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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Stews, Curries, Casseroles, Pasta, Tagines & Stir Fries › Failed sheperds pie

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Failed sheperds pie (Read 13026 times)

Reply #10 - Apr 5^th, 2011 at 5:03pm

Cactus Offline
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Don't you just love this site!!!!!!
Muzz

Just_a_thought.jpg (2 KB | )

Have Camp Oven will travel

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Reply #11 - Apr 5^th, 2011 at 5:26pm

Carolyn™ Offline
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There is a time and place for most things I feel. I rarely make mash of any kind Cheesy

but if I had misjudged the quantity for a topping I would take the quickest way out and just boil some water and use a packet or two I usually carry in the camper.

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Reply #12 - Apr 6^th, 2011 at 11:59am

maloney Offline
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I probably could of made more mash but after having a few ales and getting side tracked the missus was grumpy and hungry.
When i cook my mash i steam my peeled spuds, and in my water i add rosemary and thyme, it adds a great flavour the the mash.

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Reply #13 - Apr 6^th, 2011 at 1:53pm

Carolyn™ Offline
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I like the idea of the herbs which would have been complimentary to the rest of the dish. I know the feeling well of keeping ones partner happy . I have had mash with finely chopped raw onion in. It blanches a bit in the heat. I could never serve it to the MOTH though 

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Reply #14 - Apr 6^th, 2011 at 5:53pm

mikel Offline
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new england area nsw au, New South Wales, Australia

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Carolyn.
Seems to me you have been missing out on the finer points of a properly crafted mash, whether the humble spud, sweet spud (kumera) humble "punkin" and/or a combination of all or other vine and root vegetables with herbs, butter and cream incorporated.

However, I dont think I will be doing "mash" at Thora, but I do hope that you will be sampling my "bush chook au vin".

Speaking of which, a bloke had better get out and capture a brace. Tempus fugit, eh.
mikel

life is a bed of gidgee coals and a camp oven

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Reply #15 - Apr 7^th, 2011 at 6:57am

mikel Offline
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Sorry Maloney, was going to continue re your pie but was disturbed by a couple of mates from the coast going out to Moree pig shooting.
Called in for a quick beer and a yarn, left about 1/2hr. ago!

Yep, your pie (looked ok to me with or without the extra mash) and reminded me of sometime in the '50's when I was involved in the installation of a big Ruston diesel genset at the new G N Raymond sawmill at Ensay in Gippsland.

Boarded at the pub where once a week the publican's wife would cook up a big pot which looked exactly like yours before the mash went on.

At breakfast this would be served on toast, she simply called it "grey mince".

For dinner that night she would make it a rich dark colour with Parisian essense, thick mashed potato sort of peaked and fluffed up on top which crisped up in the oven and served with a heap of fresh buttered beans.
This dish was elevated to "French Pie"! Grin

mikel

life is a bed of gidgee coals and a camp oven

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Reply #16 - Apr 7^th, 2011 at 7:59am

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My mother cooked excellent mash. But my family have never particularly liked it no matter who the cook is. I am prepared to taste test most things but am not overly fond of gamey meats. 

I have a potato dish to make for the first time at Thora and will be interested to see what everyone thinks of it.

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Reply #17 - Apr 7^th, 2011 at 11:07am

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mikel wrote on Apr 6^th, 2011 at 5:53pm:

Speaking of which, a bloke had better get out and capture a brace.

Sounds good Mike,
I'm gunna be chasing a few Rabbits in the next few days. (got my old Sluggy going great again)
If you have any extras we might be able to get a Game Pie go'n?

maloney wrote on Apr 6^th, 2011 at 11:59am:

When i cook my mash i steam my peeled spuds, and in my water i add rosemary and thyme, it adds a great flavour the the mash.

Sounds nice too Maloney.
I often use Sage & some spring onions in mine too.
Also forgot to mention that I cut mine into 1 - 1 1/2" cubes so they cook quicker.

Cheers, Mick.

Live while your'e alive, you can sleep when your'e dead.

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