Classic Shepherds Pie

I like both the veggie version and the meat version of this dish. Feel free to toggle between them, because really, how can you NOT love something that is covered in toasty “potatoes”?

For the meat version, drain one pound of lamb and one pound of beef. Dice up

½ onion

Chop:

3 peeled potatoes

1 whole cauliflower

Boil until soft.

While that is cooking away, heat a pan up on medium high heat. Cook the meat and onions together until the fat has reabsorbed everything is a pleasant brown. Season with a touch of salt and garlic powder. Layer into the bottom of a 9 x 13 glass dish. Cover the top of the meat with 1 whole bag of frozen peas. Yes, you can throw them on completely frozen.

Make some mashed ‘potatoes’ by adding a chunk of butter and a splash of milk to the cauliflower and the potatoes, then go to town with the beaters or masher. The cauliflower will make it a bit more sticky that regular potatoes, so I prefer the masher. Layer the mixture on top of the meat and the peas. Dust with 2 pinches of salt and a dash of pepper.

Bake at 350 for 20 minutes or so, or until the top gets a little toasty and you can see the bottom bubbling.