WASHINGTON – WTOP Living asked food contributor Mary Beth Albright to submit a recipe that screams “fall.” Her submission? A hearty serving of shepherd’s pie — a dish she made for Rachael Ray on “The Rachael Ray Show.”
So if you are at a loss for a warm meal that will fill your family’s stomachs, try Albright’s shepherd’s pie.
This recipe violates my rule against recipes with a lot of ingredients, but every one gives this pie its distinct flavor. I couldn’t leave a single one out — but feel free to make it even if you don’t have five fresh herbs lying around.
Shepherd’s pie is traditionally made with lamb, but you can substitute beef for a “cottage pie.” This recipe also works great with Thanksgiving leftovers.
The piping bag makes this dinner “as fun as a cake” for the kids, in Rachael’s words, and is a clever way to get kids to eat their carrots. Hope you love it as much as my family does!
Shepherd’s Pie
For the mashed potato crust:
- 1
