All about vintage cast iron cookware and the people who use it. History, education, identification, use, stories, collectors and collections.

Tag: cooking

Nancy Addison’s “Mash in the Hole” Meatloaf, Made in her Lodge Legacy Cast Iron Bundt Cake Pan

Nancy Addison’s “Mash in the Hole” Meatloaf, Made in her Lodge Legacy Cast Iron Bundt Cake Pan

You already know that I like to check out the “Black Iron Master” contest on Sundays on the Facebook page Black Iron Cooking, Antiques, and Humor. I’ve previously posted about some of Doyle Pregler and Brenda Bernstein’s  entries, and Rose Waddell’s winning Mahogany Chiffon Hydrangea cake made in […]

Doyle and Brenda’s Collection, Cooking, and Brenda’s Mad Cake-Making Skills

Doyle and Brenda’s Collection, Cooking, and Brenda’s Mad Cake-Making Skills

Fellow cast iron enthusiasts Brenda Bernstein and Doyle Pregler live in New London, Minnesota, a small community about two hours northwest of the Twin Cities. They have been together 28 years, have 6 grown children between them, and 12 grandchildren ages 3 to 19. If […]

My Version of Alton Brown’s Shepherd’s Pie, Made in My Trusty Griswold Iron Mountain Chicken Pan

My Version of Alton Brown’s Shepherd’s Pie, Made in My Trusty Griswold Iron Mountain Chicken Pan

I recently spent a lovely Spring weekend at my friend Mary’s lake home on Madeline Island. I love going to Mary’s place – it is on Lake Superior and I always feel such a sense of calm when I am there. Maisie and I love to walk on the beach. This trip I felt an inexplicable urge to collect driftwood, so I suddenly have piles of driftwood at my home. I see driftwood crafting in my immediate future.

   

There was still ice on the lake and a nip in the air. Mary and I were in the mood for something hearty for dinner. A quick google search turned up Alton Brown’s Savory Shepherd’s Pie. While Alton didn’t use cast iron to make his dish, I knew that it would work wonderfully in my Iron Mountain (by Griswold) cast iron chicken pan. I have always been a casserole kind of girl.

I made some modifications to Alton’s original recipe – including using ground beef instead of ground lamb – to accommodate what we had on hand on the island. The recipe below reflects how we prepared the dish. It was quite delicious, but I have no doubt that Alton’s is even tastier. You can find Alton Brown’s original recipe here.

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