Switch it out this St. Patrick’s Day with this recipe for lamb shepherd’s pie to take the place of corned beef and cabbage at your table.
Truth be told, we eat far more corned beef than the Irish do, St. Paddy’s Day or no. Corned beef proliferated on this side of the Atlantic because of the practice of “corning,” or salting beef in large wooden casks or tubs when beef was shipped from Europe to the New World. (“Corn” refers to the size of the salt used; it roughly resembled a kernel of corn.)
More truth be told, we also eat shepherd’s pie more frequently than the Irish. They would not even recognize our shepherd’s pie as theirs.Related Articles
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We generally use beef for ours; in the U.K., that’s called “cottage pie.” The name “shepherd’s pie” is rightly reserved for dishes that use lamb as the primary meat. It wasn’t until the mid-20th century that recipes for shepherd’s pie (again, usually made with beef) and covered with mashed potatoes appeared, not in the U.K., but in the U.S.
To this day, the U.K. practice is to cover or wrap these sorts of “pies” in pastry rather than potatoes and, further, to utilize leftover (not fresh) lamb and only winter vegetables.
All that said, we associate shepherd’s pie with the Irish because we use mashed potatoes as the cover or, sometimes, as the base.
After preparing the mashed potatoes, here’s an easy, quick and less-messy way to get them onto the stew before baking it as the completed shepherd’s pie:
Take a large zippered plastic bag. Place the mashed potatoes in the bag, push out as much air as possible and zip it closed. Then, snip off a good-sized corner of the …read more
Source:: The Denver Post – Lifestyle