Here’s another idea to throw onto the heap. I love cooking with ramekins. It’s so fun! You can make a perfect portion (by purchasing the ramekin size that suits you), it’s easy to ditch starches (like pie crust in this instance) and they are just darn cute, don’t you agree?
I love Shepherd’s Pie. And I even love it without any modifications! In moderation I have absolutely no problem eating the full fledged version. But since I also want to enjoy a piece of Soda Bread with this meal, I gotta make a swap somewhere. (Why? Because Nik’s blood sugar will sink like an anvil if I have more than one source of starch at a sitting!) This swap I can live with as a weeknight meal. I’m more inclined to use a more traditional recipe for weekends.
A few recipe notes:
- If you are a Shepherd’s Pie purist perhaps the soup shortcut just won’t do. That’s fine! Use whatever you like to make the gravy for the pie. Play with your food! (And if you come up with something good, let us know!)
- If you are a Shepherd’s Pie purist you might also prefer a potato topping. Don’t let me stand in your way!
- Every time I use canned soup in a recipe I seem to get scoffs from folks. I will say this. I have low blood pressure and therefore have been advised against a low-sodium diet. I know that’s not the case for many of you. Use your best discretion with regards to canned soups. There are great low-sodium varieties out there!
- Finally, if a 6 oz. ramekin is too much for you, feel free to make them smaller! They freeze beautifully when you wrap them properly and are a great, comforting meal to reheat!
Here are a few other photos of this delicious dish!
|The addition of parsely in food pictures can make a real difference to the visual appeal in my honest opinion. Check out this dish before I added parsely. Doesn’t it look more appealing with it?|