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OK, so it’s late February, and we’re starting to look forward to spring, when all this terrible snow and freezing weather will finally leave us. When we’ll be able to shed our heavy jackets, and consider, hopefully, whether or not it’s time for shorts yet: only a few more weeks of this bleak, bitter cold . . .

OK. Wait. WTF? I’m doing all these “seasonally appropriate” recipes designed to “warm you from the inside,” and “power you through the dark days of winter,” and all that kinda stuff, and it was 82 degrees here yesterday. Record high. Our azaleas are about to start blooming, FFS!

Anecdote, not Evidence
Yeah, yeah. Anecdote, not Evidence, right?

I also too heard rumors that Soused Cackalakie isn’t the only place experiencing unusually warm weather, either. And then, there’s the drought- — and damn near dam- — busting rain in California. All of this while other areas have had record snowfall. It’s a mixed up, muddled up, shook up world, isn’t it?

What the aich e double toothpicks could possibly explain such a wildly unusual weather pattern? We know it can’t possibly be climate change, as both the House Science Committee and the White (again) House say it isn’t.

Must be a coincidence.

Anyway.This was supposed to be about a recipe. I almost forgot! Today, to keep you warm in the nearly non-existent cold weather, to power you through the blizzards that either aren’t happening at all, or are breaking records, we make:

SHEPHERD’S PIE!

Bowl of Warm
Bowl of Warm

Drinkage: Irish Coffee, to go with an Irish recipe.

Difficulty: 4/10. Lots of chopping and dicing, but the rest is pretty straightforward.

Time: 30 minutes prep, 30 minutes baking: 1 hour total.

Serves: 4 – 6.

WHAT YOU NEED!

Ingredientses
Ingredientses
  • 2 Tbls Olive Oil
  • Kosher Salt, to taste
  • 1 lb ground lamb (or beef)*
  • 1 large Onion, finely diced
  • 3-4 Carrots, grated or finely diced
  • 4 Garlic cloves, finely minced
  • 2 Tbls flour
  • 2 Tbls Worcestershire
  • 2 Tbls Tomato Paste
  • 3/4 tsp thyme
  • 1/2 Tsp Rosemary
  • 1 cup Red Wine
  • 1 cup Chicken Stock
  • 2, 15 oz cans Peas.
  • Mashed potatoes, 4 – 6 cups

WHAT TO DO WITH WHAT YOU NEED!

Layers of flavors.
Just like Photoshop: it’s all about the layers.
  • Preheat oven to 350 F.
  • Saute carrots in olive oil until slightly softened, about 5 – 10 minutes
  • Add onion, saute another minute or two.
  • Add ground lamb beef. Season with Salt, Pepper, Thyme and Rosemary
  • Cook until well browned but not dry.
  • Remove meat to a plate or cookie sheet covered with a thick layer of paper towels. Pour out remaining fat.
  • Add butter to pan, return meat to pan.
  • Sprinkle with flour, stir in until it absorbs the butter/fat in pan.
  • Add Tomato paste, garlic and wine. Reduce until very thick.
  • Add Chicken stock. Reduce by approx 1/2 – you should have a thick, rich gravy. Taste, add seasonings to taste. Remove from heat.
  • Lightly grease your baking dish[es]: One, 9X13 Pyrex dish; or individual bowls.
  • Ladle meat mixture into dish[es]*.
  • Add a layer of drained peas.
  • Spoon or pipe mashed potatoes over top.
  • If desired, brush with eggwash and/or sprinkle with Parmesan or similar cheese.
  • Bake 20 – 30 minutes, until liquid is bubbling hot and potatoes are nicely browned.

Serve.

Take time to appreciate what each of the layers brings, and how they complement each other. It’s a surprising synergy of simple ingredients, combining to create a complex blending of tastes and textures. That wonderfully crusty layer on top of silky smooth potatoes; sweet, succulent peas; rich, savory, thick gravy; tender, full bodied, juicy meat.

Perfect for a cold winters day. Assuming you have anymore of those. Then again, lambing season is springtime, right?

*It’s “Shepherd’s Pie” if using lamb, “Cottage Pie” if using beef.

**These bowls are 1 3/4 cup capacity. I used 3/4 c meat, 1/2 c each peas and potatoes.

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  • Rachel Book Harlot

    Where are the roman numerals. Needs moar roman numerals.

    • Old Man Yells at Cloud

      Thanks to Obama and the Librul Morans, we are now under Sherrya ‘rithmetic and have to use Muslin numbers! ;)

  • Edith Prickly

    MMM, shepherd’s pie is one of my specialties – I put garlic and cheddar cheese in the mashed potatoes, because why not. I’m always fighting to keep the filling from being too bland, so I will try cooking the meat in wine next time. Thanks for the tip!

  • ziggywiggy

    Thanks for explaining the difference between Shepard’s Pie and Cottage Pie, I grew up with the beef version and now when I go looking for it I have the correct name!

  • Groundloop

    Just in time. I might give this a try. I was just trying to figure out what to make for dinner tomorrow that’ll leave me a good number of lunch servings for the week. What would it be called if one used ground chicken, or ground pork?

    • Delicious

    • Shanzgood

      Chicken/pork pot pie?

