This next recipe is a standard…
classic comfort food…
and, of course,
an easy fix up for the simplest of galleys…
My Mom made it using up leftovers from Sunday’s roast beef dinner.
I in turn made it for my kids
so my recipe usually included ‘hiding’ lots of veggies in the mix.
The classic version uses mainly onions, garlic and sometimes corn.
the end result is pure tasty memories of childhood….
sometimes called Cottage PIe…
sometimes – Shepherd’s Pie…
in French Canada – Pâté Chinois
and in France…
1-2 tbsp cooking oil
1 small onion, chopped
1 clove garlic, minced
1/2 cup chopped celery
1 lb lean ground beef
1/2 cup corn
1 14 oz can creamed corn
sea salt & pepper to taste
1 tsp thyme
1 tbsp Worcestershire sauce
Saute onion, garlic and celery in oil until celery softens.
Add beef and continue to cook until no longer pink.
Stir in corn and seasonings.
Scoop into a casserole
or for you non-oven people use the Omnia Oven (see link)
*mashed potatoes – about 2 cups (see Galley Kat note below)
2 tbsp butter
milk or cream
1/2 cup shredded cheese
Panko (**See Galley Kat Notes)
Mix mashed potatoes, butter, cheese and enough milk or cream
to make a fluffy smooth topping.
Spread over meat mixture.
Sprinkle crumbs on top of all.
For conventional ovens bake at 350 ° for 20 minutes.
For Omnia, set base pan on burner for 5 minutes.
Place covered Omnia cook pan on base plate and turn burner to medium.
After 20 minutes all should be heated through and bubbly.
Galley Kat Notes
* to make things easy,
throw on a couple of extra potatoes on the barbecue tonight
so you can have mashed taters for this tomorrow night.
**Since I don’t have an oven onboard to produce a crispy brown topping for casseroles
I keep a supply of this Panko/parsley mixture onboard (link to my crispy crumb topping)