COTTAGE STREET PIE More recipes coming soon!
A hearty dish that's perfect for a cold winter's day. This recipe shows you how to make it from scratch, but back in the old days it was just slapped together using the leftover meat and potatoes from the night before, and some fresh veggies. Serves 4-6.
1 onion
1 shallot
2 cups sugar snap peas
2 large carrots
3 large potatoes
1 bunch oyster mushrooms
4 slices swiss cheese
1 cup heavy cream
1 stick butter
1 tablespoon of flour
4 nice beef shanks, about 2" thick (you may use any stew meat, but bones make it much better!)
4-6 big short ribs
Beef stock
Chicken stock
salt & pepper
Prep and cooking time about 5 hoursPreheat oven to 350
In a large dutch over or braiser, brown the meat on top of thestove in one half stick butter and chopped sautéed onion. Use a little olive oil so the butter doesn't burn. Be patient and use medium heat- it should take at least a half hour to brown it nice until it starts to carmelize. Keep scraping the pan with a wooden spoon so nothing burns- if you see black it's too late & the stock will taste awful!