AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Apr 2^nd, 2011 at 10:25am

maloney Offline
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Tried a sheperds pie the other day but didn't make enough mash.

browning onion,carrot and celery.

add mince.

cooking along.

then no where near enough mash, with grated cheese.

it was still yum and the rest i made pies out of.

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Reply #1 - Apr 2^nd, 2011 at 12:40pm

Cactus Offline
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Mal
There is nothing wrong with that, I will bet it was all eaten. Just double the topping next time...We all learn through trial and error. Good CO set up.
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Reply #2 - Apr 2^nd, 2011 at 8:43pm

TBF Offline
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Strange photos Mal

I didn't see a failure mate.
Just a progression towards perfection Wink

Aart

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Reply #3 - Apr 3^rd, 2011 at 1:35pm

Carolyn™ Offline
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Looks good to me. You would have to ask the big quantity chefs but I would think a camp oven that size would take 4-6 packets of dried potatoes made up. One thing with them is you can keep adding more if you have them in stock.

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Reply #4 - Apr 4^th, 2011 at 10:38am

69conroy Offline
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not a failure if eaten
bet it made nice pie's

Daryl

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Reply #5 - Apr 4^th, 2011 at 6:23pm

hotwelder Offline
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69conroy wrote on Apr 4^th, 2011 at 10:38am:

bet it made nice pie's

MMMMMmmmmmm,Jaffles
cheers George Wink

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Reply #6 - Apr 4^th, 2011 at 7:20pm

69conroy Offline
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Great minds Grin

George

Daryl

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Reply #7 - Apr 5^th, 2011 at 3:04am

BillyBushCook Offline
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Carolyn™ wrote on Apr 3^rd, 2011 at 1:35pm:

a camp oven that size would take 4-6 packets of dried potatoes made up.

Packet mash???????????
You gotta be joking, right?

Mick.

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

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Reply #8 - Apr 5^th, 2011 at 11:12am

Carolyn™ Offline
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Quote:

You would have to ask the big quantity chefs but I would think a camp oven that size would take 4-6 packets of dried potatoes made up

BBC - how much would you suggest?? The only dried potatoes I know come from the supermarket and are small packets.

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Reply #9 - Apr 5^th, 2011 at 4:31pm

BillyBushCook Offline
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4 - 5 large, fresh spuds.
try peeling them, boiling until tender with a little seasoning,
Strain then mash with some butter, milk & seasoning! Smiley

Surely your not sugesting that you use packet mash Carolyn.............Shame on you! Smiley

Mick.

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

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

Carolyn™ Offline
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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

BillyBushCook Offline
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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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