A Royal Recipe – Castle Casserole

Entree | April 29, 2011 | By

Hello there!

It’s been quite an exciting day for the United Kingdom. I didn’t plan on waking any earlier but at 4:42am, I was wide awake! On went the “telly” and I took my front row seat to the nuptials. Congratulations to William & Catherine!

Now… what to cook to honor the event! We propose the following take on Cottage Pie which we call Castle Casserole.

Ingredients: 1 lb. ground beef, 1/2 cup fresh or frozen peas, 1/2 cup fresh or frozen carrots, 1 small onion diced, salt, pepper, truffle oil, 1 tbsp.flour (or corn starch), 2-3 large potatoes peeled and sliced very thin, and 1/2 cup softened butter.

In a skillet on medium-high, add about 1/4 cup water and onion. As onion softens, add the beef, salt & pepper. As that browns, add the peas & carrots. Add the flour now and stir well – you may need to add more water – you’re trying to create a bit of a gravy. When the meat is sautéed, add it all to a casserole dish and layer the potato slices across the top slightly overlapped. Add butter, salt, & pepper over top. Bake at 350° for about 30 minutes – check to see if the potatoes have softened. Put back for another 8-10 minutes, raising the temperature to 400° to brown the top. When it comes out, drizzle with white or black truffle oil and enjoy.

A feast fit for a king – or in this case a duke and duchess! Ha!

3 Comments

  1. joey love

    May 4, 2011 at 2:56p

    sorry about typos…

    “any”

    and

    “thanks”

    Reply
  2. joey love

    May 4, 2011 at 2:56p

    hi kitchannette!!!

    i saw a tv show that mentioned AGRODOLCE sauce… it sounded interesting! do you have an AGRODOLCE sauce recipes? do you know about AGRODOLCE sauce!

    thnaks!!!

    Reply
    • KitchAnnette

      May 4, 2011 at 2:56p

      Hello there! Ahhhh… Agrodolce – basically “sweet & sour” sauce done with an Italian twist. There are so many ways to make it, it really depends on your tastebuds. Traditionally it’s made by reducing vinegar & sugar. You can add honey with leeks, which is a combo I really like. Adding citrus gives another flavor profile that works really well with beef!

      Reply

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