Shepherd's Pie Recipes
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“When I was younger, I remember my grandmother used to make this mouthwatering concoction for dinner almost every Sunday night. She used ground meat, usually beef, but sometimes it was chicken or pork, and a brown gravy, then vegetables and mashed potatoes all combined in one large baking dish. I can’t remember what it was called, but I’ve been looking for it for years…can you help?”
It sounds to me like you’re talking about Shepherd’s Pie, and if that’s the case, then I have just the recipe book for you. My grandmother made Shepherd’s Pie quite often too, and I was fortunate enough to jot down as many as I could from her handwritten recipe rolodex. The rest I gathered over the years from others across the country.
If you appreciate being able to feed a large number of people cost effectively, then Shepherd’s Pie is the way to go. These recipes are very easy to prepare and are usually a favorite of the entire family.
A few of my favorite recipes in this book are the Scottish Shepherd’s Pie, Lazy Day Shepherd’s Pie, Cottage Pie, Shepherd’s Pie Deluxe, and Campout Style Shepherd’s Pie, just to name a few. Let me know which are your favorites, I always enjoy hearing from my readers.
Bon Appetit,
Ann Sullivan
It sounds to me like you’re talking about Shepherd’s Pie, and if that’s the case, then I have just the recipe book for you. My grandmother made Shepherd’s Pie quite often too, and I was fortunate enough to jot down as many as I could from her handwritten recipe rolodex. The rest I gathered over the years from others across the country.
If you appreciate being able to feed a large number of people cost effectively, then Shepherd’s Pie is the way to go. These recipes are very easy to prepare and are usually a favorite of the entire family.
A few of my favorite recipes in this book are the Scottish Shepherd’s Pie, Lazy Day Shepherd’s Pie, Cottage Pie, Shepherd’s Pie Deluxe, and Campout Style Shepherd’s Pie, just to name a few. Let me know which are your favorites, I always enjoy hearing from my readers.
Bon Appetit,
Ann Sullivan
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