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Post by flouncey on Feb 2, 2008 15:23:38 GMT
Hi everyone We have decided that we are going to make ourselves a shepherds pie, probably on Tuesday or perhaps Wednesday. We have the crucial ingredients i.e the potatoes and the minced lamb but can anyone advise what herbs we should add for the best flavour. We thought rosemary would be good to add but what else can go in? nothing too hot or spicy please ;D Cheers
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Post by carlott on Feb 2, 2008 22:01:56 GMT
Hi I have not yet made one but here is G Ramsey's Shepher Pie list of ingredients from the F Word Restaurant: Shepherd's pie 2 tbsp olive oil Sea salt and freshly ground black pepper 500g minced lean lamb 1 large onion, finely grated 1 large carrot, finely grated 2 cloves garlic 1-2 tbsp Worcestershire sauce 1 tbsp tomato puree Handful of thyme sprigs, leaves picked 1 sprig of rosemary, needles chopped 250ml red wine 300ml chicken stock 1kg Desiree potatoes, peeled and cut into chunks 50g butter 2 egg yolks Parmesan, for grating Olive oil Sea salt & freshly ground black pepper Click here for the full recipe. Looks not bad to me.
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Post by tigerlily on Feb 3, 2008 11:05:57 GMT
That almost sounds tasty!
I loathe shepherds pie, as in my childhood experience it meant the minced up remains of the day before's roast lamb shoved in a dish and topped with mash.
*shudders delicately*
this actually sounds edible!
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Post by sarah on Feb 3, 2008 23:19:05 GMT
we've never got any meat left over, so I make it from scratch, but recently i've discovered frozen mince (co-op/morrisons are very good) it's a little bit more expensive than fresh, but so much nicer and hardly any fat, cooks up lover in a pie or lasagne. I don't know much about herbs and stuff, so I just bung in onion and lots of garlic,mixed herbs and mix of oxo/veggie oxo cubes, water and a good spoon of bovril and a bit of brown sauce if i remember. also 'cos i'm lazy, sometimes (when it is on a special offer) I use frozen mash, heat up in the microwave and bung it on top - it seems thicker and doesn't dissolve like the packet stuff. yummy. I can still remember Italian cobbler from my school dinners, which was much the same but with little scone type things of the top - I would really like the recipe for that. mmmmmmmmmmmmm pied shepheard/chips and bucket beans!! luvverly! xx
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Post by meltemi on Feb 4, 2008 9:58:42 GMT
Minced lamb?...fits the Shepherd's flock... Rosemary? the herb of choice....But...it needs to be very finely chopped otherwise it's like a mouthful of splinters... Garlic? a must...A little Chili is also nice... Lots of chopped Dill in with the potato topping...Very Greek.
As an Alternative the Pasta (Macaroni) Pie AkA Pastiitsio? A pan-Mediterranean dish...macaroni & meat ragout sauce topped with bechamell sauce...or mashed potato topping?
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Post by carlott on Feb 4, 2008 15:32:47 GMT
Sarah - you really must try the Nick Nairn mash recipes - I mixed in some left over Feta the other week and it was superb and much much better than bought stuff.
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Post by sarah on Feb 4, 2008 22:16:25 GMT
real mash is a mystery to me, spuds either cook well or they don't! pot luck in my house! hehe xx
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Post by Peek on Feb 5, 2008 7:48:47 GMT
Sarah, just make sure the spuds are cooked well, doesn't matter if they're a bit overdone, just strain as much of the water off as you can, add loads of butter (other spreadable fats are available) and some milk, and Bob's your uncle!
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Post by carlott on Feb 5, 2008 8:50:15 GMT
1. Buy potatoes suited to mashing. 2. Cut into same size chunks. 3. Boil 'til soft then drain. 4. Return to pan with lid on and gas turned low for a short while (if you smell burning it is too late). 4. Mash with whatever you have handy (Delia says use a hand mixer) adding a bit of milk (double cream is even better) and butter. You need the zero calorie double cream of course
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Post by sarah on Feb 5, 2008 13:51:59 GMT
mmmm yummy, thankyou Peek and Carl xx
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Post by scoo on Feb 8, 2008 20:50:15 GMT
Tomato and basil go well together
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Post by flouncey on Feb 8, 2008 22:22:48 GMT
Hi Folks, Just to let you know we tried the shepherds pie and it was lovely. We put in some Rosemary and some herbs for lamb which we got from the butcher. We also put a lamb oxo cube in. ;D Thanks for all the advice
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Post by Eema Braazkumov on Dec 20, 2009 15:57:12 GMT
Just wanted to let you all know that I made this for the new PMB last night, (the Gordon Ramsay version) and it was incredibly well received. We're having the leftovers tonight with chips and beans! It smelt beautiful whilst cooking and thankfully tasted just as nice as well!
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Post by rosemarytheherb on Dec 21, 2009 23:53:14 GMT
If you like tomatoes a tin of chopped toms is best if your'e in a rush! Dont add butter to mash before you put it on the mince. keepn it a bit dry and then grate and mix in cheese and cheese and onion crisps. ....loverly!!! Rose x
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Post by Eema Braazkumov on Dec 30, 2009 9:19:04 GMT
*buys up job lot of cheese 'n' onion crisps* Sounds delicious!
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Post by lily on Jan 1, 2010 17:57:21 GMT
Just wanted to let you all know that I made this for the new PMB last night, (the Gordon Ramsay version) and it was incredibly well received. We're having the leftovers tonight with chips and beans! It smelt beautiful whilst cooking and thankfully tasted just as nice as well! Bit late Eems, but glad it turned out ok!
xxx
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Post by Water Woman on Jan 4, 2010 20:57:57 GMT
That cheese and onion crisp thing sounds lovely, I am going to try that for sure x thanks x
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Ann Tique
TOG
The real Mrs. Bickerdyke
Am I there yet?
Posts: 800
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Post by Ann Tique on Jan 5, 2010 18:24:38 GMT
Hi I have not yet made one but here is G Ramsey's Shepher Pie list of ingredients from the F Word Restaurant: Shepherd's pie 2 tbsp olive oil Sea salt and freshly ground black pepper 500g minced lean lamb 1 large onion, finely grated 1 large carrot, finely grated 2 cloves garlic 1-2 tbsp Worcestershire sauce 1 tbsp tomato puree Handful of thyme sprigs, leaves picked 1 sprig of rosemary, needles chopped 250ml red wine 300ml chicken stock 1kg Desiree potatoes, peeled and cut into chunks 50g butter 2 egg yolks Parmesan, for grating Olive oil Sea salt & freshly ground black pepper Click here for the full recipe. Looks not bad to me. Blimey, that sounds like major overkill for a simple traditional lancashire dish !!! Meat, onion, stock and seasoning with a mashed spud topping is essentially it, however as it is meant to be a dish to use up leftovers it is often found with carrot, peas or other veggies added. Additional flavouring if required is often garlic and paprika. I always use a 'potato ricer' for mash - it doesn't matter what sort of spud you use, or if there is a slightly harder one in the pan... everything comes out smooth and delish. This article is interesting .... www.fellwalk.co.uk/londonfood3.htm#recipe
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