"Shepherd's Pie"

 So, you may be wondering why the heck I put "Shepherd's Pie" in quotes.  Don't worry, it's not because of any weird substitutes in the name of making it healthy, like cauliflower instead of potatoes or seitan instead of ground beef.  Rather, it's because this isn't technically Shepherd's Pie, because it has so much more.  Classic Shepherd's Pie is mostly ground beef cooked with onions, peas, and maybe some carrots, topped with mashed potatoes.  Mine involves about 20 more ingredients, taking it quite far from the original.  However, it was my interpretation of Shepherd's Pie, and I don't know what else to call it.  Except delicious.  It is definitely delicious. And versatile.  While my favorite recipe is below, you can adapt it with whatever vegetables or meat you wish, or leave the meat out entirely.  You can use cauliflower mash on top, swap the spices, add extra cheddar for a really cheesy finish.  The possibilities are endless with this cozy fall meal!

"Shepherd's Pie"

Ingredients

• 5 russet potatoes
• 1/2 cup butter
• 1/4 cup heavy cream
• 1/4 teaspoon garlic powder
• 3 oz goat cheese
• 1/4 cup grated parmesan cheese
• 3/4 cup grated cheddar cheese
• 1 lb lamb, finely cubed
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 1 beet, cubed
• 1 small rutabaga, cubed
• 2 carrots, in half or quarter moons
• 8 oz mushrooms, sliced
• 6 oz green beans, cut into bite-sized pieces
• 1 cup peas
• 1 cup water
• 1 can tomato paste
• 1/2 cup red wine
• 1/2 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/8 teaspoon rosemary
• 1/8 teaspoon chipotle powder
• 1/8 teaspoon nutmeg
• 1 1/4 teaspoons corn starch
• Salt
• Pepper

1. Begin by making your mashed potatoes.  Peel and quarter your potatoes, put them in a pot with water covering them by about 1", and boil until fork tender.  Drain the potatoes then return them to the pot.  Mash the potatoes to the consistency you like.  Add the butter, parmesan cheese, goat cheese, cream, garlic powder, and salt to taste.  Mix well and set aside.
2. Preheat the oven to 400 F.
3. In a large non-stick skillet, cook the mushrooms, seasoned with salt and pepper to taste, until soft and no more moisture is released.  Set aside.
4. Heat a 4 qt dutch oven (or bigger) over medium-high heat.  Add the lamb, season with salt and pepper to taste, and cook until mostly brown.  Add the onions and cook for another 2 - 3 minutes.  Add the garlic, stirring well.  Add the root vegetables and the water, then cover and allow to cook until the vegetables are barely crispy, about 10 minutes.
5. After the root vegetables are nearly cooked, add the green beans and peas.  Stir in the tomato paste, red wine, and spices.  Cover once more, and allow to simmer another 3 - 5 minutes, until all vegetables are nearly cooked through.  At this point, taste the gravy and adjust seasonings as needed.
6. Stir in the cooked mushrooms to the dutch oven.  In a small bowl, combine the cornstarch with about 2 tablespoons of water to make a slurry.  Mix into the liquid in the pot.  (This step can be skipped if you are happy with the consistency of the gravy).  Turn off the heat.
7. Top the stew with the mashed potatoes.  You can get decorative by using a piping bag or a fork to make a design on the top (not recommended if you like lumpy potatoes like me).  Place in the oven for about 15 minutes, until the potatoes start to brown.  If your pot has 1" or less of space, be sure to put on a baking sheet in case of the gravy bubbling over.  Top with the cheddar cheese and bake another 5 minutes, until the cheese is melted and bubbly.  
8. Allow to stand for 20 - 30 minutes to cool and allow the gravy to set.  Enjoy!