been guided by this recipe for quite a while:
I usually use ground beef; we buy from a Mennonite butcher @$8/lb (CAD), so not sure how that compares with bulk or supermarket pricing, but the whole thing would cost ~$12 CAD
Shepards tend sheep not cows, hence Shepard’s Pie is made with lamb not beef. Beef based versions are normally called “Cottage Pie”.
Drives me mad, as a brit living in America, that shepherds pie over here is usually beef.
We don’t eat much lamb, sorry.
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Uh oh. That logic makes « paté chinois » problematic…
/s
And for the love of gods please don’t think too hard about how they get baby oil the next time you’re in the toiletries aisle.
I have a thriving baby oil business. I keep all the raw resources in a shed out back…
Why not cowherd’s pie then?
No idea.
Hell yeah. My SO loves this especially with lamb.
I usually use this recipe, similarly calling for an iron skillet: https://altonbrown.com/recipes/shepherds-pie/
Delicious comfort food.
Looks tasty! Thanks for including the before pic! Might have to make it this weekend :)
