Getting Freaky In The Kitchen

One of my beliefs is never to throw food away. You can bag leftovers for the freezer, or even giving them to the dog saves a scoop or three of artificially processed faux "lamb and rice" food (and, as yet, her palate has not developed enough to say "Oi! This is dried thyme in here...don't be such a slackerel next time, loser, it's freshly picked or i'm done with you!")


So adapting and altering recipes to fit what you have on hand and need to use is an essential practice. Yesterday, I decided to make Shepherd's Pie, a family favorite. But I had a huge rutabaga hanging around, and some potatoes that were so soft they were squishy. But no-one knows when they're chopped up and mashed, you know? And some gravy (the kind that goes on sausage and biscuits) in the fridge from earlier in the week, too. And a packet of shredded cheese that came with a salad I had got at a fast food restaurant. And no onions (but loads of butter and corn)

Et voila! Mozzarella Encrusted Shepherd's Pie with a Mashed Rutabaga, Potato and Pepper Gravy topping. You'd pay $20 for a plate of that in a Manhattan restaurant, you know!