    • Pinkham’s Law

      Good question. I’ll see if I can find out, but not right now. Got other things I gots to do!

      • Groundloop

        Let us know what you find out. I’ll go with Pork Pot Pie for now. The reason I asked about the substitutions is that lamb is a pretty tough get for me, and I find the smell during the first couple minutes of ground beef browning on the stove kind of unpleasant. I think I’ll swap in beef stock to keep the richness up, and go with a Primitivo for the wine

        Sidebar: it seems traditional up here in Canadia to bake shepherd’s/cottage pie with wedges of tomato on top of the potatoes, arranged such that each serving will have 1 (one) tomato wedge.

  • wait! what?

    Ugh. It’s so hard to follow without the Roman numerals.

  • Nasty Candy Apple

    Thank the gods, even though everything is terrible, Wonkete is still a mommyblog and recipe hub. Also, that is a metric fuckton of peas? I mean, I trust you and everything, Pinkham, but that is a lot of peas.

    • peas are good and good for you

      • Kathy Marie

        Canned peas are nasty. Other than that, I will make this. It is cold AF in Salem, Oregon.

        • Nasty Candy Apple

          Frozen peas can be great, I make a delicious and simple pea soup with those.

          • Old Man Yells at Cloud

            Bags of frozen peas make great ice packs.

          • Zyxomma

            Frozen corn does, too.

        • Villago Delenda Est

          Chilly down the valley in Tracktown, too.

        • tomamitai

          Canned peas libelz!!!!!!!!!!!!!!!!!!!!!1!!!!!!!!! My mother made a very tasty dish using canned peas that she called “SOS” and my ex-marine father called shit-on-a-shingle.

          • LucindathePook

            Did it involve chipped beef?

          • tomamitai

            No, she used ground beef.

        • Lamashtar

          Screw peas. I discovered frozen kale. Tastes better, more nutritious and easy to keep around.

      • So are a lot of other things. I will be eating chocolate instead. Like a reasonable adult

        • Nasty Candy Apple

          Eat Mexican food and be both responsible and filled with chocolate!

          • Agreed! I shall make this my plan for later today when i find clothes!

          • Weevie

            Mole, oh, mole! Who invented mole, soooo good!

      • Toomush_Inferesistance

        peas out!…

    • The Wanderer

      Throw them in a blender and imagine whirled peas.
      Well, someone had to say it.

    • Old Man Yells at Cloud

      “A metric fuckton of peas” is how much Lil’Donnie orders from his #PeeHookers

      • Carpe Vagenda

        and they have to have healthy embonpois

  • Oh Pinks! <3<3<3
    Though I shall of course be substituting for the lamb because /expensive meat yo and also /lamb. Prolly chickens, bit blander, but much cheapers.

  • Nasty Candy Apple

    I’ve just been reading the delicious butthurt musings of Trump voters who also like the marijuanas and are not happy about recent comments from Melissa McCarthy Spicer. Schadenfreude is almost as tasty as Pinkham’s cooking.

    • anon_the_great

      Cannabis butter

      • calliecallie

        In the Shepherd’s Pie? That sounds good.

    • Toomush_Inferesistance

      It’s Spicy!…

    • TJ Barke

      The authoritarian right wing regime has a problem with marijuana? Noooooo…

    • Villago Delenda Est

      We told you stupid idiots about this, but did you listen to us?

      Nooooooooooooooooooo

    • Amelia

      Trump’s stance against marijuana is just another massive pile of bullshit. You just KNOW if pot was legal nationally that fucker would be selling the worst of the worst skunk weed with a giant gold T on the bag.

      • Ricky Gay

        Trump® Stakes!

      • CindyinEncinitas

        I wonder if it’s a request from the private prison-industrial complex? Tighten up enforcement and create a need for more prisons.

        • Amelia

          Considering it’s happening in conjunction with Jeff Sessions giving private prisons a giant blowjob, that’s probably exactly why it’s happening. They’re not too subtle, are they?

      • Carpe Vagenda

        If they got serious about heroin they’d have to arrest white people who are eligible to vote.

  • Sophia

    Thank you. I’ve been trying to decide what to have for dinner and this is perfect. I even have most of the ingredients available in my kitchen. Win win. Temperature here just went from outside in my shirtsleeves to snowing in the last hour or so. This is just right for a cold snowy night.

  • weejee
    • Nasty Candy Apple

      But I just lost my appetite…

      • Villago Delenda Est

        For the next three weeks…

    • Weevie

      Bleecchhh!!!

    • Old Man Yells at Cloud

      There goes my appetite…

    • Rachel Book Harlot
      • Jeffocaster in the desert

        Is that making America grate again?

    • MizzMazz

      I like how the third one from the left in the front has his head turned. His expression, “Did you fart again?”

    • Pinkham’s Law

      I think I’ll stick with a bit of parsley, thanks. 0.0

  • data_ninja

    I had some amazing shepherds pie at an Irish pub earlier this week, although I guess it was cottage pie according to your footnote. Anyways, it was served in a wide plate/bowl thing, with the mashed potatoes as an island (or castle), and the meat & veggies surrounding it like the ocean (or moat).

