After an exhausting day on the road, driving that beastly road crane, tossing bad drivers in their bad vehicles hither and yon, one needs a soft place to fall and a hot meal.  Some dishes like Shepherd's Pie are all about the love.  Who wouldn’t want a big warm plate of mashed potatoes with crispy edges over a stew of meat and vegetables in gravy?   

I prefer making it with ground beef - it's readily available and I like the flavor of chuck, although the original recipe calls for ground lamb or a beef and lamb mixture.  You might vary the ingredients using ground pork, chicken or turkey and adjust the spices to jazz up those blander ingredients. A variety of mushrooms and tofu are excellent substitute additions for the vegetarian.  

I always make two pans - one for dinner now and one for the freezer.  I took these pictures when I prepared this dish a couple of weeks ago and tonight I'll be thawing the second pan.  (It's rainy and autumny and my Shepherds Pie will soothe the savage beastesses.)  Serve with a green vegetable or a simple salad and toasted buttery garlicy bread and nomatter how cold and hard the day may have been, this will warm the cockles of your heart.   

 

1. Boil potatoes* for mashed potatoes (I used 5 lbs for two pans) - I like to add a few peeled cloves of garlic.  When potatoes are done, mash with 3 Tbs butter, some milk for moistening and salt and pepper and set aside.  

_{* This time I had red potatoes on hand but I prefer a white or yellow potato or even a Russet.  The reds were too fine and sweet; acceptable but not as good as the others.} 

 

   

4. Saute: diced carrots, onions, celery and mushrooms in 3 Tbs oil (I like olive).

5. When vegs are translucent, add 1-1/2 lbs chopped meat.   

 

6. Brown vegetables and meat.

9.  Add chopped herbs and spices, salt and pepper to taste.