That's called peashinsh pie I think. How dare you call that Shepherds pie.

It's nice to get recognized.

This region generally refers to shepherds pie as being made with beef. Have the distinction you have. That's fine. But it doesn't change what we call shepherds pie. No one needs to fight. It's just different parts of the world having different definitions

They charge less if you heat with electric.

Im part Irish. We always put peas in it, not corn.

I’m in a very similar situation to you, but smaller house. 1300sqft ranch. Heat pump, hybrid water heater, electric dryer. 2 adults 1 infant one toddler.

We’ve been using ~850kwh. Using wood a fair amount though.

Definitely using more than before the heat pump, but oil bill is basically non existent.

We have a 1200 square foot house and heat pumps, no oil. We work from home most days and keep our heat pumps on 72. Our bill was $275 for December

Get your insulation looked at; my husband did insulation and it makes a huge fucking difference.

This basic recipe is what I remember. But I am taking note of all the variations. Good stuff in this thread.

I was once so drunk in college I mixed two cans of chili with a box of elbows and everyone raved about and demanded it every time we got drunk at my house after that.

We can’t find anything about today.

I have a 1300 sq ft house and my electric bill hasn’t been more than $60 in at least a year, but I live alone and don’t watch much tv, usually one load of laundry a week, etc

A friend's wife who's originally from England told me that Shepard's Pie has lamb while Cottage Pie has minced beef (ground beef).

That said... I still make mine with ground beef and call it Shepard's Pie :)

Hash in my Sheppards pie sounds like a good idea…

to add on what everyone else has mentioned, look at how much you use other appliances, especially the dryer. Depending on its wattage and how frequently you use it, it can very quickly add up (on top of everything else). I try to use mine as little as possible to save.

I have a 1200sqft house that's heated with oil and a pellet stove, and even though I only use around 400kw in the winter, the jump in price still hurts.

This is a family recipe. It is the best chop suey ever, bit I'm partial. American Chop Suey

1 lbs ground beef 1 lbs ground sausage (we prefer hot) 1 green pepper - diced 1 onion - diced 4 cloves garlic 1 package mushrooms (optional) 1 26 oz can crushed tomatoes 1 16 oz can diced tomatoes 1 4 oz can tomato paste 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp Italian seasonings Couple dashes hot sauce 1 lbs pasta (usually macaroni or ziti)

Bring a pot of water seasoned with salt to a boil and cook pasta until el dente - strain water.

In a second large pot brown the meat over medium heat.

When meat is about half done add the green pepper, onion, garlic and mushrooms.

When the veggies are soft, add the tomato paste, salt, pepper, italian seasoning, garlic and onion powder and combine.

Add the remaining tomatoes and stir together. Add the hot sauce. Simmer over low heat for 30 minutes.

Combine sauce with pasta, serve with fresh grated Parmesan.

I've never picked my local ones brain on prices, but you also have a lot of excess that gets sold at a wholesale/retail level outside of the CSA. Not sure if its enough to get to 210,000 but they will have more customers than a CSA

You mean because millions of people will move to Maine and turn it into New York City…? 🤔

I'm pleased to report that I've done just that. Tomato paste, Thyme, carrots, onions, beef (or lamb, but the Mrs. doesn't like it), a few other things. It's actually one of my favorite things to make now. But no corn, that's non-negotiable for me.

I've heard it called that as well. Interesting to see some of the explanations for it!

I’m our house we called it Goulash (or “Goulop” for slang).

You should challenge yourself to make a shepherds pie that you'd be proud to serve. It can be wonderful comfort food and even if you use fresh ingredients it's not that expensive.

We like to add gravy and mushrooms to the beef in ours.

Can’t really say it’s too high unless we know how much oil they burn.

Two chest freezers and a dehumidifier can cost $100+/month all on their own (although the dehumidifier probably doesn’t run much in the winter)

Same Maine to Texas, where do you live now? I’m in the Dallas area. About an hour north

I use 1lb of groud pork, garlic, onion and lots of seasoning all cooked together and put that down first. Then layer 1 can of creamed and 1 can whole kernel over that. I used to top it off with buttery potatoes but we switched to tater tots and cheese. I cook the tots in the oven while I prep the meat. Like them up to cover the entire pie, sprinkle mozzarella cheese over the top and bake. We haven't gone back to potatoes yet.

Good to know!!