Here in Arizona I found the Green River Soda at Ace Hardware of all places! Add a scoop of vanilla icecream, top with whip cream and festive sprinkles!

Scotch Eggs
1 pound bulk pork breakfast sausage
6 hard cooked eggs
1 cup fine dry breadcrumbs, homemade or use panko
2 eggs
Sauce:
½ cup mayonnaise
1 Tbls.Dijon mustard
1 tsp. Italian flat leaf parsley

Divide sausage into 6 equal portions; wrap 1 portion around each egg. Beat egg; dip sausage-wrapped eggs in beaten egg mixture. Roll in breadcrumbs; deep fry in canola oil until golden (if the sausage is not quite cooked place in 400 degree oven for 5 minutes, this step can also be used for making them ahead of time and heating before serving. Cut into halves lengthwise; serve hot with Dijon and Mayonnaise sauce.

Shepherds Pie
3-4 medium potatoes, cubed 1/2 cup milk
4 tablespoons butter
1 pound ground beef ( lamb is traditional)
2/3 cup frozen peas and carrots
2 tablespoons fresh parsley, chopped (just leave out if you don’t have it on hand)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg (I always use fresh)
2 cups brown gravy
1-2 Tbls. heavy cream for richness (optional)
salt and pepper
Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and butter until smooth. Season with salt and pepper to taste and set aside.
Brown ground beef in a large saucepan with carrot over medium-high heat. Remove ground beef from pan and drain off excess fat. Set aside.
Return ground beef to pan along with peas, parsley, thyme, Worcestershire, and nutmeg, add brown gravy to pot simmer 1 to 2 minutes, season to taste with salt and pepper, add cream (optional). To serve scoop ground beef/gravy mixture into bowl and top with hot mashed potatoes. Serves 4-6.

For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups beef stock
Cook butter and flour to make a roux and add beef stock, whisk until thickened.