English Shepherd’s Pie

Traditionally a way of using up leftover roast meat, this can be made with diced or minced lamb – either way, it’s a winner.
 

Mash hits

It was a piece of kitchen equipment that gave rise to the modern version of this meat and-mash dish. In the 1870s, the newfangled mincing machine made short work of processing offcuts of meat and a classic was born. It is widely believed that the dish came from the north of England and Scotland, where there are large numbers of sheep. Shepherd’s pie, as the name suggests, uses mutton or lamb, and is not to be confused with cottage pie, which contains minced beef. A regional variation is the Cumberland pie, which includes a layer of cheese and bread crumbs on top of the mashed potato.

Chili Con Carne

Nova Scotia Seafood Chowder

Chock-full of a variety of seafood, fish and vegetables, this rich soup is inspired by a similar chowder served at the Masstown Market, near Truro, N.S. Enjoy a hearty bowlful with Buttermilk Biscuits.

Smart Spaghetti and Meatballs

We've lightened up this classic Italian dish by using extra-lean ground turkey instead of the usual beef-and-pork combination. Whole wheat pasta and bread crumbs add an extra hit of fibre. Serve with a tossed green salad.

Lamb Meatballs in Lemon Sauce

In the eastern Mediterranean, especially Greece and Turkey, assertively flavoured meatballs simmered in a slightly tart lemon sauce is a favourite dish. Serve with rice and a side salad of tomatoes and cucumber with olive-oil-and-lemon dressing.

Chestnut and Mushroom Stuffing

Sweet chestnuts and meaty mushrooms add fall flavour to an otherwise classic stuffing. Look for ready-to-eat peeled whole chestnuts in the grocery store.

Sausage and Apple Stuffing

Alongside turkey and gravy, stuffing is always a favourite on the Thanksgiving table. Here, we used sourdough bread and added Granny Smith apples to create a stuffing worthy of making every year.

Tomato Shrimp Soup

 Use ripe tomatoes for this soup. At this time of year, hot-house tomatoes are your best bet – the small, sweet "cocktail tomatoes" have good flavour. Adjust the number of hot peppers to your taste.

Italian Vegetable Marrow Stew

Use what is fresh and available from the garden in this traditional vegetable stew called ciambotta. Many recipes also call for eggplant, but in my family it's always made with vegetable marrow. Use whatever summer squash you have and serve with crusty bread to soak up the juices.