Best Shepherds Pie Recipe

    shepherds pie

  • Technically speaking, shepherd’s pie is made from ground lamb and leftover vegetables topped with mashed potatoes (and usually with cheese on top). Cottage Pie is the same thing, but made with ground beef.
  • Combine meat, gravy, and chopped onion; season with salt and pepper to taste. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes. Add meat mixture then cover with remaining mashed potatoes. Bake in oven and sprinkle grated cheese on top.
  • Cottage pie refers to an English meat pie made with Beef mince and with a crust made from mashed potato. A variation on this dish using lamb mince is known as shepherd’s pie. Unlike standard pies, cottage or shepherd’s pie does not include a bottom pastry crust.

    recipe

  • Something which is likely to lead to a particular outcome
  • The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin’ Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
  • A set of instructions for preparing a particular dish, including a list of the ingredients required
  • directions for making something
  • A medical prescription
  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.

best shepherds pie recipe

best shepherds pie recipe – The Modern

The Modern Vegetarian Kitchen
The Modern Vegetarian Kitchen
Peter Berley’s mission is to show how the simple act of cooking food can enliven your senses and nourish your life–from going to the farmer’s market and outfitting your kitchen with the simplest, most useful tools to learning techniques and sharing meals with friends and family. The much-admired former chef of Angelica Kitchen, one of New York City’s finest restaurants, Berley takes you through the seasons, with more than two hundred sumptuous recipes that feature each ingredient at its peak, including:
Summer Corn and Vegetable Chowder
Hearts of Romaine with Creamy Miso Dressing
Baby Artichokes in White Wine, Lemon, and Herbs
Fresh Asian-Style Whole-Wheat Noodles in Dashi
Wild Mushroom Stew with Crispy Pan-Fried Tofu
Wintry Root-Vegetable Risotto with Porcini Mushrooms
Authentic Country French Sourdough Bread
Coconut Cream Tart
A cooking teacher for many years, Berley has kept the needs of his students continually in mind in this book. The recipes are written to feature the basic techniques and background information needed to create wonderful meals with fresh vegetables, fruits, and grains. He truly inspires both novice and experienced cooks to understand what they are doing and why, to learn to work with the ingredients, and to apply their skills creatively. This wonderful book brings vegetarian cuisine to a new level.

Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s. His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking. But at the heart are the staples. A chapter on salads lists dishes by season–to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. –Teresa Simanton

(69/365) :: Cooking spree!

(69/365) :: Cooking spree!
I’m so excited, I got our first CSA box today! Everything looks so good, I can’t wait to try it all.

I just hope I don’t let anything go to waste.

The only thing is … how am I supposed to cook / eat some of these things? I’ve never used cauliflower before, and the only way I’ve heard of it being used is grilled with bechamel … which isn’t exactly a light dish. As for kale … I hadn’t even heard about it before today!! I also have squash, and I need other ideas other than my usual squash cream-soup, which I have just made.

Suggestions and recipes, please?

And keeping on with the subject of food and cooking, tonight I made shepherd’s pie. For the first time. It was AMAZING. I’m specially proud of it, because I was not really following a recipe, just a couple of general ideas I picked up from zapping through Food network the other day, and then I just made up the rest.

And the best part? There’s still half of it left, so I get to eat it again tomorrow :-)

Oh yeah, and we also grilled some corn, just because we couldn’t really figure out other ways to cook it.

Shepherds Pie

Shepherds Pie
I took this while visiting Santa Monica. This was the Shepherds Pie that I had for lunch at the Ye Olde King’s Head.