[Sca-cooks] Shepherd's Pie

[Sue Clemenger]

I don't, actually.  My family was never very big on mashed potato 
anything, so I never got in the habit.
I always got the impression, though, that it was a sort of leftovers 
dish--in the bottom, hamburger, onion, veggies of some sort, held 
together with lutheran binder or *maybe* tomato sauce, and covered with 
a blanket of mashed potatoes, and then baked.  Hamburger was precooked.
We did, however, tend to have open-faced sandwiches from 
seasonal/holiday turkey leftovers, though.
--maire, thinking a casserole-something actually sounds pretty good on a 
cold January day....hmmm.....I've got almonds and 
rice...hmmm...blancmange....

Phlip wrote:


> How do you folks make Shepherd's Piue? While I've used diced leftover roast
> for it, everybody I know has always made it with tomato sauce and
> vegetables. The only purely meat and potato meal I'm familiar with from Ohio
> is the beef/pork/chicken/turkey open faced sandwiches, with lots of mashed
> potatoes and gravy.
> 
> Other than special things like red eye os sausage gravy, gravy in our family
> was only an accompaniment with the dinner's meat, rather than an ingredient
> in a later casserole.
> 
> Saint Phlip,
> CoDoLDS
> 
> "When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
> 
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
> 
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
> 
> 
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