In honor of St. Patrick’s Day this Saturday we made vegetarian shepard’s pie (http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-shepherds-pie-recipe/index.html) and vegetarian stuffed cabbage rolls (http://www.foodnetwork.com/recipes/sandra-lee/wild-rice-stuffed-cabbage-recipe/index.html). We made the recipes as written, except we added a bottle of Heineken instead of potato water to the shepard’s pie while cooking. Everyone agreed it was a nice touch (thanks Matt and Natalie for the idea). Also, the cabbage was pretty hard to peel, next time we will either put it in the freezer for a while or steam it before trying to peel it. Overall, the dinner was a great success, though it definitely took all of us to do the chopping, stirring, mashing, etc. Thank you all for your help!
Photos after the jump…
