In case you didn’t already know, I happen to be a big fan of shepherd’s pie and I’m always looking out for new and exciting ways to reinvent this classic dish. Between you and me, I’ve toyed around with the idea of a handheld portable version, that of which I’m still working on. The concept of eating shepherd’s pie on the go just sounds so appealing to me. One day I’ll get it right. If you’re looking for a more traditional shepherd’s pie however—and I use the term “traditional” loosely as I’m not an expert on this dish at all—then you might want to take a look at this Shepherd’s Pie, it was on the site a year or two ago, when I first started out. I guess, it’s more of a cottage pie since it’s made with ground beef and not lamb. For this one though, I decided to be more classic with the filling, so I did make it with lamb. I have to confess that I’ve always had a fear of cooking and eating lamb for some reason. Even now, I actually don’t eat it often. In fact, the only time I do is when I go to my all time favorite Indian restaurant. They make a spicy lamb curry that is to die for. Served over basmati rice and garlic naan for dipping, I could die happy then and there. But anyhow, like I was saying, that’s as far as my experience with lamb goes, so this is a nice step out of my comfort zone.
I love how in cooking or baking—it’s the same with most things in life actually—we get into these comfort zones which become difficult for us to step out of. We end up making the same dishes over and over again, utilizing the same recipes again and again, because we’re used to them. Because we know they won’t turn out bad (for the most part). They’re reliable and safe. I’m all about feeling safe and reliable in the kitchen, which is why Taco Tuesdays and Pizza Fridays is a thing at my house. I sometimes have to remind myself that it’s okay to shake things up a bit and explore new ingredients and dishes from around the world. It’s perfectly acceptable to be adventurous when it comes to food. In fact, it’s necessary. I sincerely believe that it makes you a better cook and/or baker and it expands your horizons. And that’s always nice.
So what does this all have to do with a potato pie, you might ask? Well, it’s a freaking shepherd’s potato pie for crying out loud! I don’t think I need to say anything more, but I will. A flaky, buttery pie crust filled with lamb and veggies in a light gravy and topped with thinly sliced potatoes and sprinkled with cheese and fresh thyme. It’s a new take on one of my favorite dishes and it’s out there, right in front of your face looking to tempt you. Looking to make you a shepherd’s pie believer. So won’t you just bite the bullet and make this pie along with me? I promise you won’t regret it.