How doo you make a traditional?!


Question:

How doo you make a traditional?

Shepards Pie.

I dont wanna use that shepards pie mix stuff.


Answers:
Go to www.bbc.co.uk/food and use the recipe finder. There is an interesting version by Antony Worrall Thompson. Whatever you do, ignore all references here to beef and especially hamburger meat. You want a shepherd's pie so you need lamb.

not sure

A traditional shepherds pie is made from minced lamb with a mashed potatoe top, but a lot of people use minced beef (which is actually a cottage pie).
I would suggest using whatever you prefer and adding chopped onion and mushrooms to the meat.

6 large potatoes
1 tablespoon light butter
1/2 cup milk
1-1 1/2 lb lean hamburger
1 can corn, niblets
spices, to taste

Cook potatoes.
Mash add 1 Tlb butter.
Whip in 1/2 cup milk.
Cook hamburger till done add spices to taste.
Put cooked hamburger in bottom of casserole dish.
Put 1 540 ml can of corn evenly over hamburger.
Put mashed potatoes evenly over corn.
Bake 375°F till potatoes lightly brown.
Take out of oven and ENJOY.

What I do is...I brown up some ground beef with some onion, green pepper and finely diced carrot. After it is done, I drain it and add worchestershire sauce, garlic salt, and pepper. I put that in the bottom of a baking dish. Then I top that with peas (or corn if you prefer), then top that with garlic mashed potatoes. The store bought potatoes work just as well as homemade if you want to save time. Then I bake in the oven for about 15-20 minutes on 425. I also like to top it with cheese, it adds that special kick...Now I am hungry...lol

IShepards Pie


Ingredients:

2 -3 lbs Hamburger Meat (lean) Or Ground Turkey

1 med Onion

2 stalks Celery

1/2 Green Pepper (1 whole pepper if small)

6-10 Green Olives pitted chopped

5 cups Mashed Potatoes

1 can 12 oz Tomato Paste

12 oz Cheddar/ or American Cheese

1 tsp Garlic

1 tsp Onion Powder

1-1/2 tsp Oregano

Salt and Pepper to taste

1/4 cup water

Preparation Time:Appox 45 min
Directions:

Step 1 ...Cut up your celery and onion in bite size pieces, saute in a little oil, until onion is translucent. Remove vegetables, add hamburger and cook until done. (If you are using Ground Turkey add directly to the pan of celery and onion and pepper, cook until done, no need to drain).

Drain grease and return hamburger to pan with the celery and onion and green olives. Add all your spices and 1/4 cup water. Let simmer 10 minutes. Add your tomato paste mixing well.

Step 2 ..Instant potato's work best with this recipe since it is a quick meal for an entire family. Make your potato's according to the directions, approximate 5 cups. (For added flavor to your potatoes, add some onion powder, salt and pepper, or what ever spices you like. (A TBL of mayonaise will make them rich in flavor and very few know why your potato's are so great!)

In a casserole dish place the meat mixture on the bottom, cover with potatoes and top with the cheese.

Bake on 350 degree's for 20 minutes.

Well I make cottage pie which is much the same but with beef instead (I don't like lamb).

I fry off the beef until it's browned (drain the fat off afterwards)
Fry in some onions
Add 2-3 beef oxo cubes (depending on how beefier taste you want)
Add peas, sweetcorn
Add mushrooms and peppers if you like
Salt and pepper to season.

Add mixture to a oven proof dish and then cover with mashed pototoe, I also sprinkle some paprika on the mash.

Bake in the over until brown.

I would use the same method for shephards pie but maybe with a different stock cube.

minced lamb, onionand carrots, browned in a large pot.
add stock and peas bring to the boil and simmer for about half an hour.

Most of the stock should have been absorbed at this stage and the mince should be tender.

In another pot..you should have been boiling potatoes. When these are soft, drain and add some butter, milk and seasoning and mash till smooth.

Put the mince in a casserole dish and cover with the mashed potatoes...Put in the oven for about another 20mins until the potatoes have browned.

Sorry I haven't used measurements as I very rarely do..I know how many I'm cooking for and I adjust the amounts as I go along.

Saucepan of water - ADD SALT, BOIL.
4 big spuds - PEEL, CHOP & ADD TO BOILING WATER. LEAVE TO COOK.

