A Shepherd’s Pie With A Crust
Last night I experimented with the Genius bread and parmesan crust on a shepherd’s pie.
The recipe I used was my standard one. I actually just made enough for one, although I’ve now got enough in the fridge for a lunch later in the week.
It was good, but the next one will be better! Especially in the looks department.
The great thing about it, is that you don’t need to feel and mash the potato. I’m quite capable of doing that with my gammy left hand, but I like to try to be the laziest cook in London.
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The Anonymous Widower 
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