I think you all get it wrong when it comes to making a Shepherd's Pie

Flarbalard said:
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The un-nerving look your best friend gives you when he first doubts his trust in the relation ship.
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Babs2u said:
Not sure who I was addressing. Didn't realize you don't have tatertots. I hear the dish is very popular in the midwest, USA. I've never had it.
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when I say we don't... that's not completey true... they are for sale in Costco... but nowhere else.. no other supermarket sells them.. so most people haven't tasted them in the UK...

I have they're just little bits of mashed potato deep fried... quite underwhelming iMO
 
hollydolly said:
well it wouldn't be shepherds pie if it didn't have lamb in it..:ROFLMAO:.


Shepherds = sheep=lamb

Cottage pie = beef...
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Yep!

Shepherd's pie originated in the British Isles in the late 18th and early 19th centuries as a way to use leftover roasted meat. Initially called "cottage pie" and made with beef, the dish was renamed "shepherd's pie" when it began to be made with lamb, referencing the work of shepherds.

But I have never heard it called anything other than shepherd's pie, and it almost all the time had ground beef.
 
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shepards pie has got thyme in it ,i like thyme but not mixed with minced meat ,i allways went for cottage pie which is very similar but less herbie
 
hollydolly said:
yes we have Bouilllion cubes here too. they're ok but not really good for a beef gravy. The Oxo stock cubes are crumbled into your meat dish, they are salty, but not in the same way as the former...

I make the Bisto gravy up and then add an Oxo cube or sometimes jst a half.... for the added salt flavour.. without previously adding salt to the meat dish...

the vast majority of home cooks use Oxo cubes at some point in their cooking...ltho' my won't admit it...

The great thing about them as well as one crumbled into mug of boing water make a fabulously tasty hot drink in winter...

if you can't find any... and want to try them let me know and I'll send you some..
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Thanks hollydolly, I looked up the cubes and I see they have them here so I will grab a tester out to see if they
appeal to me more than other brands. Winter is coming so nice to have some aides on the shelf for last
minute stew and soups. To me England's Gravy/sauces/and Sausages can not be beat, so well worth a try.
 
IrishEyes said:
Thanks hollydolly, I looked up the cubes and I see they have them here so I will grab a tester out to see if they
appeal to me more than other brands. Winter is coming so nice to have some aides on the shelf for last
minute stew and soups. To me England's Gravy/sauces/and Sausages can not be beat, so well worth a try.
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i make my own stock ,when i work with vegatables i save all the odds and ends and oinion skins .pu them in a bag in the freezer then i boil them for half an hour strain the juice and then freeze the stock in plastic containers
 
roadhogg said:
shepards pie has got thyme in it ,i like thyme but not mixed with minced meat ,i allways went for cottage pie which is very similar but less herbie
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Other than the basic ingredients - some form of mashed meat with mashed potatoes on top - shepherds pie is made with whatever the cook makes it with. Everyone would have their own variation.
 

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