Basilton’s Shepherd’s Pie


He shoves a casserole dish into my arms, then grabs some forks. “Milk?” he asks. “Coke?”

“Milk,” I say. I’m grinning, I can’t stop grinning. He puts the carton on top of the casserole, grabs some cloth napkins from the drawer, then heads back up to his room. It’s a struggle to keep up.
. . . .
I sit down next to him, and he takes the casserole dish from me and casts a quick, “You’re getting warmer!”—then opens the lid. It’s shepherd’s pie.

“Do you need to eat?” I ask. “Or do you just like it?”

“I need it,” he says, scooping up a bite, avoiding my eyes, “just not as much as other people do.”

“How do you know that you’re not immortal?”

He hands me a fork. “No more questions.”

We finish the shepherd’s pie, eating out of the bowl on Baz’s lap. He chews with his hand over his mouth. I try to remember whether I’ve ever seen him eat before.… I finish the milk. He doesn’t want any.

When we’re done, he sets the dishes outside his door, then starts a fire in the fireplace with his wand.

Carry On by Rainbow Rowell

Basilton’s Shepherd’s Pie

  • 1 1/2 Russet Potatoes, peeled & diced ~1/2″ pieces
  • 2 tsp. Salt
  • 1/4 Cup Half & Half
  • 1/4 Cup Butter, sliced
  • Pepper to taste
  • 1 Egg
  • 1 Tbsp. Oil
  • 1 tsp. Minced Garlic
  • 1 Lrg. Carrot, peeled & diced
  • 1 Onion, diced
  • 1 1/2 lbs. Ground Lamb
  • 2-3 Tbsp. Flour
  • 1 Tbsp. Tomato Paste
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Fresh Rosemary, minced
  • 1 tsp. Fresh Thyme, minced
  • 1 tsp. Fresh Sage, minced
  • 1 Tbsp. Parsley, chopped
  • 1 Cup Stock (can be veal, beef, veggie, etc.)
  • 1 Can Peas, drained

Put the potato cubes on a large pot with the salt & enough cold water to cover the potatoes, & then cover the pot with a lid. Bring to a boil, & then uncover & reduce the heat to a simmer for about 15 minutes. Drain the potatoes & then put them back in the pot.

In a small pot on medium low combine the half & half with the butter & heat until the butter melts. Add this mixture to the potatoes, adding pepper to taste & more salt if desired, & mash until smooth. Stir in the egg until fully combined.

Grease a deep pie dish or casserole dish & then press half of the potato mixture into the bottom & up the sides. Set aside for the meat mixture.

In a large pan on medium high, heat the oil, & then add in the garlic, onions, & carrots & sauté until just tender. Stir in the meat & cook until no longer pink. Sprinkle on the flour & toss to coat. Stir in the tomato paste, Worcestershire, & herbs, & cook for a couple minutes, & then add in the broth. Bring to a boil & then turn down to simmer for about 10 minutes so the juices can thicken.

Heat your oven to 400ºF. Spoon the meat mixture evenly into the dish with the potatoes. Layer the rest of the potato mixture on top of the meat, starting at the edges & working your way into the center. Bake for about 25 minutes, or until the top has gotten a little golden brown. Remove, cool a bit, & serve with 2 forks & a jug of milk!

carry-on-shepherds-pie-bitecarry-on-shepherds-pie-bite-closeup Listen to the episode! Fiction Kitchen Episode 34 : Carry On

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Pumpkin Mocha Breve


Who invented this crazy indulgent melted candy bar concoction? Was it Baz? Was it Levi? Either way, it’s delightful and appears in both Rainbow Rowell’s Carry On and Fangirl. You can make it as is or add a little bit of spices such as cinnamon or cardamom.

Pumpkin Mocha Breve

  • 1 tablespoon espresso (Bustelo of course)
  • 1 tablespoon cocoa
  • 1 tablespoon pumpkin puree
  • pinch ground spices, such as cinnamon or cardamom, optional
  • 1/4 cup water
  • 1 cup half and half
  • sugar to taste (a teaspoon or two)

In a French press, combine espresso, cocoa and pumpkin puree and spices if using (if you don’t have a French press, you can just do this in a mug and later pour it through a strainer). Heat the water to a boil and stir into mixture. Set aside.

In a small sauce pan, heat half and half just just below a boil. While it’s heating, you can froth it by lifting and pouring ladlefuls. When it’s hot and frothy, add sugar and the strained espresso mixture. Pour into a cozy mug and enjoy.

Listen to the episode! Fiction Kitchen Episode 34: Carry On

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Carry On

Diana and Carrie discuss (squee over) the YA meta fanfiction novel by Rainbow Rowell – mint Aero bars, sour cherry scones, pink gingerbread ladies, more Yorkshire pudding and roast beef, bacon and cinnamon rolls, sage, intensity and brownies, pumpkin mocha breve, and on and on.



Tasty Time

Main Episode

Intro music clip: “Carry On” by Fun.. Available for purchase here.
Outro music clip: “Abracadabra” by MeikoAvailable for purchase here.

Giveaway (CLOSED):
Open to US residents only. Ends March 31st @ 11:59 PM EST. One (1) winner will be chosen with a random number generator. Winner will be contacted via email.

Fangirl Outsiders Carry On

The Prize:
Carry On by Rainbow Rowell (hardcover), Fangirl by Rainbow Rowell (hardcover), The Outsiders by S. E. Hinton (hardcover), two (2) mint Aero Bars, one (1) Sour Cherry Scone Mix, and possibly a couple of extra, themed goodies! Note: Carry On and Fangirl will come pre-stuck with food tabs!

To Enter:
1. Share this episode on your social media (like Twitter, Facebook, Tumblr, etc.) and then post the link in a comment. One link per comment. Only one share on a given social media counts (meaning, don’t share on twitter every day and keep commenting with your twitter links). Each comment with a new share link is an entry.
2. Comment separately with your favorite food from fiction!

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