I love shepherd's pie although when I make it, it never quite turns out
the same as I remember from growing up. The recipe is very simple

hamburger
onions
peas
mushrooms if I have them
mashed potatoes
Cook in oven for 1 hour

So I brown the hamburger, drain the grease, add the onions - make a gravy
and let cook for a while then add the peas/mushrooms. I think it's my gravy
that really sucks. Since I don't always have home prepared beef stock, I
usually add an oxo cube and flour, but there is not a lot of flavour. I've
also used canned beef stock with the same tasteless results - and quite
salty. Am I missing an ingredient to make the gravy more interesting.

I'm making this tonight, so any suggestions or improvements welcome.
Elaine

In article <4086b9bb$1_1@aeinews.>, "elaine" > wrote:

> I love shepherd's pie although when I make it, it never quite turns out
> the same as I remember from growing up. The recipe is very simple
>
> hamburger
> onions
> peas
> mushrooms if I have them
> mashed potatoes
> Cook in oven for 1 hour
>
> So I brown the hamburger, drain the grease, add the onions - make a gravy
> and let cook for a while then add the peas/mushrooms. I think it's my gravy
> that really sucks. Since I don't always have home prepared beef stock, I
> usually add an oxo cube and flour, but there is not a lot of flavour. I've
> also used canned beef stock with the same tasteless results - and quite
> salty. Am I missing an ingredient to make the gravy more interesting.
>
> I'm making this tonight, so any suggestions or improvements welcome.
> Elaine
>
>

Add a little brown sugar. Seriously.
This was my mom's secret...

Add it slowly to taste.

Garlic would not hurt either.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Katra" > wrote in message
...
> In article <4086b9bb$1_1@aeinews.>, "elaine" > wrote:
>
> > I love shepherd's pie although when I make it, it never quite turns
out
> > the same as I remember from growing up. The recipe is very simple
> >
> > hamburger
> > onions
> > peas
> > mushrooms if I have them
> > mashed potatoes
> > Cook in oven for 1 hour
> >
> > So I brown the hamburger, drain the grease, add the onions - make a
gravy
> > and let cook for a while then add the peas/mushrooms. I think it's my
gravy
> > that really sucks. Since I don't always have home prepared beef
stock, I
> > usually add an oxo cube and flour, but there is not a lot of flavour.
I've
> > also used canned beef stock with the same tasteless results - and
quite
> > salty. Am I missing an ingredient to make the gravy more interesting.
> >
> > I'm making this tonight, so any suggestions or improvements welcome.
> > Elaine
> >
> >
>
> Add a little brown sugar. Seriously.
> This was my mom's secret...
>
> Add it slowly to taste.
>
> Garlic would not hurt either.
>
Thanks, yes I do sometimes add garlic. But I was honestly thinking that
perhaps there was a difference between Scottish hamburger and Canadian
hamburger. Far fetched..... but who knows.
E.

"elaine" wrote in message

> I love shepherd's pie although when I make it, it never quite turns out
> the same as I remember from growing up. The recipe is very simple
>
> hamburger
> onions
> peas
> mushrooms if I have them
> mashed potatoes
> Cook in oven for 1 hour
>
> So I brown the hamburger, drain the grease, add the onions - make a
gravy
> and let cook for a while then add the peas/mushrooms. I think it's my
gravy
> that really sucks. Since I don't always have home prepared beef stock, I
> usually add an oxo cube and flour, but there is not a lot of flavour.
I've
> also used canned beef stock with the same tasteless results - and quite
> salty. Am I missing an ingredient to make the gravy more interesting.
>
> I'm making this tonight, so any suggestions or improvements welcome.
> Elaine
>
Perhaps some tomato paste in your gravy? Here in the US, tomato paste comes
in a small can and is very condensed. Are you adding salt and pepper and
any other seasonings?

Dora

Far as I can tell, someone wrote:
> I love shepherd's pie although when I make it, it never quite turns out
>the same as I remember from growing up.

Funny... I feel the same about Jello.

