|Cooking light- gluten-free shepherd's pie with lovely gravy, two ways.|
A spring rain is rolling through Los Angeles, interrupting a fine, damp mist with sudden bursts of stinging wet drops. The skies are steel gray, gloomy and low. It's the kind of day that calls for comfort in the form of food. Something baked in a crock. Something hot and old fashioned. Something with mashed potatoes. Creamy buttercream gold mashed potatoes.
A savory pie, I said out loud, standing at the kitchen sink, listening to the staccato of rain drumming the mail truck parked just outside the window.
Don't tease me, said my husband, looking up from his latest screenplay.
I wouldn't joke about a thing like pie, I assured him. Seriously. No chance. I'm thinking a shepherd's pie. But not the usual shepherd's pie. No beef. No onion. No peas.
Please, he said. No peas.