Hi Cass,

I take it you are not a Brit nor have ever been to England.
Tomato? tomato puree? Beef stock cube and too much salt and MSG? Cheese on top maybe???? 15 minutes on a cooking top? Put under a grill (broiler to finish). Maybe you are a Brit.

Casserole the meat and veg for 2 hours - no stock cube - add some Bisto if you like NOT GRANULES. Strain off, add back some gravy to moisten. Add spuds and make pretty fork patterns THEN put back in oven at higher temp for 30 to 40 minutes and allow to bubble. Serve with left over gravy and good cabbage (Savoy). Neil.

I think it depends on where in England you come from. There is no need to casserole for 2 hours. I dry fry on cooker top then put into a casserole dish with mashed potato on top and put in oven til golden on top.

I am a born and bred brit from yorkshire. And I put cheese on the top and a stock cube in. Maybe your not a true brit neil. Wnd what does it matter if cass does it different to you? You shouldn't judge her just because you make yours different from hers!

I was born in east london. I put cheese on top. And I totally agree with Emily. Everyone adds their own touch. So Neil don't judge her why don't you try her way you might like it.

I think Neil will only eat it, exactly the way his Mummy used to make it... Move on Neil..

I'm from Lancashire, and have always had it pan-fried to start, with a stock cube, and cheese on top. How about this, though... my partner wants it made how her mother (from Wales) always makes it: with a layer of tinned spaghetti on the bottom! I drew a line, and so we're having spaghetti hoops, instead.

I can't believe you Neil! You've commented/criticized on how many different recipes now? Seek help, or a new hobby!

In my view Shepard's pie has really nothing to do with a person logistically but with what you have in the fridge at the time. Is this not the real reason it was invented in the first place?? Experiment on this is what real cooking brit or not a brit is about.

I cannot believe that Neil. Everyone makes Shepherds Pie differently. Actually, just give me some Bubble and Squeak. The thin spaghetti sounds interesting on the bottom of the pie, I have never had it that way.

Neil, you seem like a right fine git if you insist on telling someone their recipes are wrong. I agree with Susan; Shepherds Pie depends on what you have in the fridge. I've enjoyed many varieties of Shepherds Pie and I don't ever think to disrespect someone over their own tweaked recipes.

It was me who posted the recipe, thanks to all who defended me, Neil I am actually a Brit and have lived in North West england all my life, you appear to have anger issues if you get this worked up over a shepherd's pie recipe, I suggest you seek professional help for that, mate.

I am born american visited england, and love shephards pie the way my mom made it. She made it with hamburger, pretty much the same way as Cass, and I absolutely love it! And it sucks without the cheese. Does not taste as good with gravy! just my opinion Neil. by the way my mom is from Holland! Loved your recipe Cass! Does it have to be a recipe from England....I think not!

Cass, I dont care for this recipe, but I chose to comment, if only to defend you from that bore, Neil. I may even make your recipe just to spite him. Where does he get off telling people their recipe is incorrect? Although, you did sort of set yourself up for it with the "real english shepherd's pie" and while cottage pie is a distinction to be made, I think you will find that term more common in the north of england and wales, and a bit more ambiguous than to be distinguished by the use of beef. I make mine with ground beef, i roast carrots and onions and leeks or green onions. i make a brown sauce from beef stock, onions, carrots, thyme, rosemary, sage, pepper, and bay leaf. I brown my beef, add onions, drain fat, and deglaze with a cabernet or bourdeaux. I then add CANNED PEAS, the roasted onions and carrots, the ground beef, and the brown sauce. I top with mashed potatoes laced with cream cheese and chives, some butter on top, and under the broiler for a few minutes til browned. I will try the cheese on top some time. Sounds good. Much love to you and all the culinarians on here.

This recipe also sounds good, going to make it very soon. I decided to check out different takes on this dish. I can`t believe Neil is posting negative comments on another persons recipe. I have now changed the way I feel about this person.

I grew up on what my family called Shepherd's Pie by using leftover roast, leftover veggies, leftover gravy, mixed all together, then topped off with leftover mashed potatoes, baked til bubbly. Thank you Cass for posting your version, I will certainly try your recipe soon.

Hello Cass, I really enjoyed your recipe. However I would make one suggestion. I have a friend from South London and she uses actual pie crust under her pie to make it look like an actual pie. It was delicious.

