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Shepherd's Pie. In England, the birthplace of this hearty dish, shepherd's pie is most often made with a ground lamb filling. In the States, it's more common to use ground beef. Both are delicious ...
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The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The terms shepherd's pie and cottage pie have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.
The pie shell and crust can be made from scratch or can be fashioned from store-bought pie crust or biscuit dough and includes ingredients such as butter, lard, olive oil, flour, and shortening. [8] Once prepared and served, the pot pie leftovers can be stored in the freezer for later consumption. [9]
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Sure, there's nothing better than flour on your face, the therapeutic rolling of a pin, and a homemade, flaky pie crust, but hey, sometimes we just don't have the time, and a store-bought version ...
Roast lamb with mint sauce: Savoury National Roast pork with apple sauce: Savoury National Shepherd's pie, see Cottage pie Toad-in-the-hole: 1747; [32] 1788 [33] 1891 [34] Savoury National [6] Sausages cooked in a tray of batter: Welsh rarebit: Savoury National Melted cheese on toast Yorkshire pudding: 1747 [31] Savoury Yorkshire, National
Also known as shepherd's pie, this traditional Irish dish consists of a meat base (originally lamb), a layer of vegetable.