Betzabroad…My personal recipe for tasting our big, fat, wonderful world

Mr. Client spends most of his Saturday at an antique fair/flea market trying to score some finds for his refurbished 1802 built home. I do some housekeeping, menu writing, and laundry while he is away. When he returns he advises me that he will be eating out for Saturday dinner so I prepare his Sunday dinner ahead of time.
I mention Shepherds Pie and he jumps at the idea.. Here is my recipe:
Thaw out one sheet of puff pastry and lay into bottom of an 8×8 or 9×9 pan.
Bake at 400° for about 12 minutes or until golden brown and puffy.
Pull from oven and set aside.
Decrease oven temp to about 360° while you are making your mash and filling.
Filling consists of ground lamb or beef, minced garlic, celery, carrots, salt, pepper,a couple dashes of Worcestershire sauce, a dollop of tomato paste or catsup, and 3/4 bottle of a good dark beer. Simmer until some of moisture is absorbed and add fresh peas. Make a slurry of a tablespoon of cornstarch and water and add while stirring until filling is slightly thickened.
Boil potatoes and carrots in salted water until tender enough to mash.
Drain and mash with 1/4 stick butter and a little milk until smooth, but slightly loose. Add 1/2 cup grated cheddar.
Now assemble. Filling goes over puff pastry. Mash goes over top of filling. Guild the lily by adding a bit more grated cheddar over top!
Bake at 360° until top is slightly golden brown and set.

I throw together a couple fruit plates so Mr. Client will have something slightly less decadent to go with his pie!

Day is done.