Monday night is usually leftover night in our house but this week we have no leftovers, apart from enough chicken for a lunchtime sandwich.
My mother always made Shepherds Pie with the leftovers from Sundays roast and in particular leftover roast lamb , it was minced, added to cooked carrot, onion and gravy, which to me that is the best way to make it. However, in the absence of leftovers, I’m using some minced lamb I bought at Saturdays farmers market from www.atasteofgalloway.co.uk. remembering of course it’s the second week of Scottish Food fortnight and I have pledged to cook with as much local Scottish produce as possible.
Shepherds Pie is real tasty comfort food and I’ve been making this recipe for 30 years.When the boys were small they loved it with baked beans but as they’ve got older I serve it with whatever vegetables are available.
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