Shepherd's Pie

This is comfort food at its finest.  Straight out of the Joy of Cooking, page 719 in my copy, I have this one memorized.  I use ground pork or lamb, but have also used leftover leg of lamb or shoulder roast as well.  Rosemary, thyme, and a pinch of nutmeg give the meat the perfect complimentary flavors.  

1 1/2 lb. potatoes, peeled, quartered, and well rinsed
1 T. butter
kosher salt and white pepper, to taste
3 T. olive oil
2 carrots, peeled and chopped
1 medium onion, chopped
1 celery stalk, chopped (my family likes peas in place of celery)
1 lb. ground lamb or pork, or leftover roast lamb or pork
1 T. flour
3/4 c. beef or vegetable stock
1 T. fresh thyme, chopped or 1 t. dried thyme
1 T. fresh rosemary, chopped or 1 t. dried rosemary
Pinch ground nutmeg
Kosher salt and ground black pepper to taste
2 T. cold butter, cut into small pieces

Place potatoes in a large pot of cold water over medium heat.  Bring to a boil and cook until tender, about 15 minutes.  Drain, reserving 1/2 c. of the cooking water.  Mash the potatoes with a fork or potato masher, adding the cooking water and the butter, salt and pepper.  Beat with a wooden spoon until fluffy.

Preheat oven to 400 F.  White potatoes are cooking, heat oil in a skillet over med-low heat.  Add onion, carrot, and celery.  Cook, stirring occasionally, until softened, about 15 minutes.  Increase the heat to medium and add lamb / pork.  Cook for 5 minutes if using leftover meat.  Cook for 15 minutes if using raw meat.  Add flour and cook for 2-3 minutes.  Add beef stock, thyme, rosemary, nutmeg, salt, and pepper.   Reduce heat to low and simmer, stirring occasionally until thickened, about 5 minutes.  Let cool slightly, then transfer to a 9-inch pie plate or baking dish.  Spread the mashed potatoes over the top.  Scatter butter over the top.  Bake until potatoes are browned and the dish is heated all the way through, 30-35 minutes.