Shepherd's potpies with cauliflower mash from Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique (page 223) by Holly Ricciardi

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Notes about this recipe

  • hillsboroks on December 03, 2018

    The cauliflower mash plus the sherry and fresh thyme really make this recipe a delight. I put the crust for a single pie crust in two 5" ceramic pie plates and later made half the cauliflower mash and used half of the meat filling. We ended up splitting one of the smaller pies for two of us and reheating the second one the next night. Next time I might use a muffin pan to make smaller servings. I froze the other half of the meat and veggie mix for another day. The pie crust was easy to make and I liked her method of mixing the liquid into the dry ingredients. The crust came out flaky with a lovely flavor. All in all this was a very good winter comfort main dish to serve with a green salad.

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