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+

O'Connor Stoup

 O'Connor Stoup

     O'Connor Stoup, what is this? Well, O'Connor is my Irish sides surname, (along with a few others), and Stoup is just a new name for a dish that falls in-between and soup and a stew. This "Stoup" is packed full of traditional Irish flavors and ingredients with the addition of an amazing Irish cheddar cheese I picked up at my local grocery. O'Connor Stoup.

Ingredients:

• 2 tbs butter
• 1/2 white onion diced
• 1 stalk celery diced
• 1-2 carrot sliced
• 2 cups small yellow potatoes cut in half
• 1 cup shredded cabbage
• 2 cups ham chunks
• 1 box chicken stock, additional water if needed based on size of potatoes and space.
• Diced fresh parsley
• 1 large Bay leaf
• 1 cup Irish Cheddar chunks
• 1/2 cup cream
• Salt/pepper

1. In a large stock pot over medium high heat melt the butter and sauté the onion, celery, and carrot until tender.

2. Toss in shredded cabbage and begin to wilt it. 

3. Pour in stock and bring to simmer.

4. Toss in potatoes and ham chunks. Mix in parsley and Bay leaf and continue to simmer until potatoes are fork tender.

5. Stir in the cream and Irish cheddar. Continue to stir until cheese has melted and you have a thick creamy base.

6. Remove Bay leaf, salt and pepper to taste and serve. 

     This "Stoup" was extremely delicious, full of flavor, hearty and with the perfect amount of cheesy goodness. Enjoy!

Prep Time: 10 minutes

Cook Time: 45 minutes

Serves: 4+ 

German Goulash Soup

 

German Goulash Soup

     Traditional Goulash stems from the Hungarian culture as a form of meat stew or soup. Other central European cultures also have a version and this one is based off of one of those. My father used to talk about some of the food he discovered when he was in the War in the early 60's. He discussed one fond memory of discovering real German Goulash. Not the kind that some American's eat of a macaroni with ground beef and tomatoes, but rather a sultry, delicious, hearty soup made specifically in this part of Europe. He was stationed in Berlin and remembers finding this soup in a small little restaurant he frequented when he had time to leave his post. He could remember exactly all that was in it, but wasn't too sure on the spice blend. I did a little research and found practically the exact soup he was speaking of. I have listed the original recipe I found at the bottom that I used for inspiration in creating my copycat. Please enjoy German Goulash Soup.

Ingredients:

• 2 tbl butter
• 1/2 chopped onion
• 1 lb beef cubes
• 2 large russet potatoes
• 3 cups beef stock
• 1 1/2 cup chopped carrots
• 2 tbl paprika
• 2 tbl tomato paste
• 1 clove garlic
• 1 tsp caraway seeds
• 1/2 tsp marjoram
• Salt/Pepper

1. In a large stock pot melt your butter over medium high heat. 

2. Sauté the onion and carrot until the onion becomes translucent. Stir in the garlic until fragrant.

3. Toss in the beef cubes and salt and pepper. Brown the beef.

4. Mix in the stock, paprika, tomato paste, caraway seeds and marjoram. Bring to a low boil.

5. Toss in potatoes, cover and simmer until potatoes are cooked through, roughly 15-20 minutes. At this point the soup will have thickened up a bit. 

   This was a quick and easy one pot meal to make that definitely was hearty and full of flavor. Perfect for the colder nights occurring during this autumn time.

Prep Time: 5 minutes

Cook Time: 45 minutes

Serves: 3+

Original Link for recipe. 

https://germangirlinamerica.com/goulash-soup-goulasch-suppe/

My father in Berlin, second from right.

Sauté of vegetables and beef