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Shepherd's Pie |
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SavageShooter
Cook's Assistant Joined: 19 December 2011 Location: Kansas City Status: Offline Points: 43 |
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Posted: 11 June 2012 at 14:29 |
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I'd like to find a truly authentic recipe for Shepherd's Pie. Any help or posts would be appreciated.
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Common sense is not all that common.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Here's this, from about.com. If/when I find something that is certified authentic, I'll post it; however, about.com has been pretty reliable in the past for reasonably-authentic regional cuisine.
Also, this is very similar to a recipe we've been making at our house for over 20 years, which we call hamburger pie; if you're interested, here's a link:
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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I have made the following which is from Gordon Ramsay. It is very good the only change I make is I use beef instead of lamb. There's a you youtube at the bottom of the page where he shows how to make it.
http://gordonramsaysrecipes.com/03/shepherd-pie/ |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Buon Giorno, Gentlemen, I have prepared the Gordon Ramsey version that Boilermaker has recommended and it is quite delicious ... I prefer Beef version personally ...
Also, note: UK Chef Jaime Oliver also has a lovely recipe.
I had wanted to mention, I am not a fan of any orange or yellow type cow variety (Cheddar) Cheese, and Gordon´s recipe DOESN´T EMPLOY any cheese in his Shepherd´s Pie ... It is not traditional to add cheese to a Shepherd´s Pie.
Have a lovely Tuesday,
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Daikon
Chef's Apprentice Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381 |
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Ramsay's recipe most definitely does include cheese. In fact, he explicitly says in the video that Parmesan is a key ingredient.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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This entire group of "pies" is hallmarked by having a mashed potato crust; technically, Shepherd's Pie must be made with lamb. If you use beef or other meat, the same method produces a Cottage Pie. And, in some locales, if you use venison it is called a Deerstalker Pie.
I happen to enjoy Ramsay's version. But the fact is, it is not traditional on several levels.
There is no cheese in the traditional Shepherd's Pie. And it originally was made with diced lamb, rather than chopped (or "minced" as the Brits would say).
However, Shepherd's Pie is peasant food in its truest sense, so the idea that there is just one "right" or "authentic" version is a silly conceit at best.
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But we hae meat and we can eat
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SavageShooter
Cook's Assistant Joined: 19 December 2011 Location: Kansas City Status: Offline Points: 43 |
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Thanks to everyone who's provided input. I'm going to give Ramsey's version a try but won't be using Lamb. I will however be using Venison, so I guess I should have asked for Deerstalker Pie. All I know is that I've been craving a good Shepherds Pie. I'll post my results and let everyone know how it turned out.
Thanks again,
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Common sense is not all that common.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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1) Mashed Potato Topping ( which is the key to a Shepherd´s Pie )
2) I dislike orange and yellow cow variety cheeses, and thus, I would not employ them in the FILLING of a Shepherd´s Pie ...
3) Reggiano Parmesano Cheese is employed more as a Spice to provide for flavour to the bland mashed potato topping, than as a cheese in the Italian sense of Cheese;
however, I used Sage instead ...
4) Gordon has numerous cookbooks ( www.amazon.com ) and the same for Jaime Oliver. I had honestly forgotten, since it is not one of our dishes I make often enough and it is an autumn winter dish, my recipe is Jaime Oliver´s and here are the ingredients:
Beef:
2 tblsps. olive oil
Four 8 ounce beef tenderlion steaks about 1 1/4 " thick
Potato Topping:
1 ten ounce to twelve ounce potato
1 tblsp. unsalted butter
1 tsp. dried sage
1 egg yolk
Stuffing or Filling:
1/4 stick butter
6 oz. chopped fresh mushrooms of choice
2 shallots
1 leek chopped
1/2 onion finely chopped
2 tsps. dried thyme
1/4 cup Madeira Wine from Portugal
Have a nice evening,
Margaux Cintrano.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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carl - hey, i'm glad you found a recipe you like and want to try. let us know how it turns out; looking forward to seeing it!
alright, so there is no pastry crust in shepherd's pie - moving forward....i think at this point we can agree on a few things: shepherd's pie (lamb) and cottage pie (beef) and deerstalker pie (venison) are all very similar to the point where they are pretty much the same thing, using different meats.
i know that wikipedia is not the final word in any research, let alone food research; however, i picked up some interesting information there:
What I found intersting was the wide lsiting of variatioons and similar dishes covering a wide geographic area:
it seems to me that a person can get as rustic or as uptown as they want with this and still amke a good, authentic dish, as long as there is at least a layer of some kind of meat mixture (minced or ground) and a layer of mashed potatoes on top. going from that base, if a person wants to get historic about it, they can make a layer of mashed potatoes on the bottom, too. from what i can see, any vegetables (or mushrooms) added should be local, in season and inexpensive, and cheese on top is optional. common herbs such as thyme and perhaps parsley can be assumed, as well as onion and possibly a clove or two of garlic. beyond that, the dish goes a little uptown, but is still acceptable as shepherd's/cottage/deerstalker pie.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas,
Thanks for the all the interesting variations of numerous countries on the Shepherd´s Pie.
Ciao.
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Just wanted to chime in my little piece here...
sometimes it's good to remember that not all of our members here have English as a first language and sometimes it's hard to come up with the right words. Also often times a thing will mean one thing in one culture but something entirely different in another. There's been plenty of times when I've been reading a post (not just here, but on other boards too) and thinking to myself, WTF is he/she saying? But you have to remember that we're an international community and sometimes things don't come out exactly as the poster intended them to. Anyway, as to shepherd's pie, I can't say that I've ever had it, but it sure looks good. I might have to give it a try. Though my wife abhors eating lamb (and i love it) so my version will apparently have to be cottage pie. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Buonasera Pitrow,
Thanks for your note ...
