Scrummy shepherd's pie
Pies
Everyone knows that the reason for making Shepherd’s Pie is to eat more mashed potatoes. And rightly so! Here’s my improved version, inspired by a scrummy (scrumptious + yummy) holiday beef stew that Mary Berry makes. (She adds lots of mushrooms, horseradish, and mustard – 3 real winners for a meal like this.) I up the ante with crisp bacon, added right at the end, and (shhhh!) chopped anchovies. I highly recommend using a ricer for the potatoes and lightly pile them on top of the mixture in their just-shredded form. I drizzle a fair bit of cream over the potatoes, and sprinkle them well with salt to avoid stirring them at all. Tip: Start your potatoes before you do any of your other prep for this one. Enjoy!! ;o)
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