Category: Recipes

This Cottage Pie recipe is so scrumptious and satisfying! The filling is flavorful and the potatoes are nothing short of heavenly. You may be thinking this is strikingly similar to Shepard’s pie, and you would be correct. However, our recipe uses ground beef whereas Shepard’s pie traditionally uses ground lamb.

Some notes before we get into it: 

1. We find it’s faster to boil the potatoes first, and the skin slides right of once they’ve cooled enough to touch.
2. The salt and pepper measurements for the potatoes and filling are more suggestions than anything else. We know everyone’s tastebuds are a little different, so add more or less to suit your own palate.
3. We use a mix of vegetables in the filling because we like a lot of vegetables for this recipe. But feel free to use whatever combination you like or have on hand.

 

Prep Time: 30 minutes 

Cook Time: 45 minutes

Yield: 6 Servings

 

Ingredients: 

MEAT FILLING:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef -or ground lamb
• 2 teaspoons dried parsley leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoon Worcestershire sauce
• 2 tsp garlic powder
• 2 tablespoons arrowroot for gluten-free or flour if not
• 3tablespoons tomato paste
• 1 cup beef broth
• 1 cup frozen mixed veggies or anything you love ( we used corn, peas, carrots, & green beans)

 

POTATO TOPPING:

• 2 lb’s of Yukon gold potatoes
• 8 tablespoons unsalted butter -1 stick
• 1/3 cup half & half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup parmesan cheese
• A few springs of fresh Italian Parsley for garnish- chopped (Optional)

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MAKE THE MEAT FILLING

1. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
2. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
4. Add the flour/arrowroot and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
5. Add the broth, and frozen mixed vegetables. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
6. Set the meat mixture aside. Preheat oven to 400 degrees F.

 

MAKE THE POTATO TOPPING

1. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
2. Drain the potatoes in a colander, and peel them once they are cool enough to handle, the skins should slide off easily.
3. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
4. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
5. Add the parmesan cheese to the potatoes. Stir until well combined.

 

ASSEMBLE THE CASSEROLE

1. Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
2. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving. Garnish with fresh chopped Italian parsley if desired.

 

 

Get creative with some sample recipes that incorporate new flavors and fun new ingredients. Use Infused Honey for cocktails, and incorporate these handcrafted specialties into your seasonal grazing boards and main dishes.

 

 

Ginger Honey Glazed Carrots

Easy to make with only a few simple ingredients, these glazed carrots make a great side dish to any fall meal. Yield: serves 4

 

• 2 Tablespoons butter
• 1 Tablespoon finely chopped ginger
• 2 Tablespoons Ginger Infused honey
• 4 Carrots, peeled and thinly sliced
• 1/4 Cup water
• Salt and Pepper

1. In a small saucepan, melt butter and stir in ginger.
2. Add Ginger honey and stir to dissolve.
3. Stir in carrots and toss to coat.
4. Pour in water and cover to steam.
5. Stir occasionally and cook 8 minutes or until tender.
6. Season to taste.

 

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Lavender Vanilla Bean Honey Martini

Cocktails are an essential part of most gatherings we’ve developed one rule for choosing the best recipes: keep it simple. So simple that your guests can help themselves. Yield: serves 1

 

• 23 Ounces gin (or vodka)
• 1 Ounce lavender vanilla bean honey
• Sparkling water

1. Fill cocktail shaker with the gin and lavender vanilla bean honey and shake.
2. Add a handful of ice and Shake again.
3. Strain into a chilled martini glass.
4. Top with sparkling water.
5. Garnish with a sprig of fresh lavender, or a few dried lavender buds floating on top.

 

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Lavender Vanilla Bean Honey Old Fashioned

Cocktails are an essential part of most gatherings we’ve developed one rule for choosing the best recipes: keep it simple. So simple that your guests can help themselves. Yield: serves 1

 

• 1½ ounces bourbon whiskey
• ½ ounce rye whiskey
• 1/2 oz. lavender vanilla bean honey
• 4 dashes Angostura bitters
• Ice
• 1 orange twist, for garnish

1. Combine the bourbon, rye, lavender vanilla bean honey, and bitters in a mixing glass, and stir.
2. Pour over an ice-filled rocks glass.
3. Garnish with an orange twist and serve immediately.

