This is my adaptation on Shepherd’s pie. I know it doesn’t have some of the key ingredients for a traditional Shepherd’s pie, but, it’s nice once in a while to make an interesting variation on an old recipe.
In most Shepherd’s pie recipes the potatoes are skinned and boiled. I choose to bake them in the skin, i think it gives the puree better taste and it feels less mushy. You can add even more vegetables to this recipe, celery and carrots will work great.