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Shepherd's Pie!

B

BUTCH1

Lifer
Just made this tonight, fantastic!, a little bit of work but the end result is so worth it. The only deviation I did was use 2 tbs of ketchup vs one and a little more than 1/4 cup of cheddar cheese on top, also made a box of Red Lobster's "Cheddar Bay" biscuits to go along with it, you can now buy the famous biscuits in a box at the grocery store..http://allrecipes.com/Recipe/Shepherds-Pie-VI/Detail.aspx?event8=1&prop24=SR_Title&e11=shepards%20pie%20vi&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1http://
 
The wife is good at it and makes it now and then, I love it.

Big Pot Pie.

:thumbsup::thumbsup:

*edit* I actually nailed my wife down on this one a bit just for grins and giggles, she used to call her's Shepard's Pie.

She now says Cottage Pie, I guess she had a woman she works with from England explained the difference to her awhile back.

I like those biscuits myself, the wife has started picking em up when on sale awhile now.
 
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Ns1 said:
The secret to magical shepherds pie is butter. Lots and lots of butter.
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Uh, no, no one will want to eat it if it's a swampy buttery mess. The majority of the taste is from the beef combined with the onions and broth, extra seasonings can be added to this phase as well but slathering it with a bunch of butter will make the consistency all wrong.
 
BUTCH1 said:
Yea, but the name is not very important IMO and I don't care for lamb anyway, always had a "gamey" taste to me.
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The name is kind of important because shepherds tend to sheep.

Lamb only gets gamey when it's overcooked. If lamb is treated like beef, which most people cook the crap out of, it is going to taste terrible.
 
BUTCH1 said:
Uh, no, no one will want to eat it if it's a swampy buttery mess. The majority of the taste is from the beef combined with the onions and broth, extra seasonings can be added to this phase as well but slathering it with a bunch of butter will make the consistency all wrong.
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The butter is for the potatoes. If you have never had shepherds pie with super buttery potatoes, you haven't lived yet. LOL
 
In Le Quebec since we're different, we we call it "paté chinois" and it's ground beef, corn, and mashed potatoes, bottom to top. You can add some cheese if you want
 
Thumbs up to all, except this: "a little bit of work but the end result is so worth it" - 30 minutes of prep time for a home cooked meal; not sure I'd really call it "a little bit of work" justifying "the end result is so worth it." I just cringe at that - it's almost as if anything beyond premade microwave dinners has to be reallly good to justify preparing it.
 
BUTCH1 said:
OK, meh, maybe I'll give it a 2nd chance.
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When using ground lamb brown it off quickly first, drain in a sieve and set it aside. Follow whatever recipe you like without the meat included. Don't add the lamb back into the mix until you assemble the dish for baking. It will prevent the lamb from overcooking.

btw, that recipe is omitting a few authentic additions to shepherd's pie. Worcestershire sauce is mandatory as are peas (frozen are fine), which can be added at the same time as the lamb. Also, some aromatics like rosemary and/or thyme wouldn't hurt. Adding a couple tbsp. of tomato paste before making the roux adds an extra dimension as well.
 
DrPizza said:
Thumbs up to all, except this: "a little bit of work but the end result is so worth it" - 30 minutes of prep time for a home cooked meal; not sure I'd really call it "a little bit of work" justifying "the end result is so worth it." I just cringe at that - it's almost as if anything beyond premade microwave dinners has to be reallly good to justify preparing it.
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Well in our fast-n-go lifestyles people would rather not spend the time to peel potatoes of fine-dice onions when it's so easy to stop and get burgers or pizza on the way home.
 
I make it with turkey. Not sure what it is called then, but it is a go-to dish for me to make for the family.
 
TastesLikeChicken said:
When using ground lamb brown it off quickly first, drain in a sieve and set it aside. Follow whatever recipe you like without the meat included. Don't add the lamb back into the mix until you assemble the dish for baking. It will prevent the lamb from overcooking.

btw, that recipe is omitting a few authentic additions to shepherd's pie. Worcestershire sauce is mandatory as are peas (frozen are fine), which can be added at the same time as the lamb. Also, some aromatics like rosemary and/or thyme wouldn't hurt. Adding a couple tbsp. of tomato paste before making the roux adds an extra dimension as well.
Click to expand...

Listen to this man. He knows what he's talking about.
 
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