Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
of golden potatoes. I love a good Shepard pie, but have never cooked one
myself, anybody have something I can try?

Thanks, Scotty

I am Tosk wrote:
>
> Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
> of golden potatoes. I love a good Shepard pie, but have never cooked one
> myself, anybody have something I can try?

First, obtain a fresh shepard . . .

On Feb 1, 9:55*am, I am Tosk > wrote:
> Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
> of golden potatoes. I love a good Shepard pie, but have never cooked one
> myself, anybody have something I can try?
>
> Thanks, Scotty

Google....more recipes than you can shake a shepard at.

"Mark Thorson" > wrote in message
...
>I am Tosk wrote:
>>
>> Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
>> of golden potatoes. I love a good Shepard pie, but have never cooked one
>> myself, anybody have something I can try?
>
> First, obtain a fresh shepard . . .

Freshly slaughtered.

Paul

"Chemo the Clown" > wrote in message
...
On Feb 1, 9:55 am, I am Tosk > wrote:
> Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
> of golden potatoes. I love a good Shepard pie, but have never cooked one
> myself, anybody have something I can try?
>
> Thanks, Scotty

Google....more recipes than you can shake a shepard at.

But when you do....shepherd. Not shepard.

I am Tosk wrote:
> Well, I have three pounds of fresh ground sirloin, fairly lean and a
> bag of golden potatoes. I love a good Shepard pie, but have never
> cooked one myself, anybody have something I can try?
>
> Thanks, Scotty

Well - first, if you're using beef it's called cottage pie. Using
lamb, it's called shepherd's pie. Here goes:


* Exported from MasterCook *

Cottage or Shepherd's Pie

1 pound ground beef
1 onion -- chopped
1 cup mushrooms -- sliced
2 cups mixed vegetables, frozen, or chopped fresh
Italian seasoning
salt and pepper to taste
gravy
2 cups mashed potatoes

Sauté the meat, breaking it apart as you do. Leave it sort of
pinkish, since you don't want it overcooked. Drain off any excess fat
and add the onion. Sauté until the onions are translucent, then add
mushrooms, vegetables and seasonings; sauté a minute or two longer.
Mix in the gravy and put into a baking dish.

Cover with mashed potatoes and put into a 350ºF. oven for about 45
minutes, until the potatoes are beginning to brown and get crispy
around the edges. Remove from the oven, make a well in the center and
add a gob of butter (optional). Serve hot.

Source:
"Pub: The Cherub, Dartmouth, South Devon, England"

NOTES : Remember: It's cottage pie if made from beef and shepherd's
pie if made from lamb!!


Dora

In article >, says...
>
> I am Tosk wrote:
> >
> > Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
> > of golden potatoes. I love a good Shepard pie, but have never cooked one
> > myself, anybody have something I can try?
>
> First, obtain a fresh shepard . . .

Well, I did have one grab my butt once.. But then again that's what I
get for dressing like a Sheep.

Scotty

In article >,
>
> But when you do....shepherd. Not shepard.

Whoa, that explains a lot

Scotty

In article >, says...
>
> I am Tosk wrote:
> > Well, I have three pounds of fresh ground sirloin, fairly lean and a
> > bag of golden potatoes. I love a good Shepard pie, but have never
> > cooked one myself, anybody have something I can try?
> >
> > Thanks, Scotty
>
> Well - first, if you're using beef it's called cottage pie. Using
> lamb, it's called shepherd's pie. Here goes:
>
>
> * Exported from MasterCook *
>
> Cottage or Shepherd's Pie
>
> 1 pound ground beef
> 1 onion -- chopped
> 1 cup mushrooms -- sliced
> 2 cups mixed vegetables, frozen, or chopped fresh
> Italian seasoning
> salt and pepper to taste
> gravy
> 2 cups mashed potatoes
>
> Sauté the meat, breaking it apart as you do. Leave it sort of
> pinkish, since you don't want it overcooked. Drain off any excess fat
> and add the onion. Sauté until the onions are translucent, then add
> mushrooms, vegetables and seasonings; sauté a minute or two longer.
> Mix in the gravy and put into a baking dish.
>
> Cover with mashed potatoes and put into a 350ºF. oven for about 45
> minutes, until the potatoes are beginning to brown and get crispy
> around the edges. Remove from the oven, make a well in the center and
> add a gob of butter (optional). Serve hot.
>
> Source:
> "Pub: The Cherub, Dartmouth, South Devon, England"
>
> NOTES : Remember: It's cottage pie if made from beef and shepherd's
> pie if made from lamb!!
>
>
> Dora

Thank you so much. I think I will make the Cottage pie. It's easier to
spell

Scotty

I am Tosk wrote:
>
> Thank you so much. I think I will make the Cottage pie. It's easier
> to
> spell
>
> Scotty

Plus, you're using beef! <G>
Dora

I am Tosk > wrote:

says...

