Welcome to Victorious Eats where I'll be exploring and blogging my cooking exploits one dish at a time. My most recent experiment is with Shepherd's Pie or at least some variation of it. I couldn't get my hands on any ground lamb which seems like a traditional main meat in reference to the whole "Shepherd" aspect but alas, my local supermarket didn't carry ground lamb at the time so I substituted with half and half ground pork and beef. I couldn't tell you what my reasoning was in the substitution but I figured I'd give it a whirl. The original recipe is found here and I shan't take credit for it but I will list my alterations below.
Here it is fresh and hot out of the oven with the meaty deliciousness inside bubbling up through any crack through the potato layer it could. I sprinkled over the top a dash of paprika and a few pats of margarine here and there to give it a good color and after a bit in the oven, the dish created an amazing fragrance that filled the whole downstairs with a warm and cozy aroma. I couldn't wait to open it up. It's a meaty and certainly a hearty dish. I will admit I did alter the dish from the original recipe which I will list below.
-Change 1lb lamb to pork.
-Margarine for butter.
-Instant mashed potatoes for the top layer.
-Used 12 oz bag of mixed frozen vegetables (corn, carrots, peas, green beans) and took out the carrots (to accomodate one slightly picky boyfriend)
-"Eyeballed" the amount of ketchup and Worcestershire sauce which may have been a tbs or more of each than the recipe suggested.
The overall dish ended up going very, very well.
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