Honestly though, like a good soup or stew, they always seem to taste
better as leftovers.

"Petey the Wonder Dog" > wrote in message
...
> Far as I can tell, someone wrote:
> > I love shepherd's pie although when I make it, it never quite turns
out
> >the same as I remember from growing up.
>
> Funny... I feel the same about Jello.

Yeah, 'suppose that's life.......things seem different when you look back!

Anyway, made my shepherds pie... no peas in the cupboard so I used
lentils, brown sugar (thanks to Katra for the suggestion), garlic, steak
seasoning, beef powder and parsley ---- little bit of fresh lemon - no idea
why. Bubbling in the oven as I write!
E.

On Wed, 21 Apr 2004 14:09:54 -0400, "elaine" >
wrote:

> I love shepherd's pie although when I make it, it never quite turns out
>the same as I remember from growing up. The recipe is very simple
>
> hamburger
> onions
> peas
> mushrooms if I have them
> mashed potatoes
> Cook in oven for 1 hour
>
> So I brown the hamburger, drain the grease, add the onions - make a gravy
>and let cook for a while then add the peas/mushrooms. I think it's my gravy
>that really sucks. Since I don't always have home prepared beef stock, I
>usually add an oxo cube and flour, but there is not a lot of flavour. I've
>also used canned beef stock with the same tasteless results - and quite
>salty. Am I missing an ingredient to make the gravy more interesting.

Worcestershire sauce

Tara

Aaag! That's not shepherd's pie! That's cottage pie. Shepherd's pie is so
called because it has lamb or mutton in it.

"elaine" > wrote in message news:4086b9bb$1_1@aeinews....
> I love shepherd's pie although when I make it, it never quite turns out
> the same as I remember from growing up. The recipe is very simple
>
> hamburger
> onions
> peas
> mushrooms if I have them
> mashed potatoes
> Cook in oven for 1 hour
>
> So I brown the hamburger, drain the grease, add the onions - make a
gravy
> and let cook for a while then add the peas/mushrooms. I think it's my
gravy
> that really sucks. Since I don't always have home prepared beef stock, I
> usually add an oxo cube and flour, but there is not a lot of flavour.
I've
> also used canned beef stock with the same tasteless results - and quite
> salty. Am I missing an ingredient to make the gravy more interesting.
>
> I'm making this tonight, so any suggestions or improvements welcome.
> Elaine
>
>

Here is a vegetarian cottage pie I make sometimes. It's very good and hard
to tell there's no meat in it.


* Exported from MasterCook *

Helen's Vegetarian Cottage Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Family

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Adzuki beans, soaked -- soaked
2 oz Brown rice, soaked
Water for boiling
1 tb Vegetable oil
1 md Onion, chopped
8 oz Carrots, thinly sliced
1 tb Soy sauce
2 tb Tomato paste
1 t Parsley
1 t Garlic powder
1/2 ts Oregano
1 t Basil
1/2 ts Marjoram
1 1/4 cups Bean stock
Salt & pepper
3 c Mashed potatoes

Wash the beans & rice in plenty of cold water. Combine about 4 cups of
water with beans & rice & cook for 50 minutes or until the beans are
soft. Drain, reserving the stock for later.

Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots &
cookk covered for 5 minutes. Add the cooked beans & rice. Stir well &
let saute for a few minutes, ensuring that the mixture does not burn.
Combine the siy sauce, tomato paste, herbs & stock. Mix well & pour
into the skillet. Bring to a boil, reduce heat to very low, partially
cover & simmer gently for 30 minutes, stirring frquently to prevent
it burning. Add more stock if necessary. Transfer into a casserole.

Top the cooked vegetables with mashed potatoes. Bake in a preheated
oven at 350F for 40 minutes, or until the potatoes are browned. Serve
with vegetables or a green salad.


