Today is National Pie Day. Everyone is invited to bake their favorite pies. And what pie is typically number one? Apple of course.
But I ask you, who said pies need to be for dessert? Or baked in a pastry crust? After all, “Pie” is right in the name of any Cottage or Shepherds Pie. Oh, and in case you didn’t get the memo, Americans are mistake about what goes into a Shepherds Pie. We think any ground meats topped with mashed potatoes and baked off in the oven is a Shepherds Pie. Turns out, only those made with lamb are Shepherds Pie. And when you think about it, that makes perfect sense. Our take on Shepherds Pie made with ground beef is actually a Cottage Pie. Regardless, Pie is still in the name. Hence this counts, right?
The nice thing about a Shepherds or Cottage Pie is that it’s an entire supper in a single dish. You’ve got your meat, your vegetables, mashed potatoes and some sort of gravy. For people who do not like their foods to touch, this dish must make them nuts. While I didn’t freak out as a kid if my foods touched, I did eat each dish separately. All the vegetables, then the rice or mashed potatoes, then the meats. Hamburger? The burger first, then the fries, followed by the shake. Thank goodness I’ve outgrown than obsession. There is pleasure in flavors and textures co-mingling in my mouth. Both Hubby and I like to mix our Mexican Rice and Refried Beans together. What about you?
Hope you have a wonderful Pie Day. And hope you like thinking outside the box every now and again. Happy Days everyone!
Garlic Cottage Pie
3 cups Garlic Mashed Potatoes
1/2 White Onion, chopped
1-1/2 lb Ground Sirloin
2 tablespoons Minced Garlic
1 (12 oz) bag frozen Mixed Vegetables
1/4 cup Tomato Past (from 6 oz can)
1 teaspoon Italian Seasoning
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoon Flour
1 cup Beef Stock
For mashed potatoes, make from scratch, use potatoes made from instant potatoes or use a 24-oz package of refrigerated Garlic Mashed Potatoes. Have potatoes prepared and ready.
Note: If using Instant Potatoes, once the potatoes have been made, add garlic powder to taste to really bring out the flavor.
Heat oven to 375-degrees. Spray a 3-quart baking dish with cooking spray, set aside.
Cut onion from root to tip. Reserve half the onion for another purpose. Peel remaining half, dice and set aside.
In a large skillet over medium-high heat, cook beef, onions and minced garlic until beef is browned, about 7 minutes. Stir occasionally, breaking meat into small pieces as it cooks. Drain well. Return browned meat to the skillet.
Reduce heat to medium. Add frozen mixed vegetables, tomato paste, Italian seasoning, salt and pepper. Cook for about 5 minutes, stirring frequently, until heated through.
While the meat and vegetables cook, whisk flour into the beef stock until well blended. Add slurry mixture to beef mixture. Cook 2 to 3 minutes, stirring occasionally, until thickened. Spoon beef mixture into baking dish.
Spread prepared mashed potatoes over the beef mixture. Place in the heated oven to bake for 20 minutes or until heated through.
Remove from oven, let sit for 5 minutes before serving. Spoon into bowls, serve and enjoy this satisfying one-dish supper.