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Mushrooms on toast

Tim Fraser/The Globe and Mail

Eating an easy, comfortable meal after so much luxurious holiday foods is good for both body and soul. As I was growing up in Scotland, shepherd's pie was a weekly family meal, often extended with leftovers. Mince (ground meat) was a staple in Scottish households and it could be stretched in many different ways, including adding leftover cooked vegetables, beans and oatmeal. I still love a good shepherd's pie, although the simple and traditional carrot, onions and ground meat filling has morphed into something a little more interesting.

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