OUR SHEPHERD’S PIE POT
One of my favourite seasonal dishes to cook has always been “Shepherd’s Pie.” My family was given this amazing brown cast iron casserole pot many years ago. Solid, strong cast iron shape cooks wonderful heat and warmth into cooking, and serves this tasty dish to four to six, or even for one person. “Shepherd’s Pie” can be cooked with beef or lamb and colours of orange carrots and green peas, topped off with boiled, mashed potatoes. Sometimes I add one lightly scrambled egg to wash and glaze potatoes before baking to assist with potatoes turning to golden colours in oven to bake thirty-five minutes for greater flavours.
And so when I visit cousins in Northern Ireland after our day out touring the heritage sites, my cousin explains she had arranged “Shepherd’s Pie” earlier in our day to bring out with mention of our evening meal plans. I am so grateful as her daughter arrives to share in our meal too, with their Irish cousin from Canada, and for our first meeting. I explain “Shepherd’s Pie” has been one of my favourites and I enjoy cooking this dish too but with beef rather than lamb as in her version. After our meal we look through their wide and vintage assortment of photographs.
I am sometimes very fortunate to receive invitations to visit family in British Columbia, and in one of my recent visits, my son invites me to his kitchen, arranges for me his dining room comfortable chair, as he too begins to prepare “Shepherd’s Pie” for our evening meal. He brought my grandson, Cillian this past July for his first visit to his Granny’s place, and two hours of fun, frolic and food he tries and accepts for his lunch.
On the other hand in October, I receive my first letter from granddaughter, Ada, who writes about her short illness and fears of missing Halloween and costumes.
From my place to yours, Warm wishes in 2025
Maureen Armstrong
www.maureenarmstrong.com ©Houseoftheredmug
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