Shepherd's Pie
The cottage comfort: minced lamb in a rich, thyme-scented gravy under a cloud of mashed potato, forked into ridges and baked until bronzed. (Beef makes it a cottage pie.)
What it is
The cottage comfort: minced lamb in a rich, thyme-scented gravy under a cloud of mashed potato, forked into ridges and baked until bronzed. (Beef makes it a cottage pie.) Ingredients: minced lamb, onion, carrots, peas, tomato paste, Worcestershire sauce, lamb stock, thyme, flour, potatoes, butter, milk, cheddar (optional). Recipe: 1) Brown the lamb; soften vegetables in the fat. 2) Add tomato paste, Worcestershire and stock; simmer into a thick gravy. 3) Season boldly. 4) Cover with buttery mash, ridge with a fork, bake until the peaks crisp. Serve: with buttered greens and more gravy. Flavor: savory, herby, the mash and meat made for each other. History: cottage pies used up roast leftovers in 18th-century cottages (the potato was the poor family's crust); 'shepherd's' for lamb was fixed in print by the late 1800s. See also: Fish and Chips, Beef Wellington.
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World Cuisines
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