 

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Rosemary Lemon Salmon Filets

The rosemary-infused honey gives this dish a sweet and aromatic flavor. Yield: serves 4

 

• 2 tbsp rosemary lemon honey + more for finishing drizzle
• Juice of 1 lemon
• 4 (6-oz.) skinless boneless salmon filets
• Salt and freshly ground pepper
• 3 tbsp. olive oil
• Pinch fresh rosemary leaves (optional garnish)

1. Arrange salmon filets, flat side down in a shallow dish in a single layer.
2. Season to taste with salt and pepper and drizzle with the infused honey.
3. Cover dish with plastic wrap and refrigerate for 1 hour.
4. Preheat grill to medium-low and rub grates generously with olive oil.
5. Place salmon on grill, rounded side down, and cook, rotating to create crosshatched markings and turning once, until dark golden brown and medium rare, (2 to 3 minutes per side)
6. Divide salmon between 4 plates and drizzle with lemon juice and a little bit of the extra honey to taste. Garnish with fresh rosemary, and serve immediately or at room temperature.

 

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Rosemary Roasted Walnuts

VEGAN – GLUTEN FREE – PALEO – DELICIOUS Wonderfully simple and addicting roasted walnuts. Salty, sweet, savory snacking perfection. Yields:3 cups walnuts

 

• 2 tablespoons olive oil
• 2 tablespoons honey (sub agave for vegan option)
• 1 tablespoon dried rosemary (or 2 tablespoons fresh rosemary, minced)
• 1/4 teaspoon cayenne
• 1/4 teaspoon pepper
• 1.25 teaspoons of our rosemary grapefruit maldon sea salt flakes
• 3 cups walnut halves

1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together oil, honey (or agave), rosemary, cayenne, pepper, and salt.
3. Place the walnuts into a mixing bowl and drizzle the oil and spice mixture over the walnuts. Stir to toss and coat the nuts well.
4. Spread the walnuts in a single layer on a rimmed baking sheet. Bake for 10-15 minutes, or until fragrant, hot, and golden.
5. Cool then seal and add to grazing board when ready to share.

 

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Infused Salt Hasselback Potatoes

This recipe adds extra flavor to crispy, roasty, hasselback potatoes to elevate your side dish to the next level. Yield: Serves 4

 

• 3 tablespoons olive oil
• 2 garlic cloves – minced or pressed
• 1 pound Mixed New Potatoes
• 2 teaspoon finishing salt (any of our infused salts are fantastic with this)

1. Mix olive oil and garlic in a small saucepan on low heat for 5-10 min or until fragrant. Do not burn the garlic, you just want the flavor to begin infusing into the oil.
2. Slice the potatoes vertical slits 3/4 of the way thru each potato along the length of the potato – making sure to not cut all the way thru.
3. Arrange cut potatoes on a parchment-lined baking sheet and brush generously with garlic oil mixture.
4. Place into the hot oven and cook for 20 minutes.
5. Remove from oven, brush with remaining garlic oil mixture and top each potato with a generous pinch of your favorite salt.
6. Place back into the oven and cook for 20-30 minutes until tender and crispy around the edges.

 

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Vietnamese Pickled Vegetables

 

1. The pickles are traditionally served on Vietnamese banh mi sandwiches. They’re a little like bread and butter pickles, though crispier, not as sweet, and with a slight radish taste from the daikon.
2. These pickles would be great with anything that would typically be served with coleslaw or sauerkraut, like hot dogs, or barbecued pork
3. They would also be great with salad or wrapped into a spring roll.
4. There is definitely a health benefit to eating these kinds of vegetables, so they can even be enjoyed just by themselves.