SHEPHERD’S PIE - ALSO KNOWN AS COTTAGE PIE

                                       

 

 

 

 

 

 

 

 

 

 

 

 

SHEPHERD’S PIE

Cottage Pie or Shepherd's Pie is a meat pie with a crust of mashed potato. As per WIKIPEDIA, the term ‘Cottage Pie’ is known to have been in use in 1791when ‘potato’ was being introduced as an edible crop affordable for the poor (cf. "cottage” meaning a modest dwelling for rural workers).

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term "shepherd's pie" did not appear until 1877, and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton.  More recently, the term "Shepherd's Pie" has been used when the meat used in its preparation is lamb

Serves: 6 

Ingredients

500 grams minced meat

2 large onions chopped

2 carrots peeled and sliced

1 cup shredded cabbage

3 large potatoes boiled and mashed

2 tablespoons butter

3 tablespoons flour

2 tablespoons milk

1 teaspoon pepper powder

1 teaspoon chopped mint

2 tablespoons grated cheddar cheese

Salt to taste

Method

Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces. Add the salt, pepper, and mint and mix well. Cover and simmer on low heat for 5 more minutes. Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens. Season the mashed potato with a little butter, salt and milk. (The mixture should not be too soft). Transfer the cooked meat mixture to a big ovenproof dish. Spread the mashed potato on top evenly using a fork. Sprinkle grated cheese on the potato layer. Bake in a moderate oven (355⁰) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with garlic bread or toast

The 3 Most Important Ingredients used in Anglo-Indian Cooking – Vinegar, Ginger and Garlic Paste and Oil

The 3 Most Important Ingredients used in Anglo-Indian Cooking – Vinegar, Ginger and Garlic Paste and Oil

1. As far as possible use White Non-Fruit Vinegar in Vindaloo and other dishes calling for Vinegar. Fruit Vinegars such Apple cider Vinegar, coconut vinegar, etc would give our Anglo-Indian Vindaloo a completely different taste.

2. To get the authentic Anglo-Indian Curry taste while using the recipes in my books, use ginger and garlic paste that is ground at home in a blender using fresh root ginger and garlic. The ready made ginger and garlic paste available in stores around the world contain preservatives and other ingredients that detract from the original taste of the Curry giving it a completely different flavour.  

If fresh home made ginger and garlic paste is not available, then Garlic Powder can be used instead of fresh garlic. 1 teaspoon of garlic powder is equal to a whole garlic, so half a teaspoon would suffice. Ginger powder too can be substituted for fresh ginger. 1 teaspoon of dry ginger powder mixed with ¼ cup of water is equal to 2 teaspoons of fresh ginger paste, so half a teaspoon of ginger powder would be equal to 1 teaspoon of fresh ginger paste.

3. Any good cooking oil could be used in the preparation of these dishes such as Sun flower Oil, groundnut Oil or even Olive Oil depending on one’s preference.

All the Recipes in my Books are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly. Likewise, the pungency of the dishes could be reduced by reducing the amount of chillie powder and other seasonings according to individual tastes.

BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANT

Bridget White-Kumar is a Cookery Book Author and Food Consultant. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.

Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.  

Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Continental Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed both by Indian and Foreign Guests.

Bridget also conducts Cooking Demonstrations and Workshops at various places such as Clubs, Restaurants, Women’s Groups, Corporate Offices, etc.  She is always ready to share and talk about Recipes and Food.

She can be contacted on +919845571254 or email bridgetkumar@yahoo.com