Jolie MeauxMay 08, 2025

" After the Boil" Cottage Pie

Jolie MeauxMay 08, 2025

“They don’t notice your heart breaking because all they ever saw was theirs.”

Jolie Meaux

" After the boil" Cottage Pie

Yield: 6-8

Author: Jolie Meaux

Prep time: 35 MinCook time: 30 MinTotal time: 1 H & 5 M

It never fails we put too many extras in our crawfish boils. Tired of throwing them away or making soup? I came up with this recipe to change it up a bit and prevent waste, You can mix and match the filllings and if there are not enough potatoes just boil a few for the topping.

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Ingredients

1 lb smoked sausage, diced small
1 boil onion. diced small
1/2 cup boil mushrooms, thinly sliced
1 can Rotel
3 tablespoons unsalted butter
2 tablespoons flour
1 tablespoon Cajun seasoning(adjust or omit if you are using leftovers from a spicy boil)
1 cup beef broth
1 tablespoon tomato paste
1/2 cup boil corn kernels
4-5 boiled potatoes
1 cup milk
1/2 cup butter, softened
1/4 lb shredded cheddar cheese
1/4 cup green onions, thinly sliced

Instructions

After the Boil filling

Melt 3 tbsps of butter in large skillet or cast iron
Whisk in flour and cook for about 5 minutes
Slowly whisk in beef broth
Add seasoning if needed
Whisk in tomato paste
Add onions, sausage, mushrooms and Rotel.
Cook for about 10 minutes to allow the mixture to thicken, turn off and let cool for about 15 minutes.

Potato Topper

Using warm potatoes, place through a potato ricer or mash in a large bowl.
Add butter and milk to warm potatoes ( if not using leftover boil potatoes add salt and pepper)

Assemble and bake pie

Preheat oven to 350 degrees
Layer bottom of 12 inch casserole with meat mixture( the size of the pan will depend on your amount of leftovers
Top with corn kernels
Gently spread potato mixture over meat and corn mixture
Top with shredded cheese and sprinkle with green onions
Bake for 20-25 minutes until top is bubbly and slightly browned.
Let cool for 10 minutes and slice and serve.