>> Cook the ground sirloin with a good sized diced onion, boil and mash
>> the potatoes.

>Yes, yes.. I think I might add some green pepper too. Well, off to the
>kitchen, thanks again all.

Okay, you might be able to have a cottage pie without beef,
but you can't have a shepherd's pie without lamb.

Steve

I do one at my Pampered Chef parties.

1 lb hamburger
4 pie crusts
2 potatoes
1 med onion
2 cloves of pressed garlic
2 pkgs of beef gravy mix
2 pkg frozen veggie of choice
spice to taste
water

Heat oven to 450.Chop onions & potatoes. Fry hamburger, potatoes,
garlic & onions. Roll out 2 pie crusts to cover bottom of large bar pan
(stone)
Spread out hamburger, potatoes, garlic, onions and frozen veggies over
pie crusts. Mix gravy mix & 2 cups water, then pour over the mixture.
Add spices (salt & pepper). Roll out the remaining 2 pie crusts over the
top. Bake for 20 minutes.


--
Dymphna
Message origin: www.TRAVEL.com

"Arri London" > wrote in message ...
|
|
| I am Tosk wrote:
| >
| > Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
| > of golden potatoes. I love a good Shepard pie, but have never cooked one
| > myself, anybody have something I can try?
| >
| > Thanks, Scotty
|
| First of all, you can get some *lamb*. Shepherd's Pie is made with lamb,
| not beef. If made with beef it's Cottage Pie.
|
| Brown the meat. Add onions, diced carrots and peas and some broth to
| make a gravy. Simmer until the vegs are cooked. Thicken the gravy as
| desired, season with salt, pepper and herbs of choice.
|
| Cook the potatoes until done; mash as usual. Pile the meat/veg/gravy mix
| into a baking dish. Top with the mashed potatoes. The top of the
| potatoes can be swirled around decoratively with a fork. Bake at 400 F
| until the potato layer is browned.

Well stated and a good recipe. Lamb indeed for the Shepherd's Pie,
beef for the Cottage Pie, both good and I've never figured out why
there is argument about this. Can you imagine a Shepherd herding
cows? Good grief, the mind boggles. Again, very nicely stated recipe.

pavane

Janet Baraclough wrote:
>
> Trad shepherds pie is Monday's meal made from Sunday's left
> over
> roast lamb.
> The cooked meat is minced. Finely chop an onion and brown it,
> finely slice some carrots,
> peel boil and mash some potatoes with butter, salt and pepper. (If I
> had mash or carrots with the roast lamb on Sunday, I'd have made
> enough
> to save some for the shepherds pie next day)
>
> Mix the minced lamb, carrots, onions, some mixed herbs,
> seasoning,
> and the left over gravy from Sunday;
> place in an oven dish about 2 " deep. Cover with the mashed potato,
> smooth it, and scratch the surface with a fork.
>
> Bake in a hot oven for 35 mins until the meat is hot, the veg are
> cooked, and the potato topping is golden.
>
> Janet

That's shepherd's pie as I know it - always made from Sunday's
leftover roast lamb.
Dora

On Feb 1, 6:12*pm, Dymphna >
wrote:
> I do one at my Pampered Chef parties.
>
> 1 lb hamburger
> 4 pie crusts
> 2 potatoes
> 1 med onion
> 2 cloves of pressed garlic
> 2 pkgs of beef gravy mix
> 2 pkg frozen veggie of choice
> spice to taste
> water
>
> Heat oven to 450.Chop onions & potatoes. Fry hamburger, potatoes,
> garlic & onions. Roll out 2 pie crusts to cover bottom of large bar pan
> (stone)
> Spread out hamburger, potatoes, garlic, onions and frozen veggies over
> pie crusts. Mix gravy mix & 2 cups water, then pour over the mixture.
> Add spices (salt & pepper). Roll out the remaining 2 pie crusts over the
> top. Bake for 20 minutes.

Where did you get that *recipe*, from the side of the packet of "beef
gravy mix"???

--Bryan
>
> --
> Dymphna

--Bryan

I am Tosk wrote:
>
> Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
> of golden potatoes. I love a good Shepard pie, but have never cooked one
> myself, anybody have something I can try?
>
> Thanks, Scotty

First, call that a cottage pie....

--
Jean B.

