Quote:
Originally Posted by Maineah
Shepard's pie is very popular in my family. I make it at least once every two weeks by demand!! Unfortunately I'm the only one that will eat lamb in my family. Sometimes I'll make a lamb stew and just have my brother over for it . He likes it just as much as I do. My kids and wife refuse to eat it. Their loss! They do like the deer meat though!
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Try a cottage pie, which is the English version and made with beef. It can be pretty good for those who don't like lamb, though I can never understand not loving lamb in all of its savory delishishness!
Thank goodness all my kids loved lamb, shepherd's pie was a winter staple in our home and still is now that the kids are all grown and gone.
Other cool weather comfort foods here include colcannon, which is really easy to make. Recipe below for those who haven't tried it before, it is another Irish dish. We also love garlic cheese grits, and baked butternut squash with the hollows filled with thinly sliced leeks or caramelized onions mixed with chopped browned country style bacon (cook the leeks or onion in the bacon for extra yummyness!). Of course, nothing is complete without hot bread at the table, either biscuits or a homemade loaf, with butter.
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Colcannon
Steam 5 pounds of small yukon gold or redskin potatoes in their skins, then peel a bit off the potatoes when done, leaving as much skin as you like in mashed potatoes. Mash them with butter, salt, cream, and black pepper. Set aside to keep warm. I use a hand masher, so the potatoes have texture, it is better for this dish than smooth whipped potaotes.
While potatoes steam, prepare the bacon and cabbage. Dice a pound of good country style bacon, the thick and drier type. Saute until crisp but not too brown. Pour off most of the bacon fat, leave about 1 TBSP with the bacon to cook the leeks. Thinly slice 3 leeks (Use about the bottom third, cut off most of the green tops and save them for making a stock later) and gently cook them with the bacon until very soft, but not browned. Stir intto the potatoes after mashing them.
Meanwhile, have a large pot of salted water boiling. Add a couple of tablespoons of butter to the pot. Then add a cored and quartered cabbage to the pot, and cook for about 5 minutes or until the cabbage is still very green but tender. Pour out into a strainer, then chop the cabbage. Add cabbage to the potato mixture, and combine well. Serve this in a bowl with a dollop of butter, it is actually better with cultred butter rather than the sweet cream style. Add additional salt and pepper to taste.
This is a traditional dish in Ireland, and can also be made with boiled bacon or ham if you prefer.It is rather heavy on the fat due to the butter, cream, and bacon, but oh boy it sure does taste good.
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It was fine though....we ended up eating left overs and it was great!!!!
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