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Whitechapel Shepard’s Pie

My boyfriend had given me some lamb meat so I looked for a recipe that I could use it in. I have never tried lamb before so I wasn’t really sure how it was going to taste. I found this recipe on AllRecipes.com. I chopped up the vegetables and made the mashed potatoes in the morning before work and had them in containers in the fridge for when I got home to save on time. I forgot to put in the peas, so now I have a bag of peas in my freezer that I don’t know what to do with haha. Also I used Mozeralla cheese instead of Parmesan because that’s what I had on hand. I had to look up what a parsnip and rutabaga looked like so I would know what to look for in the store. 😛 I have an older stove so I baked it for a little bit longer than the recipe called for to try and brown the top although it didn’t get brown at all. The vegetables should have been cooked longer. Most of them were still hard with a few soft ones. I think it would have tasted better if they were all soft. And next time I would also use more Tomato Sauce. Overall, it was a lot of work for not much flavor.

Potatoes Potatoes Vegetables

1 stalk celery, chopped
3 carrots, peeled and chopped
1 parsnip, peeled and diced
1 small rutabaga, peeled and chopped
1/4 cup frozen green peas
1 pound ground lamb
1 onion, chopped
1 clove garlic, chopped
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/2 cup milk, or as needed
3 cups prepared mashed potatoes
2 tablespoons grated Parmesan cheese

Lamb Lamb and Vegetables Ready for the Oven

Preheat the oven to 350 degrees F (175 degrees C).

Place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.

Meanwhile, crumble the ground lamb into a large skillet set over medium heat. Add onion and garlic; cook and stir until lamb is no longer pink. Drain off any grease.

Stir in the steamed vegetables and tomato sauce. Season with salt, pepper, thyme and sage. Transfer everything to a greased 7×11 inch baking dish.

Mix enough milk into the mashed potatoes to make them spreadable. Spread them over the top of the casserole and garnish with a sprinkling of Parmesan cheese.

Bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.

Shepard's Pie Shepard's Pie

Always Infinity

Hey girls! I was given the opportunity by BzzAgent and Always to try out the Always Infinity pads for free recently. Always has been my brand from the very beginning. Normally I would use the Always Ultra Thin with wings, but lately I’ve been accidentally buying the wrong type. I don’t know why I find it so hard to find the pads I’m used to. But anyway, my point is, in December I accidentally bought the regular Always Infinity pads. You can tell right away that there is something different about them. According to the Always website the Infinity pad is made “…with a super absorbent material called Infinicel™ that can absorb ten times its weight…” These pads are better at conforming to your body as well so you don’t notice it as much as some of the other pads out there. The free pads I was given by BzzAgent were the heavy kind which I don’t normally use because I don’t really need a heavy pad. The only difference I noticed between the regular and the heavy format is the length of the pad itself. The thickness is the same on each pad and they really do absorb a lot of liquid just like they claim. I personally find the Ultra Thin pads just as good as the Infinity so for me it would really just come down to which one costs less. But let me know what your opinion of the Always is and if you have tried the Infinity pad, what did you think about it?