I have the exciting opportunity to be in a cookbook! Along with the opportunity to submit a recipe, my picture and blog is also going to be put into the book! I have to admit that I am very excited!
After emailing back and forth we settled on talking about the difference between Shepard’s Pie and Cottage Pie.
So, you have to be wondering what is the difference?
In America, you mostly eat Cottage Pie. Cottage pie is made with mince (they say mince instead of ground in the UK) beef. Shepard’s Pie is made with mince lamb. I actually do a combination of the two and because I have a large family I doubled the recipe. Here is my recipe:
1 lb of minced beef
1 lb of minced lamb
1 large onion chopped (or 2 small)
12 oz of mushrooms diced
4 tbsp of flour
2 bay leaves
2 cups of stock (I do both of lamb stock)
6 Tbsp of ketchup or tomato paste
6-8 potatoes, peeled
2-3 carrots chopped
salt and pepper
butter
milk
cheddar cheese (optional)
Chop the mushrooms, onions, and carrots. Brown the lamb in a pan with the bay leaf, onions, mushrooms, and carrots. Drain off some of the fat if you like, I do. Add the flour and cook for at least a minute. Blend in the stock and ketchup. Cook stirring until thickened.
Meanwhile cook the potatoes in boiling water until tender. Drain and mash with butter and milk until smooth.
Spoon the meat mixture in a oven ready dish discarding the bay leaf. Add some salt and pepper for seasoning. Cover with the mashed potatoes and sprinkle with cheese if desired. Bake at 350F for 15-20 minutes, it will be bubbly. Serve hot with a salad or green vegetable!
This recipe is easy to split in half. If you choose to do that route, just use 8oz of mushrooms.
After emailing back and forth we settled on talking about the difference between Shepard’s Pie and Cottage Pie.
So, you have to be wondering what is the difference?
In America, you mostly eat Cottage Pie. Cottage pie is made with mince (they say mince instead of ground in the UK) beef. Shepard’s Pie is made with mince lamb. I actually do a combination of the two and because I have a large family I doubled the recipe. Here is my recipe:
1 lb of minced beef
1 lb of minced lamb
1 large onion chopped (or 2 small)
12 oz of mushrooms diced
4 tbsp of flour
2 bay leaves
2 cups of stock (I do both of lamb stock)
6 Tbsp of ketchup or tomato paste
6-8 potatoes, peeled
2-3 carrots chopped
salt and pepper
butter
milk
cheddar cheese (optional)
Chop the mushrooms, onions, and carrots. Brown the lamb in a pan with the bay leaf, onions, mushrooms, and carrots. Drain off some of the fat if you like, I do. Add the flour and cook for at least a minute. Blend in the stock and ketchup. Cook stirring until thickened.
Meanwhile cook the potatoes in boiling water until tender. Drain and mash with butter and milk until smooth.
Spoon the meat mixture in a oven ready dish discarding the bay leaf. Add some salt and pepper for seasoning. Cover with the mashed potatoes and sprinkle with cheese if desired. Bake at 350F for 15-20 minutes, it will be bubbly. Serve hot with a salad or green vegetable!
This recipe is easy to split in half. If you choose to do that route, just use 8oz of mushrooms.
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