Sunday, February 27, 2011

Shepherd's Pie

Last week I whipped up a Shepherd's Pie in nothing flat.  So easy that anyone named Bob can do it.  Frozen vegetables as its filling (carrots, peas, corn, string beans).  The recipe calls for 1 - 2 cups.  I used three.  You're looking at mashed potatoes here spread evenly over the top and then baked.

The secret of tasty mashed potatoes is this:  Buttermilk, Parmesan cheese (1/4 cup), half a stick of butter, salt, pepper.

It's a keeper.


evalinn said...

Looks great, with the parmesan it must be wonderful!

La Roo said...

Looks yummy. Looks like it would go straight to my thighs.

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Whiskeytown Lake, Very Northern California, United States