Finding Strength in Every Bite; When Cooking Feeds More Than Your Stomach
When the kitchen can be a calm port in a chaotic storm + a recipe for Cottage Pie to fortify your spirit
I won’t lie, the beginning of 2025 has been very very heavy. From natural disasters to political and societal strife, January is off to a stressful start. I find myself in a whirlwind of anxiety and wanting to just do something to help calm myself and show support to my community. Besides being politically vocal, volunteering, and financially donating to help ease the burdens, I’ve found one of the best ways to self-soothe is to head to my kitchen and get my hands busy. For a few moments, I can focus on the immediate issues at hand (making dinner for my ragtag group of boys, or beating back the winter chill with a fresh batch of snickerdoodles from the oven), instead of the overwhelming news of the day. It might seem trite to talk about, but cooking and eating well is a form of self-care…. and we need to take care of ourselves as we address the bigger problems of the world.
Finding Calm in Chaos
The act of cooking is very much like performing a yoga flow class in my mind; there are certain steps and repetitions, reliable outcomes (if using a recipe!), and then that beautiful reward at the end. Whether it’s finding a moment of inner peace, or digging into your dinner plate, cooking is a meditative act that can instill a sense of control during uncontrollable times!
This recipe for a fairly traditional Cottage Pie uses simple techniques and ingredients to create a “stick to your bones” sort of meal. With grocery budgets in mind, this recipe is a great add to your weekly meal rotation. Mashed potatoes, ground beef, celery, carrots, and onions. I’ve added a splash of Irish whisky to the gravy for a lovely smoky kick. This is the type of food that truly feeds you, heart and soul.
A Note on Irish Whiskey
Many of us are already familiar with Scotch Whisky, that assertive, peaty, amber colored nectar that is delicious and punchy! But, lesser known Irish Whiskey is slightly different, with a more fruity profile with a touch of smoke, versus the “sticking your nose in a peat bog” Scotch Whisky flavor profile. Irish Whiskey is made with a corn mash instead of wheat, and it also has lighter mouth feel. The slightly more intensive triple distillation process creates a nuanced whiskey that’s perfect for sipping or used within savory recipes, like this Cottage Pie.
New Youtube Content Bonus!
Check out my “off the cuff” video! I’m answering audience submitted questions about food, life, and what it’s like to go from ballerina-to-food creator, over on Youtube!
LINK;
Cottage Pie with Irish Whiskey
serves 8
Ingredients for the Filling
2 tablespoons extra virgin olive oil
1 pound organic grass fed ground beef (85% lean)
1 medium onion, finely diced
1 large shallot, finely diced
4 large carrots, peeled and finely diced
2 large stalks celery, trimmed and finely diced
3 cloves fresh garlic, peeled
4 stems of fresh thyme
3 tablespoons all-purpose flour
2 1/2 cups beef bone broth
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
3 tablespoons veal demi glacé
1 tablespoon Irish whiskey
1/3 cup green peas
Salt & pepper
Italian parsley for garnish
For the Potatoes
3 pounds Yukon gold potatoes, peeled and roughly cubed
6 tablespoons butter
1/2 cup half & half
Salt & black pepper
6 ounces sharp cheddar cheese
Instructions
1. Heat 2 tablespoons of extra virgin olive oil in a medium sized (4 1/2 quart) Dutch oven. Once hot, add the ground beef with 1/2 teaspoon of salt and a few grinds of fresh pepper.
2. Cook the beef through, breaking up the large pieces with a spatula, then remove the cooked beef and place in a small mixing bowl. Keep the olive oil and beef drippings in the Dutch oven for the next step.
3. Change to medium heat and add the finely diced onion, shallot, carrots, and celery to the Dutch oven. Add the fresh thyme leaves and stir. Season with a generous pinch of salt and black pepper.
4. Cook until the onions start to turn slightly translucent, while stirring occasionally. Use a garlic press to crush the garlic and add to the pot. Cook for another 30 seconds until the garlic becomes fragrant.
5. Add the flour to the pot and stir thoroughly. Coat all of the vegetables with the flour and continue cooking for 2-3 more minutes.
6. Next, add the bone broth, tomato paste, Worcestershire sauce, veal demi glacé, and Irish whisky to the Dutch oven. Stir to combine.
7. Bring to a boil while stirring occasionally. Once at a boil, lower the heat to a simmer and add the green peas (frozen is fine) and cooked ground beef to the pot.
8. Let simmer uncovered for 20 minutes. The liquid level should evaporate and thicken to be slightly below the meat and vegetables. Adjust the seasoning and stir occasionally.
9. While the cottage pie filling simmers, it's time to make the potato topping:
10. Fill a pasta pot with cold water and add a pinch of salt. Add the cubed potatoes to the pasta pot and place over medium high heat. Let the water come to a boil and cook the potatoes until fork tender.
11. Drain the potatoes, then, using a potato ricer and large bowl, 'rice' the potatoes to make them airy and smooth.
12. Heat the half & half and butter in a microwave-safe bowl in 30 second increments until the butter has melted, or heat slowly on the stovetop using a small sauce pan. Add this mixture to the potatoes and stir thoroughly. Season to taste with salt and black pepper.
13. Shred 6 ounces of sharp cheddar cheese and reserve about 1/3 of a cup to the side. Add the remaining shredded cheese to the potatoes and stir well.
14. After the cottage pie filling has reduced and thickened, remove from the heat and let cool for 5 minutes.
15. Preheat your oven to 350F at this point.
16. Using a large spoon, dollop the mashed cheddar potatoes on top of the filling in one thick layer. You can gently swoop the potatoes with the back of a spoon if desired.
17. Sprinkle the 1/3 cup of cheddar cheese on top of the mashed potatoes and place the whole cottage pie pot into the oven. Bake uncovered for 25-30 minutes, or until bubbly and golden. I like to also give the potatoes a quick broil after baking, just to add a bit more color.
18. Remove from the oven and let stand for 10-15 minutes before serving. Garnish with fresh Italian parsley if desired.
Great YouTube video! And yes, tomatoes + cheese + bread forever!