According to my girls, my Shepherd's Pie is not really Shepherd's Pie at all. And perhaps they are correct. Since every other version I've ever eaten is much soupier than mine. Mine, on the other hand, is a solid meat loaf usually topped with buttery mashed potatoes and baked until the tops of the potatoes are golden and crispy and sprinkled with a little sweet paprika. And that's the way I like it best!
I've made
Moroccan Style Shepherd's Pie, with dried figs & apricots and some Ras El Hanout spice mixture topped with Sweet Potatoes.... also awesome and definitely not just "plain old Shepherd's Pie".
I've even made a very delicious and interesting
Lamb & Eggplant Shepherd's Pie... shhhh, don't tell my Honey about the eggplant. I think it's time to make some again very soon.
In fact, some version or other of meatloaf with potato + topping is often served up here. In large part because I really don't have to THINK when putting it all together. Not to mention a great use of leftover cooked vegetables.
This time started out like that...
meatloaf like this one, topped with a roasted sweet potato and some leftover roasted parsnips, potatoes and... I swear, just half of one small beet which turned it a brilliant shade of red. I served it with some
Roasted Pecan Brussels Sprouts, drizzled with a little maple syrup during the last 10 minutes of cooking. Comfort Heaven on a plate!
And, naturally, my daughters would tell me that no matter how delicious it was, I should stop calling my carb topped meatloaf "Shepherd's Pie". So a little poll.... is your Shepherd's Pie soupy or firm?
