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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 #49103
Nightmoonmagick (Washington) says:
Wow!! All of u... my borfriend is British n the first week we met I had made "shepherds" pie, he thought it was so awesome, and then he asked where I got the lamb... there was dead silence on the phone when I told him I used beef! I was promptly schooled on "real" shepherds pie. I do not eat lamb, however have prepared it with for him and my kids, and even left out the cheese. He did like it my way as well but I'm begining to learn, there is always an American way to one thing, but a lot of fun to try the traditional way as well. Be open and have fun cooking, sheesh!!!
#49124
Melissa (Florida) says:
I have just read some of the 17 pages of the attack on/defense of Neil and find something funny in what I read. If you read the reviews of Hershey's Cocoa Fudge, many people claim that is the only way and best way to make fudge, that no other way compares, etc., etc., but no one is writing that any of these people are too opinionated for their own good. I guess we all have opinions. My opinion is that you should only put cheese on things that don't move, not on things that do. Yesterday I tried to sprinkle cheese on my husband, but he was too fast for me and ran away. I guess other Americans are better at putting cheese on moving targets than I. Have a fun day, Neil and all others!
#49130
Willing (United Kingdom) says:
It is great to find such animated debate around a recipe, sprinkled with a liberal helping of stabilising influences of course! I'm English, new to this site, and would like to agree with those who say that 'Shepherds Pie' (note the spelling!) gets its name from the fact that it is made from lamb. Additions like cheese (which I rather like), tomatoes, or whatever, is surely down to individual taste. Personally, I often find that tinkering with basic recipes can enhance the taste experience...it's a free world, right?
#49321
Betty Wright (Florida) says:
Well, thank goodness for someone with a sense of humor. Are Americans so insecure they can't take a tiny bit of ribbing without restarting the revolutionary war? I am an American and guilty as charged--I'm heavy on cheese. None on Shepherd's Pie though. Thanks, Neil
#49627
Liz (Arkansas) says:
I actually made Cottage Pie, as my crew doesn't eat lamb, but otherwise I followed the recipe to a "T" and loved it. I will probably make some modifications based solely on my family's tastes, but the recipe was spot on.
The high drama here really irritates me. Americans DO put cheese on everything. While that is certainly our option, I appreciate his steadfast defense of the purity of the tradition of this dish. For all of you who were offended by his commentary, DON'T READ IT. I appreciated knowing what Bisto is. I'd never heard of it before.
Hey, Neil? If you have any other traditional recipes to share, let me know. I want them!
The high drama here really irritates me. Americans DO put cheese on everything. While that is certainly our option, I appreciate his steadfast defense of the purity of the tradition of this dish. For all of you who were offended by his commentary, DON'T READ IT. I appreciated knowing what Bisto is. I'd never heard of it before.
Hey, Neil? If you have any other traditional recipes to share, let me know. I want them!
#49635
Karla (Indiana) says:
I can not wait to try this recipe. I have never had the opportunity to eat or prepare Shepherds Pie. And no I do not know what Bisto is but I am sure I will figure it out. Thanks to the recipe provider for the personality insert. I bet I will remember not to use cheese or beef in my Shepherds Pie.
#49648
JB (Canada) says:
I was so glad to finally see a Shepherd's Pie recipe without cheese! I don't recall my mother making it with cheese. I never understood the need to add cheese to everything, especially to meat or fish. (I also don't understand the need to add sugar to everything either!) Thank you Neil for a straight forward recipe!
#49696
Gwen (Michigan) says:
I will try this but I do want you to know American I never thought of putting cheese on Shepherds Pie! It was a Brit from Bradford that first mentioned it to me!
#49751
Essence (California) says:
Neil, thanks for this recipe! Most American's turn this recipe into some sort of 'prison-mash' of dumping leftovers into a heap and stealing the name Shepherds pie. I appreciate the proper way to cook this dish.
#49786
Debra (North Carolina) says:
What does it matter if he's being rude. Whatever happened to people being allowed to say what they wanted without having to be politically correct or mind their tone about everything. Grow some back bone, don't be so easily offended by everything. Either you like the recipe or you don't. There are more important things going on in our day to day lives that could use your focus and energy rather than scolding someone you don't know for being "rude" or "a snob"! I normally don't comment on anything, but this is absolutely ridiculous. BTW...great recipe and I was happy to learn the difference between the two pies. Thank you Neil for sharing your knowledge :)
#49841
Beverley (United Kingdom) says:
chortle, chortle, haven't laughed so much in ages, thank you everyone! For anyone who doesn't know ;o) in the UK, Bisto is THE "used for generations" gravy browning powder mixed into meat cooking juices to make gravy. Also available in granule form to thicken casseroles. (available in several meat flavours) Alternate products available :o)
#49909
Cee (California) says:
Just like "listening" to my brother talk - very droll humour. But we were always told that Shepherd's Pie should be made from left-over beef - because generally the shepherd wasn't allowed to go around cooking up the sheep he's supposed to be herding :-)
#49920
Sara (Israel) says:
Skimmed 18 pages of comments and not one comment from Neil. I wonder if he read these comments and knows how his recipe was received!
#50034
Wally (Florida) says:
The tastiest pie I've ever tasted, and I've had beef,lamb and ham, the ham was by far the best. I grew up on a farm where we raised all three and my grandmother, from Northumberland, made a fine, fine ham pie.
#50457
Erik (Maryland) says:
I added cheese and it was delicious...........
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