This is a different take on a classic, which I created to suit my fiance, who doesn't like many of the traditional vegetables found in Shepherd's Pie, such as peas. And no pastry crust to fuss with. It's simple and delicious. We pair it with a tossed salad and it's a complete meal. This recipe doubles easily, and usually I make several and freeze them in small batches for quick weeknight meals. Quantities listed below will make enough for one, 9x13" pan. Hope you enjoy it!