I have to tell you that I am and I am not a foreigner, I am a native Manhattaner because I was born and raised in Manhattan, however, I married an Italian and we have been living in Europe since 1992 ... having two apartments, a rental for professional purposes in Madrid Capital, Spain and a Condo we own in Puglia, Italy. I speak five in a half languages, and The Vet speaks 4 ...
Some times we forget what things are called in English ... I am a publishing journalist however, shepherd´s beef pie with mash potato topping is not exactly a common dish in our apartment. We are Mediterranean in background, and our diets are veered to the Mediterranean.
I am sure your wife will like it, if you prepare it with Beef ( I use steak tenderloin for mine ) and lovely mushrooms ... and a lovely red wine or Lambrusco sparkling Italian wine or Cava ...
It is a nice autumn and winter dish ...
Kind regards.
Margaux Cintrano.
I make mine with beef ...
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Margi, I wasn't calling you out specifically, I meant it in a general way because of some other posts I've seen, just seemed like a fitting place to mention it. Sorry if you took it that way. I meant it more as a "before you post a reply, take a minute to think about it" kind of thing.
I guess my thinking falls along these lines.... It's rather funny that someone just posted this on facebook, given the discussion here. In my way of thinking the image above is a great guideline when posting too. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Buonasera Pitrow,
I should be more careful in proof reading posts ... This is a must do ...
I consider you a Gentleman, so take it as a compliment.
Take care,
Ciao. Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas and Pitrow,
Great Point ! Is it inspiring, is it helpful, is it kind ?
This is exactly what I am referring to ...
Thanks for posting and sharing.
This should be the Forum Mission Statement !
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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SavageShooter
Cook's Assistant Joined: 19 December 2011 Location: Kansas City Status: Offline Points: 43 |
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Here was my first attempt at making a "Shepherd's Pie" although mine was a hybrid "Deerstalker/PigSlayer Pie" if there is such a thing.
I didn't measure anything out...I prefer to season my dishes to taste so off I go. First things first, I had my Venison from this last hunting season and I decided to through in some spicy sausage from a feral pig I hunted back in April. It's a lot of meat, but I only used about 1/2 of it so I can make some chili in the next day or two with the leftover protein. I also got all my "Mince" ready before hand. What I have there is roughly 3 carrots, 1 small white onion, 6 cloves of garlic. (Thanks to my little food processor) Next browned the meat... Venison & Sausage - both wild game Started chopping my fresh Rosemary and Thyme Checking progress of the protein while it's browning... Looking mostly done, let this brown up for another 3 or 4 minutes, then off it came an into it's own metal bowl for future usage. The next step, 1 splash of cooking oil and in went my Mince and fresh spices. Let it sit for a minute in this state until I could smell my spices at the bottom of the mix. Then I went to cooking it down and when it looked like this, I added the red wine. Now for the wine. I'd say that I used about 1/4 cup of wine... At this point I added some beef broth and tomato paste as well. I'd say about 1/2 cup of beef broth and about 1/3 of a can of tomato paste. Didn't want too much tomato taste to it. The rest of the paste will go into the future chili anyway...waste not want not. Cooked this down until I thought I had most of the fluids gone. This is where I made my mistake...so pay heed. Cook all the fluids off if you want your pie to come out and hold it's shape. I should have given this another 4-5 minutes to cook off, but I was hungry and wanted to try this dish. Next time, I'm even considering mixing in about a teaspoon of corn starch in my beef broth to help the process along and it will gel up a little helping keep the desired shape. Here is the mix in the porcelain baking dish, about ready to get the "taters"... Now being that I wanted to eat this now! I opted for instant spuds. Takes all but 2 minutes to make and they turned out great. Grated up some Parmesan cheese to mix in like Gordon Ramsay suggests. Covered the mince, put in the oven at 350 for about 15 minutes and here is what it looked like when it came out. You'll notice a little missing on the side...I had to give the mash a little taste as it had been smelling so good. Well, I didn't take any pictures of it served up because like I said...cook the excess moisture off the mince. As when I served this into bowls, it lost all shape and form. Although it didn't affect the flavor or the fact that it was gone in 20 minutes... The wife & daughter whom both hate venison, went back for seconds. It was a success! Notes for my future cooking of this dish.
I enjoyed this dish and hope you all give it a try yourselves. |
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Common sense is not all that common.
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Well done! I'll bet it was fantastic made from venison and sausage. Yum! You just made me very hungry.
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SavageShooter
Cook's Assistant Joined: 19 December 2011 Location: Kansas City Status: Offline Points: 43 |
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It was way better than I had anticipated it would be, that's for sure. It was ugly in the bowl, but I wasn't putting it on display.
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Common sense is not all that common.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Really nice tutorial, and an interesting variation on the theme. If you're concerned about neatness, next time leave an opening in the spuds. Doesn't have to be much, an inch or so in the center. Any "spillage" (well, most of it) will well up through the hole. Some will spread out over the mash. But much of it will drain back down into the pie.
When making this sort of dish I mostly make them as individual portions. That way I don't have to worry about them hold their shape. The ramakin does that for me.
What sort of spices did you use in the wild pork?
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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It is a great tutorial ,thanks, i will have to do it one day.
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Ahron
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