  • Pierre_de_Fermat

    Geeze, looks/sounds great.

  • shastakoala

    I hear Shepherd’s Pie is the official dish served on those luxury rescue boats.

    • Villago Delenda Est

      Along with a nice mulled wine served from a little barrel carried by a St. Bernard?

      • CindyinEncinitas

        Depends on the season. He could be serving gimlets.

        • The Wanderer

          Mojitos in the Caribbean.

          • CindyinEncinitas

            True. But you really have to ration because he is just a chihuahua and he can only carry a few ounces.

  • Villago Delenda Est

    I want to eat your Shepherd’s Pie, PL.

    • Rachel Book Harlot

      You kids and your street slang.

      • Michael R

        Never leave your pie on a windowsill .

        • Ricky Gay

          that’s what she said

          • Toomush_Inferesistance

            It’s okay if you’re a star…

  • Michael R
  • natoslug

    FAKE NEWZ!!!1!!!!!1! There’s not a single bit of shepherd in that recipe, you monster! Also, if I am still sober by the end of the day, I will have to try one of these.

    • Ricky Gay

      also no CANNED CLAMS!!!!

      • MynameisBlarney

        Those MONSTERS!

      • CindyinEncinitas

        GET OUT!

        • Ricky Gay

          Elaine?

          • CindyinEncinitas

            Jerry?

          • Ricky Gay

            NEWMAN!

          • Rags

            NO PIE FOR YIU!!!

    • Resistance Fighter Astraea

      I think you can get that recipe from Mrs. Lovett.

    • Carpe Vagenda

      Well, it’s an important part of the emotional development of sheep to develop a mentor relationship with their shepherd, so…

  • Shanzgood

    Wow, we’re on the same food wavelength! I almost bought some ground lamb at the store the other day. The idea was to make pastitsio but then I remembered the LAST time. After slaving away lovingly over it for hours, my kids just looked sadly at their plates until finally my son said: “Mom, nobody likes this.”

    So it looks like Shepherd’s Pie tomorrow!

    • CindyinEncinitas

      Thank you. That is a painful memory for me too. I’ll say it for you: the ungrateful assholes.

      • Shanzgood

        Fuck ’em. They can eat cold ravioli from a can, the savages.

        • CindyinEncinitas

          Well the pressure’s off, right? I mean, give them an apple and a hunk of cheese and some crackers and put your feet up and file your motherfucking nails.

  • Old Man Yells at Cloud

    “Irish Coffee, to go with an Irish recipe.” Does this mean Irish Coffee goes with “more Irish Coffee”?

    • Unmutual Tetsu Kaba

      Works for me.

  • Reximus
    • ltmcdies

      gonna give Bernie credit for a really sick Trumpie burn

      • Carpe Vagenda

        He does win that one.

    • The Wanderer

      Not a bad burn there. Good mark for the superannuated old socialist.

  • DoILookAmused2u? Résistance☨

    Why didn’t somebody warn us about Trump?

    https://twitter.com/Khanoisseur/status/781850069725171716

  • Amelia

    Our family shepherd’s pie is ground beef, corn, and onion covered with mashed potatoes and like half a bag of shredded sharp cheddar. But then, my mom hated lamb and I hated (still hate) peas, so we made it work.

    We’re slow cooking chicken for dinner, but don’t really know what we’re going to do with it yet. Possibly shred it and make barbecue sandwiches.

  • MynameisBlarney

    My former neighbor was from Southampton and she’d make Cottage Pie all the time.
    It was soooo good.

    https://www.bbcgoodfood.com/recipes/775643/cottage-pie

  • MynameisBlarney
  • Radardude

    Shepard’s Pie is very much a familia thing, kind of like potato salad – how did Mom make it? (Aside: yes I know Dad can make it too, because I have, both.) Ours was and still is made with beef sirloin tips cut into small cubes, celery, onions and an assortment of spices, then mashed potatoes on top with grated extra sharp cheddar. Comfort food.
    My azaleas bloomed in late December and have subsequently started blooming again. I’ve never seen them do that before.

  • Me not sure

    It’s been near 80 degrees F for the past few days here in NW GA. My European windmill palms are now putting out their sexy time naughty bits. This usually happens sometime in late May or early June. Still, a warm shepherd’s pie sounds good.
    https://uploads.disquscdn.com/images/ea8fb04dac291df3be5071bfd8e829ca0769645f876b700b032675391caf209b.jpg

    • TJ Barke

      Don’t worry, it’s just a Ginese hoax.

      • Me not sure

        Temperatures in OK reached near 100 degrees a few days back. I hope James Inhofe was looking frantically in vain for a snowball. https://uploads.disquscdn.com/images/671dff7112aa91ef614b4f37c5ca2066729d552f6fe8caf5a4b8a5e97805d6b9.jpg

        • TJ Barke

          It’s just a Ginese hoax! They’re using their space heat rays! The glorious Trumpenfuhrer will put them back in their place!

        • (Major_Major_Major)ly_Pissed

          I always picture a different kind of snowball when I think of the repellent fuckcicle.

          • Me not sure

            You’d think that a state that was ravaged by the dust bowl would pay more attention.

