Oh my. That right there is comfort food. I know many of you may be experiencing a heat wave, but it hasn’t gotten above 63 degrees here for quite some time. And since our very own potatoes, that we grew, need to be used up in a variety of fashions, Shepherds Pie seemed an obvious choice. In the past, I’ve had it with ground beef, but this time my wife made it with a beef stew. Chuck roast, carrots and onions and bay leaf simmered for HOURS until insanely juicy and wonderful. Then popped it into the fridge for later. Later happened, warm the meat fixins a bit to loosen the juices, strain out the juices and reduce. Pour the reduced gravy and meat into a pie dish, smoosh left over mashed taters over all. Brush with melted butter and cook at 350 for an hour or so. We served it with The Bears Lair Cabernet 2000. I took pictures, they’ll be ready some time next week …