On 11/9/2016 6:32 AM, Janet wrote:
> In article >,
> says...
>>
>> On 2016-11-08 7:02 PM, jmcquown wrote:
>>> On 11/8/2016 6:41 PM, Brooklyn1 wrote:
>>>>
>>>> http://www.myrecipes.com/general/hom...htmlws-main-bb
>>>>
>>>>
>>>
>>> Nice little gallery, thanks!
>>>
>>>
>>
>> Interesting to see that their Shepherds Pie is made with beef. .. as is
>> should be ;-)
>
> You only have to read that "cook in a flash" recipe to know it writer
> has never made it . 5 minutes in the skillet then 5 minutes in the oven
> is NOT long enough to cook a pound of raw beef mince or raw onion and
> carrot; or even heat through the (24-ounce) package prepared mashed
> potatoes.
>
> http://www.myrecipes.com/recipe/speedy-shepherds-pie
>
> "Place beef in a large skillet over high heat; cook 5 minutes or until
> browned, stirring to crumble. Add carrot, onion, and garlic to pan; cook
> 2 minutes. Stir in tomato paste; cook 30 seconds. Combine 1/4 cup stock
> and cornstarch in a small bowl, stirring with a whisk. Add cornstarch
> mixture, remaining 3/4 cup stock, Worcestershire, pepper, and salt to
> pan. Stir in peas. Cook 2 minutes or until slightly thickened.
>
> 3. Place beef mixture in a 2-quart glass or ceramic baking dish. Top
> evenly with mashed potatoes. Sprinkle freeze-dried onions and paprika
> over potatoes. Bake at 500° for 5 minutes."
>
> LOL, (yet) another American who can't make shepherd's pie :-)
>
> Janet UK
>
>
>
That's certainly not how I make it, and I don't consider shepherd's pie
to be "southern".

Jill