Andy Edwards
Posts: 1900
Joined: 14th Mar 2008
Location: UK | quotePosted at 16:29 on 27th August 2008 Lovely, Lyn! For a little twist, try half and half potatoes and sweet potatoes, then grate some cheddar over the top of the mash!! |
Alan Marron
Posts: 726
Joined: 14th Jul 2008
Location: UK | quotePosted at 16:35 on 27th August 2008 On 27th August 2008 15:45, Lyn Greenaway wrote:REAL ENGLISH SHEPHERDS PIE! 1 onion, diced 1 tablespoon olive oil 1 lb. lamb, minc 1 large carrot, diced 1 beef stock cube 1 lb. chopped tomatoes 1 tablespoon corn flour 3 tablespoons tomato puree pinch of salt and pepper 2 lb. potatoes 1 stick butter This is how to make a real English shepherds pie, made with lamb. If made with beef, it would be known as cottage pie. Firstly, heat the olive oil in a pan, add the onion and carrot and cook until soft. Add minced lamb and stock cube, then cook until the mince is brown and shows a crumbly texture. Stir in the tomatoes and tomato puree, and add the corn flour. Leave to simmer, stirring occasionally, for about fifteen minutes, or until thickened. Meanwhile, peel and chop potatoes and boil until soft, then mash them with the butter and salt and pepper to taste. Put the filling into a deep dish, then top with the mashed potatoes and put under a warm grill (broiler) until the top is brown and crisp. Enjoy! 
Last time I made a Shepherds Pie, I used the small vine tomatoes, and they were terrific. It sometoimes pays to make a small difference when you make a meal, even one as popular as this. For either Cottage or Shepherds Pie I always give a good thick sprinkling of grated cheese before grilling. For me it represents a field of corn for SP and the thatched roof in the case of CP. It helps that my family all love it anyway! |
Andy Edwards
Posts: 1900
Joined: 14th Mar 2008
Location: UK | quotePosted at 17:04 on 27th August 2008 That's it Alan...the cheese!! |
Cathy E.
Posts: 8474
Joined: 15th Aug 2008
Location: USA | quotePosted at 19:35 on 27th August 2008 On 27th August 2008 15:12, Diana Sinclair wrote:I love bead pudding. I don't make it myself but when I order it out at a restaurant I pick all the raisins out and put them to one side (can't stand them). LOL! 
Sounds like me Diana. Raisens have no place in Bread Pudding. My mom used to make it alot when I was little. YUM! |
Cathy E.
Posts: 8474
Joined: 15th Aug 2008
Location: USA | quotePosted at 19:36 on 27th August 2008 On 27th August 2008 15:45, Lyn Greenaway wrote:REAL ENGLISH SHEPHERDS PIE! 1 onion, diced 1 tablespoon olive oil 1 lb. lamb, minc 1 large carrot, diced 1 beef stock cube 1 lb. chopped tomatoes 1 tablespoon corn flour 3 tablespoons tomato puree pinch of salt and pepper 2 lb. potatoes 1 stick butter This is how to make a real English shepherds pie, made with lamb. If made with beef, it would be known as cottage pie. Firstly, heat the olive oil in a pan, add the onion and carrot and cook until soft. Add minced lamb and stock cube, then cook until the mince is brown and shows a crumbly texture. Stir in the tomatoes and tomato puree, and add the corn flour. Leave to simmer, stirring occasionally, for about fifteen minutes, or until thickened. Meanwhile, peel and chop potatoes and boil until soft, then mash them with the butter and salt and pepper to taste. Put the filling into a deep dish, then top with the mashed potatoes and put under a warm grill (broiler) until the top is brown and crisp. Enjoy!
Lyn, is this the same as American stew only with potato chunks? |
Sue H
Posts: 8172
Joined: 29th Jun 2007
Location: USA | quotePosted at 19:55 on 27th August 2008 On 27th August 2008 19:36, Catherine England Schleunes wrote: On 27th August 2008 15:45, Lyn Greenaway wrote: REAL ENGLISH SHEPHERDS PIE! 1 onion, diced 1 tablespoon olive oil 1 lb. lamb, mince1 large carrot, diced 1 beef stock cube 1 lb. chopped tomatoes 1 tablespoon corn flour 3 tablespoons tomato puree pinch of salt and pepper 2 lb. potatoes 1 stick butter This is how to make a real English shepherds pie, made with lamb. If made with beef, it would be known as cottage pie. Firstly, heat the olive oil in a pan, add the onion and carrot and cook until soft. Add minced lamb and stock cube, then cook until the mince is brown and shows a crumbly texture. Stir in the tomatoes and tomato puree, and add the corn flour. Leave to simmer, stirring occasionally, for about fifteen minutes, or until thickened. Meanwhile, peel and chop potatoes and boil until soft, then mash them with the butter and salt and pepper to taste. Put the filling into a deep dish, then top with the mashed potatoes and put under a warm grill (broiler) until the top is brown and crisp. Enjoy!
Lyn, is this the same as American stew only with potato chunks?
Catherine, when it says 1 lb lamb, mince it means 1 lb ground lamb. We must also remember that the English pint is larger than the American pint (when we are using pints instead of litres). An English pint is 20 fluid ounces, and American pint is 16 fluid ounces. As for the bread pudding and bread and butter pudding, I always use Sultanas (Golden Raisins in America). |
L
Posts: 5656
Joined: 10th Jun 2004
Location: UK | quotePosted at 20:14 on 27th August 2008 Thanks Sue, and no I don't think so Catherine, as Sue says, mince is eveidentally ground lamb/beef over there. Shepheards Pie isn't a stew, and the potatoes are mashed not chunky or lumpy (unless your at school lol) Yes I agree, sprinkling with cheese is soooo nice! |
Peter Evans
Posts: 3863
Joined: 20th Aug 2006
Location: UK | quotePosted at 21:19 on 27th August 2008 On 27th August 2008 14:41, Sue H wrote:Is that bread pudding or bread and butter pudding? I make both and they are very different, and even though I say so myself, they are very good. I bet if you had some of my bread and butter pudding (or bread pudding for that matter) you'd start liking it again  .
Sorry, you are right Sue, I meant bread and butter pudding. My mam used to make a fantastic bread pudding. Oh how I miss that. |
Krissy
Posts: 15430
Joined: 8th Jul 2008
Location: USA | quotePosted at 21:20 on 27th August 2008 I am soooo hungry now!!! |
Diana Sinclair
Posts: 10119
Joined: 3rd Apr 2008
Location: USA | quotePosted at 21:36 on 27th August 2008 It's a bit early for our Thanksgiving holiday, but this is a recipe I discovered on the Food Network several years ago and it was so good that even the people who don't like pumpkin soup ask me to make it every year! It's become a tradition. | Pumpkin Soup with Chili Cran-Apple Relish |
| | | | | | | 1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg Relish:
1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish. |
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