From Sarah Brown, "Vegetarian Kitchen"

NOTE: I add beef stock powder that is vegetarian.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 714 Calories; 59g Fat (71.3% calories
from fat); 10g Protein; 43g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol;
5010mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Vegetable; 11 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



"elaine" > wrote in message news:4086f0ab_3@aeinews....
>
> "Petey the Wonder Dog" > wrote in message
> ...
> > Far as I can tell, someone wrote:
> > > I love shepherd's pie although when I make it, it never quite turns
> out
> > >the same as I remember from growing up.
> >
> > Funny... I feel the same about Jello.
>
> Yeah, 'suppose that's life.......things seem different when you look
back!
>
> Anyway, made my shepherds pie... no peas in the cupboard so I used
> lentils, brown sugar (thanks to Katra for the suggestion), garlic, steak
> seasoning, beef powder and parsley ---- little bit of fresh lemon - no
idea
> why. Bubbling in the oven as I write!
> E.
>
>

elaine wrote:
> I love shepherd's pie although when I make it, it never quite turns
> out the same as I remember from growing up. The recipe is very simple
>
> hamburger
> onions
> peas
> mushrooms if I have them
> mashed potatoes
> Cook in oven for 1 hour
>
> So I brown the hamburger, drain the grease, add the onions - make
> a gravy and let cook for a while then add the peas/mushrooms. I
> think it's my gravy that really sucks. Since I don't always have
> home prepared beef stock, I usually add an oxo cube and flour, but
> there is not a lot of flavour. I've also used canned beef stock with
> the same tasteless results - and quite salty. Am I missing an
> ingredient to make the gravy more interesting.
>
> I'm making this tonight, so any suggestions or improvements welcome.
> Elaine

You're missing the *gravy*. Adding boullion or a cube or even stock isn't
the same as gravy. You need a thickener - arrowroot or a cornstarch slurry
or even a flour/butter mixture.

Jill

"Katra" > wrote in message
...
> In article <4086b9bb$1_1@aeinews.>, "elaine" > wrote:
>
> > I love shepherd's pie although when I make it, it never quite turns
out
> > the same as I remember from growing up. The recipe is very simple
> >
> > hamburger
> > onions
> > peas
> > mushrooms if I have them
> > mashed potatoes
> > Cook in oven for 1 hour
> >
> > So I brown the hamburger, drain the grease, add the onions - make a
gravy
> > and let cook for a while then add the peas/mushrooms. I think it's my
gravy
> > that really sucks. Since I don't always have home prepared beef stock,
I
> > usually add an oxo cube and flour, but there is not a lot of flavour.
I've
> > also used canned beef stock with the same tasteless results - and quite
> > salty. Am I missing an ingredient to make the gravy more interesting.
> >
> > I'm making this tonight, so any suggestions or improvements welcome.
> > Elaine


Simple recipe. Brown beef with onions, drain, add a can of gravy, a can of
tomato paste, a dash of worchester sauce. Mix in a 10 oz. frozen pkg of
peas and carrots. Top with your own recipe of mashed taters with some
cheese mixed in them. Top the taters with cheese, then I sprinkle on some
Old Bay.
Pop in oven for 1/2 hour.
-Ginny

> elaine wrote:
>> I love shepherd's pie although when I make it, it never quite turns
>> out the same as I remember from growing up. The recipe is very
>> simple
>>
>> hamburger
>> onions
>> peas
>> mushrooms if I have them
>> mashed potatoes
>> Cook in oven for 1 hour
>>
>> So I brown the hamburger, drain the grease, add the onions - make
>> a gravy and let cook for a while then add the peas/mushrooms. I
>> think it's my gravy that really sucks. Since I don't always have
>> home prepared beef stock, I usually add an oxo cube and flour, but
>> there is not a lot of flavour. I've also used canned beef stock with
>> the same tasteless results - and quite salty. Am I missing an
>> ingredient to make the gravy more interesting.
>>


Season the gravy with say worchestershire sauce or dry sherry, but be
careful of too much salt. Possibly when you were growing up the pie was
made from leftover roast beast so the gravy was better..



