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August 12, 2009

5:15 am

Upside Down Shepherd’s Pie

Dr. Apricot and I were testing a new recipe – Upside Down Shepherd’s Pie – for Isa’s upcoming cookbook. The results were as promised: starchy, savory, filling and remarkably healthy. The french lentils made this dish for me.

Upside Down Shepherd's Pie

5 Comments »

  1. She’s got another cookbook coming out? I can’t keep up!

    Comment by Ivy — August 12, 2009 @ 3:25 pm

  2. I know – she’s a cookbook machine! This one will be a while yet, but it’s going to knock folk’s socks off from how it’s shaping up.

    Comment by jeffrey — August 12, 2009 @ 3:29 pm

  3. Lentils, in my humble opinion, are what make a sheperd’s Pie!

    Comment by jeni treehugger — August 13, 2009 @ 3:21 am

  4. Somehow, turning food upside-down seems to make it taste even better :)

    That looks great!

    Comment by jd — August 17, 2009 @ 3:13 pm

  5. I love making dishes easier, like you did here! I made a veggie pot pie, but instead of making the top I just used a store-bought pie crust and broke it up and put it in the filling, to make an easy pot pie.

    Comment by LK — September 6, 2009 @ 10:50 am

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