What does shepherd pie taste like

I see your a Food Buzz memeber now. Have to add you to my friends list. I remember how green his pie was. If you put mashed potatoes on top of anything, it would be delicious! It would be fun to play around with variations of this. Deborah, How good is Shepard pie!!?? This recipe sounds incredible! You had me nervous for a second about Top Chef, I though I missed a new episode!! Great show!! But it does sound very comforting indeed. I love it when they are flexible though..

I love shepards pie, I grew up that dish! I also love your blog very much, and look for a new post every day! Keep it coming! I also just realized that Spring is coming and there are a few winter dishes that I want to make. I am hiding it because he has been mentioning all kinds of things that he would like to have for dinner lately.

I bet your hubby just loved it! It looks so perfect… Guess what? I finally did the meme you tagged me for ages ago! Are you proud? I always use beef instead of lamb, my mum always says that it it cottage pie if made with beef, but I still call it shephards pie! It is, for me, comfort food. Because the meet was already cooked and often som eof the vegetables too , the oven was more of a reheating than cooking tool. Since we had a meat grinder attachment to the stand mixer, we would grind the lamb chunks, and raw onion used to push the ;ast of the meat through the grinder, and left over carrots into a pile.

Put into an oven proof dish. It's very good - tasty and perfect for a winter night. I let the cook down of all the liquids to light sauce. I added to frozen peas just under the mash - otherwise they get mushy. I left cooking to the max time plus a little extra to get a crust, but then you might need to let her rest for 10 - 15 mins to chill for serving. Apologies, the formatting did not remain, and I can't figure out how to delete the review Apologies all, but some attempt at formatting does make a difference Not a word changed.

Upon the timer going off, take your potatoes out, strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm your filling should be about done by this point Cooking the Filling: Pour Olive Oil into a hot, rather large pan, then add meat.

Stir meat as if your life depends on it for a few minutes so it's nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, Onion, and frozen peas, stir a little longer. The idea at this point is to get everything to a minced consistency. Add chicken stock and cook for 3 more minutes. Final Instructions: Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top.

Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at degrees for minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Made this the other day exactly as written. I had never grated a carrot or onion before, just cut up them small or diced. Grated is the way to go! Once again, this isn't necessarily a typical addition to shepherd's pie, but it adds richness and depth that are hard to beat.

Plus, red wine is as popular in the UK as anywhere else, so it's not an out-of-the-question ingredient. Once the wine has cooked down most of the way, I add chicken stock that I've sprinkled with unflavored gelatin. The gelatin adds body and viscosity to the liquid without altering the flavor significantly. I still add some flour for further thickening, but using gelatin means I don't have to add too much, since flour can dull the meat sauce's flavor if used too heavily. Before letting it all simmer together until it's done, I toss in some thyme sprigs and a bay leaf to infuse the meat, and spike it with two of England's most widely used umami bombs: Worcestershire sauce and the yeast extract spread Marmite.

If you don't have Marmite, the Worcestershire alone will suffice. As soon as it's all cooked down and thick, I stir in some frozen peas. Now it's ready to be put together. Putting the pie together is trickier than it might seem. I made the mistake of overfilling the dish in one of my early test batches, and set off multiple smoke alarms in my apartment when it spilled over.

Luckily, I had had the foresight to set the baking dish on a foil-lined rimmed baking sheet, so the mess didn't land on the floor of my oven. You absolutely must do the same, since shepherd's pie is prone to boiling over in the oven, even when you haven't loaded an obscene amount into the dish.

Assembling it is simple. Start by spooning the meat sauce into the bottom of a baking dish; try not to go much above the halfway point in order to keep spillovers less Then spoon the warm, spreadable mashed potatoes all over the top, creating a dappled surface with a spatula.

That'll help create a diversity of textures, since the little peaks will crisp up more than the valleys while in the oven. I also like to grate some Parmesan cheese on top, for both additional flavor and enhanced browning. After baking, it's a good idea to let the pie rest for 20 minutes before serving, which will allow the meat sauce to cool down and thicken up just slightly. Using a sturdy spatula, scoop portions out onto plates. Don't worry too much about how messy those servings are.

After all, it's all going to end up in the same place, and ideally it will all arrive together. I also encased the mix in puff pastry top and bottom, and served the mashed potato on the side hey, I like puff pastry. This is amazing!!!! I followed recipe but added ingredients. I added an 8 oz can of corn with the peas. Before I put casserole in fridge I put a nice layer of cheddar cheese. This a definite favorite! Love the looks of this recipe!

You are so right in cooling the meat filling before attempting to spread on the mashed potatoes. I like to make in individual gratin dishes because spooning it out of one big dish always seems to make it look messy. Try this one! Thankyou for all your recipes.

Thanks for an awesome recipe. I could eat this whole thing myself! Nailed it! It takes a little longer but is well worth the effort. Your recipes never fail me Nagi! This recipe is so hearty and delicious! Nagi, I have to say you are my go to whenever I type in a recipe I will always click your site. Thankyou so much. Another winner, Nagi. Thank you so much, this is delicious. I also wanted to say how thankful I am for your recipes.

They have really helped my family through some tight spots. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Collections Winter Warmers. Shepherds herd sheep.