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| SHEPHERDS PIE (BRITISH) | |
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Before we start, let us be clear and lets get it right. Shepherds pie is made with lamb, cottage pie is made with beef. Never in the history of the British isles has cheese ever come close to either. If you see cheese anywhere near a recipe for either, put it down to the USA's obsession to add cheese to anything that moves - it doesn't generally belong with meat unless you desire lead in your stomach, this said. 1 lb. lean lamb, minced 1 large onion, sliced 1 medium carrot, chopped 1 stick celery, chopped enough beef stock to cover salt and pepper 3 to 4 tsp. corn starch or 2 Bisto (if you know what it is) and 1 corn starch 2 lb. good mashing potatoes 4 oz. (1 stick) butter salt and pepper Let's get this right and the best way: Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch and/Bisto/corn starch, salt and pepper, to taste, and stir. Cook in a slow oven, say 275°F for 2 hours. You can do all this on stove top for about 20 minutes BUT the flavor is never the same. When complete, drain off gravy and reserve.
Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern. Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes. Serve with remaining gravy and steamed cabbage (preferably Savoy, if you can get it). NO CHEESE, PLEASE. Submitted by: Neil - a Brit | |
Boil and mash potatoes with milk, butter, salt and pepper, however DO NOT make it into a wet paste. It should be firm and almost chunky.| 967 reviews | Add review Share |
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recipe reviews #43511
Renae (Pennsylvania) says:
I am an American who just happened to have had a very English Mum, may she RIP. She made Shepherds pie with lamb but also made it with various cuts of beef including ground beef! Sometimes she added stewed tomatoes to it instead of a gravy and yes this American knows what Bisto is and you can find it in St Charles, MO also in Canada and I have a few times found it at Big Lots in PA. Bisto is a gravy and sauce thickener. If you can't find Bisto there are other brands on the market or you can use gravy browning. Bisto comes in several flavors now not just beef. I do have to say I Love my Bisto and use it very sparingly because it is hard to find in the USA. I don't think the original post was rude at all just a Brits sense of homor is all!
#43471
Keith (Florida) says:
First Time here and what a riot, don't let Neil bother anyone all brits are that way or most I've met anyway. Had to laugh, reminds me of a job overseas I did, went to lunch with a brit and was told you Americans are horrid, do you put cheese on everything. It was a Tuna Melt I had for lunch. Heck yea, thats how we American's roll...LOL
#43325
Cindy (South Carolina) says:
Neil,
I can't wait to try your recipe, it sounds wonderful! I've never made Shepard's Pie before so I'm looking forward to it.
I can't wait to try your recipe, it sounds wonderful! I've never made Shepard's Pie before so I'm looking forward to it.
#43230
Dave Reese (United States) says:
Bisto is a gravy powder common in Europe. It is actually a food substitute coming in several flavors. Beef, Chicken, Lamb and Onion. There is no actual meat in any of it. It is available in several chains in the US. Shepherd's pie was originally a meat pie of any kind encased in mashed potatoes but evolved to be Lamb or Shepherd's and Beef or Cottage. Cheese is an optional thing and I don't believe we need to hurl curds at each other.
#43034
Alba (Massachusetts) says:
Hi Neil,
I love it! My brother-in-law is from London and I just love the way he says it the way it is! I think most of the comments are from people who have bees in their bonnet.
Peace
I love it! My brother-in-law is from London and I just love the way he says it the way it is! I think most of the comments are from people who have bees in their bonnet.
Peace
#42891
Moira (North Carolina) says:
I prefer to bake the shepherd's pie in a pie-shell, which absorbs liquid, tastefully. I also sautee onion into the meat (choose your cuts) with a creamed corn layer seasoned with curry layered between the crust, meat, (corn), then potatoes. Diced carrots and peas are a fine addition to the meat mixture.
The pie shell is key here. References to cheese are key to the luxury of the larder, I think, and should not be criticized by their inclusion, or not. Not all of us can acquire "Bisto" as a meat flavoring device, nor curry.
Shepherd's Pie is not a finite recipe ... it is a home-spun recipe, devised of meat, potatoes, and whatever else is in the larder. Anyone's welcome to jazz it up.
The pie shell is key here. References to cheese are key to the luxury of the larder, I think, and should not be criticized by their inclusion, or not. Not all of us can acquire "Bisto" as a meat flavoring device, nor curry.
Shepherd's Pie is not a finite recipe ... it is a home-spun recipe, devised of meat, potatoes, and whatever else is in the larder. Anyone's welcome to jazz it up.
#42853
Marty (Indiana) says:
It is nice to view comments from someone who knows more about a recipe than I do. I'm not a Brit, I came to Cooks looking for an authentic recipe and I found it. I had Sheperds Pie in a pub in London and have never been ever to authenticate it until I found Neil's recipe. I agree however, that Americans are obsessed with cheese.
#42687
Reggie (Texas) says:
I agree with Clara, not about the shepherds pie but about what a jerk Neil is. His comments are rude and uncalled for. You don't have to offend others to get a point out. And "just a cook said", you, as a good ol' US of A person, he was putting you down.. as he was all Americans.
#42564
Crissy (Ohio) says:
Oh, the drama! I used to make Shepherd's Pie when I was first married, as it was so inexpensive and we were on a tight budget. Except I was really making Cottage Pie and didn't know it. I plan to make it again soon and would like to try the lamb. However, this will kill the Economical Factor. I will add carrots, as I love them. BTW, this American girl knows that cheese has its place and needs to stay off my SP.
#42460
Sarah (United Kingdom) says:
My oh My,
A lot of 'precious' people out there. Try lightening up...Neil was only being' tongue in cheek'. ...and no I'm not British but do appreciate humour. It's a recipe ,for Pete's sake, not an attack on America!. Smile once in a while...you might get a pleasant surprise!
A lot of 'precious' people out there. Try lightening up...Neil was only being' tongue in cheek'. ...and no I'm not British but do appreciate humour. It's a recipe ,for Pete's sake, not an attack on America!. Smile once in a while...you might get a pleasant surprise!
#42397
Sebastianw (North Carolina) says:
I love this recipe, tried many similar ones , but baking the lamb really is great. by the way your not snobbish.
#42379
Dena (Ohio) says:
First time on Cooks--this is hilarious!!
#42327
Tawnya (Spain) says:
I am having a great time reading all of these coments. As a cook I enjoy experimenting and changing recipes, finding new twists tring new textures etc. As long as it tastes good and your family likes it who cares how you call it. I frequently change Spanish recipes to fit American tastes and vice versa. That is the great part about cooking, nothing is writen in stone. Just have fun and enjoy!!!
#42187
Britishexpat (Texas) says:
Apparently most of you don't understand the British sense of humour. As an ex-pat living in the US I am constantly teased about English food, pronunciation of words, etc. but I take it all as pleasant banter. He posts one recipe and WWIII kicks off!!
#42165
Rasna (New York) says:
Neil made some very good points. Food is very emotional. It all depends on how you were brought up. There are however classical recipes and they should be maintained as classic. If you want to vary the recipe do so but change the name or put your own name on it. For example shepherd's pie your name so that others won't think that it the classic pie. Thank you as i'm a retired chef and have had that argument so many times. I'm for change and variation but change the name to avoid confusion or make the dish by the classical recipe.
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