          • Tokays_don’t_blink

            But what about the poor fossil-fuel companies?

    • snark-lurker

      porn alert & NSFW warning required here

    • Rags

      I had dinner outside with a friend last night. In Michigan. In February.

      • Me not sure

        We were only up to 61 degrees today, but earlier this week we were 79 and so was Key West.

  • Carpe Vagenda

    I have lamb chunks languishing in the freezer. I think I’m going to do the version of this where you slow-cook the meat first.

  • ZangoCrudmonger

    For some reason I cannot make a pie crust without it looking like a science project done on meth. I’m so happy to see the top layer is not pie crust but instead taters, which I can do! Looks nice, I’ll be using the beef. Nice recipe!!!

    • CindyinEncinitas

      My mom never made this. We ate lots of chicken pies, though. I don’t know if it’s a regional thing or if she would rather make a pie crust than peel potatoes.

    • Carpe Vagenda

      the answer with pie crust is not to touch it. Do the whole thing by chopping and mixing the fat (cold butter) into the flour and stuff with a chef’s knife, then when it looks like cornmeal ball it up in the parchment you’re working on and stick it in the fridge for a day. Or you could just buy one :)

      • A food processor that doesn’t overheat does it great, too.

        • Carpe Vagenda

          true as well, and would make it easier to grate the frozen butter if you want to go that way :)

  • georgiaburning

    I see this recipe and think there needs to be fewer peas and more tomatillo and jalapeño. Tarta del Pastor!

    • Pinkham’s Law

      Well, of course. Need to save the peas for Guacamole!

      • Unmutual Tetsu Kaba

        To go with the canned clams?

  • MizzMazz

    This was my mother’s go-to for Monday, after the Sunday roast beef and veg. Shred what was left of the beef, chop what was left of the vegetables, and top with the remaining mashed spuds (and a sprinkling of paprika). It always got finished off. You can do this with anything; one of the nicest I ever had was a seafood pie made with a white sauce topped with mash in The Isle of Man. I have a bit of leftover pork roast in the fridge; think I’ll make this for dinner.

  • LarryHoudini

    If we had global cooling instead of warming–and it stayed under 40 through the summer across the US–I’d bet the public reaction and demand for a solution would scare the shit out of Congress.

    • Villago Delenda Est

      Every country is three missed meals away from a revolution.

  • Shibusa
  • Unnamed_and_MaybeFake

    Yay flavor. Raised in a 1st gen Irish home and never experienced garlic or any spice stronger than salt & pepper in any of mom’s recipes until I went away to school.

    • sgt. jmk of the résistance

      I still laugh in recognition at something I heard a former colleague say – “my family is Irish…SALT was a spice.”

    • Teecha

      My mum is English in England and she never added either to cooking. Still doesn’t. And frowns on my adding the tiniest pinch of salt to my spuds when I visit.

    • grindstone

      When my mom passed we cleaned out her cabinets. There was one ancient box of McCormick’s dried oregano, in a metal can (way before plastic), and the oregano had long ago solidified. Salt and pepper were the only “spices” she ever used!

  • Moebym of the Returners

    The two trees that I assumed were dead suddenly exploded into a plumes of pink plum blossoms when I last checked.

    • Sister the Resister

      I love it when that happens, but I’ve only had it happen to house plants and scrubby bushes, never a tree. Gives me kind of a arboreal thrill just imagining it!

    • BadKitty904

      Psych!

  • Blacktop Autumn

    Ugh, I just went through my Facebook and unfollowed everyone posting trans stuff for right now.

    Life is crazy enough, I don’t need to hash out every article on our poor youth right now. I think, in general, I’m going to stick to reading here, Vox, and Slate only.

    • Sister the Resister

      Anti-trans stuff? trans stuff in general? Just curious – there’s been a huge bloom of it on my fb feed, due to many friends and family members, who are active allies on this and other gender/sexuality issues, reacting to the decisions of the WH and DOJ. (Most of them are straight cis women, curiously.)

      • Blacktop Autumn

        Yeah, it’s the Trump administration’s rescinding the guidance. The posts are coming from transwomen and allies, so they’re positive, but it’s still wearing me down.

        I’m just kind of in a delicate point in my transition and I’m emotionally over extended as it is. I’ve had two flame outs in a month, and I fucking hate myself for it.

        • Wait until you get banned from the toilet at work, or worse, have a co-worker complain of sexual harassment because you exist. Going home in tears and unemployed was really not the worst of it.

          Protect yourself, but we can’t stand alone.

          • Blacktop Autumn

            I already go above and beyond. I’m a teacher who works with our LGBT group (that includes some transkids).

            I’m just done dealing with my feed smashing me in the face every time I look at Facebook.

        • Sister the Resister

          Gotta take care of yourself, Blacktop. Don’t hate yourself for it – hate that it happens, but don’t diss yourself for hitting overload. Pacing yourself (such as limited fb exposure to painful stuff) is part of how we keep in the race for the long haul.

        • Zyxomma

          ((( Blacktop Autumn ))) You know, I’ve been sharing women’s bathrooms with transwomen since 1970 (that I’m aware of; could have been sooner). Never did me any harm. Please take care of yourself.

