=============================================================================
Title: Basque Shepherd's Pie
Categories: Eggs Breakfast Vegetables   
  Servings:   4     MM#: 205
 
      4 ea Slices Bacon                       3 ea Med. Potatoes  
      2 t  Sliced Green Onions/tops           1 T  Snipped Parsley  
    3/4 t  Salt                             1/8 t  Dried Thyme, Crushed  
      1 x  Dash Pepper                        4 ea Large Eggs  
 
  In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of
  drippings.  Crumble bacon and set aside.  In same skillet combine reserved
  drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and
  pepper.  Cover tightly; cook over low heat til potatoes are barely tender,
  20 to 25 minutes, stirring carefully once or twice.  In small bowl beat
  together eggs and milk; pour over potato mixture.  Cover and continue
  cooking over very low heat til egg is set in center, 8 to 10 minutes.
  With a wide spatula, loosen sides and bottom and slide potatoes out onto
  serving plate, or serve from skillet.  Sprinkle crumbled bacon atop.
  Serve hot.
=============================================================================
Title: Shepherd's Pie
Categories: Main dish Meats Pies   
  Servings:   6     MM#: 506
 
      1 lb Beef / lamb / veal & pork *        5 oz Chopped onion 
      3 T  Butter or oil                      3 x  Cloves garlic, (peel, chop) 
  1 1/4 c  Stock / gravy / meat jelly         1 t  Flour or cornstarch 
      1 x  Tomato paste                       1 T  Worcester sauce, or 
  1 1/2 t  Wine vinegar                       1 x  Thyme, salt, pepper, Cayenne 
      2 lb Potatoes                           1 c  Milk (about) 
      3 oz Butter                             1 T  Grated dry cheddar 
      1 T  Grated parmesan              
 
  * Mixed. -- Chop, process or mince the meat. Cook onion in the fat until
  soft. Add the meat and garlic, stirring well; then raise the heat so that
  the meat browns. Turn it over in large sections with a spatula, so that it
  browns all over. Pour off any surplus fat. Add some of the liquid and
  bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again
  and add the remaining liquid. Let it bubble to a rich sauce, adding the
  various flavorings to taste. -- Meanwhile scrub, boil and peel the
  potatoes. Set aside a couple and slice them thinly. Mash the rest with the
  milk and butter, seasoning to taste. Put the meat into a shallow dish.
  Spread the mashed potato on top and, with the slices, make a ring around
  the edge. Scatter the cheese over, and brown under the broiler at a
  moderate heat, or at the top of a hot oven. Once the dish looks an
  appetizing golden color, it can wait a while in a low oven without coming
  to any harm.
  (From Grigson's OBSERVER GUIDE TO BRITISH COOKERY)