Lamb should be very good, also. Just saute the chopped meat w/ onions and
carrots (maybe other veggies), layer it in a casserole then top w/ fluffy
mashed potatoes. Brown the top in a hot oven.
Serve w/ a shower of minced parsley.
Posted on 07/02/2017 3:29:49 PM PDT by nickcarraway
Welsh rabbit farms.
Easy Shepherd's PieINGREDIENTS
1 (20-ounce) can DINTY MOORE® beef stew
1 (24-ounce) package refrigerated mashed potatoesDIRECTIONS
Heat oven to 400°F.
In quart baking dish, place stew.
Spoon mashed potatoes over stew.
Bake 25 minutes or until hot and bubbly.
Serve and enjoy!
Serve w/ a shower of minced parsley.
Don’t forget the gravy!!!
If I understand this correctly, the Baroness wants the government of Wales to support Welsh farmers by funding the production, using locally-grown ingredients, of Shepherd's Pie tv-dinners for recipients of free food from the government of Wales. Very nice, and all that ... but I have two questions:
1. How does any actual money ever get into the system? and
2. How did they make Shepherd's Pie before they got potatoes from South America? With turnips? Parsnips?
We like lamb in the US....particularly if it’s good quality.
I happen to be very fond of Colorado lamb myself
I always wondered about them having potatoes in Middle-earth.
A couple of restaurants near me have it.
.
Well, now I know. Was it just lamb in a pie crust, or did it have vegetables?
Apples mostly with a few raisins and spices if you were wealthy.
Just the apples and herbs if you were ordinary people.
Meat (beef (cottage) or lamb (shepherds)), gravy and veggies (I like parsnips in this) topped with mashed potatoes. No pie crust.
Yummy.
I see, having searched, that apples and pears were found in Wales at least as early as the Dark Ages. As I was telling the kids when we were picking blackberries in the Duke Power easement in our subdivision, “Nature doesn’t let sugar go to waste.”
Potatoes arrived in Europe from South America no earlier than the 16th century. My question was about how the "pie" was made prior to that ... and the answer was, with a grain-based crust and sweetened with fruit.
My mother, who is from Northern Ireland, made shepherd's pie with ground beef. In the U.S. from the 1940's on (at least) lamb was too expensive. We sometimes had leg-of-lamb at Easter, or when the Navy Commissary mysteriously had a batch of lamb-legs in stock.
Absolutely! My father had a variety of apple trees planted out back of house in Leonard. Some of them did really well, and some didn't. I remember one summer, making applesauce with everything off all the trees. They were all pretty wormy, but we just cut the bad parts out. My grandmother thought we should can the applesauce, but we froze it, instead.
In the 60’s my lamb-loving grandparents would drag us to Greek festivals in Chicago every weekend in the summer so much so I thought that’s what all American’s did on the weekend! It was until the 2nd grade I learned it was just us!!
In the winter my grandfather made a BBQ spit in his garage to roast lamb. My grandparents reeked of garlic!! Lordy, could my grandparents cook.
shepardess pie
can't live without it
. 
.
won't even try
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