    • Yr. Gma

      I have learned so much about the trans experience just from reading Wonkette. There is support here. I want to thank all of you who have been so open about your experiences for educating me. I was always cool with transgendering (is that a word?) but I have found here that I didn’t really understand it. So thanks for enlightening an old lady.

  • Sister the Resister

    This looks like a great recipe, and very adaptable. While I could go all Spam-and-Veg-All on the possible ingredient substitutions (Potato Buds, of course, subbed for the real mashers), in real life real kitchens in which I actually cook, I can imagine some pretty flavorful, and actually edible, alternates to this.

    I, for example, can’t eat lamb (love it! miss it so much!) and don’t much care for ground beef, but ground (or shredded) chicken or turkey seems like it would work just fine. And after having been raised on overcooked canned peas (and overcooked everything, when it came to veggies), can’t really go there again, but fresh peas, or fresh frozen ones, or (heh!) no peas at all and subbing some other small pod-like vegetable should work.

    So, thanks, Pinkham, for the inspiration! Anything topped with potatoes (garlic mashers maybe? with cream cheese or sour cream to make them extra creamy and delicious?) has to be good!

    • Carpe Vagenda

      I bet it would be really good with roasted mushrooms subbed for the meat, if someone wanted to go vegetarian with it.

      • The Librarian

        Portobellos would work well.

        • Mmm, chicken of the woods or chanterelles… I have some in the freezer. Hmm.

        • Carpe Vagenda

          or mixed, with halved criminis. Pretty much any substantial mushroom slow-roasted with olive oil, salt and rosemary makes good substitute meat.

          • Zyxomma

            Cremini and portobello are the same mushroom; cremini are the babies and portobello are the grown ups. Maitake (hen of the woods) would work well, too.

      • Sister the Resister

        Good idea, and also for not-vegetarians – not a mushroom fan myself, but seems like my fungus-loving carnivore friends would like it with the meat.

      • Zyxomma

        I substitute things all the time to veganize other people’s recipes, and make them my own. Mushrooms and mashed potatoes go so well together!

    • Pinkham’s Law

      Mine were: butter, half-n-half, garlic, parmesan, and egg yolk. And salt & pepper, of course. YUM!

    • BigBoppa ~ Résistent

      I’m with you on the canned veggies. The first 18 years of my life were spent being forced to choke those things down. Never again.

      We once subbed baby Lima beans for peas in a shepherds pie. They were quite good.

  • azeyote

    we have huge wild patches of wild azaleas here in S. Oregon that make you believe that angels have a fragrance –

    • Oh, I love those! Tho if it’s as cold there as it is in California I doubt they’re blooming yet.

  • Sister the Resister

    Simple “recipe” to improve the appeal of carrots to a six-year old:
    – slice carrots into roughly 1/2″ slices (round! shapes! we are six!)
    – put in sauce pan with 1/4″ water, some butter, and a little bit of brown sugar
    – put a fairly tight fitting lid on it
    – simmer till tender, stirring often to make sure sugar water doesn’t burn

    Mmmmmmmmmm! She asked for seconds.

    • Popillius

      This is how Julia Child did glazed carrots from Mastering the Art of French Cooking – except you use beef broth instead of water. Cook broth/sugar/butter mixture down to a glaze with the carrots. The broth taste isn’t so noticeable except it cuts the sweetness just enough to make it palatable for adults I guess.

      • Sister the Resister

        I had no problem eating my share of those carrots – probably only used a 1/2 teaspoon of the brown sugar for a couple of cups of carrots, but a good chunk of butter.

        And brown sugar, not regular, because of the molasses thing.

    • Zyxomma

      I had a lot of leftover organic baby carrots, so I glazed them with coconut oil, coconut sugar, the tiny bit of leftover maple syrup I had on hand, cinnamon, allspice, and Himalayan salt. Very good.

      • Sister the Resister

        Ooooo! the allspice cinnamon salt combo sounds good! I also toss nutmeg in the weirdest places (quiche and mac n cheese, for example), and it might be good here too.

  • calliecallie

    Shepherd’s Pie is one of my favorites. I throw a little curry in as I cook the meat. Because why not?

  • zerosumgame0005

    This is one of the easiest dishes to sub stuff in. for instance green beans work great in replacing the peas, I prefer the French cut ones myself. Or to season the meat, use some chili powder to spice it up. do your own creations!

  • Michael Loraine

    What about the parsnips? You need parsnips in a shepherd’s or cottage pie. They’re like aromatic white carrots, and should be in equal portion to the carrots (so, half as many carrots). Try it, you’ll like it!

    • Mix ’em in with the taters

    • Sister the Resister

      Oh, thanks for that thought! I love parsnips, an essential ingredient of the veggies put in with a pot roast, or in a pan of roasted veggies.

    • CatCafe #ShePurrsisted

      I LOVE parsnips!

  • Yr. Gma

    I never see ground lamb in the store. I guess I could ask the butcher to grind up some chops for me, but that would be a waste of a good lamb chop. Maybe around Easter there will be more lamb in the store and I can get some of it ground. I sometimes wish I lived in a more Middle Eastern/Mediterranean ethnic area where there would be more “exotic” foods available.

