Blood pudding made of pig blood, ham, egg and and blood sausage|
- One large potato
- Half a pound of ground beef
- Two and a half feet of sheep intestine
- Half a clove of garlic
- An onion
- Six limes
- Half a cup of water
- Half teaspoon of thyme
- Half teaspoon of mustard powder
- One teaspoon of salt
- Half tablespoon of ground cloves
- One teaspoon of black pepper
- Half teaspoon of rosemary
- Two pie-crusts
- Half a cup of butterfat
- OPTIONAL: Gravy
The Shepstai remains today as an iconic dish for the upper classes of Anglia, the offspring between culinary prowess and nobility. Much like other fares originating in the region, the pie focuses around creating a balance between soft, layered pastries and powerful, strong tasting meats. It also includes the use of herbs and other heavy fats, painting it as the pinnacle dish of nobility in the lordship.
The dish was originally created as an experimental product of the use of sheep intestine and the much renowned Anglian pastry, the Shepstai came to be renowned for its practicality yet delicacy, and the large contrast in flavours between the pastry and meat contents. Its creamy contents made it unconventional to say the least, which appealed to the highborn in Anglia. The rosemary, butterfat and potato complimented each other in such a way that the meat pie soon found its way onto the tables of many nobles that ruled over Anglia. Primarily served as a main dish during mealtime, it swiftly spread to other areas of the Crown Isle after becoming a renowned meal in its region of origin. Although it was slow to gain traction, it grew in popularity with Regalian nobility. Many commoners and lowborns go their lives without having tasted the Shepstai, seeing as the use of rosemary and butterfat is a luxury most cannot afford.
Before starting the other stuffings, prepare the sheep intestine. Squeeze the limes into a bowl, and rinse the length of intestine. Be sure to scrape out any excess fat, dirt, or other excess tissue. Flip it inside out and repeat, and allow to sit for five minutes. Next, boil your potato in a pot over high fire. This should take about seven minutes, and you’ll know it’s ready when you can easily pierce the skin with the tip of your knife. Remove it from the water, mash it in a bowl, and set it aside. Slice the intestines thinly, and combine with the ground beef in a pan. Chop up your garlic and onion, and add those to the pan as well. Season with the thyme, cloves, mustard powder and salt, then mix in your mashed potatoes and butterfat. Place your pie crust (a simple circular dough, sliced into a circle) in a circular tin, allowing the edges to hang over the lip of the tin. Spoon in your meat, then top with another pie crust. Using a fork, press the lips of the crusts together, sealing the pie. With a knife, poke a few holes uniformly in the top crust, to allow heat to escape. Bake in an oven for half an hour, before removing and serving immediately. Garnish with rosemary and cloves, or top with gravy.
- The Shepstai appears to be a hefty meat pie, and is generally served mere seconds after being removed from the oven. Its visual appeal relies on being fresh out of the oven.
- The pie smells strongly of beef, well seasoned with thyme and mustard powder.
- The dish’s texture is different on every level, from the crust down. The outside is flaky and smells like baked bread, while the inside tends to be softer and more aromatic. The contents taste like meat pie should, although with a slight variation in the chewiness of the sheep intestine.
- Odd and unfortunate as it is, there have been many cases of low-nobility choking and dying while consuming the Shepstai. Many speculate the thinly sliced pieces of intestine were to blame, though many conspiracy theorists think otherwise.
HydraLana on 08/7/2018.|
» Read more