It’s Pi(e) Day

That’s right it’s Pi π Day!  Pi Day is observed on March 14th as 3.14 are the first three significant digits of π.  It’s the day we are celebrating the mathematical constant π, but it is also a day for enjoying pie of all sorts. Pie is round, and pi (π)is a mathematical ratio that represents a circle’s circumference to its diameter.  Truthfully it’s just a worldwide excuse for enjoying any sort of pie that you fancy.

Today we have a fun recipe you can easily make for dinner tonight that is variation on one of our favorites, Shepherd’s Pie.  This is an Italian Cottage Pie.  Simple, yummy, and perfect for celebrating tonight with your family or friends…or any other night you feel like tasty, comfort food.  Just add a salad and you are ready to eat!  And the added benefit is this dish is also gluten free!

Happy Pi Day 🙂

Italian Cottage Pie*

1 pound mild Italian sausage
2-21/2 lbs ground beef
1 onion chopped
1/2 lb. sliced mushrooms
3 cloves of garlic, finely minced
1 tablespoon Italian seasoning
2 -3 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons olive oil
Mashed potatoes
1/2 pound cheddar cheese, shredded
1/4 cup Parmesan cheese
French fried onions
Fresh thyme

In a frying pan, add olive oil and sauté mushrooms and onion with 1 clove of garlic until they are soft.  Remove to a bowl while you cook the meat. Brown the sausage.  Remove from the pan and add to the mushrooms and onions.  Next brown the ground beef with 2 cloves of minced garlic and salt and pepper, until the meat is thoroughly browned and and little pieces are crusty.  Add back the sausage and mushrooms and onion.  Add the Italian seasoning and garlic powder and mix together.

Turn the meat/ mushroom and onion mixture into an oiled baking dish and top with mashed potatoes. Smooth potatoes over the meat to completely cover it.  Top the potatoes with cheddar cheese and then add the Parmesan cheese over that.  Bake in a 375 degree oven for 25-30 minutes or until cheese is browned and meat is bubbly.  When you remove from the oven, immediately sprinkle with the fried onions and add the sprigs of fresh thyme on top.  Serve and enjoy!

Mashed Potatoes
6-8 russet potatoes
1 stick butter
milk
salt and pepper

Peel and chop potatoes.  Add these to a pot of salted water, enough just to cover the potatoes.  Bring to a boil and cook until potatoes are soft.  Drain excess water and lightly mash.  Add butter and enough milk to make the potatoes soft enough to spread but not so much that they are soupy.  Add pepper and adjust the seasoning adding more salt and pepper as needed.

* You can make this dish work on a Whole 30 diet plan by substituting ghee for butter and unsweetened almond milk for cow’s milk in the potatoes.  You must also eliminate the cheese.