One of Nashville's best-kept secrets

If you ever venture to Nashville and want an authentic local experience that will deliver music and food that won't let you down, hit up the Family Wash in historic East Nashville.

You do have to venture a bit off the beaten path, but why else would you travel? The Wash is unpretentious and filled with random fun: odd books on the bar; those dolls you put in water and they grow; weird dolls, etc. Their menu is wonderful: can't go wrong with a thing that's on it. The high octane beer selection is an indulgence as well...just hold on tight when you stand up after sampling a couple...

But, the real treat is the Shepherd's Pie that's as big as your head. Order it with extra garlic and eat the whole thing yourself.

Also, try to go on a night when David Peterson is playing: Peterson is a good old boy who plays great bluegrass and sometimes wears overalls because they are comfortable, and not because they are cool, presumably.

If you can't make it down to East Nashville, at least treat yourself to a Shepherd's Pie at home. While this recipe says it makes 4 to 6 servings, I'd pretend like I was at The Wash if I were you, and I'd eat the whole thing myself.












This recipe is from the book, Beyond One Square Mile,
from the Junior League of Bronxville.


Horseradish Mashed Potato Shepherd's Pie
Ingredients
7 or 8 Yukon Gold potatoes, peeled and cut into chunks
Kosher salt to taste
1/2 cup milk
3 to 4 tablespoons prepared horseradish
Freshly ground pepper to taste
2 tablespoons olive oil
3 parsnips, peeled and chopped (what the hell is a parsnip?)
2 carrots, peeled and chopped
1 large Spanish onion, chopped
1 bay leaf
2 pounds ground lamb or beef
3 tablespoons all-purpose flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 to 3 tablespoons chopped fresh chives
(this recipe calls for no garlic, which means you get to add as much as you'd like!!!)

Directions
1.) Combine the potatoes with enough cold salted water to generously cover in a stockpot and bring to a boil. Reduce the heat and simmer for 15 minutes or until the potatoes are tender; drain. Mash the potatoes in a bowl, adding the milk during the mashing process. Stir in the horseradish and season with salt and pepper.
2.) Heat the olive oil in a large deep skillet over medium heat. Add the parsnips, carrots, onion, bay leaf, salt and pepper (and all the garlic you might want...). Cook for 8 to 10 minutes or until the vegetables are tender, stirring frequently. Crumble the lamb/beef into the skillet and cook for 5 minutes, stirring frequently; drain, if desired. Sprinkle the flour over the lamb mixture and cook for 1 minute. Stir in the broth. Cook for 1 to 2 minutes or until thickened, stirring constantly. Add the Worcestershire sauce, salt and pepper and mix well. Discard the bay leaf.
3.) Spoon the lamb mixture into a greased shallow medium baking dish and top with the mashed potatoes, spreading to the edge. Bake at 450 degrees for 5 to 10 minutes or until golden brown. Sprinkle with the chives.