A Canal House friend had half a leg o’ lamb left over from a special dinner that he cooked. Nothing else to do, he thought, but make a shepherd’s pie. Out came his trusty meat grinder. He ground up the garlic and rosemary-studded lamb, stirred in sautéed onions and carrots, Worcestershire sauce, and salt and pepper, then spooned it into a baking dish. Next, he whipped up a pot of mashed potatoes enriched with butter and an egg yolk that he smoothed over the meat. Into the oven it went until it was golden. Lucky us, he shared his delicious leftovers for lunch today. Being/knowing a shepherd has its perks.

 

 

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