Omelet wrote:
>
>One "cheat" for making a meat pie like this is to use rolled out biscuit
>doe for the "crusts". It really does work.

That I'd like to see, how you roll out one of my does... how'd you
know I named one Biscuit? LOL

On Mon, 1 Feb 2010 12:55:57 -0500, I am Tosk
> wrote:

>
>
>Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
>of golden potatoes. I love a good Shepard pie, but have never cooked one
>myself, anybody have something I can try?
>
>Thanks, Scotty

There's a Bisquick recipe ( google it )
that'll be an easy intro into Shepherds pie.
I mention this because, as a beginner cook,
I'm often put off by recipes that involve elaborate prep.

Saute the meat,
stir in a packet ( or two ) of brown gravy mix,
mix in a bag of frozen mixed veggies.
pour into a casserole dish.
then, cover with;
either mashed potatoes ( and melted butter )
or
A simple Busquick mix dough.
Bake, eat enjoy. It's a good starting point.

On Mon, 1 Feb 2010 12:55:57 -0500, I am Tosk > wrote:

>
>
>Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
>of golden potatoes. I love a good Shepard pie, but have never cooked one
>myself, anybody have something I can try?
>
>Thanks, Scotty
The first recipe's mine. I don't recall the size of the package of frozen vegetables
but it's a big one from a restaurant supply store (Gordons). The "strong" gravy is
beef gravy with an extra heaping tablespoon of beef boullion for each 2 cups of gravy.

I've used it with hash brown and even tater tots potatos, the tater tots was a
disaster but the hashbrowns was pretty good.

Cottage Pie

1 large pkg frozen mixed vegetables (thawed)
2 lb ground beef
2 cups minced onion
4 ? cups mashed potatoes
4 cups strong gravy

Directions

Preheat oven to 375 degrees
Brown ground beef
add onions and simmer til translucent
layer ground beef and onions in bottom of a large (9x13) baking dish
spread mixed vegatables evenly over the ground beef
pour gravy over the mixture
layer mashed potatoes on top
bake until brown and bubbly (45 - 60 min ?)




It's Cottage Pie Really

1 1/2 pounds ground beef
1 cup chopped onion
2 cloves garlic; minced
dried thyme and savory
salt and pepper
1/4 cup all-purpose flour
2 cups beef stock
1 teaspoon Worcestershire sauce
2 medium carrots; diced small
4 large potatoes
3/4 cup milk
1 egg; lightly beaten

In large skillet, cook ground beef lightly, stirring with fork to
break it up. Drain any excess fat. Add onion and garlic; cook until
softened. Stir in thyme, savory and a little salt and pepper. Stir in
flour. Add stock, Worcestershire sauce and carrots. Simmer partially
covered, about 20 minutes, stirring often, until fairly thick and
carrots are tender. Add salt and pepper to taste, if needed.

Spread meat mixture in 10-cup baking dish. Let cool slightly.

Meanwhile, boil potatoes in salted water until tender; drain and mash.
Beat in milk. Reserve half of egg for brushing on top; beat rest of
egg into potatoes.

Spread potato mixture carefully over meat mixture (easiest if you
start from edges). Brush with reserved egg. Bake in 400° F oven for
about 15 minutes or until bubbling hot and topping is golden.

In article >,
says...
>
> On Mon, 1 Feb 2010 12:55:57 -0500, I am Tosk
> > wrote:
>
> >
> >
> >Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
> >of golden potatoes. I love a good Shepard pie, but have never cooked one
> >myself, anybody have something I can try?
> >
> >Thanks, Scotty
>
> There's a Bisquick recipe ( google it )
> that'll be an easy intro into Shepherds pie.
> I mention this because, as a beginner cook,
> I'm often put off by recipes that involve elaborate prep.
>
> Saute the meat,
> stir in a packet ( or two ) of brown gravy mix,
> mix in a bag of frozen mixed veggies.
> pour into a casserole dish.
> then, cover with;
> either mashed potatoes ( and melted butter )
> or
> A simple Busquick mix dough.
> Bake, eat enjoy. It's a good starting point.

Yes, I did notice after reading a bit that my Cottage Pie was not really
a pie, as it had no crust No gravy either but it did come out
fantastic. The family was thrilled. This one might be on my summer
recipe wheel, but that is another story...

Scotty

On Feb 1, 9:55*am, I am Tosk > wrote:
> Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
> of golden potatoes. I love a good Shepard pie, but have never cooked one
> myself, anybody have something I can try?
>
> Thanks, Scotty

Take that ground beef and salt it well. Saute half an onion and green
pepper in a hot pan, then stir in the meat. Cook until browned. Dump
into a pie crust, and cover with mashed potatoes. Add cheese to the
top if you like, and bake in a 350F oven for about 35-40 minutes, or
until the crust is browned.

