Let me start by saying the past 4 weeks have been absolutely crazy. I’m not sure how they could have passed by so quickly, but they did. You may have noticed I’ve been MIA from the blog (my apologies), but in order to keep my sanity, I had to put blogging aside momentarily. And oh, how I missed it! But now I’m back and I was so excited to get in the kitchen this weekend for an entire day of experimenting with new recipes, and I’m looking forward to hearing more from all of you 🙂
What better way to jump back in than with this month’s Recipe Redux challenge?! For December, we were challenged to “Grab a Book & Cook”. Since Recipe Redux has been around for 42 months (wow!), we were asked to find a recipe in a cookbook either on page 42 or 142 to use as inspiration. Rather than randomly selecting one of my cookbooks or going for one of my tried-and-true favorites, I chose a cookbook I received about a year ago from my friends/past co-workers as a parting gift, The Gathering of Friends, Volume Two.
Page 142 led me to Shepherd’s Pie. I’ve never made Shepherd’s Pie but it seemed like the perfect dish to redux, especially since this recipe called for pre-packaged soup mix and multiple packets of brown gravy. Yikes. While this specific recipe used beef pot roast in the filling, I had this unrelenting desire to use ground lamb in my Shepherd’s Pie. Overall, this is a really simple dish to prepare and only takes about 45 minutes total to prepare. Removing the excess fat after cooking the lamb reduces the “lambiness” that many people find off-putting. This would make a wonderful holiday dish for those that are tired of seeing turkey and ham on the table. Gather your family and friends and share this healthier version of Shepherd’s Pie!
To see other RR members’ posts this month, click the blue frog link!