Cottage Pie
- Daniel
- Mar 15, 2021
- 3 min read
Updated: 2 days ago
This is the other Irish dish for St. Paddy's Day that I was talking about. Well, technically, not really an Irish dish tho. I don't eat lamb (I am using chicken), so to call this a Shepard's Pie is like putting pineapples on pizzas. I definitely do not wanna offend any Irish people. Anyway, this recipe is inspired by the wonderful Gizzi Erskine.
I am not a fan of pie pastry crust, which is the reason why you hardly find any pie recipe on this webbie. But there is something wonderful about the pies in the U.K.; mashed potatoes are used as some sort of crust. How wonderful is that?
And what Gizzi did really blew my mind; she used cauliflower mashed instead! We know how "heavy" mashed potatoes are. And cauliflower mashed adds that sorta lightness as well as some floral aromatics to the dish. That ras el hanout also really gives the whole dish an extra omph. So, kudos Gizzi!
I used lots of carrots, mushrooms and leeks for this pie. The fine blitz mushrooms add an extra ooey texture as well as an umami note to the dish. You can change the vegetables around. Onions, celery, squash and parsnips are really a great alternative combination. You can of cos use lamb of cos and call this shepherd's pie too.
I actually intended to create an elegant slice of this pie, and I almost forgot that this is a hearty rustic dish that doesn't need any artsy plating. I hope you will give this recipe a try and Happy St. Paddy's Day! Check out Gizzi's original recipe here.
Ingredients:
Inspired by Gizzi Erskine
(Serve 4)
Fillings:
Chicken Thigh Skinless Boneless, 300g
Ras El Hanout, 2 TBSP
Mushroom Powder, 1 TSP
Peanut / Sunflower / Grapeseed / Canola Oil, 2 TBSP
Leeks White Parts Only Coarsely Sliced, 2
Carrots Thinly Sliced, 6 Preferably Non-GMO & Organic
Sea Salt, Pinch
White Pepper, Pinch
Shittake Mushrooms Blitz Finely In Food Processor, 200g
Garlic Finely Minced, 3 Cloves
Tomato Puree, 1 TBSP
White Wine (I'm using Pinot), 200g
Chicken Stock, 500g
Tarragon Coarsely Sliced, A Handful
Mashed:
Cauliflower Florets, 800g Adjust To Skillet Size
Irish Unsalted Butter, 2 TBSP
Chicken Stock, 50g
Sea Salt, Pinch
White Pepper, Pinch
Equipment:
Sauce Pot
Cast Iron Skillet / Pan
Food Processor
Oven
Directions:
Please visit my "How To Make Ras El Hanout" page for the recipe.
Please visit my "How To Make Chicken Stock" page for the recipe.
Prepare the Filling
Dice chicken thighs into ½-inch cubes.
Toss with ras el hanout and mushroom powder in a shallow bowl.
Cover and marinate in the fridge for 1–2 hours.
Use this time to prep your other ingredients.
Cook the Chicken & Veggies
Heat oil in a skillet over medium heat.
Sear marinated chicken until browned on all sides.
Transfer to a plate and set aside.
In the same skillet, add leeks and carrots.
Deglaze the pan, scraping up browned bits.
Season with salt and pepper.
Once carrots are slightly softened, add:
Mushrooms
Garlic
Tomato puree
Tarragon
Sauté until well combined.
Deglaze with white wine.
Return chicken and juices to the skillet.
Add chicken stock, stir to combine, and bring to a simmer over low heat.
Cover and cook until liquid has reduced to ¼.
Stir occasionally to prevent burning.
Taste and adjust seasoning.
Make the Cauliflower Mash
Preheat oven to 200°C (400°F).
Blitz cauliflower florets in a food processor until finely chopped.
In a saucepot over medium heat, combine cauliflower with:
Butter
Chicken stock
Stir until mixture begins to resemble mashed potatoes.
Return to food processor and blitz until light, fluffy, and smooth.
Season with salt and pepper to taste.
Assemble & Bake
Transfer chicken filling into a baking dish.
Spread cauliflower mash on top and smooth with a spatula.
Optional: Use a fork or piping bag to create texture on top.
Bake for 20–30 minutes, or until the mash is browned.
Remove from oven, scoop onto serving plates, and serve hot.
These are the carrots that I used.
No artsy fancy plating is needed.
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