This week’s Sunday supper is a tribute to the Irish– shepherd’s pie.
The recipe was based off of Martha Stewart’s cheddar-topped shepherd’s pie, but I decided to use her basic techniques for mashing potatoes and making the beef and then added my own flair.
The rustic style mashed potatoes were slightly smoky with a sprinkle of paprika to top them. And the gravy made with beef stock instead of water made the meat that much more meatier. I think the whole pie could have found its way to my tummy.
To round off the meal Doug made a batch of rolls.
For dessert, banana cream pie and cream cheese chocolate chip pie.
Recipes to come.