This is my favorite recipe for Shepherd's Pie - from English author Jane Garmey:
3 TB oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1 1/2 lbs. ground lamb or ground beef
1 6 oz. can tomato paste
2 beef bouillon cubes
1 heaped TB flour
1 cup white wine
1/2 cup water
salt and fresh ground black pepper
!/2 t. tarragon
3 large potatoes, peeled
3 oz. butter
1 cup milk
1/2 c. cooked corn
2 TB Parmesan cheese
Preheat oven to 350F.
Heat oil in large frying pan over low heat. Add onion and garlic and cook until soft. Turn up heat and add meat, stirring until it is well browned.
Drain off fat. Add tomato paste, cubes, and flour. Mix well and cook a minutes before adding the wine and water. Add in the s&p and tarragon, simmer for 15 minutes.
Meanwhile, cook and mash the potatoes. Add the butter and milk, season with s&p.
Put the meat mixture in a large, greased souffle or baking dish. Spread corn over the meat and the mashed potatoes on top so that the meat and corn are completely covered. Sprinkle the cheese over the potatoes and bake uncovered for 35 minutes. Place under broiler for a few minutes to brown the top and serve.
Note from the author: the addition of corn is not strictly authentic, however, it looks decorative and adds a nice flavor.
tcrouzer's note: I do not add the corn.