    • Teecha

      You don’t want to waste good chops in the mincer. ask your butcher for it, he’s probably got some cuts that will suit being minced. Or can get some in for you. If all you’re seeing is chops, there’s a fuck of a lot of a sheep going spare somewhere else!

  • Nockular cavity

    Can we add canned clams? I really like those DON’T JUDGE ME!

    • The Wanderer

      MONSTER!

    • This recipe needs moar crunchy! And red!

      • CatCafe #ShePurrsisted

        I SAVE BREAD!

    • Doug Langley

      And just how many shepherds tend to clams in their fields, HMM??

    • idiotboy

      NO!

  • BadKitty904

    a.) our azaleas are already in bloom; but then they always bloom in February,it being Florida’s “Spring” (yeah, we’re pretty far south);
    b.) Shepard’s pie, esp. made with lamb, is one of my all-time fave dishes – it is SOOO yummy!

    • Teecha

      If it’s not made with lamb, it’s not shepherd’s pie.

  • Tallmutha

    Right now I’d be more likely to want an Eskimo Pie. (Did someone else already make that joke? Please tell me nobody else already made that joke. It’s comedy gold and I want exclusive rights!)

    • Markuserektus

      I don’t know, but I’ve been told
      Eskimo pussy is mighty cold…

  • Snopes Shop

    It’s weirdly cold here in SOCal, because everything is topsy-turvy, so thanks for the winter recipe

    • CatCafe #ShePurrsisted

      Still though thanks to the glorious rain, then sun, then rain, we will soon have a blossoming of those amazing mock-orange trees, “night blooming jasmine,” and we already have cherry blossoms everywhere. Love the cold, though! And yes, I thought the same thing!

  • GodEmperorCaptainHowdy
    • BigBoppa ~ Résistent

      Does this book have a recipe for shepherds pie using real shepherds?

    • idiotboy

      Interesting,
      But I really wish I had not read that.

    • Pierre_de_Fermat

      Just avoid the prions.

  • Shibusa
  • BosGrl

    Don’t care what the weather is like. Comfort food is good any time of the year! :)

  • Lori

    It’s cold here today in northern Indiana—28 degrees that feels like 13 because of the wind. We also had a few snow flurries and might get more later. That’s pretty normal around these parts for the end of February. Of course, yesterday it was 62 and we had a thunder storm. Our weather has been like this all winter, or more precisely “winter.” We’ve only had enough snow to shovel once, and that was back in early December.

    But you know, nothing is actually going on with the weather because grandma told that story about how it was really hot the one day in January when she was 10*. Oy.

    *I didn’t make that up. The actual response of one of my coworkers to a recent discussion about the weirdness of the weather was to say that stuff like this just happens sometimes, it was 70 on her grandmother’s 10th birthday. She has no clue why we’re not talking about the same thing and no interest in getting a clue. Did I mention that I work in a library?

  • idiotboy

    I shit you not, we have 12 feet of snow in our yard. Will provide picture when someone smarter than I can tell me how to turn it into a transferable photo from my phone.

    • Pinkham’s Law

      Do you have email setup on your phone? If yes, simply email it to yourself.

      • idiotboy

        I did that but do not know how to get it from there to here. I tried to copy and paste it would not allow me to do so. I have an I Mac.

        • Pinkham’s Law

          Drag – n – drop, instead of cut – n – paste?

        • phoenix00

          Can you transfer the photo over with a USB cable? I wouldn’t mind seeing your 12 feet of snow….

          • idiotboy

            I can transfer it in some way for sure. My better half is now home and may be able to help. The neighbors with a one story home are now shoveling the snow from their roof UP to the bank, their home has disappeared.
            My partner just filmed them trying to clear the house. Impossible. They can drive a honda snow blower from the street to the roof without a hitch, but there is no where to blow it.

          • Teecha

            Log on to here with your phone and upload from there?

        • Jamoche

          In Photos, click the photo, then the box with an arrow pointing up, you can then email, tweet, etc. If you turn on AirDrop on the Mac, you can send it to the Mac’s download folder.

          Once it’s on the Mac, click the little photo button at the bottom-left of the Disqus comment box, or drag it into the comment box.

    • CatCafe #ShePurrsisted

      I think if you click the little picture icon below your comment box, you can upload it from your phone’s gallery. If not, email the pic to yourself. Open the email on your laptop, and download the picture to your laptop. Now start a comment, click on the little picture icon just below your comment box and upload it from your laptop’s “download” file. There may be an easier way but this is how I do it.

  • goonemeritus

    From what I’m told by the Irish immigrant flooding into NY they mostly subsisted on boiled grass in the old country.

    • That’s pretty much how you make beer, right?

  • NerdWithNoName

    If you use ground beef, why is it cottage pie and not cowboy pie?

    • Teecha

      Because we don’t have cowboys in England.

      • the fuck is wrong with you?

        • Teecha
          • that totally looks like that cow art thingee we had in chicago about 20 (?) years ago. those damn cows keep showing up all over the place. like outside my alderman’s office. and my dentist.

          • Teecha

            These were installed in the new town of Milton Keynes – the legend is that they were made to show the people who’d left the London slums what a cow looked like. But they weren’t made until 1978, by which time the slums were cleared.