Preheat oven @ about 180 - 200C

Oil in big pan - HEAT
Dice 1 onion - FRY
Packet of mince beef - ADD TO PAN, BROWN
Frozen peas (mug full), chopped carrot (x2) - ADD TO PAN
Bisto beef gravy - MAKE 1/2 PINT & ADD.
SIMMER (add more water if needs be).

For a great flavour add a few spalshes of worcester sauce and a teaspoon of cinnamon, trust me!

When spuds are soft - DRAIN.
Knob of butter, glug of milk - MASH... & MASH AGAIN!

Deep overproof dish with lid - FILL WITH MINCE.

Mashed potato - SPOON ON TOP TO EDGES AND USE FORK TO PATTERN FOR CRISPY TOP.

Cook as long as it needs, apx 20 mins.

Serve with baked beans & you'll feel SO SATISFIED.

YUMMMMMM!

minced lamb , green peas , gravy , onion , carott and potato

You need cold roast lamb, raw onions, maybe a few herbs and mashed potato.
Chop the lamb and the onions really fine (a food processor is great for this) mix them up with the herbs, salt and pepper in the bottom of a fireproof dish and spread the mashed potato over the top. Bake in a medium oven until the top is nice and brown and the middle is well hot. Test this by sticking a metal skewer into it, it should come out really hot.

Ingredients
25g/1oz dripping
1 large onion, finely chopped
1 small tin chopped tomatoes
1 tbsp plain flour
225ml/7 ? fl oz chicken, beef or lamb stock
450g/1lb minced lamb
10ml/2sp Worcester sauce
2 bay leaves
2 sprigs of thyme
salt and pepper

For the mash
700g/1 ? lb potatoes
55ml/ 2 fl oz milk
75g/3oz butter
1 egg yolk



Method
1. In a large non-stick casserole dish heat 1 oz of dripping. Add 1 large onion and cook for a further 5 mins.
2. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince up evenly and cook, until browned. While the meat is frying, break up any lumps with the back of the spoon.
3. Stir the onions in the pan and add 1 tablespoon of plain flour (this helps to thicken the juices) and stir. Mix well and add 2 bay leaves, 2-3 sprigs of thyme and stir.
4. To the onion mix add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcester sauce.
5. Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.
6. Bring the mixture to the boil, adding a pinch of pepper and let it simmer for about 45 minutes.
7. Boil the potatoes, sieve and put into a bowl. Add the butter and egg yolk, and mash together. Season with salt and black pepper.
8. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.
9. Put the dish into the oven-gas mark 6 until it is bubbling and golden

Authentic Shepherd's Pie

Ingredients:
450 g lamb, minced
1 large onion, chopped
1 bay leaf
50 g mushrooms, sliced
2 carrots, sliced
25 g plain flour
300 ml lamb stock or beef stock
1 tablespoon tomato puree
700 g potatoes, chopped
25 g butter
4 tablespoons milk
50 g lancashire cheese, crumbled

Prep:
Pre-heat oven to 200 C / 400 F / Gas 6.
Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes.
Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils.
Cover and simmer gently for 25 minutes.
Remove the bayleaf and spoon into a 1.7 litre ovenproof serving dish.
Meanwhile, cook the potatoes in boiling water for 20 minutes until tender.
Drain well and mash with the butter and milk and mix well.
Pile onto the mince mixture and sprinkle over the cheese. Bake for 15-20 minutes.
Serve hot with a green vegetable.

Just for peoples information....

A shepherds pie is made with lamb (as in shepherds herd sheep!)

A cottage pie is made with beef.

it's amazing what people put in a sheperds pie, but if are a decnt enough cook, use Steve G's recipe, if you want a simpler version, use numberquestions.

But it's a lamb dish, thats' why it's called shepherds pie, beef, is cottage pie

Traditional Scottish
Shepherd's Pie

Here is the traditional "Shepherd's Pie" - the variant based on beef is usually called "Cottage Pie".

Ground lamb (1 lb)
Potatoes (1? lb)
Large onion
Mushrooms - 1/2 cup
Bay leaf
2 Carrots
Plain flour 1 tbs
Tomato puree - 1 tbsp
Butter - 1 tbs
Milk - 4 tbsp
Lamb stock 1 cup
Cheese (2 oz)

Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bayleaf and place in a 1 1/2 Qt. ovenproof serving dish.

