Shepherds Pie
A long time ago when I’d just given birth to my second gremlin, I belonged to a moms group called MOPS. I met some amazing people there. One of them brought me a meal while I was recovering: Shepherd’s Pie. Let’s foreshadow this by saying I was raised on casseroles, prepared by a woman who couldn’t cook to save her soul. My first, significant fight with my husband when he was just a live-in boyfriend? I threw a casserole at him. Seriously.
I fastidiously spent the next fifteen years trying NOT to make them. Bad track record and all. But then that one appeared. And it was delicious. The gifted casserole was in a thick packaged au jus gravy with onions, garlic and peas mixed in with ground beef, and golden grated hash browns on top. So. Good. Like, write home to that very same woman who couldn’t cook much of anything.
Years went by and now my child-who-is-almost-a-grown-woman is allergic to everything. Our new diet has too be not just gluten free, but low-FODMAP *AND* Fructose Malabsorption friendly. Let’s not get into details here, but, can you say difficult to cook?
I’m reading and I’m researching and we all were missing our good old shepherd’s pie. Then I came up with this version of the recipe, which really does the job that we need food to do: satisfy your taste buds, fill you up, visually appeals, AND smells like heaven.