Here's the recipe I use for a great pie crust:
http://triolus.com/2009/02/perfect-pie-crust.html

pavane wrote:
>
> "Arri London" > wrote in message ...
> |
> |
> | I am Tosk wrote:
> | >
> | > Well, I have three pounds of fresh ground sirloin, fairly lean and a bag
> | > of golden potatoes. I love a good Shepard pie, but have never cooked one
> | > myself, anybody have something I can try?
> | >
> | > Thanks, Scotty
> |
> | First of all, you can get some *lamb*. Shepherd's Pie is made with lamb,
> | not beef. If made with beef it's Cottage Pie.
> |
> | Brown the meat. Add onions, diced carrots and peas and some broth to
> | make a gravy. Simmer until the vegs are cooked. Thicken the gravy as
> | desired, season with salt, pepper and herbs of choice.
> |
> | Cook the potatoes until done; mash as usual. Pile the meat/veg/gravy mix
> | into a baking dish. Top with the mashed potatoes. The top of the
> | potatoes can be swirled around decoratively with a fork. Bake at 400 F
> | until the potato layer is browned.
>
> Well stated and a good recipe. Lamb indeed for the Shepherd's Pie,
> beef for the Cottage Pie, both good and I've never figured out why
> there is argument about this. Can you imagine a Shepherd herding
> cows? Good grief, the mind boggles. Again, very nicely stated recipe.
>
> pavane


TY. Haven't made any in ages though.

"Dave Smith" wrote
> Janet Baraclough wrote:
>
>>
>> That's not shepherd's pie.
>>
>> Trad shepherds pie is Monday's meal made from Sunday's left over
>> roast lamb.
>> The cooked meat is minced. Finely chop an onion and brown it, finely
>> slice some carrots,
>> peel boil and mash some potatoes with butter, salt and pepper. (If I had
>> mash or carrots with the roast lamb on Sunday, I'd have made enough to
>> save some for the shepherds pie next day) Mix the minced lamb, carrots,
>> onions, some mixed herbs, seasoning,
>> and the left over gravy from Sunday;
>> place in an oven dish about 2 " deep. Cover with the mashed potato,
>> smooth it, and scratch the surface with a fork.
>>
>> Bake in a hot oven for 35 mins until the meat is hot, the veg are
>> cooked, and the potato topping is golden.
>
>
> In my house, Shepherds pie was made with leftover roast beef. We never had
> lamb because my father hated it. My mother made it pretty much the way you
> described, except she ground up the leftover beef.

Then, seemingly unbeknownst to her, what she was actually making was Cottage
Pie ;-)

"Stu" > wrote in message ...
| On Wed, 3 Feb 2010 12:52:25 -0000, "caroline" >
| wrote:
|
| >"Dave Smith" wrote
| >> Janet Baraclough wrote:
| >>
| >>>
| >>> That's not shepherd's pie.
| >>>
| >>> Trad shepherds pie is Monday's meal made from Sunday's left over
| >>> roast lamb.
| >>> The cooked meat is minced. Finely chop an onion and brown it, finely
| >>> slice some carrots,
| >>> peel boil and mash some potatoes with butter, salt and pepper. (If I had
| >>> mash or carrots with the roast lamb on Sunday, I'd have made enough to
| >>> save some for the shepherds pie next day) Mix the minced lamb, carrots,
| >>> onions, some mixed herbs, seasoning,
| >>> and the left over gravy from Sunday;
| >>> place in an oven dish about 2 " deep. Cover with the mashed potato,
| >>> smooth it, and scratch the surface with a fork.
| >>>
| >>> Bake in a hot oven for 35 mins until the meat is hot, the veg are
| >>> cooked, and the potato topping is golden.
| >>
| >>
| >> In my house, Shepherds pie was made with leftover roast beef. We never had
| >> lamb because my father hated it. My mother made it pretty much the way you
| >> described, except she ground up the leftover beef.
| >
| >Then, seemingly unbeknownst to her, what she was actually making was Cottage
| >Pie ;-)
| >
|
| Who's to say what is what, if she made it she can call it whatever she
| wishes.

