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Whitechapel Shepherd's Pie
February 21, 2012

This was good, but it bears repeating that this dish is only going to be as savory as the spices you use to flavor it. I used garlic powder liberally, as well as onion powder and about 1/2 tsp. of Old Bay. I also added a little soy sauce, dry mustard (NOT the same as prepared mustard), chili sauce and a TB of brown sugar to the beef and I let the meat sit overnite in the fridge so the spices could really meld together. To the beef and veggies mixture I added some of the starch water drained from the taters and I topped it with cheddar, as Parmesan is just too bland to put on top of such a hearty dish. I'll definitely make this again - it's a keeper.

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