Thread: Quick Shepherd's Pie

I made another run at the Shepherd's Pie today. Today using ground beef and ground pork, just a touch of my Cherry wine in the gravy, and stiffer mashed potatoes.



Seasoning with a no-salt Cajun blend, Thyme, Rosemary, coarse ground Black Pepper, Tone's Beef Stock, Worchester sauce, Salt, and Parsley really topped the last one.



The last one had Peas & Carrots from Rouse's Grocery, $3.83 a bag. This time I used 98c a bag Peas & Carrots from Walmart and they were far superior the the other stores offering. I used the remaining beef & pork fat from browning the meats to cook the onions first then the peas & carrots and finally making a roux with what was left for the gravy. Much better than the butter used in the previous batch. 2 bowls and I'm stuffed.

This is another Jethro Batch Baklava recipe in flux. I will be adding another cup of Walnuts and a cup of Pistachios to the recipe for the next batch till I work the recipe up to where I want it to go.



I ran 6 sheets of Phyllo Dough in every layer, added double the amount of Bon Temps' Honey, doubled the fresh Lemon juice, but kept the same amount of water. The Syrup viscosity and volume is important as you want it to soak in but not be wet draining to the bottom of the pan. This one came out great.



Crunchy, chewy goodness in each bite.