Shepherds Piebut with pulled beef??

bigmomma051204

Hi All

Just wanted to pick you brains!

My OH hates minced beef BUT as we all know, thats one of the staples for making cheap, filling batch cookable dishes :cool:

So I wondered whether anyone has ever made a Shepherds pie but with pulled/shredded beef? Because I think he might just go for this!
What cut of meat would be cheap, how would I cook that cut to make it perfecto for shredding etc??

Thanks!!!!! :A

booter

I've made a "cottage" type pie with stewed beef/steak - so in essence, the same thing (by the time the meat's stewed long enough, it falls apart/shreds anyway ) I've used ready chopped stewing steak, braising steak or beef shin and I make an enormous pot of stew (without pearl barley/lentils - we just don't like em!) so then we have meals for 2 nights (sometimes three ) at least one of stew and another of "chunky cottage pie".

I either cook the stew on the hob for at least 3 hours, or if I'm more pushed for time, I'll throw it in the pressure cooker for an hour. Never failed yet! I don't have a slow cooker, but I believe slow cooker stew works wonders too

PasturesNew

Shepherd's Pie is specifically lamb.
Cottage pie is usually beef but can be anything.
Cumberland pie is usually beef and cheese topped.

But, all that's irrelevant. You can use any meat, chunks, minced, pulled or whatever, in any gravy, with any veggies - and top it with potato, or a variety of other things - and then you can call it what you like.

Just go for it.

Callie22

Brisket is (relatively) cheap, and if you cook it long and slow it'll shred perfectly. I'd probably slow-roast it with some veggies, stock, wine, seasonings, then shred it up and thicken up the cooking juices to make the gravy.

jackyann

Smiling, as Shepherds' Pie is traditionally made with left-over cooked lamb, diced or minced.
I often top left over stew, or bits of roast & gravy with mashed potato, or sliced potato.
I do find lamb mince, bought raw, quite unsatisfactory for shepherds' pie or moussaka - a strange combination of being too dry, yet greasy.

Is the dislike of all mince, or beef mince especially?
I find beef mince quite dry, so my standard mince is half pork & half beef - the mix found in classic Italian dishes. Oddly, my favourite moussaka recipe is a Greek Cypriot version that uses this mix.

Pork mince is available in most supermarkets - but I get my butcher to mince me 2 kg. of beef & pork together, then I freeze it in the amounts I want.

I'm not sure if my mince topped with mashed potato is even "cottage pie" - maybe I'll call it " a la mode de chez nous!"