CAST IRON: Cottage Pie

Cast Iron:  Cottage Pie

Not sure which nationality decided to use beef instead of lamb... (Shepherd's Pie) But for our beef loving family, hamburger is always in the freezer.  Makes a hot, hearty dinner during cold weather!  Great with a nice tossed salad. 

COTTAGE PIE

2 carrots, 4 stalks of celery, 1 large yellow onion all finely diced.

6 TBS of butter

1/4 cup flour

1 cup frozen peas

1 1/2 lbs 90/10 ground beef

2 cups of beef broth (reserve 1 cup)

2 envelopes of Lipton Beefy Onion Soup

2 large cloves of garlic

1 tsp Rosemary

1 tsp Thyme

4-5 Large russet or Yukon Gold potatoes, boiled and mashed.

In a 12-14 inch cast iron skillet or dutch oven, sautee' veggies and herbs in butter.   Add beef and brown well.  Put the garlic in last, and stir in dry soup mix.  Add 1 cup of beef broth and bring to a rolling boil. 

Whip flour and reserved broth until you have a smooth slurry with no lumps.  Add into the pan, stirring constantly until thickened.  Take pan off the heat. 

Pipe the mashed potatoes on top of the meat mixture.  If using a fry pan, bake in the oven at 400 degrees for 45 minutes... checking at 30 minutes for browning of potatoes on top... 

If using a dutch oven bake with 6 coals under and a ring of coals around the rim...  load the lid heavily for the last 10-15 minutes to brown the potatoes on top. 

 

CAST IRON: Creamy Chicken And Cheese Casserole

 Hi everyone:  Bessie and Billy have been up to their usual antics.  CHEESE!!!  Billy saaaave me, that might have been MY milk that made them there packages of EYE-TALIAN Cheese!!!!   

CREAMY CHICKEN CHEESE CASSEROLE

Ingredients

1  package (8 oz) Penne pasta, cooked, al dente or if you're feeling energetic, a batch of 3 egg+flour+salt homemade noodles.

3 boneless, skinless chicken breasts, cooked or use store bought rotisserie chicken

1/8 teaspoon thyme

1/8 teaspoon poultry seasoning

salt and pepper to taste, white pepper if you have it

1 tablespoon oil

5 tablespoons butter

2 tablespoons flour

1 tablespoon onion, chopped

1 1/2 cloves garlic, minced

1 1/2 cups half & half

1 1/2 cups milk

1 cup + 2/3 cup Italian Cheese Blend Cheese, separated or Krafts Philadelphia Italian Five Cheese Blend W/Cream Cheese

Italian Seasoning, garnish

­

Instructions:

Cook pasta according to package directions and drain. Prepare the chicken or pull the rotisserie chicken off the bone. 

Using a 12-inch skillet heat 1 tablespoon olive oil. Split the chicken breasts, so they’re not too thick. This will help them cook more evenly.

Mix the salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts to the skillet. Cook on both sides until cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside to cool. 

Preheat oven to 350 degrees or start your coal bucket at this time. Start on the sauce; in a separate large skillet melt the butter; add the onion and garlic and cook for 1 – 2 minutes.  Add the flour and mix using a wire whisk. Mix until bubbly and starts to take on a bit of color. 

Add the half & half and milk; mix to combine. Bring to a boil and then reduce heat to medium, simmer for about 5 minutes. 

Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up.  The sauce is thick enough when it coats the back of a spoon.

Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Toss everything to combine. 

Spray a 12" Dutch Oven or a 12-14" Skillet with cooking spray. Add the pasta mixture to the Cast Iron and sprinkle with an additional 1 cup of cheese.

Sprinkle with pepper and bake for 30  minutes or until bubbly and golden brown. Garnish with a sprinkle of Italian seasoning before serving. 

FAITH: Monday's Scripture in a Picture

I love combining Scripture with photography.  It is such a wonderful thing, to see the words come to life.