I defrosted a pound of ground lamb the other night, and even though you'd think it'd be too hot to bake and eat a shepherd's pie in August, our Bay Area weather has been chilly.
Leftover corn from surf and turf, frozen green peas, carrots, onions and Yukon gold potatoes from the garden, beef broth, butter, heavy cream, a bit of cornstarch, and this pie was declared to be a favorite from the neighbor with whom I shared.
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