Drunkin Cottage Pie
It’s kinda a cottage pie…well it’s a version...a cross between gardeners pie and cottage pie and a slew of farmers market root veggies bathing in a pool of chocolate stout beer gravy.
做了🤓👩🍳
Drunkin Cottage Pie
It’s kinda a cottage pie…well it’s a version made with organic ground white turkey, organic ground beef and organic lentils (a cross between gardeners pie and cottage pie), and a slew of farmers market root veggies bathing in a pool of chocolate stout beer gravy.
Fluffy potato and cauliflower mash crown this version of cottage pie with flecked shreds of Parmesan, and a crusty cheesy edge slightly broken by it’s meaty insides bubbling out and dripping down the side of the bowl.
It’s great with greens of any kind – a salad, or cooking greens. Let it sit for a moment, then sit yourself, your family and your friends down to feast.
Filling:
3 tbsp olive oil
1 lb. lean ground beef
1 lb. ground white turkey
2 cups cooked black lentils
Sea salt and black pepper
2 medium red onions, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
Few thyme sprigs, leaves only
3 medium carrots finely chopped
2 medium parsnips finely chopped
2 ribs celery finely chopped
1 1/2 cups fresh garden peas
2 tbsp tomato purée
1-1/2 cup bottled Chocolate stout beer (or any other rich dark beer on hand)
5 tbsp Worcestershire sauce
2 tbsp Soy Sauce
1-1/4 cup chicken stock
2 tbsp corn starch + 3tbsp water
Topping:
2 pounds baking potatoes, peeled and cut into roughly 2-inch chunks
1 small head of cauliflower
3 tablespoons unsalted butter, softened
1 cup finely grated Parmesan or cheddar, plus extra for grating
1 large egg yolk
1/2 cup milk
1 cup greek yogurt
2 thyme sprigs
Freshly grated nutmeg
3 large garlic cloves
Salt and freshly ground pepper
Drunkin Shepards Pie:
1 In a large enameled cast-iron casserole, heat the oil until shimmering. Add in the ground beef and season meat with salt and pepper and fry, stirring, until just browned. Add in the ground turkey and cook until lightly browned. Once turkey is cooked, transfer all to a separate bowl and set aside.
2 Without wiping your pan out add a little more olive oil. When hot again, fry the onion, carrots, parsnips celery and cooked lentils with garlic and thyme, for 8-10 minutes until soft and golden. Add the browned meat, and tomato purée. Stir constantly for 4-5 minutes.
3 Add the Stout, Worcestershire and Soy sauce and boil until the liquid has reduced by half. Pour in the stock and return to a boil. Turn the heat down and add in the cornstarch slurry, simmering for 20-25 minutes, by which time the mixture should be thick and glossy. Stir in garden peas throughly and remove from the heat.
4 Preheat the oven to 400°F. Meanwhile, add the potatoes, cauliflower and garlic cloves to a pan of salted water, bring to a boil and cook until tender. Drain and return to the hot pan for 15 seconds or so, to dry out, then take off the heat. Pass the potatoes, cauliflower and garlic cloves through a potato ricer into a bowl or mash smoothly. Mix through the butter, milk, yogurt, cheese and egg yolk. Add in thyme, nutmeg, salt and pepper. Adjust salt and pepper seasoning to your taste.
5 Spoon the filling into the bottom of 6 lug soup bowls or medium sized casserole dish. Press the mixture down in either case so there isn’t any air bubbles. Spoon and roughly fork or pipe the mashed potato on top. Grate over some extra cheese set bowls or casserole dish on a large sheet pan and bake. It’s done when the juices are bubbling up through the potatoes, usually around the sides of the bowl or pan, and it’s beginning to brown on top, approximately 30 min.
