SHEPHERD'S PIE

Mmmmm with the fall and winter months approaching, what better comfort/soul food could there be than a homemade Shepherd’s Pie. This dish is truly the epitome of the world “comfort food.” Cottage Pie or as we know it – Shepherd’s Pie is a traditional English “meat pie.” The term cottage pie started around the 1800’s when potatoes were introduced as an edible crop affordable for those less fortunate. With the ability to cook with potatoes, cottage pie was a means of using leftover meats and incorporating this cheap produce.

After Labour Day I spent about another week at the lake, but it was no hot and sunny week. Cold and rainy - the perfect weather for a delicious, homemade Shepherd’s Pie. A delicious meal, and one that I didn’t even have to make!

Brennan’s Shepherd’s Pie

Ingredients:
- 2 cans of creamed corn
- 1 lb lean ground beef
- 10 peeled mashing potatoes
- Salt and pepper
- 2 tbsp butter
- 1/4 cup milk
- 2 tbsp cream cheese

Directions:
- Preheat the oven to 350 degrees.
- Peel potatoes and boil in hot water until fork tender.
- Once tender mash with butter, salt, pepper, milk and cream cheese until smooth (add more butter, milk or cheese to get desired consistency)
- In a pan on the stove, over medium high heat cook meat (season with salt and pepper) until brown.
- Drain grease before using.
- In a deep dish begin layering ingredients.
- First layer in the cooked meat.
- Second layer the two cans of creamed corn.
- Third layer the creamy mashed potatoes.
- Bake for 45-1 hr or until the top is golden brown and the pie is heated throughout.
- Serve warm with a little bit of butter on top of the potatoes!

photo credit: my own

EMMA'S EATERY: BAKED GOODS

This weekend is the kick-off for my summer baked goods! I spend a lot of my time at my cottage during the summer, and there is a store at the island where all the lake activity takes place; swimming, sailing and tennis. The one thing the store is missing though, is freshly baked goods. So I decided that this summer I would start selling my own products - especially pies, seeing as there are so many great summer fruits.

This morning I headed to the grocery store and came home with all the necessities for flaky pie crusts and scrumptious fillings. To start, the pie crusts. I have never really made crust from scratch before, so this was a new challenge for me. Twelve pie crusts later, and I think I have the hang of it - thank you The Joy of Cooking (the food bible!). My fillings today consisted of a classic apple pie and a delicious blueberry pie with a hint of lemon. I tried for the peach pies, but they just are not ripe enough right now. More to come though - hopefully raspberry (my fav!), strawberry-rhubarb (a summer classic) and peach. With such an abundance of fruit I think I am going to start making jams as well. Nothing better at the lake then starting off your morning with a good piece of multigrain bread and a thick serving of homemade jam!

For those of you Stoney Lakers - I will be selling my products at The Juniper Island Store most Friday, Saturday and Sundays! I also will be taking orders via the phone for weekends.

Here are some pictures of my pies, pre baking and then the finished product! I will also give you the recipe for the piece crust - it is so simple and so easy!

Pie Crust (The Joy of Cooking)

Ingredients:
Yields one 9 inch pie (but both a top and bottom layer)
note: for just a bottom crust, cut the recipe in half
- 2 cups flour
- 1 tsp salt
- 2/3 cup lard or shortening (chilled)
- 2 tbsp butter (chilled)
- 4 tbsp cold water

Directions:

- In a bowl sift together flour and salt
- In another bowl combine and soften shortening and butter
- Add half of the shortening mixture to the flour bowl and mix until the texture feels somewhat flakey
- Add the reamining shortening mixture until you have a dough like consistency
- Add cold water and knead until you have formed a dough ball
- Chill in refrigerator for at least 30 minutes
Note: When you go to roll out the dough, you will probably need to add a little bit more water to it to get it moving, so it isn't too dry and crumbly.


photo credit: my own images