Shepherd’s Pie
This dish features a recipe inspired by The Ivy, making it a unique twist on the traditional Shepherd’s pie. It’s accompanied by glazed carrots and petit pois, along with some red cabbage. We’ve also reheated the cooking sauce to serve as gravy—just to avoid riling up the Northern gravy aficionados like I did in a previous post!
That Shepherd’s Pie sounds delicious! I love how you’ve elevated it with the boiled and glazed carrots and petit pois—such a lovely touch for color and flavor. The addition of red cabbage is intriguing too; it must add a nice crunch and acidity to balance the rich filling. And don’t worry too much about the gravy debate; as long as it’s tasty, that’s what really matters! What’s your favorite part of this dish?
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