I have used the English name for this dish, but the dish itself is a logical invention that could have happened any place where potatoes and mutton are eaten. I occasionally make it to use up leftover Sunday roast.
250 g leftover meat (for this to be a real shepherd’s pie, it should be mutton. If it’s beef, the dish is called Cottage Pie)
25 g butter, margarine or other cooking fat
2 tbs flour
250 g leftover meat (for this to be a real shepherd’s pie, it should be mutton. If it’s beef, the dish is called Cottage Pie)
25 g butter, margarine or other cooking fat
2 tbs flour
No comments:
Post a Comment