How to make the most out of your Shepherd’s Pie recipe

I have a few recipes in my head that I think could be improved upon.

But this recipe by scone maker Katie O’Neill has really hit the spot for me.

You can’t go wrong with this Shepherd’s pie. 

I was able to combine some of the same ingredients that Katie used for her original Shepherd’s pies recipe (she has a few tips that I like) with a new twist on the recipe.

You may want to try it if you are in the mood for a hearty and nutritious meal with a side of cheese.

It is a must for any Shepherd’s lover.

1 1/2 cups of the flour  2 tablespoons of the baking powder  1/4 teaspoon of salt  1 cup of milk  1 tablespoon of olive oil  1 1 or 2 tablespoons (about 2 1/3 ounces) of cream  2 1, 3 ounce packages of cheese  1 teaspoon of nutmeg  1 large egg white  1 cup (about 4 ounces) chicken broth  1 or 3 teaspoons of baking soda  1 egg  1  (about 3 teaspoons) of sour cream  1 whole egg  2 cups of chopped pecans  2 cloves garlic  1 tablespoon of salt Instructions Preheat oven to 375 degrees.

Mix together the flour, baking powder, salt, and pepper in a bowl and set aside.

In a large bowl, whisk together the milk, olive oil, cream, and nutmeg. 

Pour the mixture into the dry ingredients and mix well.

Stir in the pecants.

Stir together the egg whites and sour cream and mix until well combined.

Pour the milk mixture into a large pie plate.

Spoon the mixture over the filling and sprinkle with salt and pepper.

Bake for 30 minutes.

 The pie will be done when it is a nice dark brown and bubbly, but not bubbly as it rises.

If it needs to be cooled, just gently remove the pie from the oven and let it cool for 5 minutes. 

Allow to cool completely before slicing.


Katie’s recipe is available at  and  www!

Which of the three royal icing recipes is the best?

I have a feeling this will be a debate of the year.

For some people, royal icing is a recipe of choice and others may not agree.

But, I think it is fair to say the three that are best are: buttercream, strawberry jam and royal icing.

The first two are a traditional treat.

They are sweet and delicious and it is also easy to make them.

I am sure that many people have a preference for one or the other and there are no rules.

So which of the two is the better?

Buttercream If you love buttercream then you can easily make your own buttercream with a bit of a twist.

The trick is to melt the butter and add a little cream in between.

This is a great way to make a sweet and creamy dessert without any heavy cream and you get a really delicious treat.

To make it simple, melt the cream and add the vanilla extract and vanilla essence.

The buttercream will have a very light and fluffy texture and will be quite thick.

Strawberry Jam This is another popular royal icing recipe.

I use it for many things and it makes a wonderful strawberry jam.

If you like jam, then you should also try it.

I always have a tin of it on hand and have even made my own.

You will need to mix up a bit more sugar in order to make the strawberry jam thicker.

To use, mix the jam into the melted buttercream.

I also add a few drops of icing sugar and a few tablespoons of vanilla extract.

To get a more intense strawberry jam, add some crushed ice cubes and add them to the buttercream to give it a more tart texture.

The strawberry jam will have more of a cream-like taste to it.

Royal Incinge You can also use royal icing to make your very own royal icing, this time with a twist on the recipe.

To do this, melt some buttercream and add some vanilla.

You can use strawberries or any fruit and then add some sugar and some vanilla essence to give the icing a richer flavour.

You might find this is a little too sweet for your taste.

I usually leave out the icing and instead use the butter cream to give a nice frosting.

You are likely to use about a half a teaspoon of icing for each layer.

As you melt the icing, you will notice the strawberry filling starts to melt.

To remove it, gently scrape the butter from the bottom of the bowl.

I add a bit extra icing sugar to keep it from sticking.

To give the royal icing a little more depth, I add some strawberry jam to the icing mix and a small amount of icing extract.

As the icing dries, it will start to thicken and it will take on a sort of creamy texture.

You could add a couple of teaspoons of icing to each layer, but I don’t use much because I prefer the consistency of plain icing.

To finish off the royal cake, simply scoop out a few more icing drops and sprinkle them all over the top of the cake. 

You can try these royal icing dessert recipes to find out how they taste.

You also can find out more about royal icing here:  Royal Ingestion, Royal Inceding, Royal Jams, Royal Fruits and more.