Shepherds Pie is a classic English dish - a complete meal in one - very common in English pubs.

I have recently been told that there is a traditional Russian dish almost identical to Shepherds Pie, although I haven't eaten it (yet).

Shepherds Pