This recipe was inspired by Rachel Ray's site but I've embellished.

4 cups mashed potatoes - home-made from russets or frozen, prepared as desired.

2 lbs ground meat (I use 1 lb grassfed beef and 1 lb free range pork)

2 carrots, peeled & chopped

2 med onions, chopped

1 med eggplant, peeled & cubed

2 lg Portobello mushrooms, chopped

2 med zucchini, cubed

1/2 cup frozen peas  (added at the very end)

3 Tbsp butter

3 Tbsp wondra flour

1 1/2 cups broth (beef or chicken)

1 Tbsp worchestershire 

1.  In a large skillet, saute meat with s&p  (I use t tsp per lb meat) until still almost browned, still a bit pinkish in spots.

2.  Add chopped onions and carrots, saute until soft and meat is thoroughly cooked

3.  In a separate, large skillet, add 2 - 3 Tbsp olive oil, when heated, add eggplant cubes, chopped mushrooms, cook for a while until eggplant gets a bit soft, then add zucchini. Cook until tender.  Add back to meat dish and cook until all is warm and then add frozen peas.  Put lid on pan, no further cooking.

4. Gravy:  In small pan, heat butter until melted and add flour, stir for a minute and make into a roux.  Then add broth & Worchestershire , stirring constantly, making sure to smooth out the roux. When it has turned into a nice gravy, add to the meat dish, stir thoroughly.  Place entire mixture into a large casserole dish.

5.  Spread mashed potatoes over the top.  This will be difficult, so put blobs evenly over the top, then with a fork or knife, spread them around until top is covered, leaving 

about 1/3 inch away from edges of casserole all the way around the dish.

Bake in the oven at 350 until just bubbling.  Sprinkle paprika and grated cheddar cheese on top before baking, if desired.

We shared this with our family recently on a rainy evening and it was just what the crowd wanted.  A little bit of red wine was passed around as well.