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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":521,"substitutions":545,"slug":557,"title":558,"shortTitle":559,"countrySlug":560,"region":561,"baseServings":432,"prepMinutes":562,"cookMinutes":563,"difficulty":564,"course":565,"diet":567,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":586,"updatedAt":586,"authorSlug":587,"summary":588,"localeSlug":557,"alternates":589},[394,397,400,403,406],{"answer":395,"question":396},"The meat, and nothing else. Shepherd's pie is made with lamb or mutton, on the logic that shepherds keep sheep; cottage pie is made with beef. Cottage pie is the older name and originally meant any minced leftover roast under a potato crust. The construction, gravy and topping are identical.","What is the difference between shepherd's pie and cottage pie?",{"answer":398,"question":399},"The filling was too hot and too loose. Reduce the gravy until a spoon dragged through the pan leaves a track that fills in slowly, then let the filling cool for 15 minutes before topping. Spoon the mash on in dollops around the edge first and join them up, rather than dropping a mound in the middle and spreading it.","Why did my mash sink into the meat?",{"answer":401,"question":402},"It is better made ahead. Assemble it completely, cool it, and refrigerate for up to two days — the filling firms up and the flavours settle. Bake straight from the fridge, adding about 15 minutes to the oven time, and give it a few minutes under the grill at the end for colour.","Can I make shepherd's pie ahead?",{"answer":404,"question":405},"Floury varieties — Maris Piper, King Edward, Desiree or Russet. They mash dry and fluffy, which is what holds a ridged crust. Waxy potatoes contain more moisture and less starch, and produce a dense, slightly sticky topping that slumps flat in the oven.","What potatoes make the best topping?",{"answer":407,"question":408},"Most of it, yes. Lamb mince at 20 percent fat releases a surprising amount, and any excess pools on top of the finished pie and soaks into the mash. Tip the pan and spoon off all but about a tablespoon after browning — that one spoonful carries flavour and is worth keeping.","Do I need to drain the fat from the lamb?",[410,411,412,413,414,415],"Let the filling cool for 15 minutes before topping it. Hot filling melts the mash into it and you lose the layer entirely.","Pipe or fork the mash from the outside edge inwards, sealing it against the dish so the gravy cannot bubble up over the top.","Rice or mash the potatoes while hot but add the butter before the milk — fat first coats the starch and keeps the mash from turning gluey.","Drain off excess lamb fat after browning. Lamb mince renders far more fat than beef and the pie will be greasy if you leave it all in.","Rough up the surface with a fork in deep lines. The ridges are what catch the heat and go crisp; a smooth top just goes pale and dry.","A teaspoon of Marmite or a splash of dark ale in the gravy deepens it noticeably without tasting of either.","🥧","Shepherd's pie is minced lamb cooked slowly with onion, carrot and a savoury, slightly sharp gravy, spread into a dish and covered with mashed potato that browns in ridges under the grill. It is a two-texture dish: soft, deeply meaty filling against a crust of potato that goes crisp on top and stays creamy underneath. The flavour is more savoury than rich — Worcestershire sauce and tomato purée do the heavy lifting, and the lamb keeps a faint sweetness that beef never has. It is genuinely easy, forgiving of timing, and better on the second day.","The dish begins as leftover management. Before mincers were common in domestic kitchens, cottage pie meant yesterday's roast chopped small, moistened with gravy and reheated under a potato lid — a way of making Monday out of Sunday. The name appears in English cookery writing in the late eighteenth century, around the time the potato had finally become a staple of the poor rather than a curiosity, and the \"cottage\" in the name refers plainly to the sort of house it was cooked in.\n\nShepherd's pie is the younger name and the more specific one. It shows up roughly a century later, and the logic is simply occupational: a shepherd's animals are sheep, so a shepherd's pie is made with lamb or mutton. Cottage pie is beef. British cooks are inconsistent about this in practice and rigid about it in argument, and a menu that offers \"shepherd's pie made with beef\" will be corrected by somebody at the table. Mutton, being older and stronger meat, was the original and is still better if you can find it — the long, slow braise is exactly what mutton wants.