My thirty-eighth recipe with Wednesday with Donna Hay is Shepherd's Pie, found in Modern Classics I on page 158, and if you go here you might find it as well.
The ingredient list: olive oil, onion, carrots, beef, tomato paste, tomatoes, beef stock, bay leaf, thyme, frozen peas, potatoes, butter, milk, parmesan cheese, salt, and pepper.
This was delicious. And easy to make, in fact you could make it ahead, park it in the frig, and pull it out to bake when you need it (add 10 extra minutes to the cooking time). The flavors were all deep and rich from the combination of seasonings and ingredients.
I know I have a hit when Mark says, "I would eat this anytime you want you make it, it was really good." Enough said. Will go into rotation around here just as written.
I made a quarter of the recipe in a two-cup ramekin and it fit perfectly. We had this for lunch, so I ate about a quarter of it and Mark ate the rest. Definitely worth a repeat.
Wonder what the others thought? Gaye's post on this is here. Margaret's post is here. Chaya's post in here.
Next week is French Onion Soup, Modern Classics I, page 27, or you can find it online at Donna Hay's site here. And those who know me well and my love of FOS, yes, this was my pick for the month. ;-) Join us and leave a link to your post, no commitment required.
