I’ve modified a recipe from my childhood, one that was a favorite of mine. Although I now make it any time of year I feel like it, it’s a dish that conjures up memories of Christmas morning and my mother. Continue reading
Most of you will be aware that I lived in the United Kingdom for some time. Eleven years, to be exact, give or take a few months. In that time I developed a fondness for many of the English delicacies. I’m talking a proper mug of tea, Marmite on toast, bangers and mash, and shepherd’s pie.
Ooh, shepherd’s pie! What a delightful dish to have when it’s cold and rainy outside. Technically, a shepherd’s pie is made with ground lamb (or “mince” lamb in the vernacular), and cottage pie with ground beef, but shepherd’s pie is the term usually used for the meaty, mashed potato-topped—well, casserole, I guess we’d call it over here.
Even though it’s the height of summer in California, not the usual season for such a hearty meal, I made this one for our dear friend Paddy. She lives up at Top of the World, and The Husband used to deliver Meals on Wheels to her. She’s a British expat, and on her own now that her husband died about five years ago and her dear Boston Terrier died earlier this year. I decided this lovely lady needed a bit of good food and cheering up.
Seeing as how Paddy is in her 80s, I threw caution to the wind and a lot of butter in the pan. Continue reading