Go!

Rhoswen posted this one on the GB

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I do shpeherds pie a little differently - brown hamburger meat with chopped onion & garlic, add a packet of McCormicks meat loaf seasoning. Layer in bottom of 8x8 glass pan. Top with frozen peas & corn, then top with mashed potatoes (cooked the mashed potatoes with beef stock) and grated cheddar. Bake til the tops of the potatoes are lightly browned. I like mine with a little sour cream on top.

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make sure you make enough mashed potatoes. better to overestimate than underestimate.

dubi, this is the recipe my MIL got while they lived in Wales

1lb ground beef or half beef/half pork
1 small onion, diced finely
2Tbs bacon drippings
3Tbs flour
1 can condensed soup...whatever flavor you desire but it has to be condensed variety and do not add water or milk

brown meat and onion in drippings until meat is cooked through...remove from heat and stir in flour, set aside

frozen corn, frozen peas...one small box of each and stir each into meat mixture

butter a glass dish(she uses a Corning Ware casserole with lid)and place mixture into dish

3cups mashed potatoes...can be freshly made, leftover, instant, or instant frozen or even an instant flavored variety but MIL uses leftover almost exclusively

place potatoes directly onto meat mixture and press flatly if using cheese or make peaks in potatoes if it is to be top of pie

cover and bake 30min at 325, remove lid and turn oven to broil...watch closely and remove when peaks begin to brown! Makes 4 good servings, served with salad and bread can feed 5

in Wales she almost exclusively used leftover veggies as well as potatoes and at times would add carrots though her kids weren't fond of that addition. She also said she once used leftover pan fried potatoes. Also back then mushroom soup was the norm...she now uses golden mushroom or cream of celery.

If you can find the recipe for the shepard's pie at the Black Labrador in Houston, then you will be very pleased. It's my favorite.

Every wonder why you see restaurants specializing in French, German, Italian, Chinese, Thai, Greek, Mexican, Indian etc.

But you never seen one specializing in English food? Because it's crap!

I'm gonna try this one this week. Got many great reviews. Think I'll reduce the broth to 1/2 can and add horseradish and sour cream to the potatoes.

http://allrecipes.com/recipe/zippy-shepherds-pie/detail.aspx

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But you never seen one specializing in English food? Because it's crap!

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A) you see many Irish Food Places
B) Fish and chips rock!

chop and sautee 1 onion (in Olive oil or butter)
brown 1 lb meat (beef or vension) in the onion. If you use lean meat, no real need to drain the fat
add lawry's seasoning salt & pepper to taste
add 1 can drained baby carrots and 1 can drained peas
add roughly 2-3 TBSP Worcestershire
add half a can on beef broth
simmer for half hour, adding beef broth as necessary to keep from drying out.

Potatoes - I use the 10 minute microwave bag because it's easiest, or you can do you own mashed potatoes.

Put meat mixture on bottom of pan (add all the juice in it as well)
Top with mashed potatoes (i use a fork to make high points in the potatoes for crisp, burnt, and texture)
preheated oven at 350 for 25 minutes, then broil for 5 to brown potatoes...add cheese if you want.

IMO, anything with beef, pork, or venison in it is not Shepherd's pie.

^^Correct. Shepherd's Pie is made with mutton. If it's made with any other meat, it's Cottage Pie.

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dubi, this is the recipe my MIL got while they lived in Wales

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Once again proving my point that there are crappy cooks throughout the world.

You people are simple lost when me, bw, or AAC don't show up. Allow me to salvage this thread

I make Shepard's Pie in one of two ways. Either Guinness or Red wine based gravy. In either case, I use lamb. If I'm making the Guinness version I use ground lamb, and if the wine version I use diced lamb.

