I was going to try this one until I started reading Neil's comments.

Sorry but I am sure I can find the same recipe or better, from a nicer person then you Neil. What a rude snob! Like Clara said.....Get over yourself already!

WELL SAID!! I can taste it now :)

Well, who would have thought one could find such humor on a recipe site? I have tried Shepherd's Pie in many restaurants and I will only order the ones made with lamb. In the past and many years ago, I made it with hamburger since that is what the wallet allowed for; that being said - there is no comparison. Reading through the recipe I find the indgredients mirror those used in the pie ordered in various restaurants. I can't wait to try this and offer up my opinion then - though I highly doubt there will be anything but good things to be said. I find nothing offensive about this resipe posting and appreciate the authenticity of the menu. I think there are those out there that have way too much time on their hands and are most likely negative at every turn. See it as it is, make it according to your tastes (if you choose), but don't don't shoot the chef before you have at least tried it. As for the cheese... Lord knows we could use a break from the Americanized way of doing everything. Thank you for your recipe Neil - can't wait to make it! Cheers!

Neil,
thank heavens for the Brits! I made my first-ever Shepherd's Pie (a favourite) tonight using your excellent recipe. You are right, not all cooks know about the virtues and ease of using Bisto. My English/Scottish/Welsh mother used corn starch exclusively as thickener so I had to learn the difference in flavour achieved with roues and Bisto. I have a theory that good cooks love food, are intuitive in understanding the chemistry or relationship of ingredients one to another and so know how any dish, at any stage of preparation, will taste. Following a recipe alone is not a guarantee of a good result. The "Americans" have not always had the practice of cheese on meats--lead on the stomach indeed. Italian cookery seems to demand it, though perhaps fine Italian cookery does not. Classic dishes should not be changed at the whim of the cook/chef, agreed? A local Italian prepared-food producer uses cheese on Sherpherd's Pie, but then again, their French translation of the name is "Pate Chinois"... . I rely on the Joy of Cooking for dealing with unfamiliar foods initially, have a global and 2 British cookbooks. If you have other traditional British recipes in your repetoire, perhaps you could share them also? All the best, Sheila Edwards, Hamilton, ON, Canada,the other North American country.

Wonderful recipe thank you, I agree with the cheese comment but usually it is just inexperience and with looking for authentic recipes. True strong cheese in small amounts can be a lovely thing too at the right time. I made this shepherds pie for my English niece and she asked wheres the cheddar? ... LOL also have made (OMG)-Undy Arms recipe for sticky toffee pudding and crumpets (not perfected yet) when she gets home sick for England. I had a wonderful onion tart in London once anyone have a recipe?

Good recipe, Authentic British I am sure., BUT in the USA, for many more people than in Britain , Shepherds pie is with beef, and maybe corn, and maybe cheese. We use diffrent words, didnt you know? We dont go and get fish and chips here, etc etc. Sheherds pie here is not the same as there. Get over it.

Thank you! Thank you! Thank you! Neil, the recipe was 5 star delicious. The British wit, even better. To Clara and Tami and the few others who took offense and felt the need to be insulted and complain, well, get a life and A SENSE OF HUMOR! You do NOT speak for all Americans. Life's too precious to waste it looking for someone to hate. You'll only turn into a mean-spirited bully, while the rest of us enjoy the food and the best laugh I've had in a long time. Thank you Neil for the recipe and everyone else for the hilarious comments.

Dear Sir,

Thank you for providing a proper recipe for a British Standard. Over here (in the USA) it is indeed all over the place as far as recipes go, one often wonders what is truly original. At this time, I wonder if I might trouble you for another recipe - Cornish Pasty. And then again, if it would not be too much trouble, may I inquire as to the Country Pie you mentioned that contains beef: is it assembled in the same style as Shepherds Pie or are there variations other than the beef? I look forward to hearing from you sir.

Again thank you for sharing this recipe.

Mih
(as far from Britain as one can physically be in the USA, and yet as close to it as any one's heart can be).

PS- I did not find anything offensive about your writing style, on the contrary I found it to be tongue-in-cheek and rather amusing.

Too funny over a recipe lololol, I like cheese!

I would give you more stars if there were some. I hate the AMERICAN version of this. Between the Worcestershire sauce and the peas and the cheese, its just not right. If you ever have TRUE shepherd's pie you never want the American yucky version again. The only thing now for me is to master making my own stock. This is the key to good shepherds pie!

I tried this recipe and I really liked it. I grew up in Mississippi and Shepherd's Pie was always made with beef due to the fact nobody knew where to get Lamb (I live in Houston, TX now). As a young kid we did put cheese on it to get us to eat it, then as I got older we left off the cheese.

Love the banter over the recipes...

Recipe is great and authentic........just how misunderstood is the British sense of humour?......get over yourselves and make the bloody recipe the right way it should be made.....OR NOT! Who cares what you eat in your own home?

I have tried put cheese in this, it's OK, just not as good to me, that way. I don't see shepherd's pie, as needing cheese in it. but isn't variety what makes a given recipe.

I could only give this recipe 4 stars, because something was missing...oh yeah, a bit of cheese would be awesome!!!