Monday, February 23, 2009
Shepherd's Pie - Solid Or Soupy?
As promised, I'm on the second pot pie dish from this month's Bon Appetit And for those of you who come back here time after time, you know that I'm all about fast and easy, so be warned. This Lamb & Eggplant Shepherd's Pie is certainly not difficult, but I did spend much of the day preparing it yesterday.
The flavor and texture was worth the effort and, according to BA you can prepare the filling (think stew) ahead and then it's just time to boil the potatoes and do the final baking - 45 minutes. It's so different to my mother's - lamb cubes instead of ground beef, adding salty chewy cheese to the potato topping, eggplant and diced tomatoes really keep it unique...there's no need to even try to compare.
Another caution...well two....1) the recipe calls for a lasagna sized baking dish 13x9x2", and that's what I used, but had to ladle off a couple of huge spoonfuls of sauce before topping with the potatoes and good thing I put the dish on a lined rimmed cookie sheet as it overflowed; 2) this serves 8-10 and I didn't even try to figure out how to cut it in 4-lots of ingredients and I'm math challenged. So we'll be eating this for a while and I will probably freeze the filling as stew and perhaps can salvage the topping and make some potato pancakes.
All that whining aside...it was awesome! Go ahead, broaden your horizons...but first...really which shepherd's pie to do favor...solid or soupy?