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Old 10-26-2011, 07:06 AM   #11
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Talk about starch overload!
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Old 08-30-2012, 10:00 AM   #12
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I don't see the "starch overload".

when you serve yourself a wedge, or a spoonful, of this pie...you get a relatively small amount of meat, potatoes and corn...I've never known anyone to eat an entire pie themselves....but maybe some people do....but that would be a "food overload" and of the 7 billion people on this planet, there are so many differences in food tolerance levels...dontcha think?
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Old 08-30-2012, 10:05 AM   #13
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I had never had shepherd's pie until after Mrs Hoot and I got together. Hers is very similar to .40's recipe. The main difference is she uses snaps rather than corn and peas in her version. I might see if I can encourage her to try the corn and/or peas. Sounds mighty good!
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Old 08-30-2012, 11:29 AM   #14
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Can we link this thread to the other one?

Shepherd's Pie in Dutch Oven
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Old 08-30-2012, 11:36 AM   #15
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ATK once cooked their potatoes in the milk that was not drained but used to mash the potatoes. I have yet to try it, but it does sound reasonable. You save all the nutrients from the potatoes.

Here in New England, most folks that I have talked to use hamburg in the Shepher's Pie. I once asked someone if they ever heard of a shepherd tending his "herd of sheep." Or does a cowboy take his "flock of cattle" to market. It gave them food for thought and realized that Shepherd's Pie should be made with lamb not hamburg.
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Old 08-30-2012, 12:18 PM   #16
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I would prefer lamb...but lamb is scarce in these parts and mighty dear to boot (shoulder blade chops ain't too high when I can find 'em.) Plus, Mrs Hoot ain't very keen on eatin' the "poor baby lamb" as she puts it.
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Old 08-30-2012, 12:31 PM   #17
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I would prefer lamb...but lamb is scarce in these parts and mighty dear to boot (shoulder blade chops ain't too high when I can find 'em.) Plus, Mrs Hoot ain't very keen on eatin' the "poor baby lamb" as she puts it.
I had mutton once. Boy, that sure had some flavor but stringy. Great for stew. Every so often, we get a plethora of lamb in the stores. That is when I stock up. I cut most of it into stew pieces. The favorite dish of my family. And if they have a leg, I will buy a small one. There isn't much meat, but it is enough for a small family for a Sunday dinner of roasted lamb leg. I usually cook that first. It takes up a lot of room in the freezer. Living in an Italian and Hispanic part of town, Easter is a great time to find it. What is Easter without lamb?

My son took me to a pub in Vermont that was owned and run by two fellers from Scotland. They had standard UK fare. Including Bangers and Mashed Potatoes. I chose the Shepherd's Pie. It was delicious. But the serving was way to generous.
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Old 08-30-2012, 01:31 PM   #18
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I bought a few pounds of stewing lamb at my local butcher shop....cost $8 per pound, and much of it was fat.
I decided to grind it up to use, so I don't have to cut all the fat off each tiny stewy piece. Worked great!

How much does everyone else here pay for lamb?
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Old 08-30-2012, 08:44 PM   #19
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Quote:
Originally Posted by Soma View Post
I bought a few pounds of stewing lamb at my local butcher shop....cost $8 per pound, and much of it was fat.
I decided to grind it up to use, so I don't have to cut all the fat off each tiny stewy piece. Worked great!

How much does everyone else here pay for lamb?
I pay about $10/kg for ground lamb and about $12/kg for shoulder chops. I seldom look at the prices of the other stuff - it's scary.
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Old 08-30-2012, 08:51 PM   #20
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Maybe the one with ground beef should be called

Pâté chinois - Wikipedia, the free encyclopedia
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