O'Connor's Cottage Pie

 

O'Connor's Cottage Pie

Most people do not know what you mean when you say you are making a Cottage Pie. As soon as you describe it they respond with "Oh yeah, Shepherd's Pie?", No, there is a difference. First off, if you use beef then it isn't Shepherd's, because they heard sheep so only lamb or mutton can be called that kind of pie. Anyways, my Irish grandmother used to make this delicious version of Cottage Pie. Hope you enjoy.

Ingredients:

• 1 lb ground beef
• 1/2 white onion diced
• 2 cloves garlic minced
• 1 can diced tomatoes
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1 cup beef stock
• 2 tbs flour
• 1 tsp thyme
• 1 bay leaf
• Worcestershire 
• Salt/Pepper

Topping

• 2 large russet potatoes
• Butter
• Milk
• 1 1/2 cup shredded Irish white cheddar
• Salt/pepper

1. Begin by peeling and boiling your potatoes. Preheat oven to 350F

2. Next brown the ground beef in a large pan along with the diced onion. 

3. Mix in the garlic and sauté until fragrant.

4. Mix in the diced tomatoes, frozen corn and frozen peas.

5. Stir in the 2 tbs of flour until the mixture becomes a thick consistency.

6. Slowly pour in the beef stock until the mixture becomes a thick gravy of beef and vegetables.

7. Stir in the thyme, bay leaf, and a couple of shakes of Worcestershire sauce. Salt and pepper to taste. Remove from heat.

8. Once potatoes are cooked through, drain and mash up. Add in a couple bits of butter and milk until 

the consistency your prefer for mashed potatoes. 

9. Mix in 1 cup of the Irish white cheddar. 

10. In a medium baking dish, pour in the beef mixture. Spread the potato mixture over top and sprinkle the leftover 1/2 cup Irish white cheddar. Cover and bake in oven for roughly 30 minutes. Remove cover and place under the broiler for about 5-10 minutes until the potatoes brown and crisp up. 

Once cooled this dish is packed full of flavor and everyone will fall in love with it. The secret is the Irish white cheddar. Some will notice a different taste but not expect that to be the one different ingredient you use. Enjoy!

Prep Time: 15-20 minutes

Cook Time: 40 minutes

Serves: 5+

Chicken Chow Mein

     Quick, minimal work, and full of flavor, this chow mein recipe will more than likely become one of your go-to dinners when craving that certain something. The term "Chow Mein" simple translates into stir fried noodle. Much better than any takeout you can get, this dish is inspired by one of my favorite Chinese chefs and from her cookbook; Ching-He Huang. Here is my Chicken Chow Mein.

 

Ingredients:

• 4oz yellow wheat noodles (I used udon)
• 1 large boneless skinless chicken breast
• Soy sauce
• 1 tsp Chinese five-spice powder
• 1 tsp sriracha or chili sauce
• 1 tbs corn starch
• 1/4 cup vegetable oil
• 1/2 red bell pepper thinly sliced
• 1/4 cup green onion diced
• 1/2 cup snow peas
• Sesame oil
• 1 tsp fresh diced ginger

 

1. Cook noodles in boiling water as directed. Drain and set aside.

 

2. Slice chicken into thin strips

 

3. Toss chicken in a bowl with five-spice powder, sriracha, and cornstarch. Let sit.

 

4. In a large wok over high heat pour in the vegetable oil and toss in the chicken. Continue to stir until almost cooked through.

 

5. Toss in the bell pepper, snow peas, and ginger. Stir and saute for roughly 1 minute

 

6. Pour in some soy sauce and a dash or two of sesame oil.

 

7. Stir in the noodles and let them saute and get slightly crisp on a few edges.

 

8. Toss in green onion and serve.

 

     This dish was so delicious. The interesting combination of flavors from the five-spice powder with the chicken and fresh vegetables all came together well with the noodles that were perfectly tender with a little bite.

 

Prep Time: 10 minutes
Cook Time: under 5 minutes
Serves: 1-2

Split Pea Soup

     So I received a fantastic Irish Pub cookbook for Christmas and decided to try my hand at a simple yet delicious soup. Split Pea soup is so simple but yet full of flavor. I had never had it before, not even on my trip to Ireland, or from my families recipes, but thought I should give it a try. I took the original recipe and cut it into half afraid I may not like it. So here goes; Split Pea Soup.

