Wednesday, January 5, 2011

Shepherds Pie and Stuffed Eggs

Before the holidays I made a couple Standish Specials that never made it to print. The first was a Shepherds Pie. Nothing special went into this recipe; it was traditional and delicious. Ground meat with corn and mashed potatoes all baked in the oven until crispy and golden brown.

It was one of the more popular recipes that I've made here at The Blue Elephant, perhaps one of Maine's traditional comfort foods. The other recipe I chose to serve before christmas was what Marjorie called Stuffed Eggs. I know them as deviled eggs and I'm sure most people would as well. I served them over a  a bed of lettuce and added a little paprika for some added spice and Christmas spirit. 

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