Shepherds Pie (British) - Reviews (Page 11) - Recipe

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SHEPHERDS PIE (BRITISH)

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.

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.

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

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Shepherds Pie (British)

· Jan 5 · #22950

Minha (British Columbia) says:

I've always enjoyed the pie, but made it with a mish-mash of whatever is around. Potatoes always on top, second layer is either carrots or mixed veggies, third layer always ground meat of some form (turkey, pork or beef were most common). I've only ever once had cheese on it. Everything else aside, I did find the recipe itself for a 'traditional' Shepherd's Pie with lamb to be a nice looking recipe worth trying out to see how it tastes with lamb.

· Jan 6 · #22959

Kam (New York) says:

All I wanted to know is if this recipe is good???? Is it?

· Jan 6 · #22968

Anna (United Kingdom) says:

I love all these comments. Following my Mum's instructions I make Shepards pie with leftover roast lamb or beef and any left over veg from the Sunday roast with addition of onions. The gravy also comes from the roast (made with flour, red wine, veg water and Soya Sauce or Marmite). I never use Bisto, my Mum would consider that "common" so I'm giving away my posh roots. Another important thing is to add lots of butter to the mash so it crisps up nicely. I serve it with home made chutney and yes never cheese.

· Jan 6 · #22978

Marianne (New Jersey) says:

The recipe is exactly how my mom made it! I have found it confusing when dining out that restaurants call their dish "shepards pie" when making it with beef!
I love the way the recipe is written, and we American's absolutely know that we have an obsession with cheese! Neil, you are on to us : )

· Jan 6 · #22997

Linda (Ohio) says:

Finally the difference of using lamb or beef in Shepherds' Pie
is now known to me...Mother and Dads' Brit friends used beef and I always thought that was wrong...LOL...but perhaps they didn't like lamb...I followed their recipe and didn't particularly care for it...Now I can't wait to try it with lamb..

· Jan 6 · #23001

Milo (California) says:

I live in Missouri and have to say I never had or even seen cheese on dessert!!! What desserts do u put it on??? That just don't sound good at all, also never have had any kind of shepards or cottage pie, never have ate lamb either LOL!

· Jan 6 · #23018

Brenda (Virginia) says:

Oddly, we have a dish that's called pot luck pie. Its made with leftover meat (beef, wild game, pork, poultry), mashed potatoes, corn snaps (green beans), peas (poultry only) and gravy. Either roux meat drippings or in a pinch mixes. Its a spin on the traditional shepherds pie. Traditionally, we only make this in the late fall winter. Cheese is only added to beef or pork pies and in the middle of winter only. This rule has to do with our seasons. We are incredibly cold in the winter and hotter than the holy hinges of Hades in the summer.

· Jan 6 · #23024

Allen (Pennsylvania) says:

It seems to me that most have forgotten the resason for this web site, to get a recipe. If Shepherd's Pie, Chicken Soup or Pierogi's were always made the same, there would be no need for this web site. I come to see the variations, look how many ways there are to cook an egg. It's an egg but they are all different and all good.

· Jan 6 · #23037

HAPPYJOHNNY (Maryland) says:

Bisto is a powdered, chemically flavORed, mass-produced gravy. About as natural and healthy as American cheese.

· Jan 6 · #23042

Ivan (United States) says:

IMO...A truly good Shepherd's Pie needs a bottle of Guinness to meld with the lamb while slowly cooking. Little touch of Ireland to make something English more palatable, go figure. All those comfort food ideas are usually pretty good but I have to go with Neal regarding Shepherds Pie; it MUST be Lamb.

· Jan 6 · #23046

Brenda (Virginia) says:

I live in Virginia. We have a variation on shepherds pie. Its caled pot luck pie. Made similar to shepherds pie. Different veggies and spices depending on the meat used. Yes, deer meat can be used and is delicious in this dish. To answer someones question: cumin in small quantities can be added if using deer meat. I've made it with many game meats as well as fowl, pig, beef etc. Oh, you can make it with seafood/fish too. Its called shepherd goes fishing pie. All jokes aside that is what its called. Don't use easily toughened seafood or delicate flavored fish. It will be too chewy and/or the flavor will be lost.

· Jan 6 · #23051

Marcy (Florida) says:

Neil- Obviously many of these "American" cooks have no sense of humour. Don't usually comment but I couldn't resist. I am an American and I think you are a hoot. M

· Jan 7 · #23126

Wanda (Quebec) says:

Here I was, looking for recipe for crab stuffed mushrooms and I found this HUGE thread generated from one little Shepherd's/Cottage Pie recipe! LMAO Get a grip people, like someone had said, Food is food is food. Meant to be enjoyed. I always use beef as lamb is too expensive here.

· Jan 7 · #23165

Mia (Ontario) says:

This is hysterical!!!! Neil where are you? You must be having a huge laugh if you're reading this. I'm Irish - use the ground lamb when it's reasonably priced, (otherwise the beef) added some minced garlic along with the onion and a bit of crushed rosemary. To stretch it further I've taken to adding a package of frozen mixed vegetables over the years. Works for us! Cumin? Doesn't sound very good to me but hey . . .

· Jan 7 · #23262

Robert from Georgia (Georgia) says:

I like to substitute the lamb and beef with "SPAM" canned meat, it gives that authentic American Shepherd's pie an amazing twist!!! LOL

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