From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: COLLECTION MAIN Sheperd's Pie
Keywords: COLLECTION MAIN 
Organization: NASA Dryden, Edwards, Cal.
Date: Wed, 14 Oct 1992 19:59:56 GMT


>Hi,

>I'm looking for a recipe for "Shepherd's Pie".  The kind I've had that
>I like the most was a sort of meatloaf on the bottom, with whole
>kernal corn on top of it, and then topped by mashed potatoes (and
>sometimes gravy).

>Any and all recipes will be greatly appreciated.  Thanks in advance!

>anne@hp-pcd.cv.hp.com

From: dwm@pruxl.att.com (Douglas Monroe)
Organization: AT&T

My Grandmothers recipe was to simply use the leftover roast beast/rump
roast, etc. and grind it with a hand operated meat grinder. The food
processor is much easier :-) and does as good a job. Just chop meat
into cubes and throw into the processor with blade only. Next mix the
meat with the leftover gravy and throw in the leftover corn too! Add a
little more water/stock to moisten if need be and don't forget the
Worchesterchire (sp?) sauce ~1 Tbl. Mix it all up and then cook up the
potatoes. Need about half a dozen large size.  Boil these and then put
them through a potato ricer- kind a squeezer for potatoes. It makes a
squiggly mess o' potato on top that browns and crisps up much better
than plain ole' mashed. You can find them in flea markets/tag sales
since no one uses them anymore 'cept Grandmoms :-(

Oh, for some reason I always eat this with more salt than I should.
Probably because my Grandmother loaded hers up and it just don't taste
the same sans salt!

That's it! Cook and eat!

Enjoy!
-- 
                                                          Doug Monroe
                   				       dwm@pruxl.att.com
  						 or   monwel@cbnewsk.att.com
----------
From: mpdixon@eos.ncsu.edu

Here is a recipe from Greenshields in Raleigh, NC.  It is spicy but good!

SHEPHERD'S PIE

1 1/2 lbs. ground beef
2 1/2 cups water
1 medium onion, diced
1 1/2 tablespoons terragon
2 beef bouillon cubes
1 tablespoon fresh garlic, chopped
3 tablespoons gravy bouquet
1 tablespoon black pepper
5 carrots, diced
1 1/2 cups garden peas
1/2 cup roux (directions follow)
4 cups mashed potatoes

Simmer the ground beef in a skillet until done.  Drain all grease and
discard.

Add water to the skillet with the beef and bring to a boil.  Add the
onion, terragon, bouillon cubes, garlic, gravy bouquet, black pepper
and carrots.  Reduce heat to asimmer and cook until carrots are done.
Add peas and simmer for a few minutes.  Stir in roux to thicken
mixture.

Pour mixture into a large casserole or individual casseroles.  Pipe
the mashed potatoes on top of the casserole using a pastry bag in a
design that you find appealing.  (If you don't have a pastry bag, just
spoon the mashed potatoes on top of the casserole.)

Preheat oven to 400 degrees.  Bake casserole until potatoes are golden
brown, similar to meringue pie.

ROUX

1 tablespoon butter
1 heaping tablespoon flour
1/2 cup milk

Melt butter in a small saucepan.  Add flour and stir with a whisk.
Slowly add milk and continue to stir until mixture thickens.

(This is the chef at Greenshields, Charles Thorn's recipe.)

Hope this comes in handy,
Mike Dixon
mpdixon@eos.ncsu.edu

----------
From: hunter@wpi.WPI.EDU (George M. Berberian)
Organization: Worcester Polytechnic Institute

Georges' hidden corn:

1.5 or 2lbs lean hamburg
1   (red) bell pepper
1   can (12or14oz.) whole corn
4 or 5 potatoes

Brown up the hamburg in a pan (to be almost cooked completely)
Take the can of corn and drain all the juice out.
Take some butter, (3tbsp) and melt in a pan.
Take the corn, and after draining, pour into pan with butter.
Add the red bell pepper, (cut up small), to the corn and the butter
and let simmer for roughly 20 or 30 minutes.
Now, make your mashed potatoes, however you make them.
I sometimes put "onion powder" in my potatoes.

Now your ready to hide the corn.......................................

Put your almost done hamburger, in the BOTTOM of a baking dish or pan.
Once the corn is done, put that on top of the hamburg.
Now take the mashed potatoes and spread potatoes on top of the corn.
Also add a small amount of butter on top of the potatoes once in the 
baking dish or pan. ( It'll keep the top of the potatoes from getting
crusty).

 Your oven should already be preheated at 350 degrees
 Put this "hidden corn" in the oven for 20 or 25 minutes.


                  IT'S DONE

ps,
    You might want to wear TWO pairs of underwear when eating this Shepards Pie
    because it's that good and you might have an accident.

       Good Luck

-- 
..................................../*\....................................
George M.Berberian                                   College Computer Center
hunter@wpi.wpi.edu (email)                       Worcester Polytechnic Inst.
GOOOOOO....PATS 11-5 in 92                          Worcester, Massachusetts
----------
From: lewkowicz@binah.cc.brandeis.edu
Organization: Brandeis University

NOTE: This recipe came from a friend of mine from India, and it is
VERY spicy (and delicious).

1 lb. ground beef
1 package frozen peas
3 medium onions
2 cloves garlic
1 inch piece of ginger
Scallions
1-2 tsp. cayenne powder
2 tsp. cumin powder
1  tsp. clove powder
12 servings of mashed potatoes (we use instant)
(optional: 2 small tomatoes)

1.  Slice onions finely, and finely chop/smash garlic and ginger
2.  Fry onions, garlic, ginger, and scallions
3.  Add ground beef and spices
4.  While cooking, add peas (and tomatoes, if used), and cover at low heat
5.  Start mashed potatoes, and make soupy
6.  Spread meat in casserole dish and top with mashed potatoes.

Bake 300-350 degrees, for 30-40 minutes (experiment to see which temperature/
time combo works best for you).  Enjoy!
----------
From: katzd@herald.usask.ca (David Katz)
Organization: University of Saskatchewan

Here the recipe I use with leftover roast beef.  Since it is a throw
together, the measures aren't exact but it sure is easy

1 lb left over roast beef
3 cups left over mashed potatoes
1 10 oz can tomatoes
any left over veqqies you might have around
left over gravy up to about 1 cup
1 large onion
2 cloves garlic
1-2 slices bread
1-2 carrots
salt, pepper as desired
1/2 cup red wine optional
3 tbsp butter
Paprika

Put roast beef, canned tomatoes (drained first or you'll get a real
mess), left over veggies, onion garlic carrots and lastly bread (helps
with cleaning) through a meat grinder with the small hole plate ((mine
is about 1/8" dia holes).

Add left over gravy and wine.  Mix result well.  Consistency should be
slightly thick.  If it is loose or runny, grind in more bread.  If dry,
add more gravy, wine, beef broth, water.

Put into casserole dish. Level out as much as possible.

I don't usually put corn on mine, but if you want it, dump a can of corn
on now.

Top with mashed potatoes.  Spread potatoes with spatula to smooth cover.
(NB Potatoes should be left over cold.  Hot potatoes will give you a
mess because they will boil into the rest.)

Mark cover in hatch with using tines of a fork.  I start with a diagonal
line and space about an inch apart so that there are open diamond shapes
between the hatches.

Place daubs of butter over surface and sprinkle lightly with paprika.
Cook in 350 degree F oven for 35-45 minutes until the top has formed a
crust.  The markings, butter and paprika will give a very nice pattern
as the potato puffs up in the open spaces.

Leave to cool 5 minutes and serve.

ALternately, the potatoes could be folded into whipped egg whites to
give a consistency that can be piped and piped into rosettes over the
surface, or some can be reserved to pipe a border around the outside
and the rest of the crust left plain.

The tougher the roast or the poorer the cut, the less it will hurt
your heart to use it for this purpose, but my family is wild about
shepperd's pie so I always cook a roast planning to have left overs.
Then I kame lots of potatoes to serv with it and about two days later
-- VOILA - a hero in the kitchen.  (If they only knew how easy it
is!!!)

Anyway, good luck, enjoy.  If its not clearr or I seem to have missed
something, email me.

Dave Katz, I.S.P., MSc.                  Sector     Consultant
Saskatchewan Economic Development        Phone: (306) 933-7212
206 - 15 Innovation Blvd                 Fax:   (306) 933-8244
SASKATOON, Saskatchewan   S7N 2X8        KatzD@Herald.USask.ca

----------
From: jsvrc@rc.rit.edu (J A Stephen Viggiano)
Organization: RIT Research Corp

Well, the stuff my mom made didn't tickle my fancy, but dad loved it,
so . . .

Brown 2# (1 kg) ground beef, drain fat and place in oven-proof bowl.
Brown 1/2 small minced onion, mix with browned beef. Add salt & pepper
to your liking.  Meanwhile, mash 4 potatoes with 1/2 cup milk and salt
to taste. Put on top of the ground beef mixture, leaving a few
attractive peaks. Dot with butter, if desired. Bake in a 400 F (205 C)
oven until top just starts to brown. Serves 6 people.

==Doctor FORTRAN

----------
From: <WAS104@PSUVM.PSU.EDU>

Hi, totally unbelieveable, my dad used to beg me to make this for him
when I li ved at home...it is SOOOO simple to make

your basic meatloaf recipe

I use : 1 lb ground meat
        1 egg
        parsely, garlic, onion powder (unless you like onions, i don't)
        crumbled up corn flakes (better then bread crumbs)

Mix it all together, and spead in a shallow pan (i always used a
circular pan just to get that "pie" effect. grease it first with pam
spray..bake it at 350 for about 40-45 minutes

Top it with INSTANT mashed poetatoes, the homemade one don't work as
well about 5-10 minutes before the meat is done, drain the grease from
the pat (the meat will shrink, no matter what you do) and put the
poetato es on top of the meat, bake it somemore, then add FROZEN corn
to the top, slip it back in the oven untill the corn gets warm.....

It is SOOOO good, i learned to make it in home-ec in high school......

good-luck  tara

----------
From: zontar@globe1.att.com (Andy Russo)

	Shepard's Pie

   This is based on a recipe someone posted a few years ago.

   1 Lb. Ground Turkey Or Beef
   2 Tablespoons of Oil (If Using Turkey)
   1 Large Onion (Diced)
   1/2 Teaspoon Minced Garlic (Optional)

   Pepper And/Or Salt (Optional)
   Large Can Of Corn (About A Pound)

   6-8 Medium Potatoes (Enough For Six Servings Of Mashed Potatoes)
   Margarine, Salt, Milk For Mashed Potatoes

   1/4 - 1/2 Lb. Sharp Cheddar Cheese

   Heat oven to 350 degrees.  Peel and cube the potatoes, and start them
boiling while you do the following.

   Brown the meat with the onion (and oil and garlic if needed).
If you used beef, drain off all the gross fat which has accumulated.
Add in pepper and salt to taste.  Put the meat mixture in the bottom
of a 2 quart casserole.

   Drain the corn, and put it in a layer over the meat.

   Prepare six servings of mashed potatoes.  Layer them over the corn.
Top the whole thing with the cheese.

   Cover and bake until it's a bubbly blob of melted cheese (30-45 minutes).
The original net.recipe said it could be microwaved for seven minutes
instead of baked, but I've never tried that.

   NOTE:  I've left some of the proportions fuzzy, but IT DOESN'T MATTER.
This is a good dish to play around with, because it's hard to make it bad
(unless you add anchovies or something).  The worst you might have to
do is add a little salt afterwards.

Enjoy!
Andy Russo
Newsgroups: rec.food.recipes