This International Poor Man's Chef brings a traditional English dish from across the pond to these cheapskate shores -- a hearty Cottage Pie that will leave you gobsmacked. Also called a Shepherd's Pie (when using lamb or Ovis aries,) it's a thick top crust of squidgy (mashed) potatoes covering a rich beef sauce loaded with carrots, onion, peas, and ground poultry. You may think I'm off my trolley, but I guarantee you will be begging for seconds!
This one-pot meal is the Mutt's and absolutely fabulous on a cloudy and parky winter's day. Plus it's cheap, just the way this threepenny bit pinching bloke likes it. You could even bring this as a potluck dish to your next do.
I'm not codswalloping when I say it's really so easy peasy to do: just saute some ground meat, onion, carrots, and green peas, then add a cracking rich broth of beef stock and tomato paste flavored with Worcestershire sauce. This luscious filling is thick like a chicken pot pie. You finish it with a topping of your favorite mashed potato recipe, bake for half an hour, and Bob's your uncle!
A Cottage Pie is similar to a traditional Shepherd's Pie that is made with leftover meat, usually lamb. You can make this recipe low-fat using ground turkey or chicken -- but don't worry it's still scrummy.
I get beef shank because it is the cheapest cut of beef I could find. These days even ground beef is more expensive!
You can't get cheaper than onions, carrots and potatoes. Frozen packages of carrots, corn, and green peas are an easy way to go.
There's more to British food than popular Fish and Chips (of course I have my own recipe version here) -- so, if you fancy, do give my latest entree a butcher's hook. You will happily devour The 99 Cent Chef's savory Cottage Pie, it's the bees' knees.
Cheers!
Click here to translate all the italicized British slang that I used.
Cottage Pie - Video
Play it here, video runs 4 minutes, 24 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients (about 4 - 6 servings)
1 pound Beef Steak, cubed - Okay to use ground beef for a faster cooking version.
4-6 medium-size Potatoes - about 3 pounds. At least 2 cups total when mashed. I used russet, but okay to use any type you like, even sweet potato.
1 cup Carrots - roughly chopped
1 cup frozen Peas - thawed. Canned peas are too mushy, but go ahead and use a drained can if that's all you've got. Okay to use fresh peas or even peas in their pods.
1 Onion - chopped.
2 tablespoons of Tomato Paste - If you use tomato sauce, about 1/2 cup.
2 tablespoons of Worcestershire sauce.
2 cups Water - or favorite stock.
1 cup Red Wine - optional. Okay to use white wine.
1 tablespoon of Oil - to saute veggies and meat.
3 tablespoons of Flour - to thicken the sauce.
1/2 cup of Milk - for mashed potatoes. Add more milk or cream to suit your taste and mashed potato texture. Okay to use half and half or whipping cream.
2 tablespoons of Butter - optional.
Salt and Pepper to taste. You can leave out the salt if you use a salty bouillon cube.
Water to cover and boil potatoes.
Directions
Start potatoes boiling. Should take about 1 hour, depending on how large they are. Done when a fork pierces the potato easily.
Peel boiled potatoes when cool enough to handle. Add milk or cream with butter.
Mash potatoes to desired creaminess. Season with salt and pepper to taste. Set aside until final assembly for baking.
You should get about 1 1/2 cups to 2 cups of mashed potatoes. If you have a favorite mashed potato recipe then use that.
Slice beef into bite sizes. Add to pot at medium/high heat. For fatty beef, no oil is needed. Add oil for lean beef. For ground beef no oil is needed, as it has enough fat.
Add flour and mix well. Saute for 5 minutes to take out the raw flour flavor.
Next, add the chopped onion. Stir and saute until onion is tender, about 5 minutes.
Now it's time to make the sauce. Add tomato paste, Worcestershire sauce, red wine, water, or stock to sauting veggies and meat.
Bring to a boil, then reduce to a low simmer. Cover and cook until meat is tender, about 2 hours.
If you are cooking with ground meat, it will be quicker to cook, about 45 minutes.
When meat is tender add chopped carrots and cook another 20 minutes to tenderize to your taste.
Finally, add the fresh or fresh frozen peas. They only need about 10 minutes of cooking.
Now time to assemble it all. In a deep baking dish add the meat and veggie filling - don't fill it up all the way, leave about an inch clearance. Now spoon on the mashed potatoes to cover the top of the meat and veggie filling. You can carefully smooth out the mashed potatoes to cover the top.
Place the uncovered dish of Cottage Pie in a preheated 350-degree oven for about 30 minutes. You may want to place a large cookie sheet pan underneath the dish in case some of the beef stew liquid bubbles out.
Remove from oven and allow to cool down for a few minutes, this will also allow the sauce to thicken.
Hindsight
For a more diet-friendly and healthier topping (I know spuds are too carb-heavy for some) try boiled or microwaved sweet potatoes. You could use steamed and mashed cauliflower, squash (butternut or acorn,) carrots, pumpkin, turnips, or any favorite veggie that you can mash.
You could also substitute green peas with shelled edamame (soybeans) or green beans. Sometimes, I'll add a few sauteed sliced mushrooms.
Instead of peas and carrots, you can just use a bag of your favorite frozen veggie blend. For frozen veggies allow to defrost in the heating of the sauce (after the meat is done.)
If you like a saucy filling, then add more stock - you may need a larger (or an extra) baking dish or pot.
You are entering Carb Heaven, please take a seat at my celestial table! Summer is here and it's time for a picnic or patio party with cold Potato Salad! You know you want to serve it with your next backyard barbeque.
Nothing better than a creamy cool side with your hot grilled burger, whether it's a veggie one or a beefy one.
Potatoes are the cheapest vegetable. I get mine at my local Latin Market, Superior Grocers, or 99c only Stores.
I like a little crunch in my Potato Salad, so there is chopped celery and onion. And these are cheap ingredients, too!
I like a rich Potato Salad with the addition of boiled eggs and a lot of real mayo. It's up to you how many eggs and the amount of mayo you like.
And Vegan Potato Salad can be had by leaving out the eggs and substituting vegan mayo.
You can get budget condiments like mustard and pickle relish at a regular grocery or Dollar Tree.
Of course, you can keep the Potato Salad vegan and use a mayo substitute, and leave out the eggs.
This recipe comes together quite easily. Just boil the potatoes for an hour and the eggs for 10 minutes. Let them cool down then chop, chop, chop.
I peel my potatoes, but you can leave some skin on for a rustic version -- okay a lazy version!
I use about 5 large Russet potatoes on sale, but you can use more expensive Red or White potatoes, too.
My Mom makes a creamy Cajun Potato Saladthat is more like mashed potatoes. I like her version too, and you can see it by clicking here.
Spring and summertime are when I pull out my yummy homemade Potato Salad. I'll make it several times for sure, and for the 4 of July too!
Potato Salad - Video
Play it here, video runs 2 minutes, 46 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients
4 or 5 russet potatoes - boiled, roughly chopped or cubed.
4 eggs - I used medium size. Okay to use less.
1/2 chopped onion - I like a finely chopped onion.
1 stalk celery - chopped.
3/4 cup mayo - add more or less to suit your tastes.
1 tablespoon mustard - any type, I used brown mustard.
2 tablespoons pickle relish - sweet or regular.
Salt and pepper to taste.
Directions
Start by rinsing potatoes and add them to a pot to a low boil. Cover and simmer for about 1 hour, until they are easily pierced with a fork or knife.
You can boil eggs at the same time, but just for 10 minutes. Allow them to cool down afterward. Peel and roughly chop eggs.
Remove and allow potatoes to cool down for 5 or 10 minutes until you can peel them. Potatoes are easier to peel when cooked.
Roughly break apart or slice peeled potatoes into bite-sized pieces. Add to a large bowl.
Chop half an onion and one whole rib of celery. I like to chop these a little on the fine side -- not too chunky. Just my preference.
Now time to bring it all together in a large bowl. Add chopped veggies and egg.
Add 2 tablespoons of pickle relish, a tablespoon of any fave mustard, and 3/4 cup of mayo.
Okay to add a couple tablespoons of mayo at a time to reach desired creaminess. Mix as you go and give a quick taste as you add relish, mustard, and mayo, and stop when you like it!
Finally, add a little salt and pepper. Again, taste and adjust to your liking. Mix well, cover, and refrigerate until ready to serve.
I've made a Potato Salad without celery and pickle relish, so you can adapt my recipe to the ingredients you can afford, or have on hand.
Mom is back in the Chintzy kitchen with her delish Cajun Potato Salad recipe video - I say mashed potatoes, she says not....hmmm, there could be potato peels flying and a rumble in the scullery because of a few choice words.
This is one delish side dish however you describe it. My Mom recently visited the cheap$kate kitchen in Los Angeles and whipped up a luscious Cajun Potato Salad for your viewing pleasure.
And boy is Mom as feisty as ever. Just watch our repartee as I tease her about the recipe. Will there be trouble brewing? Well, I won't spill the beans here, you'll have to watch the video to see if I get my just desserts!
And my niece, Maranda, makes an appearance halfway through the recipe video to mash things up. Maranda is a recent arrival to Los Angeles and is a welcome addition to my cheap$kate cooking staff (plus, she's some delish eye candy, to boot). When Mom is in the kitchen, everyone is welcome to come and taste her recipes - the more the merrier, I say.
Mom & Maranda in the Cheap$kate Château
So what is a Cajun Potato Salad? Just Google the name (Cajun or Creole Potato Salad) and you will see different versions - most are made using cooked, but chunky, potatoes. My Mom cooks up a "mashed potatoes" version.
Mom uses red potatoes for her recipe, but you can use white or regular russet potatoes, too. Any potato you use is tasty and cheap, so go for it.
The other ingredients are standard for typical potato salads, mainly: mayo, mustard, pickle relish, and some seasonings - for a Cajun Potato Salad you want to add a sprinkle of Creole Seasoning. I bet you have seen these containers in your grocery store spice rack, too. It's okay to use any cheap brand you find.
You can mix in lite, vegan, or regular mayo - use regular mustard or Dijon. Pickle relish is cheap enough. Adjust any ingredient amount to suit yourself, or your fellow diners' taste buds.
Click on any photo to see larger.
This recipe travels well for a picnic. Refrigerate like any potato salad. I like to sprinkle Creole Seasoning on the top for a colorful party presentation.
Mom's Cajun Potato Salad goes with any backyard BBQ menu. And if you have a potluck party to attend then bring a chilled bowl of it.
So check out my latest recipe video below. When Mom is in the house, get ready to be well-fed!
Mom's Cajun Potato Salad - VIDEO
Play it here, video runs 6 minutes, 27 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients
4-5 Red Potatoes - peeled and roughly chopped. Okay to use white or russet potatoes.
2 tablespoons of Mayonnaise - or a vegan substitute. Add more mayo or less to meet your taste.
1 tablespoon Mustard - any type, including Dijon. Again adjust the amount to your taste.
1 tablespoon Pickle Relish - okay to add a couple chopped slices of pickle.
Water to boil potatoes - reserve some liquid for mashing of potatoes - if necessary.
Cajun or Creole Seasonings - optional. Just a dash or 1/4 teaspoon.
Salt and pepper to taste - okay to leave out salt as Creole Seasonings have plenty.
Directions
This recipe is similar to regular potato salad, just cook the potatoes until soft enough for mashing.
And adjust ingredient amounts to suit your taste. If you like a lot of mayo in your potato salad then add extra. Add more mustard, or even leave it out.
Start by getting a pot of water to boil. Wash potatoes and peel. Roughly chop peeled potatoes.
Click on any photo to see larger.
Add to boiling water. Low boil for about 20-30 minutes, until potatoes are fork tender. Since potatoes are mashed, you can't overcook them.
You can boil unpeeled potatoes whole or just halved, and pull off skin after they are soft and cooled down. There is less potato waste when you peel potatoes after they are boiled.
Peeling a Boiled Potato
Drain potatoes when done, but be sure to reserve a cup or two of liquid. You can add some of the liquid, a tablespoon at a time, once the potatoes are mashed until the desired creaminess is reached.
Next, add drained potatoes to a bowl and mash with a potato masher or fork. Add a tablespoon or two of reserved liquid if necessary.
Now mix in all the other ingredients. Mom added 2 heaping tablespoons of mayo, a tablespoon of regular mustard, and pickle relish.
Add more or less of the wet ingredients to suit your flavor profile.
Season Mom's Cajun Potato Salad with salt, pepper, and Cajun (or Creole) Seasoning.
Stir ingredients until smooth. That's it. Store Mom's Cajun Potato Salad covered in refrigerator until ready to serve.
Hindsight Mom's Cajun Potato Salad is mashed, but you can do a "chunky" version sometime. Just don't boil the potatoes to mush - leave them a little firm by shortening the boiling time. The potato chunks only need to be fork-tender - roughly chopped potatoes. It's okay to leave some potato skin on.
For "mashed" Potato Salad you should peel the potatoes. And adjust the wet ingredients to suit your, or any guests, tastes. If you don't have Creole Seasoning, then leave it out.
If you want a little crunchy veggie texture, then add a half cup each of finely chopped onion and/or celery.
