Shepherd's Pie
- Thread starter #juan
- Start date
I hope none are made with sheep. :shock:
nah. Originally they were made with mutton or chevon.
One of the many dishes I have always detested. Haggis is up there with cabbage rolls
and a list of other stuff
oh and sauerkraut the worst but Shepard's pie is with them
and a list of other stuff
oh and sauerkraut the worst but Shepard's pie is with them
not only does Shepherd's pie taste good, it really sticks to your ribs so that there's no room for dessert
yeah those spuds will fill you up quicknot only does Shepherd's pie taste good, it really sticks to your ribs so that there's no room for dessert
mmmm I love meow mein. It is better than eating a pie with sheep herder in it any day.
Difference between city zoos and country zoos is that city zoos have plaques describing habitats and biological information and the like. Country zoos have plaques with the same info but also include recipes.
Tamale pie is simply like a big pot pie, but with shredded beef with green chili's , and the jalepeno chili's if you like it hot, with corn, and your style of salsa mixed in and on top with shredded cheese. Pretty simple.
I usually would cook a good roast all day in a crock pot.
Should we start with preparing the shepherd?
First, I recommend that you bag your shepherd while he (or she ... nice, juicy meat on a shepherdess!) is asleep so that the meat will be tender. Sneak up behind them and slip the bag over their head quickly followed by a sharp blow to the head with a medium weight ballpene hammer. A carpenter's claw hammer will work in a pinch.
The next step is to carefully separate the panpipes from the shepherd. Discard the panpipes. They will stick in your craw. Next, draw and clean the shepherd. CAREFUL! DON'T NICK THE GALL BLADDER! Place the guts and entrails in a shallow grave down in the cellar, beside the others.
Next, hang the shepherd in the garage for at least a week (in cool weather, preferably). It is recommended that you hide the shepherd well at this time, or you will have to fill up the cellar to the brim, again. (Perhaps some of you might like to share your recipies for milkman, paper boy and Avon lady?)
It is recommended that you carve the meat away from the shepherd and cube it before you put it in the pie. I left the face on, once and had it staring out of the top of the pie but alas, my dinner guests are not sophisticated gastronomes so, off to the cellar with them, too.
Carefully fill your well rolled and lardy pie shell. Add roots, shoots and tatties to suit your tastes.
Shepherds Pie in an uncommonly exotic feast and I recommend that it be served with fava beans on the side. It is deserving of a really good Chianti, as well.
Bon Apetite!
Mexican Lasagna or Enchilada casarole as my mom called it was just a layering of corn tortillas half cooked in oil, chili meat or ground beef seasoned with peppers and hot sauce ,,,black olives , chopped onions and cheese, another layer of corn tortillas , meat mix and cheese, and then topped with a final layer of corn tortillas, enchilada sauce, black olives,,chopped onions and cheese, and baked in a 350 degree oven for about 35 minutes. I call it Mexican lasagna. It ain't bad.