--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

> So I brown the hamburger, drain the grease,

###############
Theres your problem ...don't drain the grease. thats all the flavor you are
missing. BG

"BillKirch" > wrote in message
...
> > So I brown the hamburger, drain the grease,
>
> ###############
> Theres your problem ...don't drain the grease. thats all the flavor you
are
> missing. BG

Is shepherd's pie in the US made with ground beef? In the UK shepherd's pie
is made with ground up lamb (the reason for the dishes name), and cottage
pie is made with ground beef.

"what?" > wrote in message
...
>
> "BillKirch" > wrote in message
> ...
> > > So I brown the hamburger, drain the grease,
> >
> > ###############
> > Theres your problem ...don't drain the grease. thats all the flavor
you
> are
> > missing. BG
>
> Is shepherd's pie in the US made with ground beef? In the UK shepherd's
pie
> is made with ground up lamb (the reason for the dishes name), and
cottage
> pie is made with ground beef.
>

The lamb could very well be the difference. I did a google search before
posting and most, if not all recipes called for ground beef (even British
ones). Next time I'm going to use ground lamb. BTW I did not drain the fat
in my latest attempt - for exactly the reason you mentioned.

E.

what? > wrote in message ...

> Is shepherd's pie in the US made with ground beef?

Yes, in spite of what some people try to assert, shepard's pie in the US is
made with ground beef.

> In the UK shepherd's pie
> is made with ground up lamb (the reason for the dishes name), and cottage
> pie is made with ground beef.

Ground lamb is virtually unknown in the US. In most supermarkets you'd have
to order it special, if you could even get it that way.



Brian Rodenborn

"Brian Rodenborn" > writes:
> > In the UK shepherd's pie
> > is made with ground up lamb (the reason for the dishes name), and cottage
> > pie is made with ground beef.
>
> Ground lamb is virtually unknown in the US. In most supermarkets you'd have
> to order it special, if you could even get it that way.

Really? While I wouldn't call it a big seller, all of the major
grocery stores here in Lebanon, NH carry it.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Brian Rodenborn > wrote in message
...
[snip]
> Ground lamb is virtually unknown in the US.

Hmm. I wouldn't say that.

> In most supermarkets you'd have to order it special, if
> you could even get it that way.

Hmmm. My supermarkets must be more special than yours; it's right alongside
the beef.

The Ranger

"The Ranger" > wrote in message
...
> Brian Rodenborn > wrote in message
> ...
> [snip]
> > Ground lamb is virtually unknown in the US.
>
> Hmm. I wouldn't say that.
>
> > In most supermarkets you'd have to order it special, if
> > you could even get it that way.
>
> Hmmm. My supermarkets must be more special than yours; it's right
alongside
> the beef.
>
> The Ranger
>
>

Up until just the last 5 years or so I'd never seen lamb of any kind in any
of the supermarkets in this area. It's only been in the last 5 years or so
that I've started seeing lamb and then it's only around Easter.

Kathy

In article >, cuhulain_-
says...
> Brian Rodenborn > wrote in message
> ...
> [snip]
> > Ground lamb is virtually unknown in the US.
>
> Hmm. I wouldn't say that.
>
> > In most supermarkets you'd have to order it special, if
> > you could even get it that way.
>
> Hmmm. My supermarkets must be more special than yours; it's right alongside
> the beef.
>
Ditto - ground beef, ground pork, ground veal, ground lamb (and a
meatloaf mixture of veal, pork and beef all in the same package (a small
mound of each) are all available from my local Safeway.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

The Ranger wrote:
>
> Brian Rodenborn > wrote in message
> ...
> [snip]
> > Ground lamb is virtually unknown in the US.
>
> Hmm. I wouldn't say that.
>
> > In most supermarkets you'd have to order it special, if
> > you could even get it that way.
>
> Hmmm. My supermarkets must be more special than yours; it's right alongside
> the beef.
>
> The Ranger

It probably is. Ground lamb doesn't happen in my local supermarkets
either. Very little lamb is on sale at all. Which is strange, given the
number of sheep raised in this state.
There is a Middle Eastern grocer who stocks frozen minced lamb. When I
want minced lamb I just buy whatever lamb I can get and use our mincer
on it.

