I haven't done a food/restaurant posting in a long time, and I thought I was over-due for one. I'm headed towards diet-land so this is a recipe that I want to remember since it's likely off limits for awhile (potatoes.... how I will miss thee...).

I haven't cooked anything exciting recently, personally, but I witnessed some excellent cooking over at Kenny's a couple of weekends ago and managed to get the recipe from him too. So here it is, straight from the All Recipes website: Shepherds Pie II.

INGREDIENTS

* 2 pounds potatoes
* 2 tablespoons butter
* 1/4 cup milk
* 3 onions
* 1 pound lean ground beef
* 1 (10 ounce) package frozen green peas, thawed
* 1 (10 ounce) package frozen corn kernels
* 1 tablespoon paprika
* 1 pinch ground nutmeg
* 1 pinch dried sage
* 1 pinch salt
* 1 pinch ground black pepper

DIRECTIONS

1. Boil potatoes until tender. Mash with milk and 2 tablespoons butter or margarine. Season with nutmeg, salt and pepper. Set aside.

2. Saute the onions with the paprika. Add the ground beef and sage, cook until meat is browned.

3. In a sauce pan, blanch frozen vegetables for 5 minutes in boiling water. Drain.

4. Spread a thin layer of potatoes in the casserole dish. Add half the peas and corn, then the ground beef and then the rest of the peas and corn. Top with mashed potatoes.

5. Dot top with flakes of butter, nutmeg, paprika, salt and pepper. Bake at 400 degrees F (200 degrees C) for 40 to 50 minutes, or until golden brown.

The Experience:

This is some excellent home cooking, British-style. I think Kenny added extra nutmeg, but I'm not certain--I always love extra nutmeg, and this was yummy. This is a non-tomatoey version of a dish that I love, tomatoey or otherwise, and I definitely recommend this recipe. It was a good find, Kenny!