I made a shepherd's pie for dinner last night. The base is reasonably traditional with lamb the only meat. I use white potatoes for the mash because they're much creamier than regular russet potatoes. I also add a touch of parmesan cheese to the top.
I like to make the base very dry-while cooking in the oven it will develop some juices and it ends up being moist without being runny or greasy.
It works out to about $3.25/serving, and there is enough for a dinner and a couple of lunches.
I like to make the base very dry-while cooking in the oven it will develop some juices and it ends up being moist without being runny or greasy.
It works out to about $3.25/serving, and there is enough for a dinner and a couple of lunches.