K. Reece > wrote in message
...
> "The Ranger" > wrote in message
...
> > Brian Rodenborn > wrote in message
...
> > [snip]
> > > Ground lamb is virtually unknown in the US.
> >
> > Hmm. I wouldn't say that.
> >
> > > In most supermarkets you'd have to order it special, if
> > > you could even get it that way.
> >
> > Hmmm. My supermarkets must be more special than yours;
> > it's right alongside the beef.
> >
> Up until just the last 5 years or so I'd never seen lamb of any
> kind in any of the supermarkets in this area. It's only been in
> the last 5 years or so that I've started seeing lamb and then it's
> only around Easter.

I repeat, "Hmmm." I've always (35 years to my current memory) had leg of
lamb, lamb shanks, lamb chops, lamb ribs, lamb chunks (for stew) and ground
lamb available at the supermarkets near me. Within the last five years,
pre-formed ground lamb patties have started to be offered (I just can't
accept lamb in hamburger patty form; it's wrong!) but I haven't purchased
any yet. Gemco, Food Bowl, and Alpha Beta -- three stores my Sainted
Mother(tm) shopped at regularly -- offered choices on lamb cuts in the'60s
and '70s.

ObLamb:
Lamb Kebobs marinated in Balsamic Vinegar

INGREDIENTS:
Marinade
3 Tbs. balsamic vinegar
2 Tbs. olive oil
2 Tbs. water
4 cloves garlic, minced
1 tsp. rosemary
½ tsp. salt
½ tsp. ground cumin
¼ tsp. pepper
¼ tsp. ground red pepper
¼ tsp. ground coriander
Kabobs
1 lb. lamb, cut into 1" cubes for kabobs
½ firm cantaloupe, peeled and cut into 1" pieces
10 green onions, cut into 2' pieces
10 cherry tomatoes

METHOD
Combine the marinade ingredients in a bowl. Place lamb in a heavy-duty
plastic bag set in a shallow dish. Pour marinade over lamb in bag. Seal bag;
turn to coat. Marinate in the refrigerator for 6 to 8 hours,
stirring/shaking bag occasionally to recoat lamb. Drain and reserving
marinade. Thread lamb, cantaloupe, green onions, and tomatoes onto skewers
(12 to 14 inch wooden skewers). Brush completed skewers with marinade. Grill
for 8 to 10 minutes or to the desired doneness, turning once and brushing
with marinade again. Serve with basmati rice with sour cherries.

The Ranger

K. Reece > wrote in message
...
> "The Ranger" > wrote in message
...
> > K. Reece > wrote in message
...
> > > Up until just the last 5 years or so I'd never seen lamb
> > > of any kind in any of the supermarkets in this area. It's
> > > only been in the last 5 years or so that I've started seeing
> > > lamb and then it's only around Easter.
> > >
> > I repeat, "Hmmm." I've always (35 years to my current memory)
> > had leg of lamb, lamb shanks, lamb chops, lamb ribs, lamb chunks
> > (for stew) and ground lamb available at the supermarkets near me.
> > Within the last five years, pre-formed ground lamb patties have
> > started to be offered (I just can't accept lamb in hamburger patty
> > form; it's wrong!) but I haven't purchased any yet. Gemco, Food
> > Bowl, and Alpha Beta -- three stores my Sainted Mother(tm)
> > shopped at regularly -- offered choices on lamb cuts in the'60s
> > and '70s.
> ~~~~~~ snipped the recipe ~~~~~~~
> I'll bet you live where there are more than three ethnic groups and
> probably more than two stores.

Now, yes -- most assuredly; then, uh... We were lucky to have one
Japanese-American family, five Chinese-American families and the rest were
Heinz 57 mixes... A little Irish, a little Italian, a few surfers... Not too
varied or diversified.

