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Shepherd's Pie
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 June 2012 at 06:30
Savage Shooter, Buon Giorno,
 
The fragrant aromas seem to have travelled all the way across the Atlantic to the Iberian Peninsula ...
 
Looks wonderful ... Thanks for posting your recipe and photographs.
 
Kind regards,
Ciao.
Margi. Cintrano. 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 June 2012 at 11:05
looks really, really good, carl! glad that you enjoyed it, and i will have to try to incorporate some of the techniques the next time i make our semi-famous hamburger pie (link in my earlier reply).
 
this is good, old-fashioned eating, in any variety - great stuff every time....
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Points: 43 		Post Options Post Options   Thanks (0) Thanks(0)   Quote SavageShooter Quote  Post ReplyReply Direct Link To This Post Posted: 19 June 2012 at 11:48
Originally posted by HistoricFoodie HistoricFoodie wrote:

What sort of spices did you use in the wild pork?

The Pork was made at my local butcher shop.  I brought in the wild boar and told them I wanted "Spicy" sausage.  You get a very mild taste of the sage they used in it just before you exclaim "Damn that's spicy"

I use it for breakfast sausage, biscuits & sausage gravy, pizza topping, chili and now "deerstalker/piggy" pie.
Common sense is not all that common.
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Points: 43 		Post Options Post Options   Thanks (0) Thanks(0)   Quote SavageShooter Quote  Post ReplyReply Direct Link To This Post Posted: 19 June 2012 at 11:52
Originally posted by TasunkaWitko TasunkaWitko wrote:

looks really, really good, carl! glad that you enjoyed it, and i will have to try to incorporate some of the techniques the next time i make our semi-famous hamburger pie (link in my earlier reply).
 
this is good, old-fashioned eating, in any variety - great stuff every time....

Looking back at your post, I see that you have a little flour in yours.  Wish I'd had added some to mine, would have helped it keep it shape.  You have to try the fresh Thyme and Rosemary, wow what a difference in flavor.  If I didn't have those two in combination, I'm sure it wouldn't have been half as good as it was.

Also, the comment about a hole in the mashed would have helped keeping me from cleaning the oven...Embarrassed
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 June 2012 at 12:05
hey, carl ~ that recipe posted looks good indeed, but it's not the one i use.
 
the one we use isn't true "shepherd's" pie, but it is certainly good. you can take a look at it here:
 
 
it would be closer to "cottage" pie, and incorporates tomato, which may or may not be "authentic.
 
either way, dang good!
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Points: 43 		Post Options Post Options   Thanks (0) Thanks(0)   Quote SavageShooter Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2012 at 06:21
Did this again just last night.  But here is what I changed up.  Cut cloves of garlic in half (used 3), added Red Bell Pepper & Jalapeño Pepper to Mince.  Added about 2 tea spoons of white flour to mince about 3 minutes before it came off the heat.  Mashed Potatoes I used garlic salt instead of regular salt, and used asiago cheese instead of parmesan cheese and I used three little crock dishes instead of one big crock.  (Single serving sizes)

It was better than the 1st time and I think I might just have a winner here.
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2012 at 08:52
say, carl - that's the way to do it! start with the recipe "as written" to use as a base, then go from there, adding tweaks and improvements to your taste. sounds like you're onto something that will become a family favourite!
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Points: 20 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Pork Pie Quote  Post ReplyReply Direct Link To This Post Posted: 06 September 2012 at 01:13
Originally posted by SavageShooter SavageShooter wrote:

I'd like to find a truly authentic recipe for Shepherd's Pie.  Any help or posts would be appreciated. 
My Mums Shepherds pie, Sunday lunch, Roast a leg of lamb, make a good gravy from the pan juices.
Monday, mince the left over lamb, chop the left over veg into small dice, mix together with the left over gravy and a shot of worc/sauce, spoon into a baking dish, top with mash and bake. Serve with braised red cabbage.
My mums red cabbage was a simple version of the above, her cottage pie would be the same recipe but using left over beef.
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2012 at 11:31
    Nice thread all!  I love Shepherd's and Cottage Pie!  Like many here, I use Gordon Ramsay's recipe, and love it.  I have made it with lamb, ground beef and minced flank...with good results. 

  I was going through some of my pictures and came across one of my (uh) Ermm Shepherd's pie.  I'm not sure which meat I used in this particular picture...

One thing I note when making Shepherd's (type) pies is that it's crucial to get the seasoning right in the mashed potatoes.  You have to be happy with the seasoning in your mashed potatoes before you start assembling your pie.


Dan
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2012 at 13:04
Dan, Very praise worthy indeed ! I am quite a fan of Ramsey's, Delia and Jamie Oliver's and have cookbooks of their's. The cottage or shepherd pie is a wonderful seasonal dish. Great idea. TU Pork Pie for posting ur Mom's recipe too. Dan: u should consider culinary institute !   Kindest. Margaux.       
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2012 at 13:08
Savage Shooter, Super photos page one;   I am quite a fan of freshly hunted wild boar in Italy. I prepare Boar Ragu, Bolognese Boar Ragu. Divino. Truly looks great. Margaux.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 December 2012 at 03:23
The recipe I have been quite interested in is, from Chef Jaime Oliver, and here is his Cottage Pie with Sage:
 
*** Stuffing:
1/4 stick butter
6 oz. mushrooms of choice
1 leek diced
2 shallots minced
2 tsps. thyme
1/4 cup red wine
1 onion minced
1 kilo of beef ground
2 tblsps. Evoo
 
*** Topping:
12 oz. potatoes
1 tsp. dry sage
1 egg yolk
1 tblsp. butter
 
 
 
Happy Holidays,
Margi.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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