Do you have a passport? Many in this country do not. I have addressed the issue of foreign travel in these posts in the past. I wouldn’t bring it up again except that I keep hearing from people about how poorly the country is doing in the rest of the world. These comments are clearly from people who don’t actually have passports.
I have had the good fortune to travel quite extensively throughout the world for a number of years. The reactions to our country are always nearly the same. The world loves our country but not always our leaders. Bush was certainly a low point, but fortunately for an individual it was never personal. There is no animosity among fellow travelers. Most people outside of this country travel. It seems to be a right that is exercised frequently. Governments are quite another thing. Currently, we are fortunate to have President Obama. The rest of the world views him as good for our country and that is good for us. That is as political as I will get here, but that has been my personal experience and I am sticking to it.
While traveling in England, something I have done more times than any one passport visa section can handle, I have enjoyed (from time to time) the traditional Shepard’s Pie. I have never actually had it in a field with sheep at my feet, but have had it like the rest of England, in a pub. Here is the version most closely resembling my recollection after (2 or 10) pints of Young’s.
- 1 1/2 Cups Ground Beef (and/or lamb)
- 2 Cups Peas
- 4 Cups Mashed Potatoes (See Smashed Potatoes)
- 1/2 Cup Cheddar Cheese
- 1 Onion, minced
- Olive Oil
- Ovenproof Casserole
- Sauté Pan
- Sauce Pan
- Chef’s Knife
- Pre Heat oven to 350.
- Make mashed potatoes. If you prefer, you can make whipped potatoes by taking the smashed potatoes and placing them in a stand mixer and blending.
- In a sauté pan, brown ground meat with the onion. You can use ground beef or lamb or a combination. Salt and pepper.
- In a sauce pan, warm the peas with a little butter.
- In an ovenproof casserole layer the meat, peas and potatoes.
- Grate the cheese generously over the potatoes.
- Bake for 30 minutes.