That's from the Quebecois term for it: "pate chinois".

That makes sense. I almost feel like the term "cottage pie" was just invented by the "you can't call that Shepherds pie crowd". That makes sense your mom said that. I think the name and the recipe changed in the US or at least in the northeast. Obviously because we don't have lamb, we have beef.

Shepherd's pie uses lamb or mutton, Cottage pie uses beef. Fight me.

120. Heat is oil. Heat pump water heater. A couple years ago when we bought the 1250 sq ft house it was around 60-70. We have added a baby and appliances. Oh and the water heater.

2 adults in a 1200 sq. foot house. Heat pump, radiant heat (run by oil), 1 smallish chest freezer, electric stove, drier, washer, dishwasher, etc.

I think my highest bill has been about 170. Even in summer it is still about the same as we just switch from heat to AC.

When this was served to us in school it was always called, China Pie. I don’t think I’ve heard it called that since then.

Ah, I missed that. Cheers!

I always use butter to brown the burger. None of that olive oil stuff or margarine.

My extended F-C family has been making ACS since shortly after some returned from serving in Korea. Long a staple among the older set; less so among the younger who think it is for poor people.

I HATE chop Suey

I think you about nailed it. I’ll bet all that fat added a lot of flavor

Yeah I agree. When made you the way it's described it's not great. I'll still eat it with loads of ketchup though.

I agree the way you describe the ingredients sounds shit. But one can always use better versions of those ingredients and it will be better. Albeit still just shepherds pie!

I'm not arguing the dish is good although I like it :)

Just that the beef/lamb debate is dumb.

I use an entire green pepper.

I skip the garlic.

So heat pump is all electricity. Also check to see if they consider you heating with electric for which they charge more!!! If there is no oil heat then they will consider you electric.

OP. In the post.

I use 1lbs ground lamb and 1 lbs ground beef

Single, large old home, crap insulation. ( crap home, but paid for ) Wood heat, electric hot water, fridge, small freezer, washer, dryer to spin only, led bulbs, propane stove and town water. Approx 200kw month ( 50~60$ )

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Weird it's called Goulash in some places, it's kind of insulting to actual Goulash. It really is American Goulash (like American Chop Suey). You would never call American Chop Suey just Chop Suey (not throwing shade at it, I enjoy it but need to respect my Slavic roots).

If you’re not paying for oil that doesn’t seem too bad but check your electricity suppliers rate. Mine jumped to $0.40 because I wasn’t paying attention

1300 Sq ft with gas for heating, cooking and hot water. Last bill was $66.00, although it was down in the 30s a year ago before natural gas prices went insane. Bring back Maine Yankee, please.

The recipes without 100’s of ads you’re forced to scroll through are suspect.

That said, I grew up in Maine but my mom never would have made a shepherd’s pie without lamb without calling out that it wasn’t really shepherd’s pie. I don’t recall the term cottage pie being used instead. That said my mom lived in England for part of her childhood so maybe that explains it?

I think it's going to be apples and oranges unless someone arrives who has heat pumps. I heat with oil and the hot water comes out of the boiler, so any comparison on electric use is way off the mark. The most interesting comparison would be if someone still has the old school electric baseboards from the 70's.

Who said pepperoni?

I remember it as ground beef, onions, green pepper, garlic, together and then add a can of stewed tomatoes chopped up, and jar of tomato sauce. Elbow macaroni cooked, rinsed, then you add the good stuff to the pasta pot.

I made this once in college for a group of 25 people and forgot to drain the fat from an obscene amount of ground beef and just added stuff into the giant pot. No one noticed and I did not say anything.