> There used to only be two ethnic groups. Since the super Wal-Mart
> came in we've lost 2 grocery stores. Not that either of them had
> lamb anyway.

/That/ would bother me... I like having the choices that have always been
available.

The Ranger

"The Ranger" > wrote in message
...
> K. Reece > wrote in message
> ...
> > Up until just the last 5 years or so I'd never seen lamb of any
> > kind in any of the supermarkets in this area. It's only been in
> > the last 5 years or so that I've started seeing lamb and then it's
> > only around Easter.
>
> I repeat, "Hmmm." I've always (35 years to my current memory) had leg of
> lamb, lamb shanks, lamb chops, lamb ribs, lamb chunks (for stew) and
ground
> lamb available at the supermarkets near me. Within the last five years,
> pre-formed ground lamb patties have started to be offered (I just can't
> accept lamb in hamburger patty form; it's wrong!) but I haven't purchased
> any yet. Gemco, Food Bowl, and Alpha Beta -- three stores my Sainted
> Mother(tm) shopped at regularly -- offered choices on lamb cuts in the'60s
> and '70s.
~~~~~~ snipped the recipe ~~~~~~~
> The Ranger
>
>

I'll bet you live where there are more than three ethnic groups and probably
more than two stores. There used to only be two ethnic groups. Since the
super Wal-Mart came in we've lost 2 grocery stores. Not that either of them
had lamb anyway.

Kathy

Richard Kaszeta > wrote in message
...
> "Brian Rodenborn" > writes:

> > Ground lamb is virtually unknown in the US. In most supermarkets you'd
have
> > to order it special, if you could even get it that way.
>
> Really? While I wouldn't call it a big seller, all of the major
> grocery stores here in Lebanon, NH carry it.


Obviously, I was guilty of provincialism there. Let's amend that to say, "is
virtually unknown in some parts of the US."



Brian Rodenborn

"The Ranger" > wrote in message
...
> K. Reece > wrote in message
> ...
> > "The Ranger" > wrote in message
> ...
> > > K. Reece > wrote in message
> ...
> > > > Up until just the last 5 years or so I'd never seen lamb
> > > > of any kind in any of the supermarkets in this area. It's
> > > > only been in the last 5 years or so that I've started seeing
> > > > lamb and then it's only around Easter.
> > > >
> > > I repeat, "Hmmm." I've always (35 years to my current memory)
> > > had leg of lamb, lamb shanks, lamb chops, lamb ribs, lamb chunks
> > > (for stew) and ground lamb available at the supermarkets near me.
> > > Within the last five years, pre-formed ground lamb patties have
> > > started to be offered (I just can't accept lamb in hamburger patty
> > > form; it's wrong!) but I haven't purchased any yet. Gemco, Food
> > > Bowl, and Alpha Beta -- three stores my Sainted Mother(tm)
> > > shopped at regularly -- offered choices on lamb cuts in the'60s
> > > and '70s.
> > ~~~~~~ snipped the recipe ~~~~~~~
> > I'll bet you live where there are more than three ethnic groups and
> > probably more than two stores.
>
> Now, yes -- most assuredly; then, uh... We were lucky to have one
> Japanese-American family, five Chinese-American families and the rest were
> Heinz 57 mixes... A little Irish, a little Italian, a few surfers... Not
too
> varied or diversified.
>
> > There used to only be two ethnic groups. Since the super Wal-Mart
> > came in we've lost 2 grocery stores. Not that either of them had
> > lamb anyway.
>
> /That/ would bother me... I like having the choices that have always been
> available.
>
> The Ranger
>

There are lots of things I can't get here. I can't get any kind of Italian
sausage for one thing. But I can get most Mexican ingredients and a pretty
fair selection of Asian ingredients in the two stores we do have. I think
the most common nationality for caucasions in this area is probably German.

Actually there just aren't a lot of people that live here, period.

Kathy

Brian Rodenborn wrote:
> what? > wrote in message
> ...
>
