Ah yes, cooking with LSP, that tired old trope. Tired! No, this is a recipe that's ever old and ever new, equally at home in the wintry wastes of Northern England and the oven intense heat of a Texan summer. (Stop it, I'm warning you. Ed.). OK, here it is, Cottage Pie, and it starts at the grill.
You know how it goes. Grill up some 80/20 burgers, yes they're delicious, eat half, freeze the rest, repeat. A week or so later open the freezer and behold the frozen medium rare, seared patties. Defrost the icy offerings and chop up an onion, celery, and a carrot. Saute the veg for a few minutes until it smells and looks right. You'll know, then add a clove or more of minced garlic. I prefer more, you may not, no rule.
Next add the meat, stir it 'round, break it up, and simmer on medium high 'til it looks right, as in browned. Perhaps you think that's a sly, racist, reference to POCs. It's not, we're just talking cooking. Meat and veg together as one, add 1/4 cup of flour.
Chuck it in, don't be afraid, then mix in 4 tbs of tomato paste, 1/2 cup of cheap as you like red wine, 2 cups of beef broth, 1 tsp Thyme, 2 dried Bay Leaves, 2 tbs Worcestershire Sauce, salt, pepper and chili powder to taste. Alright, the chili's not trad, but I like it, and I'm willing to bet that dry English mustard wouldn't go amiss either. Anyway...
Simmer this beast until the sauce reaches desired consistency. I let it run on medium high, stirring occasionally, until the oil and sauce start to separate, as in Bolognese or curry. Your call, just don't leave off in a fit of weakness and find yourself with a watery sauce. That's an error.
Sauce/gravy achieved, take it off the heat and let it cool down. This will, maybe, prevent the filling of the pie from seeping into its mashed potato top. Not a disaster if it does, but better if it doesn't; preserve the integrity of the pie, as we should the electoral process itself.
Potatoes mashed, cover the sauce with the creamy spuds, sprinkle with Parmesan or some other cheese, grind pepper over the thing, add a tbs of butter or olive oil, and put it in the oven at 350 until golden brown. Perhaps you want to texture the mashed potato top, maybe add a slogan. Up to you, some say it makes for a better pie.
Kick back for 30 minutes, have a glass of wine, sharpen a kukri, load magazines, clean weapons, whatever, then take the pie out of the oven, let it rest, and fall upon your scoff.
LSP
9 comments:
Burgers? Red Wine? Tomato paste? Parmesan Cheese? Garlic? Chilies?
In Cottage Pie!
What trickery is this?
That looks like a lot of pie. Was the acting sergeant there to help you finish it? It might freeze well too, but you didn't write anything about portioning it up for the freezer.
Got me bang to rights, Anon! OK, it's of an LSP pie... repurposed burger meat definitely adds to the mix. As does a sharp kukri.
LL, the pie was a BIG hit with the soldier and yes, let's see how it freezes. Probably best in a couple of meal sized batches.
Is this the same as Shepherd's Pie? Inquiring minds want to know.
Justin Wilson once said of wine, more or less, if you wouldn't drink it, don't cook with it either.
Adrienne beat me to it.
Adrienne, it's just like Shepherd's Pie but wit beef instead of lamb.
My version is... unorthodox(!).
NFO, this recipe was more of an LSP pie than the real thing, tasty, tho.
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