You say Cottage, I say Shepherd’s Pie

So I started a debate on a food related site regarding the difference between Cottage and Shepherd’s pie. When the dust settled, many agreed that to be a true Shepherd’s Pie, it requires lamb vs beef. I just call this recipe delicious, stick your face in the plate and lick it clean, cheesy overload, goodness.

I had no leftovers…it’s just the three of us.

Shepherd's Pie pic

Cottage/Shepherd’s Pie

1 lb lean ground beef
3 cloves garlic
1/4 chopped yellow onion
2 Tablespoons flour
2 Tablespoons ketchup/catsup
2 Tablespoons Worcestershire sauce (or more to taste)
1 small jar beef gravy
2 cups frozen mixed veggies (peas, carrots, corn, green beans)
4-6 servings if using instant or 2-3 cups if using homemade mashed potatoes
1/2 cup sour cream
2 Tablespoons melted butter
1 cup shredded cheddar cheese or Colby jack
Salt and pepper to taste.

Continue reading


Gnocchi and Sausage Soup

Winter has unofficially arrived! Ugh! This calls for some good ole comforting soup. I wanted to make something different and try out gnocchi at the same time. I mean, can you go wrong by adding pillowy potato noodles to ANYTHING? I googled “gnocchi soup” and got quite a few responses. Below is my recipe that combines about 3 of the recipes into one. See how the spinach is hugging the gnocchi tight? Oh, to be in that bowl! Mange!


Gnocchi and Sausage Soup

1 pound of hot spiced Italian sausage (better for flavor or can add red pepper flakes to mild Italian sausage when cooking it)
1 32 oz container of good quality chicken stock
1 bunch of kale, roughly chopped with stems removed (if desired) OR 6 oz bag of spinach
1 pound box of DeLallo brand potato gnocchi (comes vacuum sealed and takes minutes to cook)
1/4 cup of heavy cream
salt and pepper to taste
grated or shredded Parmesan cheese to top it off

Brown the Italian sausage in a large stockpot, taking care to break up the sausage with a spoon. Drain the excess grease when fully cooked.

Add in the chicken stock and bring to a simmer over medium-high heat. Reduce heat to medium-low and add in kale or spinach along with the desired amount of gnocchi. Stir to combine. Continue cooking for approximately 5 minutes or until all of the gnocchi float to the top and are tender.

Stir in the heavy cream. You may need more than 1/4 cup, it’s totally up to you. Season to taste. You can serve with either grated or shredded Parmesan cheese if desired.