What does shepherds pie taste like

It's made with half beef and half lamb, and there's no gloopy sauce. Pure is the new brand from chef John Mac Govern - Moggy - and this tastes as if it might have been made at home. Very good. There's no nutritional information on this pie produced by Morton's, but the ingredient list is straightforward and contains no nasty surprises. Made with beef rather than the traditional lamb, this has a rich sauce that has plenty of Worcestershire - the flavour is excellent.

One small quibble - you have to remove the pie from the container before heating it up. Instructions Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, celery, thyme and rosemary. Cook for 3 minutes or until softened and sweet. Turn heat up to high.

Add lamb and cook, breaking it up as you go, until browned. Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves.

Stir well. Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium. Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency Note 1 see video. Adjust salt and pepper to taste. Transfer Filling to 1. Stir through peas. Cover, then refrigerate to cool for 1 - 2 hours or overnight optional, Note 2. Cook potatoes in boiling water for 15 minutes or until soft.

Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds or so Note 3. Add butter and mash until melted, then add milk, salt and pepper. Mash until it's soft and smooth ie spreadable, but not sloppy , adjusting with a touch more milk if required. Spread mash onto pie, use a fork to draw squiggles over the surface.

Sprinkle with parmesan, drizzle with butter. Bake for 30 - 40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.

Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired. However, they can be omitted, but add 1 tsp of sugar instead. With his knife, he pushes a wad of those mashed potatoes onto the fork's tines. Then he uses his knife to press some peas into the potatoes. Finally, he spears a hunk of meat on the fork's tip and runs the whole thing around the plate to pick up the juices. That's his bite, and, I guarantee you, it tastes much better than my piecemeal approach.

Those peas weren't cooked for the purpose of being savored alone, nor were the potatoes, nor was the roast. They were always meant to go together. This happens to also be the beauty of shepherd's pie, Britain's mashed-potato-topped meat and vegetable casserole. Instead of forcing you to assemble all of a dinner's elements into a single forkful, it does you the favor of delivering them pre-combined.

Still, that doesn't mean we can't trick out each individual component. My recipe starts with a top layer of incredibly rich mashed potatoes, loaded with enough butter and cream to make a French chef proud. I even busted out the Marmite for this one—it's optional, so don't close this article just because you don't have it. I also give my meat sauce a bit of Continental flair by hitting it with red wine and a dab of tomato paste.

Sure, it tastes a little more Mediterranean and a little less British The mashed potatoes follow a method that's probably familiar to Serious Eats readers by now. I start by peeling and dicing the potatoes—starchy russets, in this case—then rinse them under cold running water to wash off any excess starch that's been released from the cut surfaces.

Then I simmer them in generously salted water. I can't stress this enough: The water should taste strongly of salt, almost like seawater. Don't worry; most of that salt will go down the drain with the water. When the potatoes are tender, I drain them, rinse them again to remove any remaining excess starch this reduces potential gumminess during mashing , and mash them with unsalted butter. For a chunkier texture, a potato masher pictured above works well.

If you want them smoother, you can use a ricer or, my personal favorite, a food mill assembled with its finest screen. I have yet to find a decent food mill made for home cooks, though, so if you go that route, I recommend going to a restaurant supply store for a heavier-duty one; you won't be disappointed. I so adore shepards pie and was going to make sloppy joes tonight but I just remembered I have some peas and carrots as well as some mashed potatoes that need to get used up.

Thanks for the reminder of a classic dish. Truly great comfort food. Yumm Thats some good eating. 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!