Shepherd's Pie

Good food is also about getting the balance right, fine tuning levels of the sweet, the sour, the spicy and the salty. Tonight's tea, however, was an example of how a dish can still taste good, even when the measurements are all wrong. I did Shepherd's Pie, a staple which meets the 'recipes to do when running out of stuff' criteria by requiring mainly store cupboard ingredients, meat which can easily be defrosted and veg that keeps well in the fridge. Lentils are used to bulk out the filling so only a very small amount of mince is required, just a tiny 250g packet will do.

Unfortunately, due to an error last week when I peeled the two sweet potatoes meant for this recipe when preparing the Fish Pie, the topping fell woefully short, barely covering the thick, robust filling.

Getting the ratios wrong did nothing to upset the flavour though and both Kasper and I really enjoyed the pie served with frozen peas, sweetcorn and cauliflower. We ate together tonight as James is working so it was a table for two.