Shepherd’s Pie

Shepherd's Pie

Shepherd's Pie

It’s back to being below 5 degrees, otherwise known as freezing. Which demands homemade comfort food. This weeks big dish? A Shepherd’s Pie, by the queen of comfort food herself, Delia Smith. Her recipe comes crusted with cheese and leeks. It’s perfect for cozy nights in and can easily be reheated for days on end as I have been doing. I tweaked the recipe slightly by using sweet potato instead of normal and upped the amount of cinnamon being used. I had run out of tomato puree so went with my top life hack of using tomato ketchup.

Despite being a farmers granddaughter, I had a rather major oopsie moment. I did not know what a swede was. The shepherd’s pie recipe demanded a swede, so I bought a swede. Important life lessons were learnt, a swede is in point of fact a turnip, which is more commonly known as a neep. I have never cut a neep, nor do I have sharp knifes, so a lot of hacking ensued. Borderline embarassed for not knowing the vegetable as neeps and tatties are commonly spoken about at home! The remainder of the ‘swede’ will be made to make carrot, swede and sweet potato soup otherwise known as throw all the root vegetables into a pot, saute, season, boil, blend.

Shepherd’s Pie is very much a classic winter recipe, hearty, full of vegetables, protein and some carbs. A winning combination overall!

Shepherd's Pie

Shepherd's Pie

Shepherd's Pie

Shepherd's Pie

Shepherd's Pie

Shepherd's Pie

Shepherd's Pie