Shepherd's Pie (serves four to six)
Mashed potatoes

1-1/2 lb. (700 g) russet potatoes	boil until tender (15 min.)	mash	season to taste
1/2 cup (120 mL) water reserved from boiling potatoes
1 Tbs. (14 g) unsalted butter
salt
ground white pepper

Shepherd's pie

Preheat oven to 400°F (204°C)
3 Tbs. (45 mL) vegetable oil	heat	med-low until tender	cook until meat is no longer pink	mix and cook	stir in and cook until liquid thickens	season to taste	cover with potatoes and fluff with fork	drop butter pieces on top	cover with paprika	bake 400°F (205°C) 30 min.
1 medium (110 g) onion	dice
1 medium (61 g) carrot
1 medium (40 g) celery stalk
1 pound (450 g) ground lamb
1 Tbs. (8 g) all-purpose flour
1 tsp. (1.2 g) dried rosemary
1 tsp. (1 g) dried thyme
1 pinch ground nutmeg
1 cup (235 mL) beef broth
salt
ground black pepper
1-3/4 lb. (800 g) mashed potatoes
2 Tbs. (28 g) butter	cut up into small pieces
paprika