Sunday, October 26, 2008
Tonight we made this Shepherd's Pie recipe that I spotted on the BBC Good Food website. I liked it because it was vegetarian with a lentil based filling and it was made with sweet potato topping rather than white potato. It was really healthy and turned out delicious! I did not follow the recipe exactly. There were not enough flavoring ingredients in it. I mean, it had no garlic! I rarely make any savory type of dish without garlic, and I added 4 cloves to this one.
I was out of canned diced tomatoes, so I omitted them altogether. I had no red wine and omitted that, though it would have been a fine addition. I added a little bag of fresh English peas (six guesses who suggested that!). To punch up the taste, I put 2 tablespoons of double concentrated tomato paste, some worcestershire sauce and some smoked spanish paprika, my new obsession.
I must stop and rhapsodize about smoked Spanish paprika. Andy brought some home this weekend. He made a roasted red bell pepper soup on Saturday seasoned with the paprika. Oh. My. God. I am hooked on that stuff! Go and buy some and do it now. You'll have to search a little, but an upscale grocer or a snooty spice shop will have a good quality one. I promise, you will be hooked.
Anyway, the shepherd's pie was comforting and delicious. I will probably make it again, and the main thing I will do differently is bake the sweet potatoes instead of boiling them. Boiling them makes them much too moist. They just don't firm up enough on the top layer of the pie. They tasted great but they were too loosey goosey. The recipe yields an enormous dish--it says that it serves 4, but you could definitely spread it to 6 if you served it with something else on the side, like steamed broccoli or green beans or salad. Of course, Mr. Cleveland and I just ate a fourth of the huge casserole each! I'm sure I will enjoy the leftovers for my lunch!