here’s a random question: has anyone made the shepherd’s pie featured in the sept/oct 2006 issue of VegNews (p. 66)?
because i’m thinking about making it this weekend (it will be a traveling dinner for me, along with my sister, brother-in-law, and niece) but i want to make sure it’s good. heh. also, i can’t tell from the directions how big it will be. it just says "lightly oiled baking dish" (square? 9×13?) and it says "serves 4" but i’m not really sure what to guess without just making all the food and seeing what pan seems best. and at that point it might be too late. we don’t want to have a puny little shepherd’s pie, do we?
my great-uncle always used to make shepherd’s pie, but he used casserole dishes rather than baking dishes, so that’s throwing an extra wrench into the equation because i automatically think "2-quart casserole" when i think shepherd’s pie.
i am SUCH a cooking novice. baking, i’m a little more comfortable playing around, but with cooking i get nervous and i’m typically terrified that whatever i’m making won’t turn out correctly.
in any case, this recipe sounds pretty good. it has onions, carrots, boca crumbles (or whatever you want to use), peas, yukon gold potatoes, and a special homemade gravy, plus all kinds of yummy herbs and spices. but i’ll be taking it to a post-holiday gathering to bake along with the Dinner For The Normals, so i don’t want it to be horrible or we’ll all be embarrassed. well, mostly i’ll be embarrassed, and my dependents will be hungry.
my husband’s not crazy about shepherd’s pie, or i’d do a test run early this week just to see. perhaps i’ll just have to throw caution to the wind and hope for the best!