THERE'S MORE TO SHEPHERDS THAN LOOSE BOOTS:

SHEPHERD'S PIE WITH CARAMELIZED ONIONS AND CHEDDAR SMASH (Pittsburgh Post-Gazette, 12/13/07)

For the caramelized onions

* 3 tablespoons olive oil
* 2 pounds onions (about 6 medium), thinly sliced crosswise into rounds.
* 1 teaspoon coarse kosher salt

For the potato smash

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

For the lamb filling and to finish pie

* 1 tablespoon olive oil
* 3 medium carrots, scrubbed, trimmed and finely diced (about 1 1/2 cups)

For the filling

* 2 pounds ground lamb
* 1 1/2 teaspoons minced fresh thyme or 3/4 teaspoon dry
* 1 teaspoon coarse kosher salt
* 2 tablespoons all-purpose flour
* 1 tablespoon tomato paste or ketchup
* 2 cups chicken stock, preferably low-sodium
* 1 cup (about 3 to 4 ounces) grated cheddar

Make the caramelized onions (up to a week ahead): In a large heavy-bottomed saute 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. Sprinkle the onions with the salt and cook, stirring frequently to make sure they brown evenly, for about 30 to 40 minutes or until they are completely golden brown and soft. You should have about 1 1/2 to 2 cups of onions. Set aside.

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

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

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

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

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 on top. Bake until the top is golden and crusty, about 20 minutes. If pie has been assembled and refrigerated, start baking it at 375 degrees for 30 minutes to warm the pie through, and increase to 400 for the final 20 minutes to brown the top.