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.
She’s got another cookbook coming out? I can’t keep up!
Comment by Ivy — August 12, 2009 @ 3:25 pm
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
Lentils, in my humble opinion, are what make a sheperd’s Pie!
Comment by jeni treehugger — August 13, 2009 @ 3:21 am
Somehow, turning food upside-down seems to make it taste even better :)
That looks great!
Comment by jd — August 17, 2009 @ 3:13 pm
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