Under the theory people aren’t totally bored yet, let me revisit that shepherd’s pie and illustrate how one goes about cooking as a poor person.
Here is Broomstick’s Poor Person Shepherd’s Pie Recipe, with annotations, explanations and comments:
1 pound ground meat(1)
1 stalk celery
1 large carrot
1/2 onion
1/4 bell pepper
Other vegetables you may have(2)
4 servings of gravy(3)
8 servings mash potatoes(4)
Seasonings: pepper, Worcestershire sauce parsley, etc.(5)
Preheat oven to 400 degrees F
Brown the meat. Dice/chop the vegetables. Combine meat, vegetables, gravy, and seasonings in a bowl and stir until thoroughly mixed. Spread evenly in a large casserole or baking dish.
Make the mashed potatoes. Layer over the mixture in the baking dish. Do not level the mashed potatoes, leave in peaks and valleys.
Bake for 30-40 minutes uncovered, or until potatoes start to brown.
Makes four portions.
Seems pretty straightforward, right? But what if you don’t have ground meat? Or no Worcestershire sauce? Read on:
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I said “meat” - note the lack of specificity. I usually use ground beef (traditional in the US - other countries use lamb) but it could be any ground meat. Last year some friends who hunt gave me several pound of venison, which worked just fine. It could be meat stretched with TVP. If you want to go vegetarian it could be rice and lentils. Or beans and rice. Or cheese. Think of this as the “protein” part of the meal, and use any protein you have on hand. Note, too, that each portion works out to 4 ounces of protein, which is less than what most Americans are accustomed to, but is actually 1 dietary portion of protein.
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Two traditional vegetables for this dish are peas and corn, at least in the US. I don’t include them because I’m allergic to them, but those two are a legume+grain combination, which makes for a complete protein. That increase the nutrition in the meal
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There are three ways I have for obtaining gravy: make it from scratch (which, honestly, I’m not very good at doing), make it out of a packet of powder, or use a can/jar of gravy. If you’re poor, you’ll use what you have available, whichever form gravy takes. Again, this can be any gravy you have on hand.
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Again, there’s more than one way to get mashed potatoes. You can make them from scratch. You can start with canned potatoes. You can use instant potatoes. If you’re poor, again, you’ll use what you have on hand. Heck, I might combine potatoes and turnips for a “neaps and tatties” covering. Also, there’s no denying instant is a heck of a lot quicker and easier. By the way, milk+potatoes is another complete protein.
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Season with whatever the heck you want. I used pepper and parsley. Gravy will add flavor. Use hot sauce if you like it. Whatever. I’ve met people who are slaves to recipes - “Oh, no! I don’t have X! I can’t make this!” Yes, usually you can. Substitute with something.
So, OK, I want to make shepherd’s pie. I have to figure out what “meat” I have, what vegetables, how I’m going to get gravy, and how I’m going to make mashed potatoes. That’s a few more decisions than I think more people make prior to cooking, and the answer depends not on what I want but what I have on hand. If I only have half the potato flakes I need I might wind up making half the potatoes with instant and half out of a can or even from scratch. There’s a couple decisions and problems to solve even before I start cooking. You have to be flexible, you have to be able to substitute one thing for another.
On the other hand, each serving has (more or less) 4-5 ounces of protein, 2-3 dietary serving of vegetables (2 of potato, 1-2 of the other vegetables), and significant calcium if there’s milk in the potatoes. Add a dinner roll and you have a complete meal. It’s actually closer to how you should be eating than a fast food burger or fried chicken or mac and cheese.
It’s also flexible. It’s quintessential poor people food. Mix and match all you want, use what you have on hand. This started as poor people food, and its an example of how poor people have always stretched meat, mixed and matched what they had, and found a way to put filling food on the table.
A lot of the bean soups are the same way - very flexible, mix and match, stretch meat, etc. Ditto for stews. If you have to save money that’s how you cook. Look at what peasants eat.