If you have a La Cruset this makes a nice cook and bake 1 pot dish

Olive oil
about 3/4lb of peeled, blanched baby onion (you can use 1 large diced onion if you wish)
2-3 large carrots, diced
3 tablespoons flour
3 tablespoon butter or olive oil
1 bottle Guinness (or 12oz burgundy wine)
Couple dashes of Worcestershire sauce
1 cup stock (I use chicken with a heaping Tbls of veal demi-glace)
heaping Tbls tomato paste (optional)
1 cup frozen peas
fresh thyme for guinness, thyme and rosemary for wine
1 large quantity mashed potatoes (cheddar for guinness or gruyere for wine)

Pre-heat oven to 400o F.

Sautee carrots and onion in the olive oil until just tender. Season with salt and pepper

For Guinness pie

Add meat and cook until browned then drain fat.
Add the butter until melted and then add flour and stir until thickened and the bottom of dutch oven starts to brown then add the Worcestershire, Guinness, chicken stock, veal demi, and tomato paste. Cook until thick on medium. Season to taste with salt, pepper, and fresh herbs

For Red Wine Pie if using 1/4" cubed lamb

Brown the meat first seasoning with salt and pepper. Add in a cup of stock and simmer until meat is tender and most or all of the liquid has evaporated. Remove and reserve. Proceed with previous recipe


When finished Spoon or pipe the mashed potatoes over top. For best results use a potato ricer to make the potatoes. Real butter and whole milk or cream are also a must.

Bake for about 20 minutes or until the potato is nice and browned on top.

I serve with homemade herb butter drop biscuits

Shepherd’s Pie

Base

¾ lb lean ground beef
¾ lb ground pork
1/3 cup bread crumbs
2 eggs, beaten
¾ teaspoon salt
¾ teaspoon cayenne pepper
¾ teaspoon blak pepper
¾ teaspoon sage

Vegetable Layer

4 and a 1/2 tablespoons butter
2 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
2 carrots, thinly sliced
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon salt

Mashed Potatoes

½ lb new potatoes
6 and ½ tablespoons butter
½ cup heavy cream
½ teaspoons garlic powder
¼ scan teaspoons salt
¼ scant teaspoons pepper
Pinch of cayenne pepper

For Base:

Spray 9X9 baking dish with non stick spray

In large bowl, combine all base ingredients and mix until well blended. Pat into prepared pan. Bake at 350 for 1 hour, 15 minutes or until base tests done.

For Vegetable Layer:

In large skillet over medium heat, melt butter. Saute vegetables and spices for 15 minutes or until vegetables are tender. When meat loaf is removed from oven, evenly spread vegetables over base.

For Mashed Potatoes:

Scrub, but do not peel potatoes. Cut into 1-inch cubes and place in 4 quart saucepan. Boil potatoes in salted water 20 to 25 minutes or until potatoes test done. Drain

Transfer potatoes to large mixing bowl. With electric mixer, mash potatoes until fluffy. Cut butter into small pieces and add to potatoes. Add cream in a slow, steady stream, add spices and beat until light and fluffy.

Mound hot potatoes over vegetable mixture. Bake at 350 for 10 minutes or until potatoes are lightly browned.

Serves 6.

Fido,

First in your master thread you just put the picture up and ignore the cries of help for the sheperds pie recipe and now you post up half the recipe.youre teasing me.

"I serve with homemade herb butter drop biscuits"
so, how do we make the herb butter drop biscuits?

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Every wonder why you see restaurants specializing in French, German, Italian, Chinese, Thai, Greek, Mexican, Indian etc.

But you never seen one specializing in English food? Because it's crap!

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False.

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Every wonder why you see restaurants specializing in French, German, Italian, Chinese, Thai, Greek, Mexican, Indian etc.

But you never seen one specializing in English food? Because it's crap!

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the mere existence of scotch eggs proves your theory wrong

Lots of English Pubs all over the place

mmmmm scotch eggs

now I wish I had sausage

My grandmother, who came over as a teen circa 1930, would say about her food preference;

"there's a reason we left Ireland"

I love me some scotch eggs.

(Sorry random bump on a Friday, but I came across this and thought of this thread...)