Tuesday, 2 April 2013

An Innovative Shepherds' Pie

When we got back from Scotland, after a fairly tough drive with lots of snow flurries and dense spray in places, a bit of comfort food seemed to be the order of the day, so we made a shepherds' pie using some lamb and mixed root veg we'd brought away from the previous night's pub dinner, and it really turned out to be special.

First, the vegetables consisted of potato, carrot, parsnip and turnip, which we mashed roughly before mixing with more mashed potato to make the topping.  The turnip especially, was key in this.

Then the other thing we did differently from normal was to put in a teaspoonful of medium curry powder.  Not enough to make it into a curried filling for the pie, but just enough so you knew she'd done it. 

I have to say, it was brilliant, and we'll be doing that again, though possibly not every single time!

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