On Fri, 06 Oct 2017 20:39:02 GMT, Wayne Boatwright
> wrote:

>Practically Brit has a recipe for Cottage Pie,and I'm sure that most
>don't even bother with a recipe. However, there are tons of recipes
>for it,and this is my take on it. To make Shepherd's Pie, substitute
>lamb. Truly a comfort food on either side of the pond. :-)
>
> Cottage Pie
>
> Ingredients
> -----------
> 3 cups leftover roast beef (minced or finely diced)
> 2 tablespoons extra virgin olive oil
> 1 cup onion (finely chopped)
> 1 tablespoon butter
> 3 tablespoons all-purpose flour
> 1 1/2 cups beef broth
> 1 teaspoon Worcestershire sauce
> 3/4 cup frozen peas
> 3/4 cup fresh carrots, diced or coarsely chopped, cooked
> Dash salt and pepper, to taste
> 3 to 4 cups leftover or fresh mashed potatoes (prepared with
> milk, butter, salt, and pepper)
> Optional: 3 tablespoons sour cream
> 1 cup Cheddar cheese ( finely shredded)
> Dash of sweet Hungarian paprika
>
> Directins
> ----------
> Lightly grease a 2-quart baking dish. Heat oven to 350.
> In a large skillet over medium heat, sauté the onion in the
> olive oil until softened and lightly browned. Add the beef and
> butter and saute for about 1 minute longer. Stir in the flour
> until blended. Add beef broth, Worcestershire sauce, peas, and
> carrots. Add salt and pepper to taste.
> Spoon the beef mixture into the prepared baking dish.
> If using leftover mashed potatoes, warm them in a saucepan with
> a little butter or milk until softened.
>
> Stir sour cream and cheese into the potatoes.
> Spoon potatoes evenly over the beef layer and sprinkle lightly
> with paprika. Bake for 25 to 35 minutes, until hot and bubbly.
> If desired, turn on the broiler to brown the top for just a
> minute or two, but watch carefully to prevent burning.
>
>We'll have this along with a fresh fruit salad drizzled with a light
>mint vinaigrette.

You have the meat connotations correct but either should contain no
more than onions, meat, topped with mashed spuds.

On 10/6/2017 3:35 PM, wrote:
> On Fri, 06 Oct 2017 20:39:02 GMT, Wayne Boatwright
> > wrote:
>
>> Practically Brit has a recipe for Cottage Pie,and I'm sure that most
>> don't even bother with a recipe. However, there are tons of recipes
>> for it,and this is my take on it. To make Shepherd's Pie, substitute
>> lamb. Truly a comfort food on either side of the pond. :-)
>>
>> Cottage Pie
>>
>> Ingredients
>> -----------
>> 3 cups leftover roast beef (minced or finely diced)
>> 2 tablespoons extra virgin olive oil
>> 1 cup onion (finely chopped)
>> 1 tablespoon butter
>> 3 tablespoons all-purpose flour
>> 1 1/2 cups beef broth
>> 1 teaspoon Worcestershire sauce
>> 3/4 cup frozen peas
>> 3/4 cup fresh carrots, diced or coarsely chopped, cooked
>> Dash salt and pepper, to taste
>> 3 to 4 cups leftover or fresh mashed potatoes (prepared with
>> milk, butter, salt, and pepper)
>> Optional: 3 tablespoons sour cream
>> 1 cup Cheddar cheese ( finely shredded)
>> Dash of sweet Hungarian paprika
>>
>> Directins
>> ----------
>> Lightly grease a 2-quart baking dish. Heat oven to 350.
>> In a large skillet over medium heat, sauté the onion in the
>> olive oil until softened and lightly browned. Add the beef and
>> butter and saute for about 1 minute longer. Stir in the flour
>> until blended. Add beef broth, Worcestershire sauce, peas, and
>> carrots. Add salt and pepper to taste.
>> Spoon the beef mixture into the prepared baking dish.
>> If using leftover mashed potatoes, warm them in a saucepan with
>> a little butter or milk until softened.
>>
>> Stir sour cream and cheese into the potatoes.
>> Spoon potatoes evenly over the beef layer and sprinkle lightly
>> with paprika. Bake for 25 to 35 minutes, until hot and bubbly.
>> If desired, turn on the broiler to brown the top for just a
>> minute or two, but watch carefully to prevent burning.
>>
>> We'll have this along with a fresh fruit salad drizzled with a light
>> mint vinaigrette.
>
> You have the meat connotations correct but either should contain no
> more than onions, meat, topped with mashed spuds.
>

Feh!

I add roasted, chopped green chiles and shallots!

