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SIUSLAW NEWS ❚ WEDNESDAY, MARCH 16, 2016
Celebrate St. Patrick’s Day with a staple of Irish pub fare
St. Patrick’s Day may be a celebration of the man who brought Christianity to Ireland, but one need
not be Irish to don green and enjoy the festivities each March 17. Irish culture is on display each St.
Patrick’s Day, and few can resist the opportunity to indulge in some green-clad revelry.
While parades and music garner much of the attention on St. Patrick’s Day, food also plays a big
role. Cottage pie, ot en referred to as “Shepherd’s pie,” traces its origins to the United Kingdom and
Ireland. h e dish can now be found on the menu at many Irish pubs, but St. Patrick’s Day celebrants can
prepare from the comforts of their own kitchens thanks to the following recipe from Laurie McNamara’s
“Simple Scratch: 120 Wholesome Homemade Recipes Made Easy” (Avery).
COTTAGE PIE
Serves 6
potatoes. Return the pot to the stove over low heat. Add the milk and butter to the potatoes, cover, and
simmer the potatoes in the milk and butter for 10 to 12 minutes. Season the potatoes with 3⁄4 teaspoon
of salt and mash with a potato masher or mix with a hand mixer. Add the cheddar and stir to combine.
Taste and season with more salt if needed.
Use a spatula to spoon the mashed potatoes over the i lling in the baking dish and spread them out
evenly. Use a fork and drag it along the top of the mashed potatoes to make ridges. h ese will crisp up
and brown in the oven.
Place the cottage pie on a rimmed baking sheet and slide it into the oven. Bake for 20 minutes, or
until the top of the potatoes is golden and crispy and the i lling is bubbling.
Combine the minced parsley and thyme.
Serve large spoonfuls of the cottage pie in bowls with a sprinkle of the parsley and thyme.
For the i lling:
3 tablespoons unsalted butter
2 cups diced yellow onion
1 cup diced carrot
1 cup diced celery
3 cloves garlic, minced
21⁄2 pounds ground round
2 tablespoons tomato paste
2 tablespoons unbleached all-purpose fl our
1⁄4 cup Pinot Noir (or any good dry red wine)
2 cups beef broth
1⁄4 cup Worcestershire sauce
4 sprigs fresh thyme
1 bay leaf
11⁄2 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup frozen peas
For the mashed potatoes:
31⁄2 pounds russet potatoes, peeled and cut into large pieces
Kosher salt
11⁄4 cups whole milk
4 tablespoons unsalted butter
3⁄4 cup grated sharp white cheddar cheese
1 tablespoon minced fresh fl at-leaf parsley
1 teaspoon chopped fresh thyme leaves
TO MAKE THE FILLING:
In a Dutch oven, melt the butter over medium-low heat. Add the onion,
carrot and celery. Stir to coat the vegetables in butter, cover, and cook, stirring
occasionally, for 15 minutes, until sot . Add the garlic and cook for 1 to 2
minutes more. Use a spoon to transfer the cooked vegetables to a bowl.
In the Dutch oven, cook the ground beef over medium heat, breaking it
into small crumbles as it cooks, until cooked through. Return the vegetables
to the pot and stir in the tomato paste and fl our. Pour in the wine and cook
for 2 to 3 minutes. Pour in the broth and Worcestershire sauce and add the
thyme sprigs and bay leaf. Season with salt and pepper and cook, stirring
occasionally, for 30 minutes. Stir in the peas and pour the i lling into a 3- to
4-quart baking dish.
While the i lling is cooking, make the mashed potatoes. Preheat the oven
to 400 F.
Place the peeled potatoes in a pot and add cold water to cover by about 2
inches. Add a generous pinch of salt, cover, and bring to a boil. Crack the lid
and cook the potatoes for 15 to 20 minutes, or until fork-tender.
With the lid askew, carefully drain the water from the pot with the
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