\n\nThe dish travelled with the potato-lid idea intact. Ireland has its own claim to the format, and versions across the Commonwealth swap the topping for sweet potato, mash and cheese, or a mash-and-swede mix. What has stayed constant is the technique underneath: mince browned properly, not grey-boiled; a gravy reduced until it clings rather than pools; and a topping applied only once the filling is cool enough to hold it up. Skip the last step and the potato sinks into the meat, which is how the dish earns its bad reputation.","Assembled and unbaked, the pie keeps 2 days in the fridge — bake it from cold with an extra 15 minutes. Baked, it keeps 3 days and reheats well covered at 180°C for 25 minutes, then uncovered for 10 to re-crisp the top. It freezes for 3 months either baked or unbaked; thaw overnight in the fridge rather than baking from frozen, which leaves the centre cold while the topping burns.",[421,422,423,424],"Browns the lamb in batches, so the base flavour comes from real caramelisation rather than a stock cube.","Reduces the filling until it coats the spoon — the fix for the watery, sunken version most people have eaten.","Uses a drier, riced mash that holds ridges instead of slumping into the meat.","Finishes under the grill so the top browns properly without overcooking what is underneath.",[426,427,428],"Large heavy frying pan or casserole","Potato ricer or masher","Ovenproof dish, about 2.5 litres",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},34,46,6,780,32,620,[437],"Buttered peas or greens, and pickled red cabbage or a spoon of brown sauce on the side of the plate.",[439,442,445],{"name":440,"description":441},"Cottage pie","The same construction with beef mince instead of lamb, usually with a splash of red wine in the gravy rather than ale.",{"name":443,"description":444},"Cheese-topped","A scattering of mature Cheddar over the mash before it goes under the grill. Divisive among purists, but the browned cheese crust is hard to argue with.",{"name":446,"description":447},"Lentil shepherd's pie","Brown or green lentils and mushrooms in place of the lamb, with vegetarian Worcestershire and a spoon of tomato purée for depth. A genuinely common British household version rather than a novelty.",[449,455,460,464,467,470,475,478,480,483,488,492,495,499,505,508,512,517],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},800,"lamb","lamb mince, about 20% fat","g","For the filling",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},2,"olive-oil","oil","tbsp",{"qty":456,"ref":461,"name":462,"unit":463,"group":454},"onion","onions, finely diced","piece",{"qty":456,"ref":465,"name":466,"unit":463,"group":454},"carrot","carrots, finely diced",{"qty":456,"ref":468,"name":469,"unit":463,"group":454},"celery","celery sticks, finely diced",{"qty":471,"ref":472,"name":473,"unit":474,"group":454},3,"garlic","garlic, crushed","clove",{"qty":456,"ref":476,"name":477,"unit":459,"group":454},"tomato-paste","tomato purée",{"qty":456,"name":479,"unit":459,"group":454},"Worcestershire sauce",{"qty":456,"ref":481,"name":482,"unit":459,"group":454},"flour","plain flour",{"qty":484,"ref":485,"name":486,"unit":487,"group":454},400,"stock","lamb or beef stock","ml",{"qty":489,"ref":490,"name":491,"unit":463,"group":454},4,"thyme","thyme sprigs, leaves picked",{"qty":456,"ref":493,"name":494,"unit":463,"group":454},"bay-leaf","bay leaves",{"qty":496,"ref":497,"name":498,"unit":453,"group":454,"optional":8},150,"peas","frozen peas",{"qty":500,"ref":501,"name":502,"unit":503,"group":504},1.2,"potato","floury potatoes, peeled and cut into even chunks","kg","For the topping",{"qty":506,"ref":507,"name":507,"unit":453,"group":504},80,"butter",{"qty":509,"ref":510,"name":511,"unit":487,"group":504},120,"milk","whole milk, warmed",{"qty":513,"ref":514,"name":515,"note":516,"unit":463,"group":504,"optional":8},1,"eggs","egg yolk","for a glossier, more golden crust",{"qty":518,"name":519,"unit":520,"group":504},null,"salt, black pepper and a scrape of nutmeg","to taste",[522,526,530,534,538,541],{"tip":523,"text":524,"title":525},"Crowding the pan is the difference between browned lamb and boiled lamb. Two batches take four extra minutes and change the whole dish.","Heat 1 tablespoon of oil in a wide pan until it shimmers and add {qty:lamb} of lamb mince in two batches, pressing it flat and leaving it undisturbed for 3 minutes