Comfort food for the ages: Cottage Pie recipe from an old Irish pub
"This is one of my favorite comfort foods...Cottage Pie from an old Irish pub on Hilton Head Island." Marge Davis Fields.
Hilton Head, South Carolina has over a dozen Irish pubs where people can go for the Island's pub fare. It's an atmosphere locals and those on vacation seek out for community and friendship. Marge's favorite pub prepared individual pies but she makes one big pot for the family at home. "With a little help from the pub years ago, this is the version my kids enjoyed growing up."
2 lbs. ground chuck, turkey or lamb (your preference)
1 lg. onion chopped
1 small pkg. fresh mushroom sliced
1/2 tsp. minced garlic
Salt and pepper to taste
Pinch red pepper flakes
2 cans Golden Mushroom Soup
1 pkg. peas and carrots
1 lb. mashed potatoes (I prefer Bob Evans or you can make a batch)
2 pats butter
Small pkg. sharp cheddar cheese
Two sprigs of fresh thyme
Brown the meat and set aside. Sauté the onion, add mushrooms, minced garlic, salt, pepper, and red pepper flakes. After sautéing, add meat, keep simmering on medium heat for a couple of minutes, then add both cans of Golden Mushroom Soup (no added water).
After all is combined, cook a couple more minutes and remove from the heat. Either pour into a casserole dish or use one stove-to-oven dish to do all. Drain one can of peas and carrots (if you don’t like carrots, use the green peas only).
Pour the peas and carrots on top of the meat mixture. Next, slather the mashed potatoes on top of the peas until evenly distributed. Add a couple of small butter pats, then sprinkle with cheddar cheese.
Bake 375 degrees for 30 to 40 mins until bubbly and the cheese has melted and browned. Sprinkle a little fresh thyme over the top when serving into individual bowls. All you need is a salad for a complete meal!
Tip: Please your own palette. Add a can of drained corn with the peas or sauté celery with the onions. You know what your like so make it your own. Enjoy!
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