkle the top of the potatoes with the grated cheddar. It can be kept for 24 hours at this stage if covered with plastic wrap.
Bake in a preheated oven a 350 degrees F for about 20-30 minutes until the potatoes are golden brown and the pie has heated through.
Serving Size
4 servings
I copied the recipe from below website
website for recipe

sooo goood

I put quite a bit of extra sharp cheese on the potatoes,  I just love cheesy potatoes.

I made a simple salad  along with a few grapes as the sides.


  1. Yum, this dish looks so good! I need some new ideas for main dishes and this one fits the bill.

  2. OMG! Welcome to my world! When they are that strong they really get your attention huh? It's almost scary to say that we are all used to them around here, but you always have to wonder - where was the epicenter? Was it really strong somewhere else? Glad everything was OK and I love it that you renamed your casserole to Earthquake Pie. It sure sounds yummy!
    HAGD! Karen


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