At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese.

Bake for 15-20 minutes in a pre-heated oven at 400f. Serve hot with green vegetables

A shepards pie recipe is an Irish dish and is best served with cooked cabbage.



Ingredients:

2 lb. Idaho potatoe, peeled and cubed
2 lbs. ground turkey (lamb or beef)
1 large onion, chopped fine
2 Tablespoons flour
1 can tomato paste
1 cup chicken broth, canned or fresh
1 bay leaf
1/4 teaspoon dried thyme
salt and pepper, to taste
1 Tablespoon Worcestershire Sauce
1 cup canned corn, drained
3/4 cup dry white wine (optional)
1 tablespoon corn, peanut or vegetable oil


Directions:

Preheat oven to 400 degrees.
Heat oil in skillet and add turkey (lamb or beef). Cook stirring and chopping down with side of heavy wooden spoon to break up lumps. Add onion and continue cooking and stirring until meat loses raw look. If meat seems excessively watery, drain and discard liquid. Let meat cook, stirring often, about 10 minutes.

Add flour, tomato paste, wine, broth, bay leaf, thyme, salt and pepper. Let cook stirring about 20 minutes. Stir in Worcestershire Sauce.

Mash cooked potatoes, or prepare instant potatoes.

Put drained corn in bottom of 7 cup casserole. Pour meat sauce on top. Cover with mashed potatoes and smooth over top of sauce.

Bake 30 minutes. If you like to brown the potatoe topping, place under broiler until brown.

Number of Portions:4

OK, here's how I make sheperd's pie. Choose either minced lamb or minced beef. I'll write it with beef because I usually use beef, but use lamb if you want to. I only use beef because lamb is more expensive and I am a student. This serves 8 with other vegetables on the plate, or 4 if you're eating the pie with nothing else, and it's my own recipe and it's damn good. My brother and his girlfriend are huge fans of this one.

Ingredients:
1 medium onion, sliced
2 medium carrots, finely diced
1 stick of celery, green part only, finely diced
675g (1.5lbs) minced beef or lamb
a good pinch of cayenne pepper
1 heaped tbsp plain flour
chicken stock, whatever volume one cube makes make will be enough
ground pepper and 1 tbsp fresh basil, chopped (the basil is optional, I just think it goes really well in sheperd's pie. You could use mint if you're using lamb, though I've not tried that.)
enough mashed potato to top it off (I'll put instructions at the bottom)
100-200g grated cheese (I use extra mature cheddar and less of it)

Method:
1. Preheat oven to 220oc (gas 6). Cook the onion in 1tbsp olive oil for about 3 minutes, until soft, stirring once or twice with a wooden spoon. Add the diced carrots and celery, cover again and leave to cook for a few more minutes.
2. Add the mince to the pot, stir it in and cover and cook for a few minutes. Stir it occasionally, until it's completely browned. Drain off the excess liquid. Add the cayenne pepper, stir in and put back on the heat on the lowest it will go.
3. Sift half of the flour into the mixture and stir it in completely. Repeat with the other half. Slowly pour on the chicken stock, stirring all the time, until the mixture stirs around easily, but isn't runny. (I don't know exactly how much stock to use because I judge it by how the mixture is.)
4. Season with ground pepper and throw in the fresh basil. Stir it, and let it simmer gently, covered, for just 5 minutes while you mash the potatoes.
5. Layer the mince mixture evenly in the bottom of a deep oven dish or glass casserole. Layer the mash on top evenly, too, then sprinkle with the grated cheese and some more fresh basil if you want. Cook in the oven for about 30 minutes, or a while longer if you have let it get cool.

To make your mash, if you don't know, peel and half about 6 potatoes of averae size, then boil them for 25 minutes so they're nice and soft, easier to mash. Drain them, then throw them back in the pan in which you boiled them. Add a good dollop of butter, about 25-30g, and a little milk. Mash it with a masher. If it's too stiff (which it probably will be), add a little more milk. Set aside the masher and continue with a fork for great mash. Just whizz the fork around really fast, side to side, back and forth. (After years of doing this you'll have the muscle in your right arm to punch the lights out of a guy!) Continue to add small amounts of milk and whizz around the fork until the mash is satisfactory. It shouldn't be lumpy, nor should it be runny at all.

Enjoy!




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