I am calling today’s creation a ‘Cumberland Sound Sauce’ for a few reasons: First, while it is very much derived from the well-known English Cumberland Sauce, it varies in a material particular with the non-traditional addition of garlic. Secondly, Cumberland Sound is a body of water quite near to me up here on Baffin Island and this sauce, being often used as an accompaniment to game, would work very nicely with the Caribou (aka Reindeer) that abounds up here as our local version of venison… Continue reading “Cumberland Sound Sauce”
Lamb is not all that popular amongst most Canadians but when I was a kid growing up in England roast lamb was a very popular Sunday dinner. In many households, the main joint would invariably be followed, sometime later in the week, by that old leftovers stand-by, Shepherd’s pie.
Shepherd’s Pie has always been a mainstay of institutional cooking – school cafeterias and the like – and most people associate it with a composite of ground beef, various vegetables and potato. Strictly speaking though, versions with beef are actually Cottage pies whereas a true Shepherd’s pie, as the name suggests, should contain lamb… generally ground cooked lamb that is leftover from a roast.
The basic pie consists simply of ground meat (usually with added onion) baked under a topping of mashed potato. There are endless permutations on the theme, however, involving a whole host of diverse additions. Peas are quite common; as are carrots, and celery, and quite a few recipes add cheese to the potatoes. My mother used to make a version with applesauce in the meat mix and I love it this way, especially with corn niblets added. For this current, experiment, however, I want to go back to the basics and make a very traditional, simple pie… Continue reading “Experiment: Shepherd’s Pie”