Comments on: Shepherd’s Pie

By: Mandy

Mandy — Tue, 03 Jan 2012 16:11:12 +0000

I’m going to make this with venison. I wonder what you’d call that? Thanks for the recipe and for the other variations. Looking forward to making it this evening.

By: Tiffany

Tiffany — Sun, 26 Jun 2011 21:19:28 +0000

Growing up we had it with tomato soup base instead of the cream. For my family now I use a bag of frozen mixed veggies, corn, carrots and green beans. If you don’t like canned soup you can make your own. After you brown the meat and remove it, turn stove to medium heat. Add 4 tbls of unsalted butter. When foaming subsides, stir in 1/2 cup of flour and cook for 1 minute. Slowly mix in 3 cups of chicken broth and 1 cup whole milk. Bring to a simmer and cook for about another minute. It should be thick. Season to taste with salt and pepper. Remove from heat and stir in 2 tsp of lemon juice from a lemon and 2 tbls of parsley. I usually make this with chicken pot pie so if it makes too much soup sorry!

By: Rosilind

Rosilind — Mon, 18 Apr 2011 06:12:45 +0000

I am giving this a try this week. I linked up to this post on my blog.

By: Anna Rekow

Anna Rekow — Wed, 06 Oct 2010 13:05:48 +0000

Do you freeze this before or after you cook it?

By: Cherrill

Cherrill — Mon, 20 Sep 2010 21:41:07 +0000

Dinner tonight

By: Leslie

Leslie — Wed, 12 May 2010 22:25:22 +0000

Making this for dinner tonight! Can’t wait! Perfect comfort food.

By: Esther

Esther — Mon, 22 Mar 2010 14:46:58 +0000

Did you know that in England Shepherd’s Pie is made with ground Lamb and if it is made with ground beef it is called Cottage pie, not sure about turkey. Also Shepherd’s pie has things like carrot in it as I believe it is because the shepherd watching his sheep need all his stuff in one dish, where as cottage pie you would be at home and so you can have a side dish of veg.