Haitian Cottage Pie
We have no potatoes today! Instead, puff pastry replaces everyone's favorite starchy tuber in this rendition of delicious and savory Haitian Cottage Pie.
Read the story inspiring this dish here.
Cottage Pie meets Haitian Pâté. Haitian Cottage Pie is a cultural, gastronomic combination of meat, vegetables, and spices. Marinating meat, at least overnight, is essential in Haitian cuisine. But, happily, with ground meat, that is an unnecessary step. Still, the beef together with aromatic herbs adds a layer of complexity, as well as flavor to cookery rooted in Native Taino Caribbean, West African, French, and Anglo-American cultures.
Mix and Marinate
To make life easier, prepare the vegetables and spices before turning on the stove. In a medium bowl, add the diced onions, garlic, shallot, and Scotch Bonnet pepper. Here is a warning about handling the pepper. Avoid touching your mucous membranes, such as your eyes or mouth. My mother taught me to hold the peppers by its stem, thus bypassing the fiery elements, such as the seeds. …show more content…
One note about parsley, I prefer using only the leaf. It is somewhat time-consuming to remove the leaves from the stem, but I find the texture more appealing. However, if you prefer adding the entire herb, then do so. But in that case, use only half the quantity stated in the recipe.
If possible, use a large pan or pot to cook the meat and vegetables. It is without a doubt aggravating to begin heating the food, then obligingly, switching vessels midway. Reason being, the first container is too small to hold all the ingredients.
After cooking the meat and vegetables, place them in a baking pan. At this point, preheat the oven, and begin to thaw the puff pastry. As the frozen pastry comes to temperature, prepare the egg
Read the story inspiring this dish here.
Cottage Pie meets Haitian Pâté. Haitian Cottage Pie is a cultural, gastronomic combination of meat, vegetables, and spices. Marinating meat, at least overnight, is essential in Haitian cuisine. But, happily, with ground meat, that is an unnecessary step. Still, the beef together with aromatic herbs adds a layer of complexity, as well as flavor to cookery rooted in Native Taino Caribbean, West African, French, and Anglo-American cultures.
Mix and Marinate
To make life easier, prepare the vegetables and spices before turning on the stove. In a medium bowl, add the diced onions, garlic, shallot, and Scotch Bonnet pepper. Here is a warning about handling the pepper. Avoid touching your mucous membranes, such as your eyes or mouth. My mother taught me to hold the peppers by its stem, thus bypassing the fiery elements, such as the seeds. …show more content…
One note about parsley, I prefer using only the leaf. It is somewhat time-consuming to remove the leaves from the stem, but I find the texture more appealing. However, if you prefer adding the entire herb, then do so. But in that case, use only half the quantity stated in the recipe.
If possible, use a large pan or pot to cook the meat and vegetables. It is without a doubt aggravating to begin heating the food, then obligingly, switching vessels midway. Reason being, the first container is too small to hold all the ingredients.
After cooking the meat and vegetables, place them in a baking pan. At this point, preheat the oven, and begin to thaw the puff pastry. As the frozen pastry comes to temperature, prepare the egg