This is a recipe I got from our local newspaper some time ago. While it is not the traditional Shepard's pie we like it better than any other we have tried.

SHEPARD'S PIE

3 tablespoons oil
3 medium onions, finely chopped
3 garlic cloves, finely chopped
1 1/2 pounds ground beef or ground lamb (we always use beef)
1/2 of a 6 oz can tomato paste (you can freeze other half)
2 bouillon cubes
1 heaping tablespoon flour
1 cup good white wine (I use white Zifandel)
1/2 cup water
salt and pepper (to taste)
4 large potatoes
4 ounces butter
3/4 cup milk
3 large carrots
2 tablespoons grated cheese

Heat 3 tablespoons oil in a large frying pan over low heat. Add onion and garlic. Cook until soft.

Turn up heat and add ground beef, stirring until lit is well browned.

Drain off fat and add tomato paste along with bouillon cubes and flour; mix well and cook for a minute before adding white wine and 1/2 cup water. Season with salt and pepper and simmer gently for 15 minutes.

Meanwhile peel and cook potatoes. Mash potatoes with butter and milk, salt and pepper. You want a consistency that you can spread but not to liquidy.

Peel and slice carrots and cook in small amount of boiling water.

Put the meat mixture in a large well greased souffle or baking dish. Spread carrots over meat and put the mashed potatoes on top, completely covering the meat and carrots. Sprinkle grated cheese over the potatoes.

Bake uncovered 35 minutes at 375 degrees F. Place under broiler for a few minutes to brown the top.

This is not as complicated as it looks at first sight. It does make a lot and I will sometimes freeze half the meat mixture in a large freezer bag. I lay the bag flat in the freezer and then when I take it out it fits in a square glass baking dish and can be used with out thawing.

Hope you like this,

Bev