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I knead it for less time but I knead it a second time after a few hours. I always try and give it at least 5-6 hours total to rise
I knead it for less time but I knead it a second time after a few hours. I always try and give it at least 5-6 hours total to rise
I’m Canadian … Much better than being American. Who cares about internet points anyways 🤷
Thanks lol so many people butt hurt about the name . I’m pretty sure the frozen shepherds pie you can buy at the grocery store also doesn’t have lamb . It was very good I ate the whole thing and was super full .
Yeah but most people just call it shepards pie either way.
They came out pretty good . Much better than my previous attempts.
I followed Joshua Wiseman’s video on it . I dont have a mixer though so I just did all the kneading by hand so it’s a bit more work . https://youtu.be/gTGSUYMu6Ns?si=qPNa36f6F1RChABd
It was built messy but it’s the taste that matters and it tasted so good !
I actually like having some crispy bits on the edges . I did find it was even better the next day though so next time I might cook it the day before I plan on eating it . Thanks for the tips, I’ve only made lasagna a couple times and I find each time it gets a little better .
I’m not sure about crackers but I rolled pasta out once and then folded it kinda like a book then turned it 90 degrees and rolled it out again. I use a rolling pin that’s just one solid peace of round qoodt
It’s surprisingly easy to do with just a rolling pin . Just takes a bit of time to get it to the right thickness.
It’s not that hard just takes a little time . I’d recommend giving it a try !
The actual rolling out part only took about 30 minutes but it was slightly thick so next time I’m going roll it out give the dough a break and then roll it a little thinner . It was very good either way .
I used to have a cheap pasta maker but it change thickness settings randomly and then get jammed up . But I do plan on getting another one soon that hopefully doesn’t suck much .
Copy and pasting part of this from a previous comment :
" I don’t have an exact recipe but a rough recipe is
1 onion diced with cooked in a pot with alittle oil and salt for a few minutes until translucent. Add a couple cloves of garlic finely chopped
1 small can of tomato paste stir it around until it begins to cook alittle
Half can of diced tomatoes along with Italian seasoning, couple spoonfuls of ketchup, a little worcester sauce , alittle lemon juice .
Let it simmer with the lid off ( careful of tomato splatter ) for about 20 minutes to thicken. Salt to taste "
Then I made melted some butter and added flour to make a roux . Added heavy cream salt , pepper and some shredded mozzarella cheese . Then I add both the sauces together .
Mixed it in with the sausages I cooked with peppers , onions and the pasta I made .
The pasta is just a couple cups and flour mixed with eggs and salt. I would look up chef Frank’s video on pasta making.
Very good and pasta is surprisingly easy to make even without any special tools . Just a rolling pin!
Agreed , I’m very particular about the order I assemble my burger.
I love burgers but don’t like pickles.
I can see the rest in the body of the post .
Thanks!!
A little less lettuce and it needs to be on the bottom . Keeps bun safe from the meat juices .