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Old 08-17-2013, 03:05 PM   #11
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Originally Posted by GotGarlic View Post
Wikipedia has a slightly different take: Cottage or shepherd's pie

Either way, it is a very tasty dish. Though reading that Wiki quote about "lining the dish with mashed potato" I can't really imagine how that would work. Surely it would just dissolve while the pie cooked?
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Old 08-18-2013, 02:55 AM   #12
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Have not had a good Shepard's Pie for ages...thinking we will have to make one before Winter ends
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Old 08-18-2013, 03:06 AM   #13
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Hamburger tater tot hot dish is really just an Americanized Shepherd's Pie, too. I like to mix ground beef with ground lamb.
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Old 08-18-2013, 07:34 AM   #14
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Here is my TNT. Family favorite... Sometimes I'll substitute half of the beef with ground pork. Works well with leftover roast beef, pulled pork, or roast pork tenderloin too.

Shepherd's Pie
Wonderful, hearty, savory. Even better the next day!

INGREDIENTS
For the potatoes
2 lbs. russet potatoes
1/2 cup milk
2 ounces butter, 1/2 stick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the meat filling
2 tablespoons olive oil
1 cup chopped onion
6 ounces baby peeled carrots, diced
2 cloves garlic, minced
2 lbs. ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper 2 tablespoons all*purpose flour
6 ounces tomato paste, 1 small can
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon rosemary leaves, fresh or dried 1 teaspoon thyme leaves, fresh or dried
3 whole allspice berries, ground
1 cup fresh or frozen corn kernels
1 cup fresh or frozen English peas

INSTRUCTIONS
1. Peel the potatoes and cut into chunks. Place in a medium stock pot and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the milk and butter into stand mixer bowl. Drain the potatoes in a colander and then transfer to the mixer bowl. Using the leaf blade, mash the potatoes and then add the salt and pepper and continue to mash until smooth.

2. Preheat the oven to 400 degrees F.

3. While the potatoes are cooking, prepare the filling. Place the oil into a deep saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and well done. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly until the sauce is thickened slightly.

4. Add the corn and peas to the beef mixture and spread evenly into a large oval casserole or dutch oven. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake uncovered for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving

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Old 08-18-2013, 09:59 AM   #15
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That's lovely but it's not Shepherds Pie that's your version of a Cottage Pie .
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Old 08-18-2013, 10:59 AM   #16
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Be sure to add a half teaspoon of Thyme to your Cottage or Shepherd's Pie.
It's really good, plus it's one of the traditional recipe ingredients.

I like the idea of a bit of horseradish in the taters!
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Old 08-18-2013, 07:01 PM   #17
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This thread made me hungry for Shepard's Pie. If it was made by a Shepard in a cottage can we still call it Shepard's Pie? :-D



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Old 08-18-2013, 07:08 PM   #18
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Great recipe and it looks lovely
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Old 08-18-2013, 07:19 PM   #19
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Quote:
Originally Posted by forty_caliber View Post
This thread made me hungry for Shepard's Pie. If it was made by a Shepard in a cottage can we still call it Shepard's Pie? :-D



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Oh, that looks gorgeous - and I don't think it matters what you call it as long as it tastes as good as it looks!
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Old 08-18-2013, 07:23 PM   #20
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To the OP

If you use chunks of beef you will probably want to braise them for longer than an hour, unless they are cut very small.

Use chuck.
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