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Shamrock and Clover Pasta

Irish Pasta


About the Shepard's Pie
History Shepards Pie
Ok so you've had a leg of lamb for Sunday lunch - what to do with the leftovers? Yes - Shepherds' Pie is the answer. Found as a favorite dish throughout the country, to simply describe it as lamb mince with a potato topping doesn't do it justice. The history is fascinating - the varieties available amazing. The first mention of shepherds' pie as a named meal in its own right was in 1885 (as cited by Jane Grigson) but undoubtedly the dish had been around long before. Probably historically, any dish with a potato topping was referred to as a cottage pie and today in the UK (I'll come to overseas later) the differentiation still stands: Shepherds' Pie should be made with lamb or mutton and cottage pie preferably with beef (but also historically with the scraps of pretty much any animal that might have been roaming about outside the cottage walls.)

Shepards Pie
What's the difference between Shepard's Pie and Cottage Pie?
I know, technically they are not pies... But what pie sight would be complete if we didn't include Shepard's Pie and Cottage Pie.... Shepard's Pie uses Ground Lamb and Cottage Pie uses Ground Beef. I've found that the term "shepherd's pie" lends itself as a generic name for both types. Enjoy this Authentic and delicious Pie

Authentic Shepards Pie

 

PREP TIME 30 Min
COOK TIME 60 Min
READY IN 5 Min
Original recipe yields 6, two-inch-thick slices.

 


 

Servings 8

TRADITIONAL INGREDIENTS

2 lbs. ground Lamb
¾ cup diced onion
2 Tbs. "beef tea" or any type of beef browning sauce, like "B-V Broth and Sauce
concentrate," or your favorite steak sauce - see notes below!
1, 8.5-oz can peas & diced carrots (drained)
1 Tbs. catsup/ketchup ("sauce" as the Brits say)
1, 6-oz. can tomato paste
2 Tbs. Worcestershire sauce
2 Tbs. flour
1 Tbs. cornstarch (or "cornflower," as the Brits say)
4 to 6 cups (2 to 2½ regular servings) mashed potatoes

DIRECTIONS

  1. Crumble the meat thoroughly in a large skillet, and brown with the onions (drain as much of the fat out as you can while browning).

  2. Mix all the wet ingredients, except the tomato paste and vegetables, with the cornstarch and flour (before they are heated in the pan) into a saucy paste,

  3. then stir it into the meat.

  4. Add the tomato paste and the peas & carrots, mix well and heat thoroughly;

  5. transfer the warmed mixture to a greased, 2-quart (or bigger) casserole baking dish.

  6. Warm up the mashed potatoes.

  7. Pack the meat mixture down fairly tightly into the casserole, making sure it's smooth and level, then cover the top evenly with as much mashed potatoes as will fit on top without spilling over the sides of the dish.

  8. Bake at 375° F. 45 minutes to 1 hour, or until the potato-topping is golden brown.

  9. Allow to cool for about five minutes before slicing and serving. Yields about 6, two-inch-thick slices.

 

 

     

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