Shepherds Pie (British) - Reviews (Page 61) - 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)

· Sep 7 · #173482

Sherry (Oklahoma) says:

I was put off of the recipe with the author's negative comments. I think the personal jabs are uncalled for in a recipe. The knowledge of the shepherd's pie versus cottage pie is educational. That being said, making suggestions to bridge the usual and customary to readily available is helpful. However, an explanation of Bisto would be helpful for many.

· Oct 29 · #174023

Craig (Maine) says:

This recipe was just ok for me. I will be trying another one, preferably one with cheese.

· Jan 2 · #175026

Dinie Welke (Maine) says:

I make Shepherd's Pie each yea with left-over lamb. It is a wonderful, hearty dish, which use to be practical as well. The important thing is the flavor-does it taste good? I don't use celery or onion in mine, but a season called Beau Monde. In that way, my dog can have some too!

· Jan 5 · #175055

Reinhardt (Texas) says:

American recipes, and tastes, should be left to Americans.

· Feb 27 · #175532

Michella Khan (Arkansas) says:

Being a Lancashire lass, this recipe is correct... I have tried it with cheese on the tatties, its OK, but then its not original culturally speaking. I have used beef, but prefer lamb but lamb is ridiculously expensive over here... The man here is not being rude, he is just sticking to tradition, Americans do put cheese on everything. As much as I do like real cheese, it way overused, same as the yucky bacon... PS!!! if you cant find Bisto local you can get on Amazon.

· Mar 23 · #175692

Faye (Florida) says:

Love this recipe--it's the best! And I especially love the humor. I have shared it with dozens of people!
Thanks Neil!!

· Sep 28 · #176699

Eugene Carrozza (Ontario) says:

So, sensitive! This recipe ends with the word (PLEASE). On the positive side we have all stopped here for the same reason, and a perfect reason it is too! THANK YOU NEIL

· Sep 28 · #176700

Eugene Carrozza (Ontario) says:

This for those days that are not so perfect, or perfect and you want it to stay that way! Thank you Neil

· Dec 6 · #177147

Aram (China) says:

This is right and it came out perfect! Love this recipe! Use it all the time in my kitchen. No complaints. My Brit friends all ask if I learned it from a Brit because it tastes perfect to their tastes. Thanks Neil. As for the idiocy about the comments the chef wrote about cottage/shepherd's pie... Americans (and I am an American), get over yourselves! This is a British recipe. Follow it, or keep cooking your swill. But don't call your swill Shepherd's Pie!

· Nov 23 · #179485

Martha Malmberg (Florida) says:

I'm a Floridan. I found this recipe and have used it for years. Definitely one of my favorites. I don't put cheese in everything. I think it takes away from the taste of the food. Thanks for the great recipe!

· Dec 26 · #179988

Faye (Florida) says:

Not only is this the best recipe I have used but it is the funniest!! Please try it. You won't be disappointed!

· Jul 27 · #181918

Jenn (California) says:

5 stars!

· Nov 3 · #182683

Terry (Wisconsin) says:

I got this recipe almost 60 years ago from my mother in law. (It's one of our favorites!). To settle the argument -- she called it Snow Capped Meat Pie.

· Dec 9 · #183187

Niel2 (Idaho) says:

This would be an OK cottage pie, shepherds pie, whatever idc what you call it. But you would want to add some herbs to flavor like thyme, rosemary, sage... whatever you prefer. Thyme is the standard. If you do sage, go easy. 1-2 tablespoons of thyme should suffice, depending on your tongue.

Also, it needs wine. I don't know how anyone can eat a dish like this without the addition of some sort of wine, recommend between 1/3-2/3 cup of either Noilly Prat or alternatively a nice Cabernet.

Add during the sautéing of the meat, profit. Don't try to cook it all off, but do cook off at least half up to 3/4 of the wine before continuing with recipe.

The rest of the recipe looks great.

Completely agree, no cheese. There is no cheese in these dishes, whatever you call them.

· Mar 25 · #184341

SueW (Massachusetts) says:

I first encountered this recipe - and this debate - almost 11 years ago. Amusingly, passions have not abated over time. It's triggered vociferous international argument, but fortunately it has never come to blows. Imagine what would be said about ground turkey as a misguided lower-fat substitute.

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