I read this to DH. He wants to know what the "problem" is. LOL! For many years, he thought a clove of garlic was the whole head. :D Sounds pretty darn good to us. Hope you don't have any dentist appointments this week, though. ;)

publickman - Meat pies are usually enclosed in a circular crust folded over and pinched, then stuck into hot oil to "fry", or to be baked, or can be piled into a tart pan and covered with piped mashed potatoes. I wouldn't call them "regional" because they appear all over the world -- they are called "shepherd's pies", "pot pies", "hand pies", "meat pasties", "empanadas", "impanadas", "empanadillas", or "tourtiere's" - and all are basically the same thing. The common denominator is that those cooking take leftover meat and veggies and put them in a crust to make them more transportable (like in a lunch box), and are more exciting than just a plate of separate individual leftovers. Sometimes they are fried, sometimes baked, and always just are a way to make them into a meal that can be enjoyed without a fork. Nancy

I love Cottage pie, we call it Shepherd's pie even though I know that's not the right name. Really like the idea of putting grated cheese in the potatoes. We like peas and carrots but mushrooms would be a welcome addition too! Very cool here today, this could be an option! Here is the fancy dancy version recipe I use from time to time but generally I don't add the wine or tomato paste and I add peas. Shepherds Pie 4 tbsp vegetable oil 1 1/2 pounds ground beef 3/4 cup diced onion, about 1/2 medium 1 cup diced celery 2 cups diced carrot, about 2 medium 2 cloves garlic, minced 1 heaping tbsp tomato paste 2 tbsp flour 1 cup red wine 2 1/2 cups beef stock ( I use 1/2 stock one half my brown sauce) 1 sprig rosemary 1 sprig thyme Salt and pepper to taste 4 medium cooking potatoes, peeled and quartered 2 cloves garlic, smashed butter 1/4 milk salt and pepper to taste 1. Add 2 tbsp vegetable oil to large pan over medium high heat. Add ground beef. 2. Cook until excess liquid is gone and meat is starting to brown. If required drain of any fat. 3. Remove meat from pan and deglaze with red wine, let reduce slightly. 4. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until soft but not browned, about 5-7 minutes. 5. Add garlic and add tomato paste. Brown paste slightly then sprinkle in flour. Cook out for a minute or two 6. Add in red wine, scraping up brown bits from bottom of pan. 7. Add beef stock, rosemary, thyme. Return browned meat to pot. Simmer, covered for 20-25 minutes. 8. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme . Season well with salt and pepper. Potatoes 1. Add quartered potatoes and smashed garlic to medium pot. 2. Boil until potatoes are tender but not overdone, about 15-20 minutes. 3. Strain potatoes; let dry out slightly in colander before returning to pot. Add milk, butter, pepper, and more salt if necessary. 4. Mash potato masher. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes and dot surface evenly with butter. Season with salt and pepper. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.

Vegetarian Shepherd's Pie Base: 1 cup of green or brown lentils oil 1 teaspoon yellow asafoetida powder (from Asian grocers, or you can use minced garlic instead) pinch freshly ground black pepper 1 cup diced celery 300g fresh ricotta cheese 2 tablespoons soy sauce tablespoon tomato paste (optional) Topping: 6 large baking potatoes peeled and cubed 2 tablespoons butter half cup milk 1 teaspoon salt 2 tablespoons sour cream chopped fresh parsley (optional) 1. Heat oven to 230C/450F. Boil lentils in plenty of water until soft (about 40 mins). Strain and set aside. 2. Meanwhile, boil potatoes in salted water until soft. Drain, mash until smooth and add butter, milk, salt and sour cream. Mix well. 3. Heat oil in small pan and saute asafoetida or garlic and pepper for a few seconds. Add celery and cook until tender, stirring occasionally. 4. Mash drained lentils and crumble ricotta into them. Add soy sauce and tomato paste. Combine with celery bits, mix and spread evenly in casserole dish. Top with potato mix. 5. Bake in very hot oven until top is browned. 6. Sprinkle with fresh parsley and serve.