Shepherd's Pie

 In the run-up to Christmas I'm finding myself uninspired when it comes time to cook dinner. A: there's just so much else to do and B:  I just cleaned up from baking! Fortunately Clara took the helm yesterday and made us an absolutely luscious Shepherd's Pie, the thing we didn't know we needed.

 Inspired by a pound of ground lamb on sale at the store, she browned it in a big skillet with a package of frozen mirepoix (my best friend: chopped onion, celery, and carrot), a clove of garlic, and a box of sliced mushrooms. When the meat was browned she added 1 T. gluten-free flour (use anything) to brown in with the goodies, then added a scant cup of stock. A little thyme and fresh nutmeg, salt and pepper, and it was ready to be covered with a luscious blanket of mashed potatoes she had going on the other burner. That went into the oven at 400 with some butter dotted on the top, and baked until it was bubbling around the edges and was deliciously slightly brown.