-
I'd definitely go for a recipe from a UK or Irish source. This dish isn't as easy to make as it seems by any means if you want to achieve the ideal ratio of meat to gravy to mashed potato (I don't, myself, like recipes which add cheese [or, saints Preserve Us Tomato!] to the equation).
Essentially you need a really good recipe for lamb (for purists) or beef (quite common in the UK) mince stew, then make fresh mashed potatoes (with lots of butter) and in shallow baking tray combine the latter on top of the former. There has to be enough solid in the mince stew to not let the potatoes "drown" but also enough sauce to also keep everything moist (although it can be served with extra gravy).
As I say, it's not that easy. Easier (perhaps) when made in larger quantities than smaller also.
Not always a fan of Mr Brown but in this case he probably has weighed the equations above.
http://www.foodnetwork.com/recipes/al...›5 Replies-
-
-
-
-
re: mugen
Here in the UK, shepherds pie would always be lamb, with cottage pie being the beef equivalent (traditionally using the meat leftover from the Sunday roast) However, I know, from previous threads, that for Americans the two can be interchangeable and pretty much mean any stew using minced (ground) meat, topped with mashed potato. Such is life. No doubt, Americans would query what foreigners might do to their iconic dishes.
I know the OP is looking for a specific recipe but, FWIW, this is a pretty good one: http://www.guardian.co.uk/lifeandstyl...
-
-
-
-
Shepherd's pie isn't a recipe with a great deal of complexity or variation - is there a reason why you want the People Magazine version?
›5 Replies
