Cooking is a way of giving and making yourself desirable.
Michel Bourdin.
Shepherd’s Pie
Shepherd’s Pie; a meat pie with a mashed potato crust.
In 1791 potatoes were being introduce as an affordable vegetable crop for the poor and at that time the dish was known as a Cottage Pie.
I always thought we had shepherd's pie at home, but since my mum made it with the left over roast, whether it was beef or lamb, I suppose that technically ours could have at times been a Cottage Pie.
Originally the pie dish was lined with mashed potato, the centre filled with chopped up, left over, roast meat, topped with more mashed potato and reheated in the oven.
The name ‘Shepherds Pie’ didn’t come into force until the 1870s and today the pie tends to be made with minced lamb, with added vegetables. While the version that is made with minced beef tends nowadays to be called by the old name of Cottage Pie.
F Watson.
Shepherd’s Pie. (Serves 4/5)
Ingredients
1lb of minced lamb
1 onion
1 carrot
Mushrooms
Stock cube
Small tin chopped tomatoes ( drain off most of the liquid)
Gravy granules
Potatoes
Butter
Milk
Grated cheese
Method
Peel, quarter and boil the potatoes.
Peel and chop onion.
Cut up mushrooms.
Grate carrot.
Fry onion in a large pan until soft but not brown
add the mince to the pan and fry over a low heat breaking up with a wooden spoon as you go, add
chopped, mushrooms and grated carrot.
Drain off fat, crumble in a stock cube; add chopped tomatoes and a tablespoon of gravy granules,(To thicken),
stir well and pour into a large ovenproof dish.
Drain water from potatoes, mash with a knob of butter and a little milk. Add the grated cheese and then spread the potato mixture over the mince.
Place in the oven and cook at gas mark 5,375ºF, 190ºC, for 15 – 20 minutes.
