Shepherd's pie
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The mince layer is made by frying the meat in oil with finely chopped onions (and sometimes also with garlic, chopped carrots, peas or baked beans, and herbs such as rosemary or oregano). It is then simmered in stock and redcurrant jelly (not jam). Once this is done, the mash layer can be added, and the entire pie is baked in the oven until ready.
The mash needs to be lightened (for instance, by whipping hot milk, butter and/or air into it) to prevent it from sinking into the meat. Before it is baked, it is often scored with a fork in order to increase its surface area and hence its crispiness. Another way that can be used to prevent the mash sinking into the meat is to prepare the meat layer first and let it cool. This is also a stage where it is often frozen.
In North America, shepherd's pie is usually a layer of ground beef, a layer of corn and a layer of mashed potatoes. Peas are a common replacement for corn.
In Quebec, this variant is called pâté chinois.
External links
- [Cooking For Engineers: Shepherd's Pie] - a recipe for Shepherds' Pie complete with step-by-step photographs
- [Recipes Forum: Shepherd's Pie] Simpler recipe than above
- [Shepherds Pie] shepherds pie recipe made easy
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