| limey |
I thought of you when I read this London recipe this morning:
* Exported from MasterCook *
SHEPHERD'S PIE
Recipe By :The House (Gastropub), London, UK
-------- ------------ --------------------------------
FILLING:
4 lamb shanks
salt and pepper
vegetable oil -- for frying
2 large onions
2 large carrots -- peeled, topped and tailed
2 celery sticks
4 cloves garlic -- chopped
1 bay leaf
2 thyme sprigs
chicken stock -- to cover
1 small bunch flat-leaf parsley -- finely chopped
FOR THE MASH TOPPING:
3 large red potatoes -- peeled
5 1/2 fluid ounces double cream
4 unsalted butter
1. Preheat the oven to 180ºc/350ºf/gas mark 4.
2. Season the lamb shanks well. Heat a little vegetable oil in a hot frying
pan, then brown the lamb all over.
3. Put the shanks in a large casserole with the whole vegetables, garlic,
bay leaf and thyme, and cover with chicken stock.
4. Place a round of greaseproof paper on top of the meat and vegetables and
put in the oven to braise for 2 1/2-3 hours, until the meat is falling off
the bones.
5. Remove the meat and vegetables from the stock and pick out the sprigs of
thyme. Bring the stock to the boil and reduce by about two-thirds.
6. Pick the meat off the bones and flake. Cut the vegetables into small
pieces and put both meat and vegetables in a bowl with the reduced stock and
chopped parsley. Check the seasoning, then transfer to a shallow ovenproof
dish.
7. Cook the potatoes until tender, drain and let them rest for 3-4 minutes.
In a small saucepan, slowly bring the cream and butter to the boil. Remove
from the heat. Mash the potatoes, adding the hot cream and butter mixture,
and season. Pipe or spread the mash on top of the meat, then cook in the
preheated oven for 25 minutes, until the mash is golden brown. Serve.
Source:
""Visit Britain""
Dora
limey113@yahoo.com
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| limey |
"limey" <limey113@yahoo.com> wrote in message
>I thought of you when I read this London recipe this morning:
>
(snip shepherd's pie recipe)
Just to make the plot thicker, I just looked up my mother's English
"Elizabeth Craig's Household Library - Cookery", published in 1948. And
what does Elizabeth say?
"Shepherd's Pie -
(first item) 1 lb. cooked meat
Absolutely no mention of which meat.
At the end, she says, "1. This dish is sometimes called Cottage Pie.
2. Uncooked minced meat can be substituted for the cooked meat if liked,
but it should be fried lightly in the fat with the onions before using."
All that is the way I remember it.
Dora
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| Easy Chinese at Home |
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"limey" <limey113@yahoo.com> wrote in message
news:3t9p9kFr7b11U1@individual.net...
>
> "limey" <limey113@yahoo.com> wrote in message
>
>>I thought of you when I read this London recipe this morning:
>>
> (snip shepherd's pie recipe)
>
> Just to make the plot thicker, I just looked up my mother's English
> "Elizabeth Craig's Household Library - Cookery", published in 1948. And
> what does Elizabeth say?
>
> "Shepherd's Pie -
> (first item) 1 lb. cooked meat
>
> Absolutely no mention of which meat.
> At the end, she says, "1. This dish is sometimes called Cottage Pie.
> 2. Uncooked minced meat can be substituted for the cooked meat if liked,
> but it should be fried lightly in the fat with the onions before using."
>
> All that is the way I remember it.
>
> Dora
As far as my memory for history lessons goes, the original shepherds pie was
made with whatever meat, or meats he could get either from his own flock or
by trading with cattle or pig farmers, and the spuds he got from trading
with farmers.
Seth.
http://www.easychineseathome.co.uk
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| Victor Sack |
limey <limey113@yahoo.com> wrote:
> "limey" <limey113@yahoo.com> wrote in message
>
> >I thought of you when I read this London recipe this morning:
> >
> (snip shepherd's pie recipe)
>
> Just to make the plot thicker, I just looked up my mother's English
> "Elizabeth Craig's Household Library - Cookery", published in 1948. And
> what does Elizabeth say?
>
> "Shepherd's Pie -
> (first item) 1 lb. cooked meat
>
> Absolutely no mention of which meat.
> At the end, she says, "1. This dish is sometimes called Cottage Pie.
> 2. Uncooked minced meat can be substituted for the cooked meat if liked,
> but it should be fried lightly in the fat with the onions before using."
>
> All that is the way I remember it.
See <http://www.foodtimeline.org/foodpies.html#shepherdspie>.
Victor
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| The Reid |
Following up to limey
>I thought of you when I read this London recipe this morning:
>
>
>* Exported from MasterCook *
>
> SHEPHERD'S PIE
>
>Recipe By :The House (Gastropub), London, UK
>-------- ------------ --------------------------------
> FILLING:
> 4 lamb shanks
Phew!
Quite a nice recipe by the look of it.
--
Mike Reid
Walk-eat-UK "http://www.fellwalk.co.uk" <-- you can email us@ this site
Walk-eat-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap
Photos of both "http://www.lawn-mower-man.co.uk"
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| The Reid |
Following up to Victor Sack
>See <http://www.foodtimeline.org/foodpies.html#shepherdspie>.
that agrees with Davidson, Grigson and Larousse.