>> Is shepherd's pie in the US made with ground beef?
>
> Yes, in spite of what some people try to assert, shepard's pie in the
> US is made with ground beef.
>
>> In the UK shepherd's pie
>> is made with ground up lamb (the reason for the dishes name), and
>> cottage pie is made with ground beef.
>
> Ground lamb is virtually unknown in the US. In most supermarkets
> you'd have to order it special, if you could even get it that way.
>
> Brian Rodenborn

Maybe where *you* live; we must eat funny down in the mid-South. I can find
ground lamb, lamburgers, lamb chops, even whole leg of lamb (in season). I
was merely commenting/augmenting her 'recipe' in my reply.

Jill

"jmcquown" > wrote in message
.. .
> Brian Rodenborn wrote:
> > what? > wrote in message
> > ...
> >
> >> Is shepherd's pie in the US made with ground beef?
> >
> > Yes, in spite of what some people try to assert, shepard's pie in the
> > US is made with ground beef.
> >
> >> In the UK shepherd's pie
> >> is made with ground up lamb (the reason for the dishes name), and
> >> cottage pie is made with ground beef.
> >
> > Ground lamb is virtually unknown in the US. In most supermarkets
> > you'd have to order it special, if you could even get it that way.
> >
> > Brian Rodenborn
>
> Maybe where *you* live; we must eat funny down in the mid-South. I can
find
> ground lamb, lamburgers, lamb chops, even whole leg of lamb (in season).
I
> was merely commenting/augmenting her 'recipe' in my reply.
>
> Jill
>
>If lamb is difficult to find why not make cottage pie exactly the same with
left over beef or direct with minced [ground] beef.

In article >,
"K. Reece" > wrote:
>
> I'll bet you live where there are more than three ethnic groups and probably
> more than two stores. There used to only be two ethnic groups. Since the
> super Wal-Mart came in we've lost 2 grocery stores. Not that either of them
> had lamb anyway.
>
> Kathy
>
Interesting. Lamb is available here in any dedicated meat market. In
stupidmarkets its rare ... except in the local Wal-Mart supercenter,
where it appears frequently. Course this is Fayetteville Arkansas ...
Sam Walton owns this town (and this university .... Uof A) and so he or
rather his heirs take good care of us. ;^)

Dave W.

--
Living in the Ozarks. For email, dot edu will do!

http://www.zared.com/Home/Cooking/Fr.../Adzuki_Beans/

Hi Elaine,

I'm Elaine, too. I used to be Elaine one, but since I've been gone awhile,
I'll be Elaine too. <g>

I guess this question has been answered eons ago, 'cause I am dreadfully
behind! Oh well.... I've found that with beef cubes and canned broth,
what's missing is the fat. with the little cubes (I use the granulated), I
add a heafty tablespoon of butter in the cup of hot water and beefy stuff.
With the broth, I do the same, but sometimes I cook some of the liquid
down to make it a bit more concentrated in flavor. Sometimes I make my
roux with bacon "drippings" and flour and then add canned broth or cube
for liquid. Instead of brown gravy, sometimes I use mushroom soup or split
pea (if the veggie is peas) or cream of broccoli,if that is the veggie or
close enough, or onion soup. Good luch with it working out close to what
we remember as kids. It is so odd that just a few days ago, I bought the
stuff to make that very dish. Do you put cheese on top? Sometimes I do, if
it is handy.

I agree about that name thang. Shepherd's pies is lamb. We call the
hanburger one Wrangler pie (a lot of names went around: Cow pattie pie;
hooves and horns pie; bovine pie; cowboy pie; etc. A friend of
mine didn't like it, so he dubbed it Bullshit pie. Wrangler seemed to
stick) Then there is the pork one... geeze. Pig sty pie was eliminated
quickly. Hog heaven pie got a few votes; so did Porky Pig Pie.

Elaine,too

Anyway, about the gravy thing... I think your right that might be the
difference in taste.

On Wed, 21 Apr 2004, MOM PEAGRAM wrote:

