Shepherd's Pie
When I was 18, I left my home in Los Angeles to study medieval literature at St. Andrews University in Scotland. Since the university didn't feed us on the weekends, I was forced to feed myself. And over time, cooking evolved from a chore into an enjoyable interest. Today I'm back in Los Angeles as a professor of medieval English literature at Cal State Northridge. I miss Great Britain quite a bit, but I keep in touch by reading British papers and tuning in to the BBC via the Internet. And, of course, I still cook old favorites from my university days. Scott perfected this in Scotland. His secret to great flavor is freshly ground black pepper.
When I was 18, I left my home in Los Angeles to study medieval literature at St. Andrews University in Scotland. Since the university didn't feed us on the weekends, I was forced to feed myself. And over time, cooking evolved from a chore into an enjoyable interest. Today I'm back in Los Angeles as a professor of medieval English literature at Cal State Northridge. I miss Great Britain quite a bit, but I keep in touch by reading British papers and tuning in to the BBC via the Internet. And, of course, I still cook old favorites from my university days. Scott perfected this in Scotland. His secret to great flavor is freshly ground black pepper.
- Carbohydrate 14 g(5%)
- Cholesterol 110 mg(37%)
- Fat 41 g(63%)
- Fiber 3 g(13%)
- Protein 30 g(60%)
- Saturated Fat 16 g(82%)
- Sodium 125 mg(5%)
- Calories 541
Step-by-step
- Preheat oven to 375°F.
- Heat oil in heavy large skillet over medium-high heat.
- Add mushrooms and onion and sauté until mushrooms are brown, about 8 minutes.
- Using slotted spoon, transfer mushroom mixture to bowl.
- Add lamb and garlic to same skillet.
- Sauté over medium-high heat until lamb is no longer pink, about 5 minutes.
- Return mushroom mixture to skillet.
- Mix in gravy seasoning and 1 1/2 cups water.
- Reduce heat and simmer until mixture thickens, stirring occasionally, about 5 minutes.
- Add peas; simmer until just tender, about 5 minutes longer.
- Mix in 3 tablespoons parsley; season generously with freshly ground black pepper.
- Transfer lamb mixture to 13x9x2-inch glass baking dish.
- Spoon Buttery Mashed Potatoes over, covering completely.
- Bake pie until heated through, about 15 minutes.
- Sprinkle with remaining 1 tablespoon parsley.
A Taste of Home: My Shepherd's Pie Recipe
The aroma of savory lamb, earthy mushrooms, and tender peas, all nestled under a blanket of creamy mashed potatoes – that's the scent of home for me. It's a scent that transports me back to my student days in Scotland, a time of both challenge and unexpected culinary discovery. My journey to becoming a professor of medieval English literature was certainly a winding one, and food, surprisingly, played a significant role.
Living in Scotland as a young student wasn't always easy. The university cafeteria, while adequate during the week, left me to fend for myself on weekends. Initially, cooking was a necessity, a means to an end, but it quickly evolved into something far more rewarding. Forced to experiment with simple ingredients, I discovered a hidden talent, a passion for creating comforting and delicious meals. One dish, in particular, became a staple: Shepherd's Pie. The recipe I perfected back then remains my go-to even today, a delicious reminder of my time abroad and a testament to the enduring power of simple, well-made food.
This isn't just any Shepherd's Pie; it’s a taste of my past, a fusion of culinary influences and cherished memories. The recipe itself is relatively straightforward, requiring no exotic ingredients. But the magic lies in the details: the careful browning of the lamb, the subtle sweetness of sautéed onions, the vibrant green of the peas, all culminating in a symphony of flavors that warms the soul. The key, I’ve found, is freshly ground black pepper. It adds a depth and complexity that elevates the dish from merely good to truly exceptional. The generous amount of pepper is my little secret, a dash of Scotland in every bite.
The beauty of this recipe, beyond its taste, is its simplicity. It's a dish that can be easily adapted to your own preferences. Feel free to experiment with different herbs and spices, to swap out the peas for other vegetables, or to use a different type of meat entirely. The fundamental elements – the rich, meaty filling and the creamy, comforting topping – remain constant, offering a base upon which you can create your own culinary masterpiece.
More than just a meal, this Shepherd's Pie is a time capsule, a reminder of a formative period in my life. It’s a nostalgic journey back to Scotland, to long evenings spent poring over ancient texts, fueled by the simple yet satisfying pleasures of home-cooked food. It is a dish I share with friends and family, a piece of my history that I'm delighted to share with others. The memories, the flavors, and the comfort – it all comes together in each and every serving.
So, gather your ingredients, put on some music, and allow yourself to be transported. This isn't just a recipe; it’s an experience. It's a journey back to my time in Scotland and a celebration of the simple joys of good food and cherished memories.
I hope you enjoy it as much as I do.