Perhaps. But it seems a bit savory to be called a Strawberry Shortcake.

pavane

Arri London wrote:
> pavane wrote:
>>
>> "Arri London" > wrote in message
>> ...
>>>
>>>
>>> I am Tosk wrote:
>>>>
>>>> Well, I have three pounds of fresh ground sirloin, fairly lean and
>>>> a bag of golden potatoes. I love a good Shepard pie, but have
>>>> never cooked one myself, anybody have something I can try?
>>>>
>>>> Thanks, Scotty
>>>
>>> First of all, you can get some *lamb*. Shepherd's Pie is made with
>>> lamb, not beef. If made with beef it's Cottage Pie.
>>>
>>> Brown the meat. Add onions, diced carrots and peas and some broth to
>>> make a gravy. Simmer until the vegs are cooked. Thicken the gravy as
>>> desired, season with salt, pepper and herbs of choice.
>>>
>>> Cook the potatoes until done; mash as usual. Pile the
>>> meat/veg/gravy mix into a baking dish. Top with the mashed
>>> potatoes. The top of the potatoes can be swirled around
>>> decoratively with a fork. Bake at 400 F until the potato layer is
>>> browned.
>>
>> Well stated and a good recipe. Lamb indeed for the Shepherd's Pie,
>> beef for the Cottage Pie, both good and I've never figured out why
>> there is argument about this. Can you imagine a Shepherd herding
>> cows? Good grief, the mind boggles. Again, very nicely stated
>> recipe.
>>
>> pavane
>
>
> TY. Haven't made any in ages though.

Just for hohos I asked someone I know whose total knowledge of cooking
consists of "what's for dinner dear" and "throw it in the microwave" what
kind of meat one would fine in shepherd's pie, and his answer was "lamb". I
asked him why. He looked at me like I was nuts.

I think perhaps that in our modern urbanized culture people think that it's
called "shepherd's pie" because chef Shepherd at Chez Pie came up with it,
rather than because it is a kind of pie commonly eaten by people in the
business of herding sheep.

One way or another, now I'm hungry for it drat it all.

In article >,
says...

> >
> >
> > TY. Haven't made any in ages though.
>
> Just for hohos I asked someone I know whose total knowledge of cooking
> consists of "what's for dinner dear" and "throw it in the microwave" what
> kind of meat one would fine in shepherd's pie, and his answer was "lamb". I
> asked him why. He looked at me like I was nuts.
>
> I think perhaps that in our modern urbanized culture people think that it's
> called "shepherd's pie" because chef Shepherd at Chez Pie came up with it,
> rather than because it is a kind of pie commonly eaten by people in the
> business of herding sheep.
>
> One way or another, now I'm hungry for it drat it all.

It could be a point of reference thing. Guess I never knew that
Shepherds didn't eat beef! <snicker>

Anyway, I guess I just never really thought about it. Although I know
full well what a Shepherd is, I have never really seen one "in the
wild" The first time I was fed this wonderful meal, it was introduced
as Shepherds pie and I never really thought twice about it.

Scotty

Stu wrote:
> On Wed, 3 Feb 2010 12:52:25 -0000, "caroline" >
> wrote:
>
>> "Dave Smith" wrote
>>> Janet Baraclough wrote:
>>>
>>>> That's not shepherd's pie.
>>>>
>>>> Trad shepherds pie is Monday's meal made from Sunday's left over
>>>> roast lamb.
>>>> The cooked meat is minced. Finely chop an onion and brown it, finely
>>>> slice some carrots,
>>>> peel boil and mash some potatoes with butter, salt and pepper. (If I had
>>>> mash or carrots with the roast lamb on Sunday, I'd have made enough to
>>>> save some for the shepherds pie next day) Mix the minced lamb, carrots,
>>>> onions, some mixed herbs, seasoning,
>>>> and the left over gravy from Sunday;
>>>> place in an oven dish about 2 " deep. Cover with the mashed potato,
>>>> smooth it, and scratch the surface with a fork.
>>>>
>>>> Bake in a hot oven for 35 mins until the meat is hot, the veg are
>>>> cooked, and the potato topping is golden.
>>>
>>> In my house, Shepherds pie was made with leftover roast beef. We never had
>>> lamb because my father hated it. My mother made it pretty much the way you
>>> described, except she ground up the leftover beef.
>> Then, seemingly unbeknownst to her, what she was actually making was Cottage
>> Pie ;-)
>>
>
> Who's to say what is what, if she made it she can call it whatever she
> wishes.

Sure. I can call "spaghetti" "lasagna" too.

--
Jean B.