On 2017-10-06 5:35 PM, wrote:
> On Fri, 06 Oct 2017 20:39:02 GMT, Wayne Boatwright
> > wrote:
>
>> Practically Brit has a recipe for Cottage Pie,and I'm sure that most
>> don't even bother with a recipe. However, there are tons of recipes
>> for it,and this is my take on it. To make Shepherd's Pie, substitute
>> lamb. Truly a comfort food on either side of the pond. :-)
>>
>> Cottage Pie
>>
>> Ingredients
>> -----------
>> 3 cups leftover roast beef (minced or finely diced)
>> 2 tablespoons extra virgin olive oil
>> 1 cup onion (finely chopped)
>> 1 tablespoon butter
>> 3 tablespoons all-purpose flour
>> 1 1/2 cups beef broth
>> 1 teaspoon Worcestershire sauce
>> 3/4 cup frozen peas
>> 3/4 cup fresh carrots, diced or coarsely chopped, cooked
>> Dash salt and pepper, to taste
>> 3 to 4 cups leftover or fresh mashed potatoes (prepared with
>> milk, butter, salt, and pepper)
>> Optional: 3 tablespoons sour cream
>> 1 cup Cheddar cheese ( finely shredded)
>> Dash of sweet Hungarian paprika
>>
>> Directins
>> ----------
>> Lightly grease a 2-quart baking dish. Heat oven to 350.
>> In a large skillet over medium heat, sauté the onion in the
>> olive oil until softened and lightly browned. Add the beef and
>> butter and saute for about 1 minute longer. Stir in the flour
>> until blended. Add beef broth, Worcestershire sauce, peas, and
>> carrots. Add salt and pepper to taste.
>> Spoon the beef mixture into the prepared baking dish.
>> If using leftover mashed potatoes, warm them in a saucepan with
>> a little butter or milk until softened.
>>
>> Stir sour cream and cheese into the potatoes.
>> Spoon potatoes evenly over the beef layer and sprinkle lightly
>> with paprika. Bake for 25 to 35 minutes, until hot and bubbly.
>> If desired, turn on the broiler to brown the top for just a
>> minute or two, but watch carefully to prevent burning.
>>
>> We'll have this along with a fresh fruit salad drizzled with a light
>> mint vinaigrette.
>
> You have the meat connotations correct but either should contain no
> more than onions, meat, topped with mashed spuds.
>

There is traditional and there is good. I grew up with this dish, except
it was called Shepherd's Pie, and it always had vegetables in it. I
never used to make it for my wife because she did not eat potatoes, but
since her allergy is no longer a problem I have started to it
occasionally, and I like it with vegetables.

On 2017-10-06 5:49 PM, Wayne Boatwright wrote:
> On Fri 06 Oct 2017 02:35:09p, told us...

> I've seen many UK recipes that call for peas and/or carrots and/or
> swedes. Probably why so many home cooks have their own version of
> this dish, both with or without the veggies.
>
> I've also seen recipes that only contain the meat, onon, and mashed
> potatoes.
>
> I guess it's cook's choice. :-)

The English side of my family always added the vegetables. It was a
complete meal on its own, but usually served with a salad. It was
always made with beef and called Shepherds Pie. I have done it with
ground beef and with lamb and with ground lamb, but this cook chooses
veggies.

On Fri, 06 Oct 2017 21:49:38 GMT, Wayne Boatwright
> wrote:

>On Fri 06 Oct 2017 02:35:09p, told us...
>
>> On Fri, 06 Oct 2017 20:39:02 GMT, Wayne Boatwright
>> > wrote:
>>
>>>Practically Brit has a recipe for Cottage Pie,and I'm sure that
>>>most don't even bother with a recipe. However, there are tons of
>>>recipes for it,and this is my take on it. To make Shepherd's Pie,
>>>substitute lamb. Truly a comfort food on either side of the pond.
>>>:-)
>>>
>>> Cottage Pie
>>>
>>> Ingredients
>>> -----------
>>> 3 cups leftover roast beef (minced or finely diced)
>>> 2 tablespoons extra virgin olive oil
>>> 1 cup onion (finely chopped)
>>> 1 tablespoon butter
>>> 3 tablespoons all-purpose flour
>>> 1 1/2 cups beef broth
>>> 1 teaspoon Worcestershire sauce
>>> 3/4 cup frozen peas
>>> 3/4 cup fresh carrots, diced or coarsely chopped, cooked
>>> Dash salt and pepper, to taste
>>> 3 to 4 cups leftover or fresh mashed potatoes (prepared with
>>> milk, butter, salt, and pepper)
>>> Optional: 3 tablespoons sour cream
>>> 1 cup Cheddar cheese ( finely shredded)
>>> Dash of sweet Hungarian paprika
>>>
>>> Directins
>>> ----------
>>> Lightly grease a 2-quart baking dish. Heat oven to 350.
>>> In a large skillet over medium heat, sauté the onion in the
>>> olive oil until softened and lightly browned. Add the beef and
>>> butter and saute for about 1 minute longer. Stir in the flour
>>> until blended. Add beef broth, Worcestershire sauce, peas, and
>>> carrots. Add salt and pepper to taste.
>>> Spoon the beef mixture into the prepared baking dish.
>>> If using leftover mashed potatoes, warm them in a saucepan
>>> with a little butter or milk until softened.
>>>
>>> Stir sour cream and cheese into the potatoes.
>>> Spoon potatoes evenly over the beef layer and sprinkle lightly
>>> with paprika. Bake for 25 to 35 minutes, until hot and bubbly.
>>> If desired, turn on the broiler to brown the top for just a
>>> minute or two, but watch carefully to prevent burning.
>>>
>>>We'll have this along with a fresh fruit salad drizzled with a
>>>light mint vinaigrette.
>>
>> You have the meat connotations correct but either should contain
>> no more than onions, meat, topped with mashed spuds.
>>
>
>I've seen many UK recipes that call for peas and/or carrots and/or
>swedes. Probably why so many home cooks have their own version of
>this dish, both with or without the veggies.
>
>I've also seen recipes that only contain the meat, onon, and mashed
>potatoes.
>
>I guess it's cook's choice. :-)

Or tradition.