been guided by this recipe for quite a while:
I usually use ground beef; we buy from a Mennonite butcher @$8/lb (CAD), so not sure how that compares with bulk or supermarket pricing, but the whole thing would cost ~$12 CAD
Hell yeah. My SO loves this especially with lamb.
I usually use this recipe, similarly calling for an iron skillet: https://altonbrown.com/recipes/shepherds-pie/
Shepards tend sheep not cows, hence Shepard’s Pie is made with lamb not beef. Beef based versions are normally called “Cottage Pie”.
This week’s episode of Tasting History immediately reminded me of this comment, ha.
Drives me mad, as a brit living in America, that shepherds pie over here is usually beef.
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We don’t eat much lamb, sorry.
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Uh oh. That logic makes « paté chinois » problematic…
/s
And for the love of gods please don’t think too hard about how they get baby oil the next time you’re in the toiletries aisle.
I have a thriving baby oil business. I keep all the raw resources in a shed out back…
Why not cowherd’s pie then?
No idea.
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Delicious comfort food.