Jean B. wrote:
> Stu wrote:
>> On Wed, 3 Feb 2010 12:52:25 -0000, "caroline" >
>> wrote:
>>
>>> "Dave Smith" wrote
>>>> Janet Baraclough wrote:
>>>>
>>>>> That's not shepherd's pie.
>>>>>
>>>>> Trad shepherds pie is Monday's meal made from Sunday's left
>>>>> over roast lamb.
>>>>> The cooked meat is minced. Finely chop an onion and brown it,
>>>>> finely slice some carrots,
>>>>> peel boil and mash some potatoes with butter, salt and pepper.
>>>>> (If I had mash or carrots with the roast lamb on Sunday, I'd
>>>>> have made enough to save some for the shepherds pie next day)
>>>>> Mix the minced lamb, carrots, onions, some mixed herbs, seasoning,
>>>>> and the left over gravy from Sunday;
>>>>> place in an oven dish about 2 " deep. Cover with the mashed
>>>>> potato, smooth it, and scratch the surface with a fork.
>>>>>
>>>>> Bake in a hot oven for 35 mins until the meat is hot, the veg
>>>>> are cooked, and the potato topping is golden.
>>>>
>>>> In my house, Shepherds pie was made with leftover roast beef. We
>>>> never had lamb because my father hated it. My mother made it
>>>> pretty much the way you described, except she ground up the
>>>> leftover beef.
>>> Then, seemingly unbeknownst to her, what she was actually making
>>> was Cottage Pie ;-)
>>>
>>
>> Who's to say what is what, if she made it she can call it whatever
>> she wishes.
>
> Sure. I can call "spaghetti" "lasagna" too.

By the "I made it so I can call it what I want to" one can call dung
"diamonds".

J. Clarke wrote:
> Arri London wrote:
>> pavane wrote:
>>> "Arri London" > wrote in message
>>> ...
>>>>
>>>> I am Tosk wrote:
>>>>> Well, I have three pounds of fresh ground sirloin, fairly lean and
>>>>> a bag of golden potatoes. I love a good Shepard pie, but have
>>>>> never cooked one myself, anybody have something I can try?
>>>>>
>>>>> Thanks, Scotty
>>>> First of all, you can get some *lamb*. Shepherd's Pie is made with
>>>> lamb, not beef. If made with beef it's Cottage Pie.
>>>>
>>>> Brown the meat. Add onions, diced carrots and peas and some broth to
>>>> make a gravy. Simmer until the vegs are cooked. Thicken the gravy as
>>>> desired, season with salt, pepper and herbs of choice.
>>>>
>>>> Cook the potatoes until done; mash as usual. Pile the
>>>> meat/veg/gravy mix into a baking dish. Top with the mashed
>>>> potatoes. The top of the potatoes can be swirled around
>>>> decoratively with a fork. Bake at 400 F until the potato layer is
>>>> browned.
>>> Well stated and a good recipe. Lamb indeed for the Shepherd's Pie,
>>> beef for the Cottage Pie, both good and I've never figured out why
>>> there is argument about this. Can you imagine a Shepherd herding
>>> cows? Good grief, the mind boggles. Again, very nicely stated
>>> recipe.
>>>
>>> pavane
>>
>> TY. Haven't made any in ages though.
>
> Just for hohos I asked someone I know whose total knowledge of cooking
> consists of "what's for dinner dear" and "throw it in the microwave" what
> kind of meat one would fine in shepherd's pie, and his answer was "lamb". I
> asked him why. He looked at me like I was nuts.
>
> I think perhaps that in our modern urbanized culture people think that it's
> called "shepherd's pie" because chef Shepherd at Chez Pie came up with it,
> rather than because it is a kind of pie commonly eaten by people in the
> business of herding sheep.
>
> One way or another, now I'm hungry for it drat it all.
>
Good for your friend! Yes!!!!

--
Jean B.

J. Clarke wrote:
> Jean B. wrote:
>> Stu wrote:
>>> On Wed, 3 Feb 2010 12:52:25 -0000, "caroline" >
>>> wrote:
>>>
>>>> "Dave Smith" wrote
>>>>> Janet Baraclough wrote:
>>>>>
>>>>>> That's not shepherd's pie.
>>>>>>
>>>>>> Trad shepherds pie is Monday's meal made from Sunday's left
>>>>>> over roast lamb.
>>>>>> The cooked meat is minced. Finely chop an onion and brown it,
>>>>>> finely slice some carrots,
>>>>>> peel boil and mash some potatoes with butter, salt and pepper.
>>>>>> (If I had mash or carrots with the roast lamb on Sunday, I'd
>>>>>> have made enough to save some for the shepherds pie next day)
>>>>>> Mix the minced lamb, carrots, onions, some mixed herbs, seasoning,
>>>>>> and the left over gravy from Sunday;
>>>>>> place in an oven dish about 2 " deep. Cover with the mashed
>>>>>> potato, smooth it, and scratch the surface with a fork.
>>>>>>
>>>>>> Bake in a hot oven for 35 mins until the meat is hot, the veg
>>>>>> are cooked, and the potato topping is golden.
>>>>> In my house, Shepherds pie was made with leftover roast beef. We
>>>>> never had lamb because my father hated it. My mother made it
>>>>> pretty much the way you described, except she ground up the
>>>>> leftover beef.
>>>> Then, seemingly unbeknownst to her, what she was actually making
>>>> was Cottage Pie ;-)
>>>>
>>> Who's to say what is what, if she made it she can call it whatever
>>> she wishes.
>> Sure. I can call "spaghetti" "lasagna" too.
>
> By the "I made it so I can call it what I want to" one can call dung
> "diamonds".
>
LOL!