          • mtn_socialist

            So, contemporary art. I hate Postmodernism.

  • SeriousSummer

    Not so bad. Replace the canned peas with fresh or frozen, the ground meat with finely diced roast of lamb or beef, the chicken stock and red wine with beef or lamb stock–or a stout and it would be fine. Even as it is, it would taste fine, but I’m mellowing.

    But I’m making chili. Without any beans or tomatoes. None. Nada. Zero.

    • idiotboy

      the real deal and save the leftover for chili dogs. No beans or tomatoes on a real chili dog. Bottom line and fuck any other opinion.

    • Windy

      Ooh, stout!! Never would have thought of that. Thanks!

  • John Resistant Tovarich Smith

    tl/dr but a question for the future. How do you get the fur off the German Shephard?

    • Pinkham’s Law

      Blowtorch. Wear a respirator.

  • Teecha

    You’ve added too much stuff to that for it to be a cottage pie. Mince, onion, peas, carrots, spuds and a spoonful of marmite dissolved in a bit of beef stock if you wanna be fancy.

    • Windy

      What is marmite?

      • Teecha

        Marmite is food of the gods.

        • CrazyDogLady

          UK marmite or NZ marmite? Although I’m now planning on adding marmite to everything now.

          • Teecha

            Uk. NZ has vegemite- not sure if they get proper marmite too.
            Add it to anything meaty- stew, casserole, sauce, burgers…Nice on cheese on toast as a layer under the cheese. Little smidge on the outside of a crispy baked potato.
            Apologies if this is teaching you to suck eggs!

          • jodo

            Actually, NZ has marmite. Vegemite is an Aussie thing. In the 80s marmite was dominant in NZ, perhaps nowadays vegemite has infiltrated the country. I have not added marmite to shepherd’s pie, will do the next time I make the dish. The little jar lasts forever, gotta find more ways to use it.

          • Teecha

            I didn’t know that. I assumed that vegemite was the thing in NZ too! Thanks for the correction.

            But I’m not understanding how the jar lasts so long? Marmite on toast! It’s the BEST.

            I’m not sure how it would work with lamb, I tend to add it to beef/venison dishes, rather than lamb or pork. But it can’t hurt and it’s delicious!

          • jodo

            Marmite and butter on toast is heaven. I only need a smidge of Marmite though so a jar lasts forever. I visit family in Australia every other year or so–so I pick up a jar then. Since it’s Australia, the market shelves are full of Vegemite, but also easy enough to find Marmite ;) I visited this past Thankgiving and I didn’t even pick up jar this time as I have one in the fridge and an unopened jar in the cupboard.

          • CrazyDogLady

            We do have Vegemite but we also have our own Marmite. It isn’t as strongly flavoured as your marmite. But Vegemite is verifiably rubbish. There was a marmite shortage here a couple of years ago, gnashing of teeth and rending of garments ensued. I am personally a big fan of cheese and marmite on toast.

          • Windy

            Wow! I am really uneducated on Marmite! Thank you so much for your reply. I will definitely Google it to learn more about it. Thanks!

          • CrazyDogLady
          • Windy

            LOL, okay and thanks for the reply. I will Google it!!!

          • Teecha

            I’m sorry. I wasn’t very helpful.

            It’s really hard to describe the taste of marmite. It’s savoury. And kind of umami. Some people say salty, but I disagree.

            It’s a really dark brown, verging on black and it has a slightly thicker consistency than, say, Nutella.

            It is completely delicious on hot toast (with or without butter) and also in a sandwich with salt and vinegar crisps. Also too, great on cheese on toast (underneath the cheese) And you can add it to meat dishes to deepen the flavour.

            You should try it! You don’t need much at all tho- do not spread it on thick like Nutella or you will die. You want a thin scraping on your toast. Like 5g. Really not much. Add more as you discover you like it. But not thick enough to leave bite marks in.

          • Windy

            Thanks!! That is hugely helpful! I really appreciate it and can’t wait to give it a try. I found it in our Whole Foods Store (big natural foods chain n the U.S.). Thank goodness we have such a diverse cultural mix in Dallas (lots of folks from the U.K.). Thanks again!

          • Teecha

            Have you tried it? What did you think?

  • SWEENEY TODD:
    What is that?

    MRS. LOVETT:
    It’s fop!
    Finest in the shop!
    And we have some Shepherd’s Pie peppered
    With actual shepherd
    On top.

    https://uploads.disquscdn.com/images/c7c9e7ab89d8be15b9cc4fc897c106d71281852e52bd13d9966e3cea89af6239.jpg

  • oblivias

    This looked really good for a chilly Malibu evening, so I made it. Don’t like peas, so did the carrots separately and made them the middle layer. It was really good. Husband loved it.

    • Windy

      I just use a frozen veggie mix (it really does taste the same!) of corn, green beans, and carrots and it is delish! I’m not a huge fan of “peas in my food” either.

    • The Flaming Carrot

      Using split peas. Never liked sweet peas.

