Authentic recipe for shepherds pie, using local ingredients?!
Authentic recipe for shepherds pie, using local ingredients?
It must be a original reciipe using authentic local shepherd ie lakeland or welsh.. As im not keen on sheep dogs omit this from your reciipe.,also wellingtons etc .
Answers: Make sure meat is well-hung to ensure tenderness.
Mince meat - a little fat on the meat will ensure that the resulting pie will be juicy and flavoursome.
Brown meat and finely chopped onion in a pan, add a stockcube and 1 pint of water. Sprinkle 1 teaspoon of dried herbs to the meat mix. Bring to a boil then simmer for 20 minutes.
Meanwhile, boil some peeled potatoes in a pan o f water and when tender (about 20 mins), drain and mash until smooth. Season to taste and add a knob of butter and splash of milk for creaminess.
Put meat mix in ovenproof dish, top with potato. Rough up potato top to ensure if crisps and browns in oven.
Bake in hot oven (gas 5 - 6) for about 30 mins or until potato is golden brown and meat mix is bubbling.
Hope you enjoy your authentic 'shepherds' pie!
(note: ensure mince is 100% shepherd and is skinned before mincing. Excess hair/clothing can be known to clog up mincing machine. Wash meat thoroughly before mincing to remove bad odours.) Shepherd's Pie.(Not to be confused with Cottage Pie that uses beef )
2 lbs lean minced lamb
1 cup diced carrots
1 cup diced leeks
1 cup diced onions
salt to taste
pepper to taste
1 laurel leaf
3lbs mashed potato ( with butter, milk,1/4 tsp nutmeg, salt to taste, pepper to taste.
TRICK : later !
Method.
In a large pan, brown the minced lamb until well cooked.
Remove, reserving the juices.
add butter to the same, unwashed, pan, and toss the vegetables( NOT the mash !) in the pan until all are soft. Return the meat and the juices and mix well using wooden spoon.
Plave the mixture into large buttered dish.add TRICK, i.e. 1 crumbled lamb cube, Spread mashed patato over the top of vegs. Place into preheated oven (175 deg) in the middle. Cook until brown ( 30 mins approx )
Serve HOT. No way, shepherds are an endangered species, that's why they make it out of cottagers nowadays, and call it shepherd's. Plenty of cottagers about...
No offence intended to those who live in cottages.
Be careful to cook the meat gently and not overdo it Pastry:
1/2 kg flour
1 yogurt
1 glass olive oil
salt
Filling:
1 kg lean meat (lamb, goat or veal)
1 kg cottage cheese (mizithra)
1 glass staka or butter
salt, cinnamon, pepper, mint.
Boil the meat. Cut into small pieces and sprinkle with salt, cinnamon and pepper. Knead the dough and place half in a lightly oiled oven dish, spreading evenly by hand to cover the whole surface. On top of the dough spread half the cottage cheese and half the staka. Spinkle with a little cinnamon and mint. Add the meat and half a cup of the meat stock in order to soften the dough. Cover with the remainder of the cottage cheese and sprinkle with cinnamon and mint. Roll out a thick sheet of pastry with the remainder of the dough. Place pastry on top of pie and trim edge. Brush top lightly with egg and sprinkle with sesame seeds. Bake in a low-heat oven for approximately one hour.
Staka is the traditional Cretan butter made of sheep’s milk. Its taste is distinctive. It’s staka that gives this excellent taste in Cretan dishes.
This pie is delicious.
ANOTHER RECIPE !!!
Ingredients
1 pound ground beef or lamb
1 small onion, diced
2 cloves garlic, chopped
4 carrots, diced
1 cup fresh or frozen peas
2 cups sliced mushrooms
3 Tbsp tomato paste
dash of Worchestershire sauce
6 cups mashed potatoes
1 cup cheddar cheese, shredded
Instructions
Brown meat in large pan, drain fat and remove meat.
Saute onion and garlic, adding cooking oil if necessary. Add vegetables and cook a few minutes.
Add tomato paste and flavor to taste with Worchestershire sauce, salt and pepper.
Add meat back and stir. Place in a casserole dish.
Pack mashed potatoes on top of meat mixture, covering surface evenly.
With a fork, rake the top of the potatoes creating peaks and valleys. Sprinkle cheese on top.
Bake at 350F for 20 minutes, until heated through and cheddar is melted and bubbly. 1 local shepherd,minced
2 welsh leeks
2 free carrots dropped from passing farm truck
a hand full of peas in pod ,nicked from next doors garden
bag of nearly out of date spuds ,found on cheap shelf at asda's.
2 oxo's scrounged from mum
de-pod the peas,chop carrots and leeks.
fry the unfortunate shephard till brown,drain off most of the fat.
chuck in all the veg and fry till going soft.add a drop of water and oxo's.
turn out into a baking dish.leave to cool
peel and chop spuds,boil till soft,drain and mash with butter
put mash on top of dead cooked shepherd and put in med oven untill browned on top dont forget a splash of worcestershire sauce, the first answer looked the best receipe