Shepherds Pie (British) - Reviews (Page 45) - 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)

· Feb 28 · #62754

Rosemary (Minnesota) says:

Something against Americans with British and Irish backgrounds? I have to say, that being from a large Irish-American family we were raised on "Cottage Pie" and no, not all Americans think it is necessary to add cheese to everything. I really take offense. I'm an American and proud of it.

· Mar 2 · #62912

Top Chef (New Jersey) says:

I use thyme, rosemary, and corn also in this. I am a classically trained chef, even went to the best chef school in the world!! and one must remember this: "ANYTHING CAN BE DONE". I top mine with pots made with sour cream and a nice rich 3 cheese cheddar blend... To each is own, remember this was a peasant, shephrds dish and they used what they had.. there's no right or wrong way.. just preference.. leave your ego outside of the kitchen and cook with your Heart! Bon Appetite!

· Mar 4 · #63102

Duke (California) says:

Oh my gosh people are actually arguing on Cooks.com, LOL! I'm laughing uncontrollably!

But anyways I'm using this recipe since it sounds more authentic. Thanks!

· Mar 6 · #63212

Cathy Cudney (New Brunswick) says:

Your a Brit allright!!! Rude!! I was married to a Brit bless his heart and he loved my cheese in my "Shepherds Pie" Said it was much better than that old fashioned dried up stuff he used to get!! So everyone cheese on and enjoy!!! Hea Neil - a Brit dont be so cheap and try using really good cheese you might be surprised!! Cathy - not a Brit

· Mar 6 · #63226

Army wife Deb (United States) says:

I am cracking up over all the comments on this particular recipe. I spent 9 years in England and love the local food, especially the Shepherds Pie. Love the Pasties too! Oh goodness......now I am missing England. Anyway, re: Shepherds pie....I have a recipe I use with the Thanksgiving leftovers of Turkey, stuffing (with cranberries, gravey and mashed potatoes. It's just as yummy as the traditional and many other variations on the "Pie" theme. So go ahead and be creative. Cooking is fun and creativity is the spice of life.

· Mar 7 · #63342

Troy the Montanan (Maryland) says:

Bill the Texan, maybe we can call it cow pie.

· Mar 9 · #63507

Stephen perkins (Wisconsin) says:

As a transplanted Brit and having lived in the US for 30 years and searching for a quick recipe for Shepherds Pie I'm totally amazed at the pages and pages of comments, its like some kind of bizarre online novel! Just for the record there certainly was a dash of Brit snobbishness in Neil's jibes in his recipe...but now that we've claimed one of the top TV talk show spots in the US with Piers Morgan maybe we can boast a little bit!

· Mar 11 · #63643

Angela (Bulgaria) says:

Great recipe Neil. The first few that came up on google were with cheese... I never heard the likes of it!!!! Well done.

· Mar 11 · #63660

Lorraine (California) says:

I haven't laughed so much for a long time. Thanks

· Mar 12 · #63749

Gail Hildebrandt (British Columbia) says:

Thank you for giving us the real deal on Shepherds pie. I actually did know it was made with lamb - grew up with a lot of English people. Americans get over yourself and be truthful, you do love everything with cheese.

· Mar 13 · #63777

Laura Fernsler (Kansas) says:

Good recipe, slightly bland so I added thyme to the meat and garlic to the potatoes. I could have done without the condescending tone. The writer could have been sharing the corrective information with the intent to be humorous or could have meant to be patronizing; to me it was poorly said.

· Mar 13 · #63801

Bob (New York) says:

Excellent Neil...Forget the GROUND BEEF...Yours was great Thank you

· Mar 13 · #63830

Stephanie (Michigan) says:

Lol...and I always thought that religion and politics were the only controversial subjects. Apparently I can add cooking to the list. Great recipe though, thank you :)

· Mar 13 · #63853

Katy (Arizona) says:

Thank you!!! I've been looking for a good recipe for this since my husband took me to an Irish pub here in AZ for Shepherd's Pie and it was delicious. It's my husbands favorite meal and in the 11 years we've been married I've never made it for him. Guess what he's getting for dinner tonight :D

· Mar 14 · #63913

Rusty Freedom (Virginia) says:

Hey - what's wrong with smothering everything with cheese, or an imitation cheese-like product? Except for the health concerns, and the fact that everything will taste the same, and be very difficult to digest I mean. Quadruple cheese on everything please!

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