Cottage Pie

Saint Patrick's Day is Saturday.  I have always enjoyed celebrating it, even though I don't like Guinness! :)  When I was in elementary school, we delighted in finding some poor soul who didn't wear green on the Irish holiday, and giving them a good pinch!  I am of Irish descent, however..and I think that is a very good thing!  The term Cottage Pie and Shepard's Pie are used interchangeably...but my Grandmother...who knew everything....told me Cottage Pie was made with beef, and Shepard's Pie with lamb....so, I'll go with that!  It is a dish that is common in Ireland, England, Wales and Scotland as well, and on most Pub menus.  It is a good way to fill a lot of hungry stomachs, but it is like meatloaf...either good or not so much!!  This recipe was given to me by an English friend, so I think it is pretty authentic.  My friends out there from Ireland and the UK will have to make that call.  Happy Saint Patty's Day!

Ingredients:
3 TBS vegetable oil
2 medium onions, chopped
1 1/2 # ground beef (or lamb for Shepard's Pie)
1 6oz can tomato paste
2 bullion cubes
1 heaping tsp. flour
1 C white wine
1/2 C water
Salt and pepper to taste
1/2 tsp. tarragon

1/2 C canned whole whole kernel, if desired
2 TBS Parmesan or Cheddar Cheese, to sprinkle on top

Potato Topping: 
3-4 large potatoes
1/2 stick butter
1 C half and half (adjust to make mashed potatoes soft and spreadable, not too thick or runny.)

Instructions:
Heat oil in large fry pan, over low heat.  Add onion and garlic; cook until soft.  Turn up heat a bit, and add meat, stirring until it is done.  Drain off fat; add tomato paste, bullion and flour.  Cook for a minute before adding the wine and water.  Season with Salt and pepper; add tarragon.  Simmer gently for 15 minutes.  Meanwhile, cook, drain and mash the potatoes.  Add butter, half and half, and season with salt and pepper.  Put beef  mixture in a large, well-greased baking dish. Spread drained corn over meat, if adding it, then cover all with the mashed potatoes.  Sprinkle cheese over the top, and bake in 350F oven, uncovered, for about 35 minutes.  Place under broiler for a few minutes to brown potatoes, if desired. but be careful not to burn them!  The corn is not traditionally used, but it does add a nice flavor.

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