Rich Shepherd's Pie - A hearty dinner 

Hi Swamper60. Yes, she is, LOL.

HI Susannah. Yes this would be very warming on such a night.

Oh and the same to you, though much earlier I think.

Hi Phoenixchi. Oh me too.

Hi Judith. You have been busy baking. I hope you enjoy your cakes. The shepherd's pie was well received, so I hope yours goes down well too.

HI Mark. Thanks very much.

Hi Spiderbirdie. Thanks very much.

HI Caz. I don't have it very often, but love it. I couldn't decide between pecorino, gruyere, Cheddar or red Leicester for the top. Any of them would work well.

@geoffsbakingblog ohhh I love a bit of Gruyère 😊👍

Hi Debbie. I do know that lamb is not so common in Canada. My sister, in Ottawa buys it a lot though, from Farm Boy or Metro- when it is on offer.

Hi Tazzie2shoos. That's great. I hope you enjoy it.

Hi Henrietta. Oh yes using quorn can create a quornucopia of delights. But for me always, meat is hard to beat.

Hi Diane. It used to be the way, when I was younger, to mince the remains of the Sunday roast and make a pie with it. I think most mincers have gone the way of mangles these days. A verse I read this morning was: Hot on Sunday, Cold on Monday, Hashed on Tuesday, Minced on Wednesday, Curried Thursday, Broth on Friday, Cottage pie Saturday. Must have been a big joint, LOL. To say nothing about how it was kept in those days, when not many people had refrigerators.

Hi Shamin Akhtar. Thanks very much.

@@geoffsbakingblog your welcome

HI Craig, thanks. No, since we aren't mixing the flour with liquid it doesn't clump, it simply coats the very nicely and then thickens the sauce when liquid is added.

Hi Lynda Jane. That's the same for me really. It is years between each time. Then I enjoy it so much.

Hi Pamela. Yes you can use beef instead. Some people would call that a cottage pie.

Hi Coolerkin. I tend to work on the basis of 240ml as one cup. In the USA there are some variations but usually the cup-1/2 cup-1/4 cup measures are 240ml, 120ml, 60ml. According to Nigella.com in the UK a cup measure will be 250ml, then half cup 125ml and a quarter of a cup 60ml. That site says the 10ml difference between US and UK cups is negligible. When I refer to liquid measures, for water, cream, milk, oil etc I work on the basis of 240ml per cup. When giving cup measures for dry ingredients such as sugar etc I also base it on 240ml per cup. However when I give cup measures for flour always try to say 'based on scooping packed flour into a 250ml cup' since that is hour I measure the number of cups once I have weighed out the flour in grams. But, having said all that, and since you appear to live in the UK, I would recommend weighing ingredients as it is a much more accurate way of doing things, which is important in baking.

AHH thanks for the info... I actually thought you lived in the UK thanks for clearing that up for me...

@@coolerkin I do live in the UK. I give the cup measures, as best I can, for any US viewers. I am fairly sure UK viewers will weigh ingredients where possible.

Oh no, it wouldn't go down very well on such an occasion.