My good friend was in town staying with us, and I told him that if he came up with the idea for supper, I would cook it. He quickly (I always have the hardest time coming up with the idea) suggested a shepherd's pie. This seemed quite fitting given that we became friends when we were both living in England. It felt like a good nostalgia-dish. I started poking around and eventually found my muse, care of Bon Appétit – a Greek-inspired shepherd's pie with lamb. The original recipe called for Kasseri (a hard sheep's milk cheese), and, despite making a special trip to Rainbow Grocery (the name says it all), I didn't come up with Kasseri. I decided that the pie was rich enough without the addition of cheese, but I finished my servings of pie with a sprinkling of feta to give it a little extra cream.
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