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Food: Dinner Tonight – Shepherd’s Pie

Yes, you read it correctly – Shepherd’s Pie is a staple meal in our household and something I haven’t put together in a long while for efforting to cut down on carbs – but tonight, actually at 5 a.m. this morning I was craving Shepherd’s Pie  – except, I wanted to snaz up my recipe consisting of only simple ingredients (ground beef, corn, and mashed potatoes)  into something like this recipe.

  • Filling
  • 1/2 cup French green lentils
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound ground beef or lamb (I like using 15 to 20% fat)
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces mushrooms, such as shitake, crimini, or button, sliced
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 large fennel bulb (stems and fronds included), finely chopped
  • 2 tablespoons chopped thyme leaves
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry red wine, optional
  • 2 cups low-sodium vegetable stock
  • 1 cup fresh or frozen peas
  • 1 tablespoon Worcestershire sauce
  • Topping
  • Kosher salt
  • 1/2 pounds (about 4 to 5 medium) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 pound (about 2 to 3 medium) parsnips, peeled and cut into 1-inch chunks
  • 1/4 cup unsalted butter
  • 1/4 cup whole milk, plus more as needed
  • 1/4 cup sour cream
  • Freshly ground black pepper {more}
  • {featured image and recipe source}

    On another note 

  • Do you watch Grace & Frankie on Netflix? Are you “generation Friends” and looking forward to the reunion film on HBO? How much news do you watch or read?  Call me weird, but I always believe there is a twin universe out there and this article taps into my insanity, I suppose. Here’s a film you might not have heard of – opening in April 2020,  would you see this film or this one? Or both 🙂 


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