musicboii21
New member
In article , [email protected] says...
Well, that certainly explains why crockpots are too hard for some
here.
Janet
Well, that certainly explains why crockpots are too hard for some
here.
Janet
Dinner tonight....Shepherd's Pie
- Thread starter musicboii21
- Start date
It was a first for me. I was raised on my mother's version of Shepherd's
Pie, typically made with leftover roast beef that had been put through a
grinder. It was good. It wasn't until recently that I learned here that
Shepherd's Pie is supposed to be made with lamb.
My wife had picked up some ground lamb and was wondering what to do with
it. I suggested Shepherd's Pie. It was great. I can see us eting a lot
more of that stuff.
Pie, typically made with leftover roast beef that had been put through a
grinder. It was good. It wasn't until recently that I learned here that
Shepherd's Pie is supposed to be made with lamb.
My wife had picked up some ground lamb and was wondering what to do with
it. I suggested Shepherd's Pie. It was great. I can see us eting a lot
more of that stuff.
On 25/02/2011 8:12 AM, Jim Elbrecht wrote:
Bear in mind that is the same article that lists a number of similar
dishes from different countries, but if you follow the links you find
some of them are quite different. For instance the Argentine Pastel del
carne is made with a pastry crust, not potatoes, more like a Cornish
pastie or a an empanata.
Bear in mind that is the same article that lists a number of similar
dishes from different countries, but if you follow the links you find
some of them are quite different. For instance the Argentine Pastel del
carne is made with a pastry crust, not potatoes, more like a Cornish
pastie or a an empanata.
In article ,
[email protected] says...
But what we don't know, is whether those who "looked into" it, all
read the same wrong source and perpetuated the same error from it.
It may be true that the term shepherds pie first appeared IN PRINT
until the 1870's, but that's not surprising. Until that period, only the
affluent elite (mostly males) were educated or literate. In earlier days
there was no reason to publish recipes for labourers' food because that
social class didn't go to school, didn't learn to read, and didn't buy
books.
Traditional dishes (and names) would have been known long before the
arrival of printed recipe books.
Janet.
[email protected] says...
But what we don't know, is whether those who "looked into" it, all
read the same wrong source and perpetuated the same error from it.
It may be true that the term shepherds pie first appeared IN PRINT
until the 1870's, but that's not surprising. Until that period, only the
affluent elite (mostly males) were educated or literate. In earlier days
there was no reason to publish recipes for labourers' food because that
social class didn't go to school, didn't learn to read, and didn't buy
books.
Traditional dishes (and names) would have been known long before the
arrival of printed recipe books.
Janet.
Dave Smith wrote:
Yes! What a treat, huh?
Shepherd's Cottage Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds russet potatoes
1/2 cup cream
1 stick butter
2 teaspoons kosher salt
1/2 teaspoon black pepper
3 tablespoons oil
2 cups finely chopped onion -- `
5 medium carrots, finely chopped
4 large cloves garlic, minced
24 ounces ground lamb
24 ounces ground beef, 95% lean
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
5 tablespoons all-purpose flour
3 tablespoons tomato paste
1 1/2 cups chicken stock
1 tablespoon Worcestershire sauce
1 1/2 teaspoons dried rosemary
1 teaspoon dried thyme
1 cup frozen corn kernels
1 cup English peas
In large skillet saute the onions and carrots in oil but do not brown. Add
garlic and cook for another minute or two.
Add beef/lamb to skillet and brown breaking up as the meat browns. Drain
excess fat when meat is browned.
Add flour and toss to coat meat, and then cook briefly. Add remaining
ingredients and cook for 10 minutes. Let cool briefly while making and
mashing the potatoes.
Layer meat in the bottom of casserole dish and then put the mashed
potatoes on top, sealing to the edges.
Bake at 375 degrees for aprox. 30 minutes.
Yes! What a treat, huh?
Shepherd's Cottage Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds russet potatoes
1/2 cup cream
1 stick butter
2 teaspoons kosher salt
1/2 teaspoon black pepper
3 tablespoons oil
2 cups finely chopped onion -- `
5 medium carrots, finely chopped
4 large cloves garlic, minced
24 ounces ground lamb
24 ounces ground beef, 95% lean
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
5 tablespoons all-purpose flour
3 tablespoons tomato paste
1 1/2 cups chicken stock
1 tablespoon Worcestershire sauce
1 1/2 teaspoons dried rosemary
1 teaspoon dried thyme
1 cup frozen corn kernels
1 cup English peas
In large skillet saute the onions and carrots in oil but do not brown. Add
garlic and cook for another minute or two.
Add beef/lamb to skillet and brown breaking up as the meat browns. Drain
excess fat when meat is browned.
Add flour and toss to coat meat, and then cook briefly. Add remaining
ingredients and cook for 10 minutes. Let cool briefly while making and
mashing the potatoes.
Layer meat in the bottom of casserole dish and then put the mashed
potatoes on top, sealing to the edges.
Bake at 375 degrees for aprox. 30 minutes.
lucii_nixxerz
New member
In article ,
[email protected] says...
But the whole argument is silly. You have a few folks here who seem to
need to be the authority on everything and anything to the point where
if you disagree, they get insulting. A similar stupid argument here in
the US would be if I got all snooty with somebody because they called a
big sandwich on a long roll, a Sub or a hogie, instead of a grinder! I
call them grinders, but I don't insult and get all uppity if someone
calls it a hogie.
[email protected] says...
But the whole argument is silly. You have a few folks here who seem to
need to be the authority on everything and anything to the point where
if you disagree, they get insulting. A similar stupid argument here in
the US would be if I got all snooty with somebody because they called a
big sandwich on a long roll, a Sub or a hogie, instead of a grinder! I
call them grinders, but I don't insult and get all uppity if someone
calls it a hogie.
In article ,
[email protected] says...
How about that so-called souffle recipe that was just posted? That
recipe, was not souffle. However many Americans call bread pudding
souffle, makes no difference to the fact; it ain't.
Janet.
[email protected] says...
How about that so-called souffle recipe that was just posted? That
recipe, was not souffle. However many Americans call bread pudding
souffle, makes no difference to the fact; it ain't.
Janet.
Lainey Lu is on her way!
New member
chris_w1lson2
New member
In article ,
Jim Elbrecht wrote:
Sorry, Jim, but I think you've lost the battle on martini. It's not
ignorance, it's preference and greed. When fancy restaurants feature
chocolate and fruit martinis on their main menu pages for US$10 or more
each, and bartenders pour vodka unless you specify "gin martini", it's
too late!
--
Dan Abel
Petaluma, California USA
[email protected]
Jim Elbrecht wrote:
Sorry, Jim, but I think you've lost the battle on martini. It's not
ignorance, it's preference and greed. When fancy restaurants feature
chocolate and fruit martinis on their main menu pages for US$10 or more
each, and bartenders pour vodka unless you specify "gin martini", it's
too late!
--
Dan Abel
Petaluma, California USA
[email protected]
Bastian Iramasius
New member
Julie Bove wrote:
hence you make "Cottage Pie" and not "Shepherd's Pie"
hence you make "Cottage Pie" and not "Shepherd's Pie"
vinnie vinegar
New member
workingd525
New member
Julie Bove wrote:
LOL well, I assumed you wouldn't want to be ignorant (or just appear so)
of the proper terminology forever.
LOL well, I assumed you wouldn't want to be ignorant (or just appear so)
of the proper terminology forever.