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Old 10-24-2011, 04:53 PM   #1
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Shepherds Pie

I have a bunch of Lamb Stew I made last week..

so is this recipe essentially...

put the stew in the bottom of a casarole dish...

top with my mashed potaoes, and bake or broil 'till browned on top?

is there cheese on top or bread crumbs?

The Google Recipes are all over the place!

Eric, Austin Tx.

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Old 10-24-2011, 05:38 PM   #2
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Hey, you've got the basics. There are lots of jazzed up variations, some people put cheese on top but i don't think it's traditional to add cheese

here is a link to a basic recipe
No-fuss shepherd's pie recipe - Recipes - BBC Good Food
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Old 10-24-2011, 06:09 PM   #3
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Originally Posted by Fabiabi View Post
Hey, you've got the basics. There are lots of jazzed up variations, some people put cheese on top but i don't think it's traditional to add cheese

here is a link to a basic recipe
No-fuss shepherd's pie recipe - Recipes - BBC Good Food
That Shepherds Pie looks so good. Thanks for the site.
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Old 10-24-2011, 06:24 PM   #4
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I usually sprinkle a little paprika on top.
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Old 10-24-2011, 07:36 PM   #5
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I never thought of using lamb stew. Sounds brilliant. Don't put cheese on top, just a bit of butter and I think Pacanis' suggestion of a bit of paprika would look nice.

We usually add a think layer of frozen corn between the meat and the 'taters. I make the mashed potatoes with the potato cooking water instead of adding milk.
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Old 10-24-2011, 07:58 PM   #6
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My housemate from Quebec used to make this every Sunday. She'd mix in creamed corn with the meat, top the mashed potatoes with a bit of butter and sprinkle with paprika. Patois Chinois is what I believe she called it. Sometimes she'd put finely sliced jalepeno peppers in it. And, served with lots of homemade catsup.
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Old 10-25-2011, 02:13 AM   #7
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The great debate, Shepherds Pie V Cottage Pie V Cumberland pie
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Old 10-25-2011, 08:35 AM   #8
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That Shepherds Pie looks so good. Thanks for the site.
No problem, and it sounds quite simple to make which is always a bonus
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Old 10-25-2011, 05:21 PM   #9
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I never thought of using lamb stew. Sounds brilliant. Don't put cheese on top, just a bit of butter and I think Pacanis' suggestion of a bit of paprika would look nice.

We usually add a think layer of frozen corn between the meat and the 'taters. I make the mashed potatoes with the potato cooking water instead of adding milk.
How funny! I didn't realize it was a Quebecoise thing! Mom always made hers with a can of creamed corn as one of the layers. And she always topped mashed potatoes with a sprinkle of paprika "for color"! She didn't even know paprika had any flavor at all (mostly because the stuff available to her didn't) until I introduced her to the imported stuff. She used ground beef/onions/green peppers seasoned mixture as the base. Since all ingredients were already cooked and hot, it was just a pass under the broiler.
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Old 10-25-2011, 07:58 PM   #10
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How funny! I didn't realize it was a Quebecoise thing! Mom always made hers with a can of creamed corn as one of the layers. And she always topped mashed potatoes with a sprinkle of paprika "for color"! She didn't even know paprika had any flavor at all (mostly because the stuff available to her didn't) until I introduced her to the imported stuff. She used ground beef/onions/green peppers seasoned mixture as the base. Since all ingredients were already cooked and hot, it was just a pass under the broiler.
And yup, my housemate sometimes added peas. She was from Rouen, France but her father lived in Quebec City.
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