How about joining me for some Irish Cottage Pie at my kitchen table today? We'll even have some Irish tea, too.
My sweet lady vase, named Jade, has filled her hat with some gold mini daffodils from Trader Joe's. I made the big star quilt several years ago with some fun fabrics for St. Patrick's Day. A yummy candle in Irish Cream scent, from Yankee Candles, is gracing my table.
Isn't this a pretty teacup...such an old, vintage pattern from Johnson Brothers, named Rolland? It looks like a Celtic design, twirling around the saucer and the rim of the teacup.
Please stay and enjoy some Irish Cottage Pie, which I whipped up with some leftovers. Some people call this Shepherd's Pie, but it's my understanding that if you use lamb, it's Shepherd's Pie, and if using beef, then it's Cottage Pie. Here's how I made this easy, frugal version:
Irish Cottage Pie
Leftover Pot Roast, cut up in small pieces
Leftover gravy from the pot roast
1 can green beans, drained
Mix the leftover pot roast, gravy and drained green beans together and pour into a greased baking dish. Top this mixture with your mashed potatoes. Bake in a 350 degree oven until nice and bubbly, about 25 minutes. Add some grated cheese on top and bake for an additional 5 minutes.
I am sharing this with these lovely parties:
Thank you for your visit! xo