Cottage Pie (that's Shepard's Pie that's made with beef!)

See also http://eatlikekat.blogspot.ca/2012/10/vegetarian-shepherds-pie-with-cheddar.html if you want a vegetarian dish instead..

But if you want a meaty version, this one was delish:

Based on http://www.rachaelray.com/recipes/seriously-flavorful-shepherds-pie-savory-beef-and-mushrooms-with-cheesy-mashed-parsnip-and-potatoes-on-top
If you have parsnips, then go for it and just follow the recipe above.  I didn't happen to have any so I did this instead (ie. I dropped a few other ingredients that I didn't happen to have):

Ingredients

• 6 large potatoes, peeled and cut into largish chunks
• Salt
• 4 tablespoons extra virgin olive oil (EVOO), divided
• 1 pound mushrooms, crimini or button, quartered
• 1 tablespoon freshly chopped thyme + 1 tablespoon freshly chopped rosemary (or whatever combination of herbs you happen to have/want to use)
• Coarse black pepper
• 1 1/2 pounds ground beef sirloin (I might have had closer to a pound?)
• 1 large bay leaf
• 2 carrots, peeled and chopped into 1/4-inch dice
• 1 large or 2 medium onions, finely chopped
• 3-4 cloves garlic, finely chopped
• 2 rounded tablespoons flour
• 2 tablespoons tomato paste
• About 3 tablespoons Worcestershire sauce
• 1 cup dry red wine or dark beer
• 2 cups beef stock (I used mushroom stock made from cubes since that is what I had)
• 1 cup milk
• 3 tablespoons butter
• 2 cups shredded or crumbled very sharp white cheddar cheese (we only had a cup or so of the orange stuff, so that's what we used)

Directions

1. Place potatoes and parsnips in a pot and cover with cold water. Bring to a boil and season with salt, cook to tender. Preheat oven to 400°F.
2. Heat a large Dutch oven or frying pan over medium-high heat with a couple tablespoons EVOO, 2 slow turns of the pan. Add mushrooms and brown completely. Season with thyme, salt and pepper and remove to a plate.
3. Add 1 turn of the pan EVOO to the pot and heat until it begins to smoke. Add meat and caramelize until deep brown. Remove to a plate and add remaining tablespoon oil, another turn of the pan. Add bay, vegetables and garlic, and reduce heat to medium. Cook 12-15 minutes, until tender, then sprinkle in flour. Cook a minute then stir in tomato paste and Worcestershire. Deglaze the pot with wine or beer and stir in stock. Add the mushrooms and beef back to the pan.  Reduce heat and let simmer to thicken and combine flavors. When ready to assemble casserole, remove bay leaf.
4. Drain and mash potatoes with milk and butter. Melt in cheese and season mash with salt and pepper.
5. Place meat/mushroom mixture in a large casserole dish and top with the potatoes. Bake 20 minutes or until brown.