sue clancy – artist

Happy Pi Day, baking gods and goddesses!

I was SO tempted to make a sweet pie today – I have dozens of recipes I utterly adore – but decided to give a nod to St. Patrick’s Day next week and make this Irish classic instead. It was my first attempt at a savory pie, and I absolutely love the outcome! Mine is technically a cottage pie, as I substituted ground beef for lamb, but have left the original ingredients in the recipe below. Definitely use fresh herbs if you have them on hand – they really made all the difference in this pie’s flavor. Enjoy!

SHEPHERD’S PIE

Inspiration: Alton Brown’s Good Eats

Yields: 8 servings

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk

For the filling:

• 2 tbsp canola oil