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Shepherds’ pie and roast butternut squash risotto

January 2, 2011

In a household where one doesn’t eat potato and the other doesn’t like food that’s “all mixed together”, sometimes it’s worth doing two meals so each of us get a bit of a treat. As it’s rather cold and miserable out, today seems like a good day for some indulgent cooking.

I make mashed potato for the first time in my life – I’m the spud-loather. I use a recipe that calls for a new potato as well as four white potatoes, which turns the mash a vivid orange. It’s proper shepherds pie, not cottage pie; the aroma of frying lamb drives the cat to distraction.

Still bearing the scars from past tussles with butternut squash, I hunt out a recipe thats  calls for roasting before cubing. Combined with bacon and chestnut mushrooms, I love the deliciously creamy silkiness of this risotto. I cheat, and use vintage cheddar instead of Parmesan.

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