Potato, cheese, onion.
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In a mincer?
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Not so grate! 
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Is it a wind up?
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Never liked the taste of lamb, so cottage pie for me with carrots in the mince, and a sprinkle of grated cheese on the potato before it goes under the grill.
I still call it shepherd’s pie though.
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It just feels that bit more seasonal and warming given the time of year. You can take more liberties with beef as far as seasoning, gravy and flavouring are concerned without overwhelming it, unlike lamb.
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Went in the butchers this morning, they said they had run out of shepherds
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I’m not convinced by the minced turkey in the pie idea. Surely a little too lean, the fat from minced lamb creates the rich oozing gravy that a mash topped pie needs. But it made me wonder what other fillings are possible. I get wild boar sausages from our local hunt and 50:50 mix with steak mince makes a tasty ragu. (Actually 40:40:20 mix with mashed lentils making up the third ingredient.) I think that would work and as soon as the weather chills down (28 deg today) then I’ll give it a try.
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Potatoes with cheese is always good!
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Did you have a “Butchers” for a Cottage?
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needs thatchin
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Oh Spong!!!
Nope, I haven’t just dropped something heavy on my foot
Just had a quick look on eBay over coffee. Spong is where it’s at as far as vintage mincers are concerned, most of them rather affordable… retro pie!
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Any vintage mincers in the house.
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Make sure you just “Mince” you meat Chilli, not your words!!
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Spong off Spitty! 
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Why do Shepherds wash their socks by night?
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…because the sheep are asleep so it gives the shepherd time time to do laundry. 
Off peak electricity
There are always logical answers for these age old questions.
I used to make my own pie-crust pastry until I gave my local supermarket’s Jus-Rol frozen ready made and rolled shortcrust packs. Now I prefer to buy the ready made and my wife cant taste any difference … win win 