My enemy: shepherd's pie
This recipe is my enemy and best friend. Shepherd's pie was probably one of the first times I branched out and tried a recipe that took over an hour.
Remember when I said cooking was frustrating but worth it? Well, this is the recipe that made me almost cry. The first time I made it I was so excited, but I didn't let it cool enough because I was in a rush to eat. The pie didn't set correctly and although it tasted delicious it was a pile of slop.
It took me a while before I tried making it again, the second time it was a bit better but not perfect.
The third time: I nailed it!
This recipe is delicious and you'll most likely have a lot of the ingredients hanging around, you'll just need to buy the meat. The trick is to bake it long enough and give it time to rest. It can take up to 2 hours to make depending on how fast you can chop, but it's ridiculously worth it.
The recipe is far too long to paste here, and I followed it almost exactly how the original recipe is. The only things I changed were:
1. I added sour cream to the mash potato mix (just a couple of heaping tablespoons)
2. I used canned corn instead of frozen corn, and regular carrots instead of frozen. These small changes will not make a difference to the taste!