Obviously it is, I am afraid, if it came up with the answer that £16 = $AUS18.
Maybe Steve Jobs didn’t get the hang of maths?
2 Likes
I don’t ever recall having shepherds pie and I know I’ve never made it.
1 Like
I admit that I thought it seemed somewhat low, based on my research on the matter a couple or so years ago after watching Australian Gold Hunters 
But, given the strength of the pound nowadays, I kinda accepted the dip.
1 Like
Is that because you are in the US and lamb is hard to find compared to beef or pork? My recollection of shopping for food or eating out in the US is that the meat choice was limited. I don’t recall eating lamb there, certainly not offal.
1 Like
No, I have sheep. Honestly, I have heard of lamb chops and leg of lamb but don’t recall ever eating it.
I do like Greek food, that I was told, was sheep but other than that, don’t recall eating sheep or goat.
I sell my sheep mostly to hunting ranches. People want trophy rams. I don’t understand that but city folk don’t know any better. I sale to people wanting new blood lines in their herds and to people that are wanting show animals.
Hispanics prefer goats over sheep for cooking. Only sold a few to them.
1 Like
Every family has their own traditions and often create their own favourite twist on a traditional recipe but I can’t imagine that the original recipes for Shepherd’s Pie contained tomato sauce.
Tomatoes were viewed with suspicion in England for many years - they were thought to be poisonous and only grown as ornamental plants. It was only after the mid 1800s that cooks started to make sauces and soups with tomatoes.
The bottom bit of a Shepherd’s Pie (or a Cottage Pie) was usually just minced or thinly sliced cooked meat and the moisture added was a meat stock, usually saved from when the meat was first cooked, with maybe an onion added after being fried in a bit of dripping until softened.
I must admit, when I used to make it, I liked to add in some finely chopped veg for a nicer flavour and to make the meat go further.
I have also occasionally added a small can of plum tomatoes if I’m making it with minced beef but I have never thought of my additions as being traditional.
Now there is nobody left at home to eat meat, I’ve become a total rebel and make my Shepherd’s Pie with a can of puy lentils instead of meat, with a bit of finely diced veg and a can of tomatoes. Then I top it with a mash of mixed root veg - carrot and celeriac is my favourite topping but I’ll use up a mixture of whatever root veg I have.
4 Likes