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Meatball Madness: Leftovers

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So, after you've already made 4 different types of meatballs, but you still have ground meat on hand, what do you do? Clearly, making more meatballs was not a part of the plan. For the next week Tammi and I will be eating them in soups, on pastas and just on their own.

Much of the raw meat went in the freezer where I'll go back to get it once I'm ready for more meatballs or burgers or some other such thing. But the lamb, I knew what to do with right away: Shepherd's Pie!

I love Shepherd's Pie. I mean how can you not? It's sauteed ground meat, in this case the traditional lamb, topped with veggies (including the baby carrots we had for a snack before the meatballs were ready), which soften in the meat's fat, then topped with rich, creamy mashed potatoes and then baked until an awesome crust forms over the top. So good.

The lamb I used here was some of the pricier meat I picked up at Provisions in Fort Greene. The lamb flavor is forward and unapologetic. It's not excessively gamy, but it'll never be mistaken for beef. It was perfect here and I'm glad I decided to hold on to some of it for this.

The specks on top are bits of potato skin. I have never been one to peel potatoes, I just don't see the point. The skin is always so yummy, why would I toss it??

For those looking to see below the surface, here's a close up of the profile shot:

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