The Irish call Cottage Pie Shepherd's pie, and they bung any kind of meat in it, although a traditional Shepherd's Pie is made with lamb and a Cottage Pie with beef. Nuff said. I'm just rating this on the basis of the recipe. It needs peas and carrots big time, and I'd leave out the part with the flour, margarine, ketchup, consomme and especially the browning sauce, you shouldn't need it. Use the consomme (or beef stock) by all means, and a touch of flour to thicken, but I normally simmer everything until the sauce thickens, it's very important not to have too much moisture in the filling, as it'll rise to the top while cooking and ruin the mashed spuds. Use a bit of tomato puree and some herbs if you're feeling adventurous, I use thyme, rosemary and parsley, but they aren't everyone's cup of tea, so use accordingly, and don't forget the Worcester sauce (ONLY from Lea and Perrins!!!) and a teaspoonful of COLEMAN'S!!! powdered mustard in the sauce, now you're cooking!
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The Irish call Cottage Pie Shepherd's pie, and they bung any kind of meat in it, although a...