Topic: A different Shepherd's Oie?

[tim]

Away with the Worcestershire Sauce etc. Thought North African.  Something like -

12oz Lamb
2 Onions
1/8 tsp Cinnamon
1/8 tsp Cloves
1/16 tsp Cayenne
2 Tbs Tomato Purée
Cup or so of Gravy from yesterday's Beefburger juices

The spices could have been increased.

[Melbourne12]

Shepherd's Oie? I thought this was something to do with goose!

I'm sure that you could make a rather thicker cous cous stew with lamb, and top it with mashed potato instead of using grain as a starch, and it would be delicious.  Your recipe seems very heavy on the cloves, though.

We'd use ground ginger, nutmeg, cinnamon, cumin, coriander, and cayenne, with maybe a little turmeric for colour.

[tim]

1. Thanks for your editing!

2. Topped with buttery mash, of course.

3. Cloves - agree - having compared my pinch with measuring spoon.

4. Elucidate on your middle sentence?? Haven't quite got it.

5. Yours sounds like our next attempt - having taken the first step today, Wasn't too sure how far to go before Wife objected.

PS I see I'm not alone - see "Red Oinions!!"

[jennym]

Sounds exotic, that one! But nice.
The tastes here are plainer, and I do it like this, it serves a good sized meal to three people. You don't have to use the oven. It's quick and costs about £3.
200g best steak mince, 3 small strong cooking onions or shallots, couple of carrots, 200g fresh tomatoes,  couple of handfuls peas or green beans, oxo cube, tin of good baked beans. 500g potatoes for the mash, and a little butter. Made in a deep frying pan then a dish.
Cook the meat and onions, drain off any fat, add tomatoes & carrots (chopped) peas, oxo cube and a dash of water, cook a little longer until juices are very reduced. Stir in the baked beans at the end.
Meantime microwave the potatoes (slit) in their jackets for about 10 - 15 mins, turning over once half way. Plunge in cold water and peel off skin with fingernails, mash with a little butter.
Put the meat mix in a dish, put mash on top and pop under grill to brown. Takes about 45 mins from starting to prepare to eating.

[calendula]

Rick Stein offers a lovely asian version in one of his books - assuming it is ok to write it here in brief format  :-\

onion, garlic, fresh ginger, minced lamb, fresh chilli, ground turmeric, coriander and cumin, large chopped tomato, tomato puree, tamarind paste (optional), chicken stock, coriander leaves, salt and pepper + spuds, butter and milk for the mash

Haven't written the rx out in full as I'm sure it's not necessary for a shepherd's pie (or Oie)  ;D

[tim]

As ever, variations on a theme. I've always stuck to basics - like Carrier - but it seems it's time to experiment.

Looking at Stein's, one could be forgiven for thinking it was a Curry?

[calendula]

As ever, variations on a theme. I've always stuck to basics - like Carrier - but it seems it's time to experiment.

Looking at Stein's, one could be forgiven for thinking it was a Curry?

no, it is unmistakably a Shepherd's Oie especially with the lovely buttery mash topping - I usually put some peas into mine

experiment yes, shepherds pies are almost retro now but yummy when it is just what you fancy  :)

[tim]

Oie, Oie - who's messing around with my Sheoherd's Pie??

Happy Valentine's - whatever!!

[Curryandchips]

Nice to see recipes that don't use Worcestershire Sauce to 'pep up' Shepherd's Pie. This is a dish that can see a multitude of variants, since it is so flexible. I do appreciate tomatoes in mine, particularly if they are quartered fresh tomatoes, almost as an added vegetable. Another thing I adore in Shepherd's Pie is a generous amount of herbs, anything available will do.

[calendula]

Oie, Oie - who's messing around with my Sheoherd's Pie??

Happy Valentine's - whatever!!

same to you  :)

and what are you cooking today for your valentine  8)