Lindsay’s Shepherds pie….

….we had a delightful dinner recently at Lindsay and John’s home and as always Lindsay went the extra mile to make even an informal get-together special.  The candlelight and the lovely hostess you’ll have to supply, but here’s Lindsay’s recipe for Shepherds pie that we’re going to try soon:

(Note: Lindsay does not measure when she cooks…it would be in metrics anyway…but by taste)

First, she says, begin with Thistle Hill ground beef (a good beginning) browned with salt, pepper, nutmeg and thyme.  Saute onions, brown some fresh mushrooms, and steam carrots and peas.

Next, make a brown gravy in which you add Norwegian brown goat cheese (try Wegman’s if you don’t have any on hand).  Now put the ground beef in the dish first, pour the gravy over it and then add the vegetables.  Top with mashed potatoes (including a yam).  It’s ready to heat in the oven.

Purists will say that technically Shepherds pie should be made with lamb; but only those purists who haven’t tried it with Thistle Hill ground beef and Norwegian brown goat cheese.

We should add that Lindsay is one of several local people who offer their pastures as summer camp for some of our Thistle Hill heifers.  She grew up on a Norwegian diary farm (see goat cheese above) and the calves invariably come back as though they’ve been to a finishing school.