Who cares? If I like it my way then I fix it my way. No room to argue just fill your mouth and you won't have space to condemn someone's way of cooking.

I see Neil has disappeared.... I have never tasted shephard's pie, just a version of cottage pie made with ground beef that a friend from Southampton made for me - was not very tasty. I will be trying Cass' recipe - sounds wonderful. I'll add a few other things, the cheese for one. I will never use lamb though - my family will not eat it.

Funny enough neil attacked another recipe too.

I think I had more fun reading all the comments! Neil, it's okay to take "culinary licence" with the recipe. You can still make it the way you like it. Thanks everyone! There are some really interesting variations on an old favorite! I'm going to try this one tonight.

Looking for a recipe to make for my dad for Father's Day. Seems like the perfect one. Meat and potatoes without breaking the bank. Love the recipe with cabbage and gravy. Heigh Ho brits - parents in law from England so yer in my kid's blood.

p.s. Give neil a break - he meant no harm.

I'm just a over-worked graduate student in the U.S....I had some really good shepherds pie at a pub in London years ago...thought I'd look for a recipe for Christmas, but I must say... I just totally enjoyed everyone's comments about the pie. I'm a pretty good cook too, and Neil you did spark some heated responses. I had a good laugh over all of them. Thanks for all the great advice everyone... I think I'll try making one with and one without cheese .... peace!!!! Mel

Hmmmm...would Neil get out of sorts if I tell him that not only do I use ground beef and cheddar, but that I also put catsup/ketchup on my Shepards Pie? LOL, my friend, please don't get your knickers in a wad over a simple recipe.

Neil, I thoroughly enjoyed reading your recipe. I am a Yank, but married to a Scot. I do believe some of the cooks that sent in comments would bore me to bits with their recipes. Variation in wording adds spice to the recipe and food.

Thanks Danny. No I haven't disappeared as I do not have anger issues as was suggested LOL. I am delighted by how many have come back with comments and suggestions to Cass's recipe. I simply ask what is "Real" or "Traditional" or purported to be. I feel the best comment is from Iris_Eater. That IS traditional. Variations on as theme? Of course. Maybe call it something else?

If it tastes good I have no problem with how it's cooked. I add balsamic vinegar and red wine to mine with a stock cube and I think it tastes great. I also add cheese on top at the end. I'm sure the inventor of shepherd's pie wouldn't mind too much either way.

Ther seems to be no liquid in this recipe .. when you say 'add a stock cube' do you mean a cube in water - ie about half a pint of stock? Thanks

Hi Tom,

It means to add a soup bouillon cube or soup base.

-- CM

Bloody hell didnt know there were so many cooks in the kitchen i make it with ground beef (mincemeat in england) I brown the meat drain add onions add water add good old oxo cube season simmer for a while i also add tomatoes and sometimes not i dont add veggies i always have two veggies for sides carrots and cabbage put meat in bottom of casserole topped with mashed potatoes sometimes add cheese sometimes dont its all according to whats in the pantry. I then bake in oven until slightly brown. i dont care what the heritage is or what the real version is as long as everyone loves it and they do. I have never made it with lamb I keep that for a good ole sunday roast yorkshire pudding ect and cant forget the mint sauce on the side ooooh i need to go visit home and eat.

I lived in England for 4 yrs and I always thought this was a little weird until I tried it. Been searching for a recipe ever since. I am actually gonna try all your ways!!! ;-) I miss England and if any of you can recommend a good trifle recipe I am game for that too!!!

I'm with you Eletta!

Well, I was blown away by Neil's comments, and then the Irish eater who is of the belief that MUTTON is found in America... I dont think they even sell it here! I have lived in an English home and lived with relatives in the UK... this is just a good dish, and the way Cass presents it makes me want to try her version...

As for Eletta, I DO HAVE an aweson English Triffle recipe!!! send me your email and I will send it to you.

Tin of baked beans in it for me!! Viva la difference!! I'm from Yorkshire but now emigrated to County Durham!! Why aye lass.

My Grandmother use to make this when I was a kid, but she only used root veggies. I've never tried to make it, but this has me thinking, maybe tonight!

