"I love Samantha Seneviratne shepherd's pie. I add frozen peas because that's how we made shepherd's pie at my summer camp, in a big Dutch oven over a campfire. (Unreal.) It's so warm, delicious and extremely hearty. I also love how Sam mixes ground lamb with ground beef. I've never heard of that before and it's out of this world. Making this is always a task. We took our time so it was fun, and gave us something to do besides watch movies."
"When it's too cold to go anywhere, I want shepherd's pie. Specifically, Samantha Seneviratne's, which calls for half ground lamb, half ground beef. (I can't choose, and I don't have to!) The aged Cheddar takes the mashed potatoes to the next level. We like an equal meat-to-mash ratio in our house, and this recipe delivers. I like to add some frozen peas to the meat mixture, but that's because I love peas. Do you."
"I made goulash (on autopilot, not consulting a recipe but I knew I had to use at least a tablespoon of the paprika). Served it with the noodles, buttered and dressed with poppy seeds, and sour cream. Perfect for a snowy night, with leftovers served with mashed potatoes and stretched with some more tomato the next night. And because nobody was driving my host opened a bottle of 2017 Amarone, a hefty wine and a perfect pairing!"
A shepherd's pie blending half ground lamb with half ground beef creates a rich, hearty filling that benefits from frozen peas for texture and flavor. Aged Cheddar folded into mashed potatoes elevates the topping and supports an equal meat-to-mash ratio for a satisfying bite. Texas-style chili is recommended as a pantry-friendly winter staple, ideally served with Fritos. Hungarian goulash seasoned liberally with paprika pairs well with buttered noodles dressed with poppy seeds and sour cream, and can be stretched into leftovers served with mashed potatoes and extra tomato. Wine like Amarone complements heavy, savory winter dishes.
Read at cooking.nytimes.com
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