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Dec 27, 2007 04:11 PM

Sheperd's pie any suggestions

haven't made in a long time?

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  1. Without doubt th ebest shepherd's pie I ever made was from a leftover braised lamb shank and leftover gravy/braising liquid.

    1. My husband is a huge fan of Shepherd's Pie. I made one last week with some leftover eye round roast. Chopped it up and added onions, garlic, dried thyme, etc. along with some boxed beef stock (I like Kitchen Basic). This time I tossed in a couple of handfuls of frozen organic mixed vegetables. Topped it with mashed potatoes and heated and browned the whole thing.

      1. Free range sheperds make all the difference...

        2 Replies
        1. re: jbyoga

          Sweet potato instead of white potatoes on top. Sprinkled with cinammon.

          1. I somehow always seem to end up with too much gravy in mine: it ends up being almost like mashed potatoes on top of lamb stew. I could use some hints as well.

            1 Reply
            1. re: BarmyFotheringayPhipps

              I add a few Tbsp of cornstarch to my gravy (which consists more of wine than leftover gravy). Firms up nicely.

            2. try to find some Bisto gravy powder or granules (British sections of supermarkets) It gives a shepherd's pie (which is lamb) or cottage pie (which is beef) a more authentic flavour. It's a dark brown gravy powder with just the right consistency. The meat should be minced fine not cut up or shredded.

              Vegetables are not authentic in the pie except for onions nor is cheese authentic on top. Not saying they aren't nice but it's not the norm in Britain to add these things.

              2 Replies
              1. re: smartie

                I still have a couple of unopened Bistro gravy powder boxes from the UK when I lived there 2 years ago -- I am hoping they will remain fresh if unopened! Any idea?

                1. re: Minneapolis Mark

                  bet they are fine. roast beef, roast potatoes, cabbage and Bisto - Ahhhh Bisto!