As usual, I didn’t have a recipe for this one and just made it up as I went along. It came out a treat though, and I served it with roast chicken.
For 2 people, you will need:
- 2 good sized potatoes
- 1 egg, separated
- 75 g of good cheese (I used a combination of spreadable goat cheese and a 14-month aged gruyere, shredded).
- Optionally, you can add various flavourings to your mash. Some I’ve used in the past: finely shredded fresh spinach, pesto, herbs, garlic.
- Peel and dice the potatoes and cook in just enough water to cover.
- Whip the egg whites with a pinch of salt until they are as stiff as possible. Remember, any fat at all in the egg whites will prevent them from rising.
- Make a fine mash. I generally use a ricer for this but skipped this step yesterday and regretted it. Mix in just enough of the potato water to make it as wet as possible without actually becoming a liquid.
- Gradually fold the potatoes (still hot!) into the egg whites. This will begin to cook (and set) the whites so that there is air and the soufflé holds the light texture.
- Mix in your cheese and the yokes. Pour into an oven-proof dish.
- Season to taste. Top with extra shredded cheese if desired, or a combination of nutmeg and paprika.
- Bake in a hot oven for 20 minutes (it should be warm through so you don’t need to worry about baking it through).
- Serve as soon as you’ve removed it from the oven.
This is an easy recipe (especially if you use store bought mash potatos!) and I thought you might enjoy making it. It looks really impressive but it only takes about 5 minutes to prepare!
3 tablespoons of pesto (I use the tomato/olive one to accompany red meats, and the basil pesto for fish and poultry)
1/2 cup of ricotta cheese
2 cups of mashed potatos.
Cayenne pepper or paprika and a bit of olive oil.
Whisk together the ricotta and pesto. Add the mash potatos. Whip on the highest setting of your mixer for 1-2 minutes (or use a hand whisk and mix in as much air as you can.)
Spoon into a piping bag (if you don’t have one, just use a regular freezer bag and snip off one small corner.)
Squirt the mixture into oiled ramekins. Sprinkle the paprika / cayenne pepper over the top. The rougher the top, the better because it’ll create more golden crusty bits that are the best part!
Place in a preheated oven (180C) until golden edges appear.
What North Americans call Shepherd’s Pie is what Brits call Cottage Pie. Shepherd’s pie here is made with minced lamb. Nothing wrong with that, but if I have mince lamb, it’s going into moussaka.
My mom’s been sending emails about how it’s 32C with high humidity in Montreal. Here in Glasgow, it’s much cooler – and wetter. It’s been pouring this morning. There are even rumours of snow in the Highlands! I love that about Scotland – one day I’m making light summer fare and eating in the garden, then next the mood turns to wintery meals.
So… tonight I’m making cottage pie. Cottage pie is kid favourite – and a great excuse to sneak in some extra veg if you have kids, or a man, who aren’t keen on plant-based foods. If you are in this situation you’ll like the Sneaky Veg Mince recipe I posted earlier.
If you are trying to cut back on calories or carbs, you can substitute half (or all) of the mash potatoes for mashed cauliflower.
Cottage pie is simply a three layer construction: mince, kernel corn, and mash.
For each person:
- 75g lean minced beef per person (or double if you aren’t using the veg mince)
- 75 g Sneaky Veg mince
- 1/2 tbsp of tomato paste
- 1 onion, chopped
- a dash of Worcestershire sauce
- a generous grind of pepper
- a bell pepper (if you like them)
- herbs and spices to taste (I’ll likely add cumin which I love, cayenne pepper, thyme, and some bay leaves).
- 1 tsp of flour
In a pan, cook the mince and onion together until the meat has browned and the onion is translucent.
Add everything else and take off the heat. Pour in the bottom of an oven proof dish. Cover with the corn (if you got frozen, thaw it in the microwave; if you got canned, rinse thoroughly).
Prepare your mash. I like to plan 1 good sized potato per person or 1 small potato+ 2* the volume of cauliflower.
Spread over the corn. Sprinkle with a good paprika.
Bake at 180C for 35 minutes. Serve immediately.