Royal Wedding Party

Today the world watched Prince William marry Kate, or as they're now known, the Duke and Duchess of Cambridge.  Meanwhile, I hosted a party at my own castle and had a few Queens and Duchesses over for food and to watch the highlights of the wedding festivities.

We had lots of champagne and cute heart shaped tea sandwiches thanks to Karissa, and I made one of Prince William's favorite dishes, Cottage Pie.  I also made some crown shaped cookies and picked up a few Cupcake Royale Wedding Royale cakes... vanilla cake with a Kir Royale/champagne frosting.  YUM!

The Cottage Pie was a risky move, I had no idea how the end product would taste but was pleasantly surprised.  My kids loved the leftovers!

Simmering the meat, potatoes and a mixture of other ingredients...

All assembled, including the piped mashed red potatoes on top.

And coated in shredded cheddar cheese before going in the oven.

Personalized straws so guests could keep track of their glasses.

Goodies for the guests.

The finished Cottage Pie!

And a post about the Royal Wedding wouldn't be complete with out a picture of a cute little princess!

Prince William's Favorite Cottage Pie, courtesy of formal royal chef Darren McGrady
2 Tbsp corn oil
2 small (6 ounces each) yellow onions , finely chopped
1 1/2 pounds ground beef
1/3 c. all-purpose flour
1 to 2 tsp dried thyme 
2 c. water
1 Tbsp Kitchen Bouquet browning and seasoning sauce
2 beef bouillon cubes
1 Tbsp Worcestershire sauce
2 pounds peeled red potatoes
1/2 stick butter
2 tsp salt
1/8 tsp ground white pepper (I used fresh cracked black pepper)
1/8 tsp grated nutmeg
1 egg yolk
1/4 c. heavy cream
1 c. grated Cheddar cheese

In a large saucepan over a high flame, heat the oil and add the finely chopped onion. Sauté until the onion becomes soft and translucent. Add the ground beef and break it up using a wooden spoon. Sauté until the beef has lost all its pink color. Gradually stir in the flour, thyme, 2 cups water, Kitchen Bouquet seasoning, beef bouillon cubes and Worcestershire sauce.

Reduce the heat to low and simmer the meat (so that it is just bubbling) for about 30 to 45 minutes until the sauce has thickened and the meat is fork tender. Remove the pan from the stove, and use a slotted spoon to transfer the beef to the earthenware dish. The slotted spoon will lift just the beef so it will not be too wet to hold the potatoes.

If there is any sauce left after taking out the meat, cool and refrigerate it. Then reheat it in a small saucepan to serve alongside the finished pie. This recipe can be prepared up to this stage several days before you plan to serve the dish. Cool both the meat and the liquid and store in the refrigerator.

To make potato topping: Place the potatoes in a large pot and add cold water to about 1 inch above the potatoes. Cover the pot and bring to a boil over high heat. Lower the heat to a simmer and cook until the potatoes are tender when pricked with a fork (about 20 minutes). Drain off the water and replace the drained potatoes in the pan over a low heat for 1 to 2 minutes to dry them thoroughly. Mash the potatoes with a potato masher or pass through a ricer.

Stir the nutmeg, cream and egg yolk with the butter, salt and pepper into the mashed potatoes. Then use the mashed potatoes to cover the top of the dish. Either pipe them, using a wide star tube, or spoon them on and then fluff up using a fork.

Sprinkle the top of the potatoes with the grated Cheddar. It can be kept for 24 hours at this stage if covered with plastic wrap.

Bake in a preheated oven (350°) for about 20 to 30 minutes until the potatoes are golden brown and the pie has heated through.