Cafe Drake does Shepherd's Pie

This is your finished product: golden brown and bubbling beneath a buttery crust of mashed potatoes. Cafe Drake gobbled ours hot from the oven, sided with sauerkraut simmered with apples and caraway seeds and a bone-dry Riesling.

To begin: heat in warm olive oil the following herbs - 1 large bay leaf, a good bit of fresh thyme leaves and a teaspoon or so of dried marjoram.

Now saute until browned and soft: 1 large onion and 1 large and peeled carrot, both chopped roughly.

Brown about 1 1/4 lbs. of ground lamb in the skillet with the vegetables. Add 1 cup dry red wine, salt and pepper and simmer covered on very low heat for 1 hour.

While the lamb is simmering and concentrating in flavor, prepare mashed potatoes according to your favorite method. We used 3 white to 1 sweet potato for a golden color and extra nutrition. Do make certain the potatoes are quite thick and stiff.

Place cooked lamb stew in a casserole or large gratin dish. Top with the potatoes and sprinkle lightly with finely grated Parmesan cheese. Bake at 350 degrees for 15 minutes or until you see lamb bubbling beneath the crust. Run under a hot broiler for 3 minutes to brown and crisp the top. Now enjoy.