TODAY on MHTV: Get ready for a different kind of British Invasion that is guaranteed to rock hard. I got inspired to make my own version of shepherd’s pie after reading Keith Richard’s autobiography, where he talks in detail about this classic dish. I start with ground lamb mixed with spices, then layer it with carrots and peas before topping it all off with buttery mashed potatoes. For a light side salad, sliced red and green endive leaves look beautiful and are drizzled with a simple lemon vinaigrette. Finally, individual cup custards for dessert are smooth, creamy and—best of all—can be made in advance. More from the show.
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