Shepherd’s Pie

Okay, you cooked a lovely roast on Sunday, ate leftovers Monday, Tuesday and maybe Wednesday and you STILL have leftover roast. What to do? The very same thing your mother did. Make Shepherd’s Pie.

• 4 large potatoes
• 1 garlic clove
• whipping cream
• 1 Laughing Cow triangle
• 2 lbs. roast, put through a grinder
• 1 tbs. herb de Provence
• 1 tsp. ground nutmeg
• 1  1/2 cup frozen peas and/or whole kernal corn
• grated monteray jack cheese for topping
• 1 cup gravy
• paprika

Peel and cut  the potatoes and put in a pot with water to cook. Add the garlic clove, peeled, but leave whole. When cooked, drain and with a potato masher, mash the garlic clove with the potatoes, put in a large dollop of butter and enough cream to make it smooth. Add the cheese, let it melt for a minute then mix to incorporate. Set aside.

With the grinder attachment on your electric mixer, cut the roast into pieces and put through. Mix in the herb and spices. With a wooden spoon add the gravy and mix in.

In a baking dish, spray with non-stick spray and layer the roast mixture, add the layer of peas and/or corn, top with the mashed potatoes, and sprinkle the cheese over the surface of the pie. Sprinkle a little paprika on top.

Bake in a 350 0ven for 35 minutes. Raise the temperature to 375 and cook a further 45 minutes. The top should be a lovely golden colour and the cheese should be melted. With the blade of a knife, check the center of the pie to ensure the internal temperature is hot.

Make more gravy (instant from Costco also works) and after making a crisp salad, pouring a glass of wine, sit down to a wonderful “comfort food” dinner.

Enjoy ‘cuz it is yummy!  Honey, will you bring the ketchup, please?