Re: sheppard's pie--- mashed potatoes
I make 'Cottage Pie', Bakerman. Much the same but with beef instead of shepherds - they can be a bit tough! When I make the mash I use either Maris Piper or Bartlett potatoes and add a teaspoon of English mustard and/or a handful of grated cheese. Very tasty.Re: sheppard's pie--- mashed potatoes
Where I am there are no Maris Piper or Bartlett potatoes. I have access to Russet and also baby "new" potatoes. English mustard ? I'm not sure but I doubt it is available. There is however, brown mustard. Similar to English mustard? The selection of cheeses is also extremely poor here in Mexico. Cheddar mild/medium/sharp/extra sharp. provolone, mozzarella and of course dried parmesan, all are available. As far as the meat goes, I use beef so I guess it should be called "cottage pie". My way of preparing the beef results in an extremely tender meat.Re: sheppard's pie--- mashed potatoes
Hi Bakerman - russets should be fine, they mash well. I don't think the baby new potatoes would though - but have to admit I have not tried. English mustard is bright yellow and quite hot - brown mustard is similar to the french stuff - dijon - a bit weak, in my opinion, but it wouldn't do for us all to like the same..
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