Thedivine
foodie
By Jen Wead
A look at Jen Wead
Jen Wead is a Florida native who has been cater-
to mothering and writing this column, Jen teaches
healthy cooking classes for Humana Community
Partners and has recently started a new endeavor in
the insurance industry. Jen loves building relationships
through food and throughout her community.
To reach Jen, email jen.wead@gmail.com.
The secret to traditional Shepherd’s Pie
I recently y enjoyed enjoyed
j y
a meal out at an Irish Pub in Hyde Park with
a g
good friend and coll
colleague. We were really excited about the de-
My y
friend, we’ll call h
her Lola to protect her identity, decides on the
Shepherd’s Pie and we w
both practically purr about how much we
love the dish. Lola the
then tells me that she used to make it all the time
for for her her kids kids when when they they
were little and it just never really came out
right. “You probably forgot the Worcestershire Sauce. I would say
that is the most common mistake,” I say to her, as I’m trying to read
her expression. She said, “Maybe I was just making it wrong…” and
I can tell that she is trying to remember just how she used to make it.
“Well, tell me how you used to make it,” I said to her, and shifted
in the booth to get comfortable.
Lola said, “Well, I would start with leftover chicken.” This
-
ness-playing-poker face, because she erupted into giggles, which, of
course made me bubble over into laughter, too. I tried to tell her
through our laughter and tears that there was no leftover chicken
involved in the making Shepherd’s Pie, but the words and my breath
regained our composure, she looked at me dead serious and said,,
“And, then I would make some instant mashed potatoes….”
The hilarity that ensued after that comment made a spectacle
we could compose ourselves and wipe the tears of laughter from
solid, mostly traditional recipe with our readers. It is perfect for
this season, and it is well loved by almost everyone in the family. I
also knew then, that I would have to share the story in its entirety,
because we are all imperfect in the kitchen and humor goes a long
way. Enjoy this recipe and the season, friends, and Lola, if you’re
out there, you’re welcome for changing your name.
ALTON BROWN’S
SHEPHERD’S PIE
Ingredients
For the potatoes:
Directions
Peel the potatoes and cut into 1/2-inch dice. Place in a medium
saucepan and cover with cold water. Set over high heat, cover and
bring to a boil. Once boiling, uncover, decrease the heat to maintain
a simmer and cook until tender and easily crushed with tongs,
approximately 10 to 15 minutes. Place the half-and-half and butter
LUNCH
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FLORIDA WOMEN MAGAZINE 813.682.9364 OCTOBER/NOVEMBER 2018 • 37
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