Shepherds pie with nice trick

Cottage pie, also known as shepherd's pie, refers to an English meat pie with a crust made from mashed potato and beef.

The term cottage pie is known to have been in use in 1791, when potato was being introduced as an edible crop affordable for the poor (cf. "cottage" meaning a modest dwelling for rural workers).

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term "shepherd's pie" did not appear until the 1870s, and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton. There is now a popular tendency for "shepherd's pie" to be used when the meat is mutton or lamb, with the suggested origin being that shepherds are concerned with sheep and not cattle, however this may be an example of folk etymology.

Here is my recipe:

ingredients:
1 Kg beef or lamb
1 Kg potatoes, peeled and cut into cubes
4 carrots. Peeled
4 onions. pelled
1 cup chicken stock
1/4 cup soya sauce
1/4 cup chutney (see this one Gordon gave me)
1 roasting bag

Method:
Cook the potatoes with cold water, salt and olive oil to be soft for puree
Cut the meat into cubes 2cmX2cm.
Add the ingredients into one big bowl and mix it all together then, place it in the roasting bag.
Place in the oven for 45 mins on 200c

Remove contents from the roasting bag and mash with a fork. Add some herbs or spices as you like and place it as a bottom layer in a pie tray.
Mash the potatoes to puree and place as a top layer on the tray

Add some of the gravy on top of the tray and make some grooves with a fork to garnish the pie.
place in the oven for 20 mins on 200c.
serve...

 

בתיאבון...

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