Shepherd's Pie

[deuces wild]

My wife had a taste for Shepherd's Pie (she grew up eating it) and purchased a frozen packaged one...........Pulled/Shredded beef with gravy and veggies topped with creamery mashed taters.

She hated it. She remembers it having cooked ground beef (not pulled beef) and corn (not present in the one she bought).

So she is looking for a recipe of the real thing. Can you help me out?

TIA!!

[Gandalph]

The ones we eat here in Scotland have real shepherds in them. Mind you they were properly sterilized before they were put in. :lol:

[deuces wild]

Do you skin them first or just grind 'em up and fry them? :lol:

[Gandalph]

We just cut them into cubes then fry them up, put the creamed mash potato on the top and stick them under the grill till just brown. :lol:

Andsome will probably be the one to give you some pointers on how to make a Shepherds Pie. He's sure to have made a few in his day. :D

[Belatucadrus]

Beef in Shepherd's pie ???

Shepherd's pie should be lamb, if its got beef in it's Cottage pie. As to the Alaska salmon option, well known for traditional Oldie English/Welsh/Scottish shepherds to have access to Alaskan salmon. I'm all for improvisation in the kitchen, but when does Shepherds pie cease to be Shepherds pie and become something entirely new ?

[Belatucadrus]

The honest answer to that is likely to be Lamb, potatoes and whatever seasonal veg the shepherds had access too, like stew it's a bit of a catch all dish and nobody will have the definitive answer as everybody will have a variation on the theme.

This looks close to the mark for a good basic recipe.

Never skimp on the mash, the packet stuff ruins it.

A quick look at the US hosted recipes seems to involve tomato soup instead of stock, so a trad UK recipe version may be somewhat different to what you've had before.

[-pops-]

As has been said, Shepherd's Pie MUST be made with lamb or, better, mutton.

A similar pie made with beef is Cottage Pie.

A point of argument in our family is the roof on these pies. I contend that both should have a thatched roof made of mashed potato the others say that a tiled roof made from thinly sliced potatoes is correct - especially for the Cottage Pie.

Either way, on the plate, both should be served with a "garden" of marrowfat peas and sliced carrots.

[dadyassa]

Cottage pie..... yummy my favourite dinner.

Do they put cats puke in the ready made ones ?

[andsome]

I don't think that there is a definitive menu for Shepherds pie, everyone has their own variations. It is a dish to use up leftovers. Mine are never the same twice, as I don't use strict quantities of ingredients. I always chop up a large onion and finely chop however much left over lamb there is. At lease one clove according to how big it is of garlic is also added. I also add sliced carrots and a quantity of peas. A stock is added to make a nice gravy base, and the whole lot is cooked for about 45 minutes or so in a hot oven. A generous layer of mashed creamed potatoes is added to the top, and the surface dotted with little bits of butter. The whole thing is then placed underneath a very hot grill until the surface is mottled brown. We eat it with spring greens or savoy cabbage, whatever is in season. As has already been said, a version of this using beef is called cottage pie.

[Belatucadrus]

I contend that both should have a thatched roof made of mashed potato the others say that a tiled roof made from thinly sliced potatoes is correct

Have to agree with you, mash for Shepherd's or Cottage pies and tiled sliced for a hotpot, Lancashire or otherwise.

Garlic bleeeeeugh. Garlic is only fit for repelling vampires and blocking drains, totally unfit for human consumption.

[andsome]

I contend that both should have a thatched roof made of mashed potato the others say that a tiled roof made from thinly sliced potatoes is correct

Have to agree with you, mash for Shepherd's or Cottage pies and tiled sliced for a hotpot, Lancashire or otherwise.

In the winter I sometimes make a lamb hotpot. This is always covered with sliced spuds and NOT mash. When the spuds have softened I turn on the grill to brown them.

[artist]

http://www.deliaonline.com/recipes/shepher...eks,713,RC.html

Here is a lovely variation.............Nice and warming in the winter. :)

[-pops-]

http://www.deliaonline.com/recipes/shepher...eks,713,RC.html

Here is a lovely variation.............Nice and warming in the winter. :)

Nice!!!!!!!

[deuces wild]

Thanks for all the advice folks! I printed this topic for her as well as the links to the recipes.

[andsome]

http://www.deliaonline.com/recipes/shepher...eks,713,RC.html

Here is a lovely variation.............Nice and warming in the winter. :)

Nice!!!!!!!

Sounds very nice and I may try it sometime. The only problem is that for me it is getting away from the idea of simply using up leftover meat, and is getting a wee bit sophisticated with the addition of spices, cheese and leeks. It becomes a major production. It's the same with bubble and squeak. To me this is simply fried up left over mashed potatoes and cabbage. Allowed to brown on the bottom where it is touching the pan. Eat it with cold leftover meat. I also like to apply a generous helping of brown sauce to the bubble and squeak, after cooking of course.

[artist]

http://www.deliaonline.com/recipes/shepher...eks,713,RC.html

Here is a lovely variation.............Nice and warming in the winter. :)

Nice!!!!!!!

Sounds very nice and I may try it sometime. The only problem is that for me it is getting away from the idea of simply using up leftover meat, and is getting a wee bit sophisticated with the addition of spices, cheese and leeks. It becomes a major production. It's the same with bubble and squeak. To me this is simply fried up left over mashed potatoes and cabbage. Allowed to brown on the bottom where it is touching the pan. Eat it with cold leftover meat. I also like to apply a generous helping of brown sauce to the bubble and squeak, after cooking of course.

You don't HAVE to follow the recipe exactly.................... In fact, I mix the cheese with the potato before putting it on top of the meat.

[Alan2273]

Garlic bleeeeeugh. Garlic is only fit for repelling vampires and blocking drains, totally unfit for human consumption.

I totally agree, I hate garlic, even if it is good for you.

[dadyassa]

Garlic bleeeeeugh. Garlic is only fit for repelling vampires and blocking drains, totally unfit for human consumption.

I totally agree, I hate garlic, even if it is good for you.

Good job you dont live in Spain :lol: :lol:

I`m just gonna make some ginger and pineapple chicken but I dont put garlick in that

[Tankus]

eeerrr...... from the token taff ....its lamb ... and no garlic ,,,,,,, some peas carrots and onions as well , my Nan ( god rest her soul ) ,when she was feeling a bit daring , would put a bay leaf or two in it ...! and mushrooms if in season ....

welsh cheddar grated on top and a grill finish optional

and if its got any fish in it...... its fishermans pie

Belatucadrus

Never skimp on the mash, the packet stuff ruins it.

OMG ... I'm sure thats illegal in Wales

[nellie2]

I prefer a variation on a theme.. Shepherdess pie (no meat) I use Quorn mince.. onions, chopped carrots, peas in a nice thick gravy stock topped with mashed potatoes mixed with grated cheese and a good sprinkling of grated cheese on the top too... baked in the oven.

Yummmmm.

[Belatucadrus]

OMG ... I'm sure thats illegal in Wales

Ruddy well should be everywhere, seems pointless to go to the trouble of making shepherds pie then spoiling it by layering tasteless slimy instant mash on the top.

If you want proper mash, use a potato. Stuff the smash Martians, they may have been amusing, but clearly lacking any taste buds.

[andsome]

It wouldn't be the same for me without some garlic. I use it in a good many dishes. I would not consider Shepherds Pie or Cottage pie, or Stir fry without garlic. As for using Quorn YUCK YUCK YUCK!. Imagine a shepherd tending his flock of Microprotein fungi. :lol: