Light French Red Fine with Shepherd’s Pie

We used the leftover cooked lamb from the previous night’s meal (see 7th September) in a Shepherd’s Pie recipe from Paul Merrett in Economy Gastronomy.  It contained root vegetables and a can of tomatoes, but we omitted the parsnips because we didn’t have any to hand.  We have found that Shepherd’s/Cottage Pie recipes call for lighter Old World reds, so we tried a bottle of Cellier Lauran Cabaret Minervois 2008 from Sunday Times Wine Club.  This light French red was smooth with peppery, spicy and plum flavours and was an acceptable match.

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