--
Mike Reid
Walk-eat-UK "http://www.fellwalk.co.uk" <-- you can email us@ this site
Walk-eat-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap
Photos of both "http://www.lawn-mower-man.co.uk"
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| Melba's Jammin' |
In article <n4p0n11p926g594no4r4893bfu8mbg95ua@4ax.com>,
The Reid <dontuse@fell-walker.co.uk> wrote:
> Following up to Victor Sack
>
> >See <http://www.foodtimeline.org/foodpies.html#shepherdspie>.
>
> that agrees with Davidson, Grigson and Larousse.
What's important is that it agrees with Bubba. "-)
--
http://www.jamlady.eboard.com, updated 11-7-05 with the first story
about our trip to San Francisco for Nephew Pat's wedding last weekend.
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| Giles Todd |
On Mon, 7 Nov 2005 14:46:51 -0500, "limey" <limey113@yahoo.com> wrote:
> "Shepherd's Pie -
> (first item) 1 lb. cooked meat
>
> Absolutely no mention of which meat.
For what it's worth, Marguerite Patten's 'The Victory Cookbook' says
much the same. There was little point in being too picky about
specifying in recipes the sort of meat to cook with in the UK in 1948.
You cooked with what was available. There wasn't a lot of choice.
Giles
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| limey |
"Giles Todd" <g@prullenbak.todd.nu> wrote in message
news:g9i2n1tbo88se46u9hbjq3a6eml9kc99dm@4ax.com...
> On Mon, 7 Nov 2005 14:46:51 -0500, "limey" <limey113@yahoo.com> wrote:
>
>> "Shepherd's Pie -
>> (first item) 1 lb. cooked meat
>>
>> Absolutely no mention of which meat.
>
> For what it's worth, Marguerite Patten's 'The Victory Cookbook' says
> much the same. There was little point in being too picky about
> specifying in recipes the sort of meat to cook with in the UK in 1948.
> You cooked with what was available. There wasn't a lot of choice.
>
> Giles
And you probably didn't use a pound of it!
Dora
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| Giles Todd |
On Wed, 09 Nov 2005 16:57:15 GMT, "limey" <limey113@yahoo.com> wrote:
[The meat in 1948 Shepherd's Pie]
> And you probably didn't use a pound of it!
<*laugh*>
Most likely not. Mr Atlee would have been very cross.
Giles
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| John Ewing |
On Wed, 09 Nov 2005 02:01:54 +0100, Giles Todd <g@prullenbak.todd.nu>
wrote:
>On Mon, 7 Nov 2005 14:46:51 -0500, "limey" <limey113@yahoo.com> wrote:
>
>> "Shepherd's Pie -
>> (first item) 1 lb. cooked meat
>>
>> Absolutely no mention of which meat.
>
>For what it's worth, Marguerite Patten's 'The Victory Cookbook' says
>much the same.
There's a similar discussion going on in alt.fan.pratchett at the
moment. There it is stated that the meat is "the lamb's bollocks".
HTH :-)
John
--
John Ewing
Glaschu / Glasgow
Alba / Scotland
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| limey |
"John Ewing" <john@gelsalba.co.uk> wrote in message
news:mv05n1ta00vhelthm4085d06jkppou1khf@4ax.com...
> On Wed, 09 Nov 2005 02:01:54 +0100, Giles Todd <g@prullenbak.todd.nu>
> wrote:
>
>>On Mon, 7 Nov 2005 14:46:51 -0500, "limey" <limey113@yahoo.com> wrote:
>>
>>> "Shepherd's Pie -
>>> (first item) 1 lb. cooked meat
>>>
>>> Absolutely no mention of which meat.
>>
>>For what it's worth, Marguerite Patten's 'The Victory Cookbook' says
>>much the same.
>
> There's a similar discussion going on in alt.fan.pratchett at the
> moment. There it is stated that the meat is "the lamb's bollocks".
>
> HTH :-)
>
> John
Oh, dear. Judith, are you reading this? Those poor sheep.
Dora
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| Mark D |
What my mother used to use for Sheperd's Pie (She was born and raised in
Dartford, Kent UK)
Was a mixture of Beel, and Pork mostly (like a meatloaf mix), and while
cooking down the Meat, would add a couple of Cubes of Beef Oxo. Oxo does
also come in Lamb Flavor also.
For Steak and Mushroom, or Steak and Kidney Pie, the Beef Oxo Cubes is
still the very best thing to use. There's no comparable substitute.
Mark
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| Ophelia |
"Mark D" <mmd49@webtv.net> wrote in message
news:25568-4373B1ED-23@storefull-3172.bay.webtv.net...
> What my mother used to use for Sheperd's Pie (She was born and raised
> in
> Dartford, Kent UK)
>
> Was a mixture of Beel, and Pork mostly (like a meatloaf mix), and
> while
> cooking down the Meat, would add a couple of Cubes of Beef Oxo. Oxo
> does
> also come in Lamb Flavor also.
>
> For Steak and Mushroom, or Steak and Kidney Pie, the Beef Oxo Cubes is
> still the very best thing to use. There's no comparable substitute.
Yeughhhhhhhhh Oxo in dishes makes them taste of nothing but Oxo:(
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