before breaking it up. Cook until the meat is genuinely brown and catching on the base, not grey. Lift it out and spoon off all but a tablespoon of the rendered fat.","Brown the lamb properly",{"text":527,"title":528,"timerSeconds":529},"Add the remaining oil, then the onion, carrot and celery with a good pinch of salt. Cook over medium heat for 10 minutes, until the onion is translucent and the carrot has lost its raw edge. Stir in the garlic and thyme and cook for another minute, until the garlic smells sweet rather than sharp.","Soften the vegetables",600,{"text":531,"title":532,"timerSeconds":533},"Return the lamb, stir in the tomato purée and flour and cook for 2 minutes until the paste darkens from red to brick. Add the Worcestershire sauce, stock and bay leaves, bring to a simmer and cook uncovered for 35–40 minutes, stirring now and then, until the sauce clings to the meat and a spoon dragged across the base leaves a track. Stir in the peas, taste hard for salt, and leave to cool for 15 minutes.","Build and reduce the gravy",2280,{"text":535,"title":536,"timerSeconds":537},"Boil the potatoes in salted water for 18–20 minutes until a knife slides in with no resistance. Drain and leave them in the colander for 2 minutes to steam dry, then pass them through a ricer or mash thoroughly. Beat in the butter first, then the warm milk, and season with salt, pepper and nutmeg. The mash should be stiff enough to hold a peak.","Make a dry, fluffy mash",1140,{"text":539,"title":540},"Heat the oven to 200°C. Spread the cooled filling in the dish, fishing out the bay leaves. Spoon the mash around the edges first and work inwards, joining the dollops up and sealing the potato to the rim of the dish, then rough the whole surface into deep ridges with a fork. Brush with the egg yolk if using.","Assemble",{"text":542,"title":543,"timerSeconds":544},"Bake for 25 minutes, until the gravy bubbles at the edges, then move the dish under a hot grill for 4–5 minutes until the tips of the ridges are dark brown and crisp. Let it settle for 10 minutes before serving — straight from the oven it will not hold a clean portion.","Bake and brown",1500,[546,550,553],{"note":547,"swap":548,"original":549},"Mutton is the historically correct meat and gives a stronger, sweeter flavour after long cooking. If you use beef mince instead, the dish is cottage pie — still excellent, but call it by its name.","Minced mutton, or diced lamb shoulder minced at home","Lamb mince",{"note":551,"swap":552,"original":479},"Standard Worcestershire contains anchovies, so it is not vegetarian. Soy and vinegar reproduce the salt and sharpness, though not the tamarind note.","Soy sauce plus a splash of vinegar, or a vegetarian Worcestershire",{"note":554,"swap":555,"original":556},"A common British variation that lightens the pie and adds a slightly peppery edge. Keep at least half potato or the topping will not hold its shape.","Half potato, half celeriac or swede","Potato topping","shepherds-pie","Shepherd's Pie (Minced Lamb under Mashed Potato)","Shepherd's Pie","united-kingdom","England",25,70,"easy",[566],"main",[],[451,501,465,461,507],[570,573,575,577],{"alt":571,"src":572},"Shepherd's pie in a dish with browned forked mashed potato and lamb gravy bubbling at the edge","\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero-1x1.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero-4x3.jpg",[580,581,582,583,584,585],"shepherds pie","lamb mince","mashed potato","british","cottage pie","comfort food","2026-08-19","dishroute-kitchen","Minced lamb braised down with carrot, thyme and Worcestershire until the sauce coats the spoon, then sealed under forked mash and baked until the ridges go dark and crisp.",{"en":590},"\u002Frecipe\u002Fshepherds-pie",{"items":592,"total":735,"page":513,"limit":853,"hasMore":854},[593,617,647,679,707,731,761,787,797,826],{"slug":594,"title":595,"shortTitle":596,"countrySlug":560,"region":561,"baseServings":489,"prepMinutes":597,"cookMinutes":598,"difficulty":564,"course":599,"diet":600,"mainIngredients":601,"images":602,"keywords":612,"publishedAt":586,"updatedAt":586,"authorSlug":587},"bangers-and-mash","Bangers and Mash (Sausages with Onion Gravy)","Bangers and Mash",15,45,[566],[],[501,461,507,510,485],[603,606,608,610],{"alt":604,"src":605},"Browned pork sausages leaning on buttery mashed potato with dark onion gravy poured over","\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-1x1.