  • mtn_socialist

    Oh, don’t worry — winter is coming back. I mean, it is still only February. This afternoon, the temp here dropped 30 degrees in just a couple of hours. First we got truly biblical levels of torrential rain. Then, 90 minutes later, snow. We got lucky, but towns all around us have no power and will not get it back until sometime tomorrow. So Shepherd’s/Cottage Pie looks just about right for weather like this.

  • Zyxomma

    No recipe for chowdah? It’s National Clam Chowder Day.

    • mtn_socialist

      First course: chowdah. Or, if in DC: jowdar)
      Second course: SP
      Third course: ?????
      Dessert: Profit!

    • The Flaming Carrot

      Hallmark holiday.

  • Windy

    I just use a frozen veggie mix (it really does taste the same and is SO much easier!) of corn, green beans, and carrots and it is delish! I’m not a huge fan of “peas in my food”. I think they should have made a bigger point of the cheese on top. It is the best part! At the end of cooking (when the potatoes have golden brown peaks on them), cover the top of the casserole with Sharp Cheddar Cheese (careful for “bubble over”!) and broil until melted and golden brown. Then, remove from oven and let it sit for 10-15 minutes to allow the casserole to suck back in all of the juices. Also, beef broth tastes much better than chicken broth in this dish. Perfect!!!

    • Puck

      Iv’e found that the veggies that work are pretty much just the ones you like. The cheese on top is something I do as well. Never made it with a broth though, usually just use some brown gravy and it turns out great for me.

  • Truthiness2U

    This might be a good time to make my veggie Shepherd’s Pie (Soybean Pie?). I use foodwishes recipe for it, but use Morningstar frozen “beef” crumbles. And the frozen peas carrots mix.

    http://foodwishes.blogspot.com/2012/03/st-patricks-day-special-irish-shepherds.html

    • The Flaming Carrot

      I and my family used to be vegetarians. I used the faux beef all the time in Shepherd’s Pie and it works quite well.

      • Indivisible Snark Tank

        No, no it doesn’t. You were just too weakened from eating that shit that you didn’t know any better. The only thing better than beef is pork. MMMMMMeat!

        • Nyumbu

          I’ll have the ground venison, please.

  • FeloniousMonk

    Shepherd’s Pie needs lamb like Ploughman’s Lunch needs dirt. And “Welsh rarebit” is stupid and wrong.

  • Puck

    *Raises hand* Question! When you say Red wine, is that just normal red wine or cooking wine? Planned on making this soon but wanna try this one but wanna make sure i’m using the right type of wine. Thanks.

    • Darrell Imaginarian

      That’s code for human blood.

    • Pinkham’s Law

      If you wouldn’t drink it, don’t cook with it. And you don’t wanna drink “cooking wine.”

      • Puck

        Yeah I know, not gonna drink that stuff. Just wanted to double check cause with the cooking stuff its hella salty so that needs to be taken into consideration with the recipe. Thanks for the answer.

    • Indivisible Snark Tank

      “Cooking wine” is an abomination unto the ghost of Julia Child. Same with “cooking sherry,” “turkey bacon,” “tofu” and “himalayan sea salt”.

      • Puck

        Eh, if the recipe calls for cooking wine i’ll use it. Granted there’s not that many things I can think of that iv’e used it for, just wanna make sure i’m using the right thing. Think the last thing I made was a pressure cooker beef stew that called for cooking wine that turned out pretty good.

    • Nyumbu

      Red cooking wine is whatever red wine you are willing to drink. If you like 2 buck chuck, this recipe calls for 2 buck chuck.

      • Puck

        I’m not really a wine drinker so that’s not really something I have around, and “cooking wine” is the stuff with a bunch of salt in it so just wanted to make sure.

        • Nyumbu

          Pro tip: Even when a recipe calls for “cooking wine”, don’t use that. Just don’t. Buy some acceptably inexpensive red table wine (you should not have to pay more than $5 USD) and use that. If the recipe calls for white wine, get a bottle of dry vermouth. You’d never drink it, so it keeps in your refrigerator forever, and it stands up better to heat than any drinkable white wine.

          • Puck

            I shall keep that in mind. Like I said, don’t really have wine on hand usually and the salt in the cooking wine does affect the taste but meh. That’s easy to adjust for.

  • DahBoner

    I’m so old I remember when these puppies were 3/$1 (but I’m sure this recipe tastes much, much better)…

    The only improvement is to add lentils and molasses. 😀

    https://uploads.disquscdn.com/images/039d261bc6d122fce4fae38003b5a38db33d36362e9796c321112010fa29cc34.png

  • Tina in Spokane WA

    Canned peas?? Yikes. Hate them. I love the recipe but will be using frozen peas.

  • Nyumbu

    Pinkham, the layers complement each other. I hope. I don’t want my ingredients talking amongst themselves. “Nice dice, carrots!” “Thanks, you don’t look so bad yourself, for having been in the can so long.”

    • Pinkham’s Law

      Picky, picky. Fixed, and thanks!

  • grindstone

    All right. Made it; made it with ground lamb and followed your recipe with no substitutions other than using lightly cooked frozen peas because I don’t like canned anything. The verdict: yummmmmmmmmmmmmmmmmmmmmm

    Husband and child went back for seconds. I was hoping to have some leftovers but not sure there will be much left!

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