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    You are in: Home / Cookbooks / Great Britain and Isles
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    12 recipes in

    Great Britain and Isles


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    Cottage pie, like its opposite lamb number, Shepherd's pie, was the ingenious idea of housewives many years ago, in order to create another warm and comforting meal usually from the Sunday Lunch left-overs! Cooked beef or lamb were diced or shredded and sometimes the vegetables were added to the meat mixture - such as peas or carrots. This recipe uses raw minced beef, but you could use minced cooked beef if you wish, I have added it as an alternative. The leeks were always added to the mashed potato topping when I was growing up - it was another way of utilising the leftovers! A bit like a Bubble and Squeak topping. I am not a lover of peas being added in my Cottage Pie, so I have suggested them as an option - I always prefer carrots as the vegetable to be added. Try to use mature Farmhouse Cheddar cheese for the topping - a little goes a long way, as it is so strong in flavour. The cheese is very luxurious, but takes this simple and comforting pie to a higher taste level, in my humble opinion! Serve bubbling hot straight from the oven with steamed cabbage, carrots or any seasonal vegetables and a jug of gravy.

    Recipe #257812

    21 Reviews |  By Rita~

    Comfort food! What can I say just look at the title and you have it all! Leftover are great on a Shepards Pie!

    Recipe #193358

    2 Reviews |  By Satyne

    Taken from a clipping some years ago, unfortunately I can't name the magazine. If you're in Australia, it suggests using Tasmanian Heritage brand cheese.

    Recipe #484575

    I had this in a medieval knight's pub in Torquai ten years ago. The cider is not apple juice like it would be in the US but actually it's British alcoholic cider. Not Strongbow, though, but some sweeter cider with only 4 percent alcohol. For the game use any mix of rabbit, hare, partridge, pheasant and venison or if you don't have game use chicken, beef, rabbit.

    Recipe #428067

    1 Reviews |  By Satyne

    Taken from here = http://www.bbcgoodfood.com/recipes/313609/sausages-with-apple-mash Looks yummo!

    Recipe #484582

    1 Reviews |  By Satyne

    Pixie's Mama's version of the recipe.

    Recipe #474425

    This recipe is from week 10 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Antarctica is my 10th stop (yes I know Antarctica is technically not a country, but I do love a challenge). This beef Wellington in served every Christmas at McMurdo Station, Antarctica's largest community. It is usually accompanied by lobster tail and at least two different kinds of mashed potato. Recipe courtesy South Pole Chef James Brown and Former South Pole Chef "Cookie" Jon Emanuel.

    Recipe #467840

    1 Reviews |  By Satyne

    Gordon Ramsay's version of the classic steak dish - a show-stopping centrepiece on a special occasion. Taken from here = http://www.bbcgoodfood.com/recipes/2538/beef-wellington Times are estimated.

    Recipe #484581

    Taken from here = http://www.bbcgoodfood.com/recipes/1974640/beef-ale-and-parsnip-pudding uploaded for Zaar World Tour

    Recipe #484579

    Taken from here - http://www.seriouseats.com/recipes/2008/02/cook-the-book-rabbit-stew-with-dumplings.html Highlighting one of Jamie Oliver's favorite recipes from Cook with Jamie. It's a dish he playfully calls Tender-as-You-Like Rabbit Stew with the Best Dumplings Ever. Though rabbit is not as common a meat as it once was, Oliver urges you to give it a shot. And if you find you don't like it, you can always sub in chicken instead. The dumplings, he says, make this recipe and can be used in any stew. *times are estimates*

    Recipe #497959

    This is taken from the My Kitchen Rules website here = http://au.tv.yahoo.com/my-kitchen-rules/recipes/recipe/-/13263369/king-george-whiting-shellfish-mousseline-and-champagne-sauce/ it looks amazing, so I am sharing it here.

    Recipe #477221

    Taken from here = http://www.bbcgoodfood.com/recipes/2854/steamed-cranberry-rolypoly

    Recipe #484583


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