Shepherd's Pie (in meteric measures)

360g fresh mince (hamburger in the US)
480 g potatoes (peeled)
60 g onion (1 small)
30 g carrots
60 g mushrooms
15 g butter
1 teaspoon mixed herbs
seasoning

Cook potatoes in boiling water until tender, mash, blend in butter (you may wish to add a bit of hot milk to make the potatoes creamier).

At the same time as you put the water on to boil, put mince in a large saucepan and brown in its own fat on low heat. Peel and dice onions and carrots and slice mushrooms and add to the mince. Put enough water to come half way up the mixture in the pan. Add mixed herbs and seasoning, cover, bring to the boil and simmer for 3/4 to 1 hour.

Transfer mince to a pie dish, spread with mashed potatoes, score the whole potato 'cover' with a fork (in both directions) and cook at 350 degrees F for 30 minutes.

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