The Renaissance Fair is coming to town! Shepherd's pie #recipe + book #giveaway from @DarylWoodGerber

 

From Daryl:

Giveaway below!

That's right. The Renaissance Fair is coming to Crystal Cove in the 6th Cookbook Nook Mystery, PRESSING THE ISSUE. The book comes out February 20. You can pre-order the e-book now; the paper will be available starting February 20. Keep your eyes peeled. 

I had so much fun researching this story. I visited the Renaissance Fair in Los Angeles, which is huge! Acres and acres of fun. (*The fair in my story is on a much smaller scale, with vendors lining the Pier, which marks the most southern end of town.) I dressed for the occasion, and I talked fair speak to any who would listen. What's fair speak? That's using medieval terms to express something.

For example: E’en means evening. Good morrow means good day. Verily means truthfully, and so on. There are lots of websites devoted to teaching a future fair-goer how to speak. 

I took in the bird of prey show. I watched dancers frolic to lively music. I shopped. And I ate.  How I love a good roasted leg of turkey! 

To celebrate the upcoming release of the book, for the next few weeks, I'm giving away previous books in the series so  you can get up to speed on where Jenna is at this point in her life. She's running the Cookbook Nook. She's learning how to cook more than just 5-ingredient recipes. And she's falling madly in love with Rhett. Oh, and she's also solving a mystery or two.  A woman's work is never done.

Shepherd’s Pie

Shepherd’s pie was originally called “cottage pie” because the poorer people of Britain, who lived in cottages, started using potatoes in their everyday diet. Nowadays, a dish made with beef is referred to as cottage pie, while a dish made with lamb is shepherd’s pie. I have fun scoring the mashed potato topping. I hope you do, too.

(Serves 6–9)

1 to 1 1/2 pounds potatoes (about 1–2 large brown potatoes), peeled and quartered.

2 teaspoons salt, divided

8 tablespoons (1 stick) butter, divided (more, if necessary)

2 medium onions, chopped (about 2 cups)

1 cup diced carrots

1 1/2 pounds ground lamb

2 teaspoons ground black pepper, divided

2 teaspoons Worcestershire sauce

1 cup broth (more, if necessary; beef or chicken will do)

1 teaspoon rosemary

1 cup peas

2 tablespoons cream or milk (more, if desired)

Cheese, if desired

First, peel and quarter the potatoes. Then place the potatoes in a medium-sized stockpot and cover them with cold water. Add a teaspoon of salt. Bring the potatoes to a boil and reduce to simmer. Cook until tender, about 20 minutes; a fork should be able to easily pierce them. When done, drain the water, but leave the potatoes in the pot.

Next, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and carrots and cook until tender, about 6–10 minutes.

Add the ground lamb to the pan with the onions. Break into small pieces with the side of a spoon. Cook the meat until no longer pink. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the Worcestershire sauce, broth, and rosemary. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more broth, if necessary, to keep the meat from drying out. Add the peas, stir, and then remove meat mixture from heat.

Add the remaining 4 tablespoons of butter to the potatoes that you have reserved in the stockpot, plus add 2 tablespoons cream or milk. Mash with a fork or potato masher, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. (Add more butter, cream, or milk if necessary so potatoes are moist.)

Preheat oven to 400 degrees F.

Place the meat mixture in an 8 x 8 pan. Top with the mashed potatoes. Score the surface of the mashed potatoes with a fork so there are peaks that will get well browned. Be creative.

Place casserole in oven and cook until browned and bubbling, about 20–30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

If desired, sprinkle grated cheddar cheese or Parmesan cheese over the top of the mashed potatoes before baking.

*For a 13 x 9 pan, double the recipe.

The annual Renaissance Fair serves up a helping of crafty courtiers, damsels in distress, and medieval murder . . .

As the annual Renaissance Fair comes to Crystal Cove, Jenna Hart’s Cookbook Nook is packed with tasty treats and all things medieval, while her pal Bailey is ready to swoon over her upcoming nuptials at a local vineyard. But when the two friends discover the body of the vineyard’s owner bludgeoned by a wine press, all their merriment fades, along with their hopes for a vintage year.

Which churlish varlet did the deed? Was it the victim’s errant brother, who stood to inherit the vineyards? Or the owner’s crestfallen ex-girlfriend? Mayhap it was the newly arrived lusty wench, or her jealous husband. Fie on them all! Verily, Jenna can’t rest until justice is served, and she vows to track down the killer. But can she sniff out the truth before the villainous culprit strikes again? 

Pressing the Issue will come out Feb 20 in e-book and print on demand. You can order the e-book now and the POD on the day of release. Plus you'll find it in LIBRARIES!  PREORDER NOW 

GIVEAWAY

To celebrate the upcoming release of PRESSING THE ISSUE, I'm giving away to one commenter a choice of any of my currently published Cookbook Nook Mysteries. Tell me have you ever attended a festival? Would you like to?

Savor the mystery!

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