--
Jean B.

Stu wrote:
> On Wed, 3 Feb 2010 13:47:27 -0500, "J. Clarke"
> > wrote:
>
>> Jean B. wrote:
>>> Stu wrote:
>>>> On Wed, 3 Feb 2010 12:52:25 -0000, "caroline" >
>>>> wrote:
>>>>
>>>>> "Dave Smith" wrote
>>>>>> Janet Baraclough wrote:
>>>>>>
>>>>>>> That's not shepherd's pie.
>>>>>>>
>>>>>>> Trad shepherds pie is Monday's meal made from Sunday's
>>>>>>> left over roast lamb.
>>>>>>> The cooked meat is minced. Finely chop an onion and brown
>>>>>>> it, finely slice some carrots,
>>>>>>> peel boil and mash some potatoes with butter, salt and pepper.
>>>>>>> (If I had mash or carrots with the roast lamb on Sunday, I'd
>>>>>>> have made enough to save some for the shepherds pie next day)
>>>>>>> Mix the minced lamb, carrots, onions, some mixed herbs,
>>>>>>> seasoning, and the left over gravy from Sunday;
>>>>>>> place in an oven dish about 2 " deep. Cover with the mashed
>>>>>>> potato, smooth it, and scratch the surface with a fork.
>>>>>>>
>>>>>>> Bake in a hot oven for 35 mins until the meat is hot, the
>>>>>>> veg are cooked, and the potato topping is golden.
>>>>>>
>>>>>> In my house, Shepherds pie was made with leftover roast beef. We
>>>>>> never had lamb because my father hated it. My mother made it
>>>>>> pretty much the way you described, except she ground up the
>>>>>> leftover beef.
>>>>> Then, seemingly unbeknownst to her, what she was actually making
>>>>> was Cottage Pie ;-)
>>>>>
>>>>
>>>> Who's to say what is what, if she made it she can call it whatever
>>>> she wishes.
>>>
>>> Sure. I can call "spaghetti" "lasagna" too.
>>
>> By the "I made it so I can call it what I want to" one can call dung
>> "diamonds".
>
>
> I'm sure you've made dung, diamonds I'm more skeptable about, but call
> it what you will.

Reminds me of the discussion between Lawrence and his editor of "Meleager
the immoral poet".

"J. Clarke" wrote:
>
> Arri London wrote:
> > pavane wrote:
> >>
> >> "Arri London" > wrote in message
> >> ...
> >>>
> >>>
> >>> I am Tosk wrote:
> >>>>
> >>>> Well, I have three pounds of fresh ground sirloin, fairly lean and
> >>>> a bag of golden potatoes. I love a good Shepard pie, but have
> >>>> never cooked one myself, anybody have something I can try?
> >>>>
> >>>> Thanks, Scotty
> >>>
> >>> First of all, you can get some *lamb*. Shepherd's Pie is made with
> >>> lamb, not beef. If made with beef it's Cottage Pie.
> >>>
> >>> Brown the meat. Add onions, diced carrots and peas and some broth to
> >>> make a gravy. Simmer until the vegs are cooked. Thicken the gravy as
> >>> desired, season with salt, pepper and herbs of choice.
> >>>
> >>> Cook the potatoes until done; mash as usual. Pile the
> >>> meat/veg/gravy mix into a baking dish. Top with the mashed
> >>> potatoes. The top of the potatoes can be swirled around
> >>> decoratively with a fork. Bake at 400 F until the potato layer is
> >>> browned.
> >>
> >> Well stated and a good recipe. Lamb indeed for the Shepherd's Pie,
> >> beef for the Cottage Pie, both good and I've never figured out why
> >> there is argument about this. Can you imagine a Shepherd herding
> >> cows? Good grief, the mind boggles. Again, very nicely stated
> >> recipe.
> >>
> >> pavane
> >
> >
> > TY. Haven't made any in ages though.
>
> Just for hohos I asked someone I know whose total knowledge of cooking
> consists of "what's for dinner dear" and "throw it in the microwave" what
> kind of meat one would fine in shepherd's pie, and his answer was "lamb". I
> asked him why. He looked at me like I was nuts.

