SC - Shepherds Pie

[Huette von Ahrens]

- --- CalicoJim1 at aol.com wrote:
> Hi guy's I'm looking for a period recipe for
> shepherds pie.  If you know a 
> book I could chase down I'd love to know about it. 
> Or if you just have a 
> recipe I'd love to know it thanks.  Calico

Sorry, Calico, but there is no period recipe for
shepherd's pie.  It is not a period dish by any means.
I haven't done much research on it but it is Victorian
at best, but more likely, it is 20th century.

I am including several recipes, but these are modern.

Huette

Recipe one (Classic shepherd's pie):


Shepherd's Pie
Serves: 6 
Ingredients:

 4 - 5 large potatoes 
 6 Sliced mushrooms 
 Salt 
 2 tbsp Chopped parsley 
 2 tbsp Butter/margarine 
 1 tb Tomato paste 
 1 dash Milk/whipping cream 
 1 dash Worcestershire sauce 
 1 pinch Pepper 
 1 cup Brown gravy 
 1 lb Lean ground beef 
 1 pkg (10-oz) frozen peas or 1 lb peas shelled 
 1 large Tomato chopped 

Boil potatoes in salted water to cover. Drain, cool
and peel. Mash in large bowl with butter, milk and
season to taste with salt and pepper. Set aside. Saute
beef until browned, stirring to keep meat crumbly.
Season
to taste with salt and pepper. Add tomatoes,
mushrooms, parsley, tomato paste, worcestershire and
gravy. Stir to mix. Add peas and cook about 5 minutes.
Turn mixture into casserole. Spread potatoes evenly
over meat. Bake at 400 degrees 40 minutes until top is
crispy brown.

Recipe 2 (Cheese version)

Shepherd's pie

  2 lb. ground beef
  1 small onion
  8-10 potatoes
  1 1/2 c. Cheddar cheese
  Seasoning salt
  Garlic powder
  Pepper
  Brown ground beef and season with garlic powder,
pepper, and seasoning salt. Chop up onion and brown
with beef. Boil potatoes and mash with butter and
milk. Season with salt and pepper. Layer ground beef
in bottom of baking dish. Next, spread mashed
potatoes. Top with enough grated cheese to cover.
Cover with aluminum foil and bake at 350 degrees for
30 minutes.

Recipe 3 (Layered version)

Shepherd's Pie

2 cups of cold meat, cut into medium pieces
1 1/2 cups of hot mashed potatoes
1/2 tsp salt
1/8 tsp pepper
few drops of onion and garlic juice
3 Tbsp gravy
1 egg yolk
2 tsp water

Grease baking dish and line the bottom with mashed
potatoes. Season meat with spices and afterwards, add
gravy. Add remaining mashed potatoes and spread evenly
over it. In a cup, mix the egg yolk with the water and
"paint" the top with it. Bake in 425* oven for 20 - 25

minutes.

Recipe 4 (alternate veggie version) :

  3.5 lb/1.5 kg large potatoes 
  2 oz/50g butter 
  4 tbsp milk 
  2 tbsp oil 
  2 lb/900g lean minced beef 
  2 onions, finely chopped 
  2 carrots, sliced 
  1 celery stalk, sliced 
  1 tbsp plain flour 
  2 chicken boullion cubes 
  8 fl oz/225 ml boiling water 
  2 tsp dried mixed herbs 
  3 tbsp tomato puree 
  Salt and freshly ground
  black pepper 
  
Boil the potatoes, then drain. Mash them with the
butter and milk until fluffy. Heat the oil in a pan,
add the beef and saute until lightly browned. Remove
the meat from the pan, add the onions, carrots and
celery and fry for 4 to 5 minutes, then return the
beef to the pan. Stir in the flour and cook for a few
minutes.  Crumble the boullion cubes into the boiling
water and add to the pan. Simmer for 10 minutes, until
the sauce has thickened and the vegetables are tender.
Add the mixed herbs, tomato puree and seasoning and
mix thoroughly, then transfer the mixture to an oven
proof dish. Cover with the mashed potatoes, dot with a
little butter, and bake in an oven preheated to 350F
for 35 minutes. Serves 4 to 6



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