Tasty Tuesday: Is It A Cottage or A Shepherd?

Morning world and thanks for tuning in, today we debate the difference between Cottage and Shepherd’s Pie.

So what really is the difference? Well here’s a few things I found out…..

  1. Well upon investigation it turns out that a there is a difference between “cottage pie” and “shepherd’s pie”, and it’s in the meat. Shepherd’s pie should only be named as such if it contains lamb, and “cottage” usually applies to one made with beef.
  2. The name “cottage” was applied to this kind of meat pie around the time potatoes were being introduced in the UK, because they were an affordable for thing for peasants, many of whom would live in cottages, to eat.
  3. The term “cottage pie” predates “shepherd’s” by nearly a century, but each was used synonymously with the other for a long time.
  4. The same dish in France is named “hachis Parmentier”, after the Frenchman who convinced his country to eat potatoes. “Hachis”, which takes its root from the English word “hatchet”, means a dish containing chopped or minced ingredients.
  5. According to the Oxford Companion to Food, once upon a time, Scotland made its shepherd’s pies with pastry instead of mashed potatoes.
  6. Indian cooks once considered shepherd’s pie to be a perfect dish for tiffin (a word used to mean a light snack in British India).
  7. Topping the potato crust with breadcrumbs actually turns your dish into a “Cumberland pie”.
  8. Although variations of this dish crop up throughout history, no name for it came into use until the introduction of the mincing machine. Before that, the meat would have to be chopped by hand, or made from leftovers.

So we have yet another low calorie, low fat and lower carb recipe to add to my collection so all that remains is to see how we make it….

Ingredients:

  1. 300gms Aberdeen Angus Beef Brisket
  2. 500mls Beef Stock
  3. 1 Large Carrot finely sliced
  4. 1 400gms Bag Of Soffritto
  5. Chestnut Mushrooms finely sliced
  6. 1 Large Onion chopped
  7. Green Beans
  8. 200gms Baked Beans without sauce
  9. 2 Large Sweet Potatoes
  10. 3 Garlic Cloves finely chopped
  11. 1 Thai Red Chilli finely chopped
  12. 1 large teaspoon of Wholegrain Mustard
  13. 1 small Knob of Butter

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Firstly take the slow cooker/crockpot and slice the mushrooms in to the base of the pot.

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Finely chop the large Carrot and then add to the pot.

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Chop the Green Beans into smaller pieces and the add these to the pot.

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Followed by the Soffritto, the chopped Onion and the Baked Beans.

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Mix well together and then make a space in the middle for the Beef Brisket.

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Finally add the 500mls of Beef stock to the mixture and place the whole thing into the heater part of the crockpot.

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Leave in the Heater for several hours and allow all of the juices and flavours to mingle with each other.

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Once everything is nicely cooked down and the Brisket has softened suitably enough, remove it and place in a dish to one side then prepare the meat by shredding between two forks.

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Add this back to the mixture and continue to cook without the lid so the juices start to reduce down and the flavours intensify. Add seasoning to the mixture at this point as one the pie is made, there is no other opportunity to do so.

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Whilst the pie mixture is cooking, it gives us time to prepare the mash from the Sweet Potatoes. Start by peeling two large Sweet Potatoes, and then dice before adding to a pan of water and bringing to the boil in order to simmer for 15 minutes and allow the Sweet Potatoes to cook.

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Whilst the Sweet Potato cooks, chop the Garlic, Wholegrain Mustard and the Chilli in preparation to be mixed in later.

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Once cooked, drain the water and mash the Sweet Potatoes then add a knob of Butter.

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Followed by the Garlic and Chilli.

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Then mix up well to spread the flavours evenly throughout the mash.

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Finally, it is time to combine the two parts of the dish to make the complete Cottage Pie. Take the pie mixture and put in a large bowl, cover with the mash and then add some lighter fat grated mature cheddar cheese over the top.

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Place the completed pi on the middle shelf of your oven for approximately 45 minutes at around 200˚C and let the science of cooking do its magic before removing the finished article from the oven.

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And serving in a sensible bariatric sized portion.

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Eh, Voila!!

So there we have a super scrumptious, relatively low calorie meal with good macros on both the Carbohydrate and Protein scale, but most of all, it is possibly the easiest thing I have made next to the Egg, Cottage Cheese and Ham Mini Muffins!!

FOOD DIARY:Sunday 11th October 2015

Qty Measure Food Calories (gr) Protein (gr) Carbs (gr) Fat (gr)
Breakfast  2  Small  Lean Sausages  222  24  6  16
 2  75gms  Rye Bread Toasted  286  7.4  72.4  2.2
Lunch
 1 Small Bowl Meat And Potato Soup  207  17  9  3
Dinner
 1 Small Bowl Chili Con Carne  245  27  14 8
1  50gms  Wholegrain Rice  70  1.5  12.25  1.5
Snacks  1  330mls  Limonata  149  0  34.5 0
 1  400mls  Latte  105  6  9  4
 4  12gms  Mini Cheddar Cheeses  200  12  0  16.8
Totals  1484  94.9  157.15  51.5
Water 3  500mls  Mineral Water  0  0  0  0

So the food on Sunday wasn’t at all bad apart from the Limonata and the Toast from the sausage sandwich boosting up the carbohydrates. I managed a very good walk on this day so know that my body was craving sweetness and carbohydrates when I returned so I gave in and allowed it. Not particularly concerned because anyone who read yesterdays post will know that I burnt a good deal of calories on the Sunday Stroll.

As for exercise yesterday, well after the decent walk on Saturday and the long walk on Sunday, I knew I had to be sensible if I planned to go to the gym today to resume my training, so with that in mind I decided that I would simply take the dog for a couple of miles around the woods on the outskirts of a local village and march him at a pace he could handle and one that wouldn’t break me for today. I did do the Map My Walk but once again forgot to turn it off after I got in the car so it tracked me all the way back home before I realised! Doh!!

So as far as screen shots are concerned all we have for today is the Jawbone Up2 reading of 8,271 steps which isn’t too bad considering no major effort went into the attainment of a figure approaching the daily requirement.

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‘Till tomorrow,

Stay out of the fridge.

21 thoughts on “Tasty Tuesday: Is It A Cottage or A Shepherd?

  1. Osyth says:

    An all time favourite of mine … We always called it Cottage despite the fact that it was mostly made with leftover roast lamb. On to yours …. Love the sweet tatas topping. By the way on diner presque parfait (French come dine with me) last week one of the chaps made little hachis parmentier with beef cheeks cooked a la Bourgogne. It look lovely but I can honestly say yours sounds more enticing 🙂

    Liked by 1 person

  2. Julie says:

    I am taking a sneaky peep at your tasty Tuesday while at work ! Think I will pop into waitrose (or any other grocery shop ..lol) on the way home to get the ingredients to give this recipe a whirl. Sounds tasty

    Liked by 1 person

  3. New Journey says:

    hope there’s leftovers for lunch as I will be there around 1p…LOL perhaps tomorrow…LOL wow that looks so yummy….its defiantly on my make list…..and love all the information in regards to the Shepard vs cottage…interesting….I will have to make sure I call it cottage pie, which I like better anyway…..thanks Cam for another yummy, easy peasy, low fat, low carb recipe!!!! its so nice when someone else does all the mental work for me….hey isn’t that what friends are for…….xxkat

    Liked by 1 person

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