I think this is the first time I've ever made what can be authentically called shepherd's pie. Because shepherds herd sheep. I used lamb.
When you use beef, you have to call it "cottage pie." Whatev. Why can't you call it cowboy pie? Oh, too American.
But this was lamb, truly.
We braised a couple of lamb shanks a while ago when the weather wasn't behaving in a temperate manner, and saved the leftovers in the freezer.
Sure enough, the weather is still misbehaving. We felt entitled to warm, comforting, stew-y food.
I don't even think I need to tell you how easy this is. How bracing. How nice.
(OK: Make a gravy. I used leftover lamb goozle from the braise. Lightly cook some vegetables: onion, carrot, peas. Stir the gravy, vegetables and meat together in a baking dish. Top with mashed potatoes. Roast for half an hour.)
Since I've quit drinking milk, this was the first time I've made mashed potatoes without a good glug of buttermilk. They were great! Their intrinsic potato-ness was not smoothed out of existence by a dairy flavor. Though we did use butter, heh.
I've just made myself hungry, and it's only a couple of hours since I ate lunch.
It's so great to have an appetite again!