Here’s the twist. As much as I love sliding into a booth somewhere and letting someone else wow me, there’s something equally satisfying about tying on an apron, turning up the music and making a mess in my own kitchen. I may not have any formal culinary training — much like I had zero background in writing before I became a food columnist — but that hasn’t stopped me yet. 

By day (and night, and holiday and every weather delay in between), I’m a flight attendant in my 38th year of flying. But on my days off? I’m grounded in the best way possible: at home, cooking. While I never drop things during turbulence, for some reason, in my kitchen, I constantly have butter fingers. 

After coming back from a trip, nothing resets my soul quite like stepping into my kitchen. Last night, I hosted a dinner for friends I met at a wine pairing dinner at Brasserie Circa. Because apparently I don’t just make friends at 35,000 feet — I collect them over Bordeaux, too. And when it’s my turn to host, I don’t play around. 

On the menu? shepherd’s pie, an Irish staple and my all-time go-to. I’m Irish, and this dish lives deep in my culinary muscle memory. I can make it blindfolded. The aroma that fills the house takes me right back to the Emerald Isle. 

Traditionally, shepherd’s pie is made with ground beef and ground lamb. But this is Middle Georgia in 2026, and ground pork is far more affordable, accessible and quite frankly delicious. So in my version, the lamb takes a polite step aside and pork steps in. It’s “Billy’s Shepherd’s Pie… but not really Shepherd’s Pie.” When it’s your own kitchen, you get to make the rules — and break them once in a while. 

Here’s how it goes down in my kitchen: one pound ground beef, one pound ground pork, one chopped red onion, two stalks of celery, garlic powder, onion powder, fennel seed, coriander, salt, pepper, minced garlic, a cup of dry red wine and about half a bottle (or can) of Guinness. Brown the meat first with salt and pepper, then layer in everything else and let it simmer until the flavors marry properly. The mixed vegetables — yes, the frozen bag kind — go in last. Traditionally, it’s just peas and carrots, but I believe in flexibility. This is comfort food, not a citizenship test.

Because pork carries more fat than lamb, you’ll notice more liquid in the pan. Let it cook down. Patience is flavor. If it’s still loose, a little flour or cornstarch will tighten things up. You absolutely do not want this mixture soupy. Shepherd’s Pie should hold its shape, not slide across the plate like it’s trying to escape.

Now let’s address the elephant in the room: the leftover Guinness and the open bottle of red wine. We listen and we don’t judge. It was my day off. It was National Drink Wine Day. The Guinness? Finished. The wine? Also finished. For recipe integrity, of course.

To deepen the gravy, I add two tablespoons of Bisto, a classic British gravy powder that thickens and enriches the filling. If you can’t find Bisto, no need to panic. A simple roux — equal parts butter and flour cooked together — does the trick beautifully. Cornstarch mixed with cold liquid works too. The goal is rich, glossy and thick enough to support the crown of this dish: the potatoes.

And not just any potatoes. Gold potatoes. Read that again. Gold potatoes. 

Their starch and texture create a naturally buttery, velvety mash that forms the perfect topping. I use six to seven medium gold potatoes, mashed with half a stick of butter, three-quarters of a package of cream cheese and three-quarters of a cup of heavy cream. This isn’t diet food. This is heritage. Helpful Hint: To avoid destroying your hands during peeling potatoes, use a fork at the top of the potato! You’ll thank me for this!

The mash should be thicker than your average Sunday side dish because it’s acting as the structural roof of this masterpiece. I run mine through a potato ricer for the smoothest texture — it’s about twelve bucks online and worth every penny — but a hand mixer or masher works just fine. Spread it generously over the meat mixture, seal the edges, and bake until golden and slightly crisp on top.

So yes, Billy Eats. But Billy also sautés, simmers, thickens, seasons, improvises and hosts with the occasional drink or four. I may not have a culinary degree, but I’ve got instinct, a well-worn wooden spoon and 38 years of knowing how to keep people comfortable. Turns out that skill transfers pretty well from the aisle of an aircraft to the warmth of a dining table.

Fasten your seatbelts, bring your tray table and seat back to their full upright and locked position. Dinner is served.

Billy wants to give your recipes a try! To submit a recipe for Billy to make in his own kitchen, email [email protected].

Shepherd’s Pie

Filling Ingredients 

— 1 pound ground beef

— 1 pound ground pork

— 1 chopped red onion 

— 2 chopped stalks celery 

— 2 tablespoons of garlic powder 

— 2 tablespoons of onion powder 

— 2 tablespoons of fennel seed

— 1 teaspoon of coriander 

— 2 tablespoons of pepper

—  2 tablespoons of minced garlic 

— 1 teaspoon of salt 

— 1 cup of dry red wine 

— ½ a bottle or can of Guinness

— 1 pound bag of mixed veggies

Mashed Potato Topping 

— 6 to 7 medium gold potatoes

— ½ stick of butter

— ¾ package of cream cheese

— ¾ cup of heavy cream 

— shredded cheese to go on top (optional) 

Directions

Brown the meat with salt and pepper, then layer in the rest of the filling ingredients, adding the mixed vegetables last. Let it simmer until the flavors marry properly. 

To deepen the gravy,  add two tablespoons of Bisto or your homemade roux.

For the mashed potatoes, use six to seven medium gold potatoes with half a stick of butter, three-quarters of a package of cream cheese and three-quarters of a cup of heavy cream. 

Use a potato ricer, hand mixer or masher for a smooth texture. Spread it generously over the meat mixture, seal the edges and bake at 400 degrees for 30 minutes or until golden and slightly crisp on top.