Quite so LOL.

>
> I think perhaps that in our modern urbanized culture people think that it's
> called "shepherd's pie" because chef Shepherd at Chez Pie came up with it,
> rather than because it is a kind of pie commonly eaten by people in the
> business of herding sheep.

There ya go. Hmmm...there is a small town in this state known as 'Pie
Town'. A cafe called 'Chez Pie' would probably go over well with the
tourists. Dunno if there is a Chef Shepherd there though...

>
> One way or another, now I'm hungry for it drat it all.

So make a cottage pie instead, if lamb isn't readily available. Method
is the same either way.

If too many complain - I will have to add Twinkies to it also.


--
Dymphna
Message origin: www.TRAVEL.com

"Dymphna" > wrote in message
news
>
> If too many complain - I will have to add Twinkies to it also.

lol that ought to shut 'em up
--
--
https://www.shop.helpforheroes.org.uk/

In article >,
Stu > wrote:

> On Wed, 3 Feb 2010 12:52:25 -0000, "caroline" >
> wrote:
>
> >"Dave Smith" wrote
> >> Janet Baraclough wrote:
> >>
> >>>
> >>> That's not shepherd's pie.
> >>>
> >>> Trad shepherds pie is Monday's meal made from Sunday's left over
> >>> roast lamb.
> >>> The cooked meat is minced. Finely chop an onion and brown it, finely
> >>> slice some carrots,
> >>> peel boil and mash some potatoes with butter, salt and pepper. (If I had
> >>> mash or carrots with the roast lamb on Sunday, I'd have made enough to
> >>> save some for the shepherds pie next day) Mix the minced lamb, carrots,
> >>> onions, some mixed herbs, seasoning,
> >>> and the left over gravy from Sunday;
> >>> place in an oven dish about 2 " deep. Cover with the mashed potato,
> >>> smooth it, and scratch the surface with a fork.
> >>>
> >>> Bake in a hot oven for 35 mins until the meat is hot, the veg are
> >>> cooked, and the potato topping is golden.
> >>
> >>
> >> In my house, Shepherds pie was made with leftover roast beef. We never had
> >> lamb because my father hated it. My mother made it pretty much the way you
> >> described, except she ground up the leftover beef.
> >
> >Then, seemingly unbeknownst to her, what she was actually making was Cottage
> >Pie ;-)
> >
>
> Who's to say what is what, if she made it she can call it whatever she
> wishes.

I call it Texas chili.

--
Dan Abel
Petaluma, California USA

On Wed, 10 Feb 2010 20:13:54 GMT, Janet Baraclough
> wrote:

> As cooked by those ole Texan shepherdboys.

They aren't just ole Janet... they're *good ole*.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Wed, 10 Feb 2010 20:13:54 GMT, Janet Baraclough
> > wrote:
>
>> As cooked by those ole Texan shepherdboys.
>
> They aren't just ole Janet... they're *good ole*.

I thought good Ole was from Minnesota, ya sure.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Dave Bugg" > wrote in message
...
> sf wrote:
>> On Wed, 10 Feb 2010 20:13:54 GMT, Janet Baraclough
>> > wrote:
>>
>>> As cooked by those ole Texan shepherdboys.
>>
>> They aren't just ole Janet... they're *good ole*.
>
> I thought good Ole was from Minnesota, ya sure.

Oi! You leave our Barb out of this...


--
--
https://www.shop.helpforheroes.org.uk/

On Thu, 11 Feb 2010 09:42:31 -0000, "Ophelia" >
wrote:

>
> "Dave Bugg" > wrote in message
> ...
> > sf wrote:
> >> On Wed, 10 Feb 2010 20:13:54 GMT, Janet Baraclough
> >> > wrote:
> >>
> >>> As cooked by those ole Texan shepherdboys.
> >>
> >> They aren't just ole Janet... they're *good ole*.
> >
> > I thought good Ole was from Minnesota, ya sure.
>
> Oi! You leave our Barb out of this...
>
Heh. How did I miss Dave's post? Good one, Dave!

--
I love cooking with wine.
Sometimes I even put it in the food.