Wednesday, February 1, 2012


I grew up eating shepherd's pie. My husband grew up eating cottage pie. Despite much debate early on in our relationship, I now understand that I actually grew up eating cottage pie as well. Shepherds raise sheep and so shepherd's pie is likewise made with ground lamb, not ground beef as I am accustomed. Of course, cows don't live in cottages, but Wikipedia tells me "the term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop [for the] poor (cf. 'cottage' meaning a modest dwelling for rural workers)".

This is a meal that any shepherd, rural worker, or stay-at-home mom blogger living in a 1940's bungalow can make at 5 o'clock and eat with her family 45 minutes later.

Bungalow Pie

Peel, chop, and boil:
4 med potatoes or yams

When fork tender, drain, mash, and add:
1 T butter
1/2 cup milk (more if needed)
s+p to taste

Set aside mashed potatoes. Saute in olive oil:
1 onion, diced
1 lb lean ground beef

Add as you go:
1 carrot, diced
1 large handful of green beans, chopped (may substitute 1/2 cup frozen peas)
1 sprig rosemary, chopped
3 dashes Worcestershire sauce

When meat is browned, add:
2 cloves garlic, diced
1/2 cup frozen corn
1/2 bunch kale, chopped
1 cup beef, veg, or chicken stock

When kale is bright green, remove from heat. Pour meat and veg mixture into an 8x8 pan and spread mashed potatoes on top. Sprinkle top with grated cheese or paprika, or both. Bake at 400 for 20 minutes or until bubbling. Broil briefly to brown top.