Depends fresh mince prefer cottage pie left over roast prefer shepherds pie.
Shepherds Pie or Cottage Pie
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Originally Posted by Roni_J:
“Depends fresh mince prefer cottage pie left over roast prefer shepherds pie.”
“Depends fresh mince prefer cottage pie left over roast prefer shepherds pie.”
Are you still differentiating between beef and lamb?
Originally Posted by Peter_CJ:
“I've done a few of those too.
Although have found soya mince gives a texture nearer to meat.
I simmer the mince in a sauce for around 20 minutes and it absorbs the flavours, while becoming slightly more chewy.
Low fat, lower carbs, quicker, and cheaper, can't be bad.”
“I've done a few of those too.
Although have found soya mince gives a texture nearer to meat.
I simmer the mince in a sauce for around 20 minutes and it absorbs the flavours, while becoming slightly more chewy.
Low fat, lower carbs, quicker, and cheaper, can't be bad.”
OH doesn't like soya mince but I do the same with quorn.
I also add half a bottle of cooking wine and fresh bay leaves from the garden. I think I might do a shepherdess pie tomorrow.
Originally Posted by bornfree:
“OH doesn't like soya mince but I do the same with quorn. I also add half a bottle of cooking wine and fresh bay leaves from the garden. I think I might do a shepherdess pie tomorrow.”
“OH doesn't like soya mince but I do the same with quorn.
I also add half a bottle of cooking wine and fresh bay leaves from the garden. I think I might do a shepherdess pie tomorrow.”
I use Heston's recipe for spag-bol for the sauce, less the milk and tomatoes. But keep little sprinkle of cinnamon and nutmeg in, as his ragu recipe.
In keeping with the sentiments of MPW, I add a big dollop of tomato ketchup, a dollop of brown sauce, and a splash of Worcestershire sauce.
I used to cook it for 4/5 hours on slow when using mince, but no need with quorn/soya. Saves on gas too
Originally Posted by degsyhufc:
“Are you still differentiating between beef and lamb?”
“Are you still differentiating between beef and lamb?”
Yes cottage = beef shepherds = lamb.
Originally Posted by Peter_CJ:
“I use Heston's recipe for spag-bol for the sauce, less the milk and tomatoes. But keep little sprinkle of cinnamon and nutmeg in, as his ragu recipe.
In keeping with the sentiments of MPW, I add a big dollop of tomato ketchup, a dollop of brown sauce, and a splash of Worcestershire sauce.
I used to cook it for 4/5 hours on slow when using mince, but no need with quorn/soya. Saves on gas too”
“I use Heston's recipe for spag-bol for the sauce, less the milk and tomatoes. But keep little sprinkle of cinnamon and nutmeg in, as his ragu recipe.
In keeping with the sentiments of MPW, I add a big dollop of tomato ketchup, a dollop of brown sauce, and a splash of Worcestershire sauce.
I used to cook it for 4/5 hours on slow when using mince, but no need with quorn/soya. Saves on gas too
”
Never eaten meat but have used lentils to make shepherdess pie
I know it sounds strange that I use quorn which is a meat substitute, but it takes less time than lentils and soaks up the flavour.
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