A. Shepherds Pie Traditionally is an Irish dish not English.
B. Mutton should be used not lamb. A lamb would not be killed as they were too valuable however an old Ewe that is past its prime would be.
C. The minced meat should be stewed not pan fried as this will tenderize it and bring in the flavors of the herbs and seasonings. This will also give you a good base to make a sauce from to put into the pie.
D. Apart from the Mutton the only stuff that should be going into a Real Traditional Shepherd's Pie are peas and carrots.
E. Before people start calling a recipe real or traditional; that ought no something about the origins of it. Case in point Shepherds Pie is supposed to be a simple dish that could be made with few ingredients (most of which foraged and found) and equipment as it origins are from shepherds that needed a good hot meal walst out in the fields far from home tending the flock.
F. If you want to get fancy do it with a cottage pie a dish prepared in homes where one would have more supplies to take liberties with a recipe and have fun with it. Or call it some other kind of pie just not a stead-fast traditional Cultural Classic dish like Shepherd's Pie.

BRAVO!! Irish_Eater your response was spot on!! I dont have mutton but I will try it with beef. HOPE IT DOSEN'T OFFEND!

Here's a nice Shepherd's Pie story . . My father was from Swindon and was fond of SP. Before he passed away from lung cancer some 24 years ago here in the US, he was receiving chemotherapy that robbed him of his appetite. Although he enjoyed the way I made it with ground beef, gravy and peas with cheese on top of the potatoes, he couldn't keep it down after the chemo. Surprisingly, I found an imported Irish Shepherd's Pie at King's Supermarket that came in a pie shaped tin. It was made with lamb (which Dad preferred anyway) as described by Irish Eater above. I will always remember with great fondness that this pie was the only solid food that Dad could stomach after chemo and he loved every bite of it. So Viva la difference for whoever it works for!

Wow. :)

I agree that SP is an Irish dish... although I am vegan, my family loves it, I make it with stew beef, pearl onions, peas, carrots, smashed potatoes.. with mild cheddar and bread crumbs. I know this isn't the Brit way or the Irish way... but it works really well for my family.. it also freezes well :-)

Shepards Pie aka poor mans pie is as Irish Eater states, should be foraged. As I don't have a pasture or brambles nearby I use the frig. Corn, peas,an old carrot, cheese if found(on top),even mozzarelli or swiss. Topped w/ picante sauce is perfect. In or atop the cooker! Dinner is decided this eve.

I am headed to Ireland this summer. I am looking forward to tasting many of the traditional dishes while there. I see a plate of shepherd's pie and a pint of the 'black stuff' in my future. I have made shepherd's pie from a mix purchased at an "Irish" store. It only asked for tomato paste and ground beef to be added, topped with potatoes then browned under the broiler. It was good, but I am sure from scratch would be much better.

Thanks Irish eater - you've been honest and given an authentic recipe. My dad's nanny was Irish (she died way back in the late '50s) and her Shephard pie was made with mutton, peas and stewed slowly then baked with creamy mashed potatoes. We still make it at home! Love it!

Some great ideas there. Mine is simple, onions carrots peas leeks. Obviously lamb and potato, lamb stock. Do as all the usual suggestions and then keep it for a day, then reheat it. Noting tastes better. Irish Mother born in England!

AMEN!

Thank you. Interesting.

Have always served Shepard's Pie on Christmas Eve, but the Americanized version as I'm a "Yank"--more of a Cottage Pie. I wanted to find a better recipe, and thank you all for the suggestions of making a TRUE Shepard's Pie which I know we will enjoy this year... Happy Christmas!!

What, no CORN...???

IS corn flour the same as corn starch? Being a canuck, when I first moved to CA, I sent hubby off to get icing sugar (doesn't exist there except as powdered sugar) so sometimes just a question of semantics.

Bev back in Canuck-land

Hi Bev,

Corn flour is just milled corn, while cornstarch is, as it says, a starch. Cornstarch has about double the thickening power of flour and cooks translucent, so it's better for thickening fruit pies and clear gravies than flour.

-- CM

I make my Shepherds pie with real meat, gravy, potatoes, veggies, so I guess I can call it authentic. I top my shepherds pie with a real cream cheese pastry crust. Gosh, that make me a real American of French descent.. Love reading all the comments..

Hey, this stuff is good no matter how you make it. They used to serve it in the school cafeteria, and it was even good there. I don't think you can spoil this recipe.

Last time I was in Yorkshire, I ordered this in a little pub away from the tourist routes and it did have cheese on it. Cheddar is in England after all. But I must say that lamb is best.

Thanks for the entertainment. Feeling down after visit from kids in U.S. and missing them. Making this comfort food tonight.