> Aaag! That's not shepherd's pie! That's cottage pie. Shepherd's pie is so
> called because it has lamb or mutton in it.
>
> "elaine" > wrote in message news:4086b9bb$1_1@aeinews....
> > I love shepherd's pie although when I make it, it never quite turns out
> > the same as I remember from growing up. The recipe is very simple
> >
> > hamburger
> > onions
> > peas
> > mushrooms if I have them
> > mashed potatoes
> > Cook in oven for 1 hour
> >
> > So I brown the hamburger, drain the grease, add the onions - make a
> gravy
> > and let cook for a while then add the peas/mushrooms. I think it's my
> gravy
> > that really sucks. Since I don't always have home prepared beef stock, I
> > usually add an oxo cube and flour, but there is not a lot of flavour.
> I've
> > also used canned beef stock with the same tasteless results - and quite
> > salty. Am I missing an ingredient to make the gravy more interesting.
> >
> > I'm making this tonight, so any suggestions or improvements welcome.
> > Elaine
> >
> >
>
>
>

"Elaine Parrish" > wrote in message
...
>
> Hi Elaine,
>
> I'm Elaine, too. I used to be Elaine one, but since I've been gone awhile,
> I'll be Elaine too. <g>
>
> I guess this question has been answered eons ago, 'cause I am dreadfully
> behind! Oh well.... I've found that with beef cubes and canned broth,
> what's missing is the fat. with the little cubes (I use the granulated), I
> add a heafty tablespoon of butter in the cup of hot water and beefy stuff.
> With the broth, I do the same, but sometimes I cook some of the liquid
> down to make it a bit more concentrated in flavor. Sometimes I make my
> roux with bacon "drippings" and flour and then add canned broth or cube
> for liquid. Instead of brown gravy, sometimes I use mushroom soup or split
> pea (if the veggie is peas) or cream of broccoli,if that is the veggie or
> close enough, or onion soup. Good luch with it working out close to what
> we remember as kids. It is so odd that just a few days ago, I bought the
> stuff to make that very dish. Do you put cheese on top? Sometimes I do, if
> it is handy.
>
> I agree about that name thang. Shepherd's pies is lamb. We call the
> hanburger one Wrangler pie (a lot of names went around: Cow pattie pie;
> hooves and horns pie; bovine pie; cowboy pie; etc. A friend of
> mine didn't like it, so he dubbed it Bullshit pie. Wrangler seemed to
> stick) Then there is the pork one... geeze. Pig sty pie was eliminated
> quickly. Hog heaven pie got a few votes; so did Porky Pig Pie.
>
> Elaine,too
>
> Anyway, about the gravy thing... I think your right that might be the
> difference in taste.
>
> On Wed, 21 Apr 2004, MOM PEAGRAM wrote:
>
> > Aaag! That's not shepherd's pie! That's cottage pie. Shepherd's pie
is so
> > called because it has lamb or mutton in it.
> >
> > "elaine" > wrote in message
news:4086b9bb$1_1@aeinews....
> > > I love shepherd's pie although when I make it, it never quite turns
out
> > > the same as I remember from growing up. The recipe is very simple
> > >
> > > hamburger
> > > onions
> > > peas
> > > mushrooms if I have them
> > > mashed potatoes
> > > Cook in oven for 1 hour
> > >
> > > So I brown the hamburger, drain the grease, add the onions - make a
> > gravy
> > > and let cook for a while then add the peas/mushrooms. I think it's my
> > gravy
> > > that really sucks. Since I don't always have home prepared beef
stock, I
> > > usually add an oxo cube and flour, but there is not a lot of flavour.
> > I've
> > > also used canned beef stock with the same tasteless results - and
quite
> > > salty. Am I missing an ingredient to make the gravy more interesting.
> > >
> > > I'm making this tonight, so any suggestions or improvements welcome.
> > > Elaine
>

Whoa, well hi Elaine too - I must admit you had me worried that I was losing
it............'cause I didn't remember writing this. But then checked the
date and realized it was over a year ago. Whew!

Thanks for the suggestions though.

Elaine1