14 Mar
Corn Chowder and Cottage Pie
My friend Megan introduced me to this Crock Pot Corn Chowder Lite recipe. It was a little spicy for my taste (I’m a big baby about spicy things), but it was incredibly easy to make and very delicious. I can see myself making it all the time!
It’s picture with a present as it was intended to be a gift, but the recipient wasn’t home. So we saved the present for another time and ate the chowder ourselves. What else were we supposed to do?
I also made Cottage Pie. Unfortunately I kind of just made things up as I went, so you probably aren’t going to like my directions. It was so delicious though, I can see myself making it once a week.
That Wife’s Completely Incomplete Sheperds Pie Directions
- Sautee one onion and some carrots in olive oil, as the mixture starts to dry out, add in some chicken broth.
- Dump 1 lb of ground beef (I used 98% fat free) in another pan. Cook until browned.
- Cook frozen peas in the microwave until just warmed, add peas to onion/carrot mix.
- Add beef to pea/carrot/onion mix. Add some more chicken broth for good measure. Simmer all of this together until chicken broth is almost gone
- Add Worcestershire sauce to taste beef mixture to taste, maybe a little salt and pepper as well
- Put beef mixture in bottom of dish, spread mashed potatoes (I used instant because I am lazy) on top.
- Grate cheddar cheese (I used 2% sharp Cracker Barrel) and parmesan over the top.
- Cook in 350 degree oven until edges are browned and cheese is bubbling.
Yep, worst instructions ever. But That Husband gave it a 3.5 out of 5 and we’ll definitely be having it again soon.
Also:
I'm a farm-raised almost-crunchy stroller-pushing picture-taking lifestyle-blog-writing gastronomy-obsessed divine-seeking thrift-store-combing cheese-inhaling pavement-pounding laughter-sprinkling lover of individuality and taking chances.
Ooh I’ve made a Shepherds Pie like that before.
I never thought to add Worcestershire, that would be good.
We also add 4 ounces of cream cheese to the instant potatoes as well so they are a bit creamier and taste closer to the real thing.
You’re also about 1000 times better at scooping it out than we are. I just can’t wait long enough to dig in.
1I’m confused about what in that recipe would have been spicy…did you alter it? Too much pepper?
Jenna Reply:
March 14th, 2009 at 5:59 pm
I really do have a hard time with anything that is even remotely spicy so it might have just been the Thyme or the Dill
Totally bookmarking the chowder recipe! Thanks for sharing.
3Yummm… both look delicious!
4P.S. Just for you, Jenna: I’ve decided to try turning off the spam filter on P&P.
Jenna Reply:
March 14th, 2009 at 5:59 pm
Goody! I think you know that was my intent when writing the post.
I have a completely random question. Even though you aren’t supposed to drink alcohol can you cook with it?
Jenna Reply:
March 17th, 2009 at 9:40 am
I think I’ll post on this because I bet several are curious. I won’t cook with alcohol, because I don’t like purchasing it (which means I am supporting an industry I don’t agree with), but I will eat dishes cooked with it at a restaurant.
It’s definitely the kind of thing where you have to decide for yourself what you are comfortable with. I’m one of those who believe we have the Word of Wisdom telling us not to drink alcohol because it is addicting and alters our perceptions and ability to process information properly. No one has been cited for drunk driving or beating their wife because they ate beer battered fish and chips, you know?
Thanks for the link to the corn chowder lite recipe! YUM.
7You should try ground veal instead of ground beef; it’s healthier.
Jenna Reply:
March 29th, 2009 at 12:56 am
Do you have any scientific data for that?
Sorry, I’m not implying that you’re not eating healthy (because it seems like you certainly are), but I just wanted to throw the suggestion out there!
9