MY VERSION OF SHEPHERD'S PIE......

Steps:

• Combine the herbs and grind in a mortar (If you don't have a mortar and pestle, sort of crush them into your palm with your thumb, but be careful with the rosemary, it's pointy!).
• Boil potatoes until cooked through.
• Drain; mash or rice the potatoes.
• Add the butter and stir until the butter has melted.
• Add the heavy/sour cream.
• Stir until the potatoes are very smooth.
• In a frying pan, heat the bacon fat until hot but not smoking.
• Add the carrot, onion, and celery, stirring occasionally, until the carrots are tender.
• Add the ground beef and cook over medium heat, breaking up the meat as it cooks, until browned.
• Skim off all the fat but reserve any juices.
• Sprinkle the flour over the beef and cook, stirring, until the flour has dissolved.
• Add the beef stock, peas (I use the whole can, you may want to use less), rosemary and thyme, and a pinch each of the cloves and nutmeg.
• Simmer, stirring occasionally, until the sauce has thickened.
• Turn the meat mixture into a 1 1/2 qt casserole, and even the mixture out with a rubber spatula.
• Gently spoon the potatoes over the top and smooth with a rubber spatula, using gentle sweeping motions.
• Sprinkle a little heavy cream over the top and bake in a 400 degree F oven for about 1/2 hour to heat through.
• The cream should brown over the potatoes.
• Serve warm.