ANYONE KNOW HOW TO MAKE SHEEPHERDERS STEW?

[KILLERBEE]

 dont know if i spelled it right, dont even know what it is???

but i hear its awsome and i would like to try it.

anyone know how to make it?

[animules]

Found some on-line:

http://www.recipecenter.com/Recipe.aspx?Code=1499110

http://fooddownunder.com/cgi-bin/recipe.cgi?r=21864

Let me know what you try, I have some lamb in the freezer and more coming this fall.

[KILLERBEE]

is it made out of sheep?  augh----- i dont know about that???

[KILLERBEE]

although, i just got done eating some fresh antelope backstraps [pics to come tonight or tomorrow:)]  and they were great!  i've always compared antelop to sheep, so maybe it'd be good

[animules]

Good lamb is wonderful, bad lamb is not.....       Mutton, sheep over 1-year old, can have a stronger flavor which is popular in mnay cultural dishes.  Much depends on how it was raised.  I am very picky about my lamb which is why I raised my own for years and now have only one small rancher I will buy custom raised from.

Reading the recipes, these are probably geared toward mutton based on the spices. The Basque culture would be some of the premier recipes for lamb and mutton.  The antelope I've had was nothing like lamb.  I'll send you come good lamb if you'll send me some good antelope.   

[philip]

OK, here goes, and it is for Shepherd's Pie.

This calls for lamb or we do it with leftover leg of lamb.  I think you could use beef, venison or pork, whatever you have or desire.  I am going to list a recipe for the oven at home, but with a little imagination, you could use a dutch oven and do this in camp.

1/4 cup unsalted butter
1 pound of chopped meat (lamb, beef, venison, etc)
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 ounces button mushrooms, wiped clean and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 can beef broth plus a little water
1 teaspoon Worcestershire sauce
1 pound potatoes
1/8 teaspoon nutmeg
1/2 cup heavy cream (or to be healthy, we use skim milk)
1/2 cup white cheddar, grated
1/2 cup frozen peas

Lightly grease a 6-cup baking dish and set aside ( you can use your dutch oven)

Melt 2 tablespoons of the butter in a large saute pan over medium high heat.  Add the meat and cook until starting to brown, about 3 minutes.  Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring , for about 2 minutes.  Add the mushrooms and bay leaf, and cook, stirring, until the liquid is almost gone, about 4 minutes.  Add the tomato paste and cook, stirring, until starting to color, about 1 or 2 minutes.  Add the flour and cook, stirring, for 1 minute.  Gradually add the stock and Worcestershire sauce, and bring to a boil.  Reduce the heat to medium-low, cover, and simmer until thickened, about 20 t0 25 minutes.  Add peas.

Preheat the oven to 400 degrees.

Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch.  Bring to a boil and cook until tender, about 10 minutes.  drain in a colander and return to the pot.  Over low heat, mash the potatoes with a potato masher.  Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate.  Add the heavy cream or milk and mix well.  Remove from the heat.

Remove the pot with the meat from the heat.  Remove the bay leaf.  Spoon into the prepared dish and top with the mashed potatoes, smoothing the top.  Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes.  remove from the oven and serve immediately.

Yield, 4 servings.

If you analyze this, it basically a meat stew with mashed potatoes on top.  It is hearty and good and will warm your tummy.

[animules]

Philip,  I am going to try this one!  It sounds great.