Perfect shepherd's pie

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Perfect shepherd's pie

Postby Pepper Pig » April 19th, 2018, 12:44 pm

I think Felicity has too much time on her hands! ;)

https://www.theguardian.com/lifeandstyl ... ity-cloake
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Re: Perfect shepherd's pie

Postby aero280 » April 19th, 2018, 1:05 pm

She's been doing this column for a long time. There's an air of clutching at straws...

My shepherd's pies are more often cottage pies. Made with whatever is left over and needs using up!! To my mind, that's what these peasant dishes were.
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Re: Perfect shepherd's pie

Postby cyprusmoira » April 19th, 2018, 2:20 pm

My ever reliable butcher in Episcopi sells goat meat, so do most Cypriot butchers but I would love to see his face if I asked him to mince the goat. I am not going to try.

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Re: Perfect shepherd's pie

Postby StokeySue » April 19th, 2018, 3:02 pm

I don't think Felicity's version can be "perfect" as it is made with with bought mince
In this house shepherd's pie is usually made
with "real shepherds" - leftover roast
But the best I've ever made was made with lamb fronts (ovine equivalent of hand and spring, what's left after cutting shoukder steaks) I slo w casseroled, then pulled the meat off the bones, rather like making oxtail ragu. :chops:
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Re: Perfect shepherd's pie

Postby scullion » April 19th, 2018, 4:02 pm

StokeySue wrote:In this house shepherd's pie is usually made
with "real shepherds"

do you ask for the meat by name at the butchers? - half a pound of harry's shank or four of denzil's chops, please?
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Re: Perfect shepherd's pie

Postby scullion » April 19th, 2018, 4:08 pm

just looked at the link and was amazed that the photographs are so much better - she's got a photographer and food stylist to do them.
the competition's photos are thumbnails taken by her - but then i'm sure that shepherds pies don't need bigger photos cos they all look pretty much the same
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Re: Perfect shepherd's pie

Postby karadekoolaid » April 20th, 2018, 9:53 am

Felicity´s next column:
"How to make Perfect Toast"
8-) 8-)
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Re: Perfect shepherd's pie

Postby earthmaiden » April 20th, 2018, 11:00 am

I wouldn't roast lamb purely to make shepherds pie with. It tastes best freshly roasted.

So, what's the best way to make toast then? ;)
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Re: Perfect shepherd's pie

Postby Ratatouille » April 20th, 2018, 12:07 pm

Don't burn it :lol: :lol:
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Re: Perfect shepherd's pie

Postby WWordsworth » April 20th, 2018, 8:06 pm

And use decent bread and proper butter.
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Re: Perfect shepherd's pie

Postby Luca » April 20th, 2018, 11:03 pm

Ratatouille wrote:Don't burn it :lol: :lol:


WWordsworth wrote:And use decent bread and proper butter.
Doddle.


And make sure it's cut to the perfect size for the occasion or food you are eating it with. :D
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Re: Perfect shepherd's pie

Postby northleedsbhoy » April 21st, 2018, 4:59 am

Scottish version of cottage/shepherd's pie is 'mince n' tatties' :D . Probably won't be long before chefs start making that and advertise it as a 'Deconstructed Shepherd's Pie' :lol: :lol:

Got to admit that I much prefer mince and tatties and it can be as tasty as any shepherd's or cottage pie.

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Re: Perfect shepherd's pie

Postby liketocook » April 21st, 2018, 7:02 pm

I was brought up on "mince & tatties" so to speak which I adore but it always seems different than cottage pie to me. Lots more gravy (made from Bisto always :lol: ) and no crispy bits on the mash. I'd be very hard pushed to say which I prefer. "Mince & tatties" though is always made with beef mince not sure why :)
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Re: Perfect shepherd's pie

Postby northleedsbhoy » April 21st, 2018, 9:36 pm

liketocook wrote:I was brought up on "mince & tatties" so to speak which I adore but it always seems different than cottage pie to me. Lots more gravy (made from Bisto always :lol: ) and no crispy bits on the mash. I'd be very hard pushed to say which I prefer. "Mince & tatties" though is always made with beef mince not sure why :)


When I was a child In Scotland there was only beef mince available. It was only when I got older that lamb mince started coming into the shops, although it must've always been around.

Cheers
NLB :tu:
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Re: Perfect shepherd's pie

Postby liketocook » April 22nd, 2018, 9:36 am

northleedsbhoy wrote:
liketocook wrote:I was brought up on "mince & tatties" so to speak which I adore but it always seems different than cottage pie to me. Lots more gravy (made from Bisto always :lol: ) and no crispy bits on the mash. I'd be very hard pushed to say which I prefer. "Mince & tatties" though is always made with beef mince not sure why :)


When I was a child In Scotland there was only beef mince available. It was only when I got older that lamb mince started coming into the shops, although it must've always been around.

Cheers
NLB :tu:

Same here, the only minced lamb /porketc. I ever saw was home-minced
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Re: Perfect shepherd's pie

Postby suffolk » April 22nd, 2018, 10:00 am

I don't think minced lamb arrived in Britain until the arrival of aubergines made moussaka possible.

Before that Shepherd's Pie involved a roast joint of lamb on Sunday and on Monday Ma got the heavy Spong mincer out, Pa clamped it to the old pine kitchen table and the remains of the joint were minced along with a couple of carrots and an onion :cry: A crust of bread was minced at the end to push the last little bits through.
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Re: Perfect shepherd's pie

Postby StokeySue » April 22nd, 2018, 10:23 am

Yes, even for me in London, mince was always beef and I suspect if I walked into a local butcher and asked for a pound of mince today I'd get 500g of beef mince, although they mostly sell lamb mince too

Our shepherds pie happened on Tuesday, Monday was cold meat, mash, tinned veg and Branston post-laundry :lol:
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Re: Perfect shepherd's pie

Postby suffolk » April 22nd, 2018, 10:41 am

StokeySue wrote:Monday was cold meat, mash,


That would've been lunch on Monday for us ... with sliced beetroot (occasionally with a jacket potato if the Rayburn was hot enough) ...... Shepherd's Pie for tea.
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Re: Perfect shepherd's pie

Postby northleedsbhoy » April 22nd, 2018, 11:16 pm

Leftover meat from Sunday would go in stovies on Monday when I was growing up not a shepherds/cottage pie and as far as I can remember my mum never made them, it was always mince & tatties. We also had a mincer which clamped to the table and mum would either get the butcher to mince the meat or do it herself.

Cheers
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