Ingredients:

• 1 cup split peas
• 1 tbs olive oil
• 1/4 white onion diced
• 1 small carrot chopped
• 1/2 celery stalk
• 2 cup chicken stock
• 1 3/4 cup water
• 1/2 cup cubed ham
• Pinch thyme
• Pinch marjoram
• 1 small bay leaf
• Salt/pepper to taste

1. Rinse the peas under cold running water. Place in medium saucepan and cover with water. Bring to a boil for 3 minutes skimming off foam on the surface. Drain.

2. In same sauce pan drizzle olive oil and saute the onion until tender.

3. Add in carrot and celery and continue to cook.

4. Add back in the peas, chicken stock, and water.

5. Bring to a boil, add in ham, thyme, marjoram, and bay leaf. Lower heat and simmer for 1 hour.

     This soup was so full of flavor. Wasn't just like eating a plate of peas. The ham, the herbs, and the heartiness of it all was fantastic. Served with a fresh slice of warm soda bread and butter and this meal was fulfilling.

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Serves: 3-4



Chicken Pot Pie

 

Chicken Pot Pie

 

 

     Here is another one of those classic American dishes that is synonymous with "comfort" food that we as Americans sort of take it's origin for granted. Is it based on traditional meat pies of Europe, Britain, Africa, etc.? Is it based on the Cottage or Shepard's pie of Ireland/England but with a crust? Who knows. I am sure it has its bases in one of many cultures that immigrated to the United States, however we lay claim to this classic comfort food. Such a delicious meal it is. A savory filling of meats and vegetables surrounded by a flaky crust. A complete meal in its own carry-on baggy. Chicken Pot Pie.

 

Ingredients:

 

• 2 medium boneless skinless chicken breasts
• 1 stalk celery chopped
• 1/4 white onion diced
• 1/4 cup carrots chopped
• 1/4 cup frozen corn
• 1/4 cup frozen peas
• 1 1/2 cups chicken stock
• 2 tbs flour
• 1 tsp thyme powder
• Olive oil
• 1/4 cup cream
• 2 ready to bake puff pastry sheets

 

 

1. In a medium to large skillet over medium high heat brown chicken on both sides in some olive oil and remove.

 

2. In same skillet saute chopped celery, onion, carrots until onion has become translucent and tender.

 

3. Stir in the flour and mix around until blended. Cook for about 2 minutes until the flour has become

incorporated.

 

4. Stir in the chicken broth and bring to a low simmer.

 

5. Stir in thyme, peas and corn.

 

6. Stir in cream, cover and simmer for about 20 minutes until the carrots and other vegetables have

cooked through. Stir back in the chicken that you dice up into chunks.

 

7. Meanwhile after thawing out the pastry sheets, I took three 2 cup rameken bowls and lightly sprayed them. Spread the pastry dough down into each one creating the pie bottom and sides.

 

8. Pour in the creamy chicken and vegetable mixture.

 

9. Take more of the pastry dough and spread on top to create the top of the pie crust.

 

10. Bake in 350 degree oven for roughly 35 minutes or until pastry is cooked through and browned on top.

 

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Serves: 3

 

 

 



Creamy Tortellini

Creamy Tortellini with Ham and Peas

 

 

     I have seen many versions of a similar pasta dish.  The combination of these three ingredients just goes well together.  This meal is quick and easy but full of flavor.  The perfect combination for a weeknight meal or rainy weekend evening when you feel like whipping something up. Not sure if I can consider this Italian as I don't know if they actually eat something like this in Italy.  All I know is that I'm part Italian and anything pasta shortly becomes a favorite.  So here goes, my combination of ham, peas, and cheesy tortellini all rolled into a great dish.   Creamy Tortellini with Ham and Peas.

Ingredients:

• 1 bag frozen cheese tortellini
• 1 cup chopped ham
• 1 cup frozen peas
• 1 lg shallot diced
• 1 cup cream
• 1 tbs butter
• 1 clove garlic
• 1 1/2 tbs ricotta
• 1/2 cup white wine
• Small handful basil

     In a large pot boil some water and cook tortellini as directed.  In a medium sauté pan melt butter over medium high heat.  Sauté diced shallots until softened.  Toss in garlic and sauté.  Pour in wine and reduce.  Mix in ham and peas and heat.  Next add in cream, the ricotta, and basil leaves.  Lower heat and let simmer.  Toss in drained tortellini and incorporate till mixed through.  A wonderful version of Creamy Tortellini with Ham and Peas. Serves 2-4.