Mashed potato topped pies are a popular part of British cooking. They are almost always made with leftovers from the ‘Sunday Joint’ which is a strange term referring to a roast beast of some sort served at the main meal on Sunday. I would call it a Sunday Roast, but, as I’m American, I don’t know any better.
I do know that there is a strict naming procedure for the pies.
A Shepherds’ Pie is made with lamb.
A Cottage Pie is made with beef.
A Fish Pie (obviously not made with leftover roast beast) is made with fish or seafood.
A St. Stephen’s Pie is made with turkey and ham – St. Stephen’s Day being the day after Christmas.
Now, according to Google, there is also a Shepherdess Pie which is vegetarian.
In France it’s called a Hachis Parmentier and is made with ground beef. This is not to be confused with the Hachis Flamand à la Moutarde which I have made and is probably the most decadent dish in this entire blog.
So as not to misname my dish and incur the wrath of the food police I am calling it a Beef Pie.
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Beef Pie, Mashed Potato Topping
My potatoes didn’t quite make it to the edge, but that’s not important. My goal was to keep it to 2 reasonable servings….. We did have a bit left.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Gratins & Pies
- 2 medium potatoes (12oz, 360gr)
- 1 tbsp butter
- 2 tbsp milk
- 12oz (360gr) ground beef
- 10oz (300gr) butternut squash, cut into small pieces
- 1 onion, chopped
- 2 ribs celery, chopped
- 4oz (120gr) mushrooms, trimmed, chopped
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp parsley
- 1 tbs olive oil
- 1 tbs horseradish sauce
- 1 tbs whole grain mustard
- 1 cup (8oz, 240ml) beef broth
- 1 tbs maizena (cornstarch, corn flour) dissolved in 1 tbs water
- 1/4 cup (2oz, 60gr) yogurt
- 1/2 cup (2oz, 60gr) shredded cheese
- Peel the potatoes and cut into chunks.
- Cook in boiling, salted water until tender, 10 – 15 minutes.
- Drain well. Add butter and milk. Mash well.
- They should not be stiff but should hold their shape. Add a bit more milk if needed.
- Heat oil in large nonstick skillet over medium heat.
- Add onions, celery, butternut squash, and sauté 5 minutes.
- Add beef, mushrooms, and sauté, 7 – 8 minutes longer, until beef is cooked through.
- Add paprika, thyme, parsley, horseradish, mustard, and beef broth.
- Bring to a boil, cover, reduce heat and simmer for 15 minutes.
- Add cornstartch mixture, stirring until thickened. Remove from heat and stir in yogurt.
- Spoon contents of skillet into a baking dish large enough to hold everything.
- Top with potatoes, covering as well as you can.
- Sprinkle evenly with cheese.
- Bake, 400F (200C) for 15 minutes or until the top starts to brown.
- Remove and serve.
Start the potatoes first, then chop the veggies. Mash the potatoes while everything in the skillet is simmering.
Keywords: beef pie, butternut squash, mashed potatoes
I may have mentioned once or twice that we have been having miserable weather.
Starting last Thursday the weather graduated to truly awful.
The winds were fierce and the rain heavy.
Over 100,000 houses in our area, including us, were without power from early Thursday morning until evening.
Thankfully we have a wood stove and a fireplace so at least we had some heat.
We had standing water in all of the fields around.
This morning I found out that the town I do most of my shopping in was having serious flooding.
You can see pictures here of the local flooding. I recognize a lot of the roads and buildings.
Today, for the first time in weeks, it was sunny and warm. I finally got to rake some leaves.
At least we don’t have snow….