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Posted by on Feb 25, 2012 in Faire Food | 0 comments

Shepard’s Pie

Shepard’s Pie

I love Shepard’s Pie.  It is one of those items that I look for on menus and that I am liable to try at any restaurant just to see what type of spin they put on it. Right now, my favorite is from a local restaurant here in East Tennessee called McLaren’s. They top theirs witha piece of Provolone cheese… hungry just thinking about it.

Shepard’s Pie, also known as Cottage Pie (I will get to this in a minute), is a simple savory dish with meat and vegetables covered with a thick layer of mashed potatoes.  The name for these dishes started in the 18th and 19th centuries.  Shepard’s Pie, traditionally refers to the dish made with lamb, while Cottage Pie is the same dish mad with minced beef.  The name is used interchangeably now and most of the time, regardless of the type of meat used, dish is called Shepard’s Pie.  Basically you are looking at a thick beef stew, covered with mashed potatoes and baked in the oven until the potatoes are a golden brown.  I don’t know that I can know finish this article, I may have to go get a Shepard’s Pie right now.

You will find Shepard’s Pie at quite a number of faires.  Usually near the breadbowls or even in the same booth as the bread bowls, the Shepard’s Pie is another one of those food items that lets you have your entire meal in the same bowl.  Easy to eat and easy to carry with you.  Especially if you have picked a colder day to go to the faire, a good Shepard’s pie is guaranteed to warm you up.  Want to learn to make it yourself, try the recipe below.

Recipe thanks to our friends at KitchenMonki

 

-Bobaganush the Pirate…chef


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  2. Of Privies and Privy Monsters | Renaissance Outfitters - [...] areas marked privy.  Throughout the day as you drink glass after glass of mead, and eat lots of shepard’s …

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