A true shepherd's pie is always made with lamb; the similar dish made with beef is properly called a cottage pie. It is one of the most comforting and homey dishes around. Traditionally, it was made with odds and ends from the Sunday roast, finely chopped. Grated cheddar melted on top is not traditional, of course, but with all that great Shelburne Farms cheddar around, it was a natural and delicious addition.

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Shepherd's Pie with Caramelized Onions and Cheddar Smash

For the caramelized onions:

3 Tbsp olive oil
2 lbs onions (about 6 medium), thinly sliced crosswise into rounds
1 tsp coarse kosher salt

For the potato smash:

3 lbs all-purpose potatoes, such as Yukon gold, scrubbed but not peeled and cut into 2-inch chunks.
4 garlic cloves, smashed with the flat side of a knife
1 tsp coarse kosher salt plus more to taste
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces

For the lamb filling and to finish pie:

1 Tbsp olive oil
3 medium carrots, scrubbed, trimmed and finely diced (about 1 1/2 cups)
2 lbs ground lamb
1 1/2 tsp minced fresh thyme leaves
1 tsp coarse kosher salt
2 Tbsp all-purpose flour
1 Tbsp tomato paste (ketchup will do in a pinch)
2 cups chicken stock, preferably low-sodium
1 cup (about 3-4 oz.) grated cheddar cheese

Before you start: You can use a combination of ground lamb and finely chopped or ground leftover cooked lamb; just brown the lamb along with the ground. And yes, it does take time to caramelize the onions, but it is absolutely worth it; they add a depth of flavor that really makes this dish special. Steaming, rather than boiling, potatoes makes for a firmer and drier mashed potato topping, although it's fine to boil them if that's easier for you. They are not as rich as many mashed potato recipes because of the lamb underneath and the cheddar on top.

1. Make the caramelized onions (up to a week ahead): In a large, heavy-bottomed sautŽé pan or skillet set over medium heat, heat the olive oil until hot. Add the onions to the pan and turn the heat down to medium-low.

2. Sprinkle the onions with salt and cook, stirring frequently to make sure they brown evenly, for about 30-40 minutes or until they are completely golden brown and soft. You should have about 1 _ - 2 cups of onions. Set aside.

3. Make the smashed potatoes (up to 24 hours ahead): Select a large pot that can accommodate a steamer insert or heatproof colander large enough to hold your potatoes. Fill it with water up to the bottom of the steamer insert, add the potatoes and garlic cloves, and sprinkle them with the salt. Cover the pot, set it over high heat, and bring the water to a boil.

4. Reduce the heat to maintain an active simmer and steam the potatoes for 25-30 minutes until they break apart easily when poked with a fork.

5. Remove the potatoes and garlic from the steamer, pour off the hot water, and return the potatoes and garlic to the pot. Cover the potatoes with a clean dish towel and let them dry out for about 5 minutes. (Do not allow the potatoes to cool before mashing or they will get disastrously gummy) Add the butter to the pot and use a potato masher to smash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. Set aside.

6. Make the meat filling and finish the pie: Preheat the oven to 400. In a large sautŽé pan or skillet set over medium-high heat, heat the olive oil until hot. Add the diced carrots and cook, stirring occasionally, for 5-7 minutes until softened.

7. Add the lamb, thyme, and salt, and cook, stirring occasionally, for 8-10 minutes until the meat is no longer pink. Carefully pour off all the fat and discard.

8. Sprinkle the flour over the lamb and cook for 1 minute, stirring. Then stir in the tomato paste and cook, stirring, for 2 minutes longer. Pour in the stock, along with one cup of caramelized onions. Increase the heat slightly and simmer, 2-3 minutes, until the gravy thickens slightly.

9. Spread the lamb into a shallow round or oval 3-quart casserole or a 9 by 13-inch baking dish. Spread the potatoes on top. Distribute the remaining caramelized onions over the mashed potatoes, and then sprinkle the cheddar evenly on top. Bake until the top is golden and crusty, about 20 minutes.

Variation: For a rich cheddar smash to serve at a different time, use the same ingredients for the smash but peel the potatoes. Follow steps 3 through 5 but mash 2-3 cups (8 oz.) of grated cheddar into the hot potatoes along with _ cup of warm mile or half-and-half, mixing until smooth.

Prepare-ahead tip: In addition to the parts noted above that can be made ahead, the whole shepherd's pie can be put together up to 24 hours ahead and kept refrigerated. Start baking it at 375 for 30 minutes to warm the pie through, and then increase to 400 for the final 20 minutes to brown the top.

Excerpted from Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli. All rights reserved. Copyright 2007 by Melissa Pasanen and Shelburne Farms.