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-4x3.jpg",[613,614,615,582,583,616],"bangers and mash","sausages","onion gravy","pub food",{"slug":618,"title":619,"shortTitle":620,"countrySlug":560,"region":621,"baseServings":489,"prepMinutes":622,"cookMinutes":623,"restMinutes":624,"difficulty":625,"course":626,"diet":628,"mainIngredients":629,"images":630,"keywords":640,"publishedAt":586,"updatedAt":586,"authorSlug":587},"cornish-pasty","Cornish Pasty (Crimped Beef and Swede Pastry)","Cornish Pasty","Cornwall",40,55,60,"medium",[627,566],"street-food",[],[481,501,461,507],[631,634,636,638],{"alt":632,"src":633},"Golden Cornish pasty with a thick rope crimp along one side, cut to show beef and swede filling","\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-1x1.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-4x3.jpg",[641,642,643,644,645,646],"cornish pasty","pasty","cornwall","beef and swede","hand pie","british baking",{"slug":648,"title":649,"shortTitle":650,"countrySlug":560,"region":651,"baseServings":489,"prepMinutes":597,"cookMinutes":652,"difficulty":625,"course":653,"diet":656,"mainIngredients":659,"images":662,"keywords":672,"publishedAt":586,"updatedAt":586,"authorSlug":587},"cullen-skink","Cullen Skink (Scottish Smoked Haddock Soup)","Cullen Skink","Moray, Scotland",30,[654,655],"soup","appetizer",[657,658],"pescatarian","gluten-free",[660,501,510,461,661],"white-fish","leek",[663,666,668,670],{"alt":664,"src":665},"Bowl of thick Cullen skink with flakes of smoked haddock, potato cubes and chopped chives","\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-1x1.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-4x3.jpg",[673,674,675,676,677,678],"cullen skink","smoked haddock","scottish soup","chowder","potato soup","scotland",{"slug":680,"title":681,"shortTitle":681,"countrySlug":560,"region":682,"baseServings":683,"prepMinutes":597,"cookMinutes":684,"difficulty":564,"course":685,"diet":688,"mainIngredients":690,"images":691,"keywords":701,"publishedAt":586,"updatedAt":586,"authorSlug":587},"english-scones","English Scones with Clotted Cream and Jam","South West England",8,13,[686,687],"bread","dessert",[689],"vegetarian",[481,507,510,514],[692,695,697,699],{"alt":693,"src":694},"Tall split scone loaded with clotted cream and strawberry jam beside a cup of tea","\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-1x1.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-4x3.jpg",[702,703,704,705,646,706,643],"scones","clotted cream","cream tea","afternoon tea","devon",{"slug":708,"title":709,"shortTitle":710,"countrySlug":560,"region":561,"baseServings":489,"prepMinutes":652,"cookMinutes":598,"restMinutes":652,"difficulty":625,"course":711,"diet":712,"mainIngredients":713,"images":715,"keywords":725,"publishedAt":586,"updatedAt":586,"authorSlug":587},"fish-and-chips","Fish and Chips (Beer-Battered Cod with Thick Chips)","Fish and Chips",[566],[657],[714,501,481,497],"cod",[716,719,721,723],{"alt":717,"src":718},"Golden beer-battered cod fillet with thick-cut chips, mushy peas and a lemon wedge","\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-1x1.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-4x3.jpg",[726,727,714,728,583,729,730],"fish and chips","beer batter","chip shop","mushy peas","deep fried",{"slug":732,"title":733,"shortTitle":734,"countrySlug":560,"region":561,"baseServings":489,"prepMinutes":735,"cookMinutes":736,"difficulty":564,"course":737,"diet":739,"mainIngredients":740,"images":745,"keywords":755,"publishedAt":586,"updatedAt":586,"authorSlug":587},"full-english-breakfast","Full English Breakfast (The Fry-Up Plate)","Full English Breakfast",10,35,[738],"breakfast",[],[741,514,742,743,744],"bacon","tomato","mushrooms","blood-sausage",[746,749,751,753],{"alt":747,"src":748},"Full English breakfast plate with bacon, sausage, fried egg, black pudding, beans and grilled tomato","\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero-1x1.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero-4x3.jpg",[756,757,758,741,759,760],"full english breakfast","fry up","black pudding","british breakfast","baked beans",{"slug":762,"title":763,"shortTitle":764,"countrySlug":560,"region":765,"baseServings":432,"prepMinutes":652,"cookMinutes":766,"restMinutes":652,"difficulty":767,"course":768,"diet":769,"mainIngredients":770,"images":771,"keywords":781,"publishedAt":586,"updatedAt":586,"authorSlug":587},"roast-beef-and-yorkshire-pudding","Roast Beef and Yorkshire Pudding (Sunday Roast)","Roast Beef and Yorkshire Pudding","Yorkshire and the 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