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Slow Cooker. How to make perfect cottage pie. This is neither the time nor the place to get into an argument about the semantics of shepherd's versus cottage pie. I think we can all agree that it makes sense, logically speaking, for the first to refer a dish made with lamb, and that by long custom, the second has come to suggest beef, whatever the original relationship between the two. (Shepherd's pie appears to have been quite the young pretender in this relationship, making its print debut in the late 19th century, while that great chronicler of the inconsequential, Parson Woodforde makes reference to a Cottage Pye in his diary of 1791.

With beef.) The truth is, although you may choose to vary the herbs, the two meats are largely interchangeable in this context, as most recipes acknowledge. Once lubricated by a rich, savoury gravy and entombed beneath a blanket of crisp-topped mash, few hungry souls would notice the difference in any case. Fresh meat? Hugh Fearnley-Whittingstall's roast beef pie. Minced? Flavourings Mash 1. 2. 3. 4. Cooking For Engineers- Shepard's/Cottage Pie. I'm not familiar with US varieties of potato, and it was difficult to tell from the photograph - is the russet potato a waxy or floury potato? The mashed potatoes didn't look quite as smooth as we would use in Britain for a Shepherd's Pie - we would use quite a bit more butter, and milk rather than water, to give a thick, smooth pure. The rest of the recipe looks fine to my British eye, although most cooks I know make Shepherd's (or Cottage) Pie from the remains of a roasted joint of beef, rather than raw meat.

It's a way of using leftovers for most families, rather than a dish they create from scratch. I think the reason it look so lumpy was from fluffing them up to get the browned effects whilst baking. I use milk and loads of butter as well in mine, and while I typically use leftover meats, on occasion we crave the meal itself withough having any leftovers to use!

For variety I have made this dish with a layer of corn between the meat and potatoes and put sliced cheese on the top. -b jb. Bacon Risotto. Baked Macaroni and Cheese. I love cheese. I think I have declared my love of cheese many times on this blog, but here I am again, stating the obvious, I. Love. Cheese! I also love pasta, so, but the two together and I'm in real love. Baked Macaroni and Cheeseadapted from Mommy's Kitchen Ingredients: 2 cups dry elbow macaroni (I used whole wheat.) 1- 12 ounce can evaporated milk 1 1/2 - cups milk 2 - large eggs, beaten 1/4 - cup butter, melted 1 - teaspoon salt Dash of pepper 4 1/2 cups Cheddar cheese, grated 1/2 cup seasoned bread crumbs Directions:Preheat oven to 350 degrees. Serves 12 This recipe is linked to Potluck Sunday, Prairie Story, and It's a Keeper Thursday.

Eat make read. I’ve had risotto on my mind for a while now. I made it earlier this year for the first time, and although that recipe didn’t quite do it for me, I felt like I needed to give risotto another try with something a little safer. When I saw a recipe for pesto risotto in “How To Eat Supper”, I knew that would be right up my alley. I’ve been picking up basil throughout the summer and making pesto, then freezing it.

So I didn’t follow the recipe for pesto, I just took some out of the freezer and let it thaw. I did however follow the recipe for making risotto that included boiling it in chicken broth, adding a cup at a time until it was cooked all the way. Oh boy, the result was just what I was looking for. I absolutely loved the freshness of the pesto with the warm, comforting softness of the risotto. As if it couldn’t get any better, Lynne Rossetto Kasper gave an additional recipe for the leftovers, fried risotto patties. Pesto risottobased on a recipe from “How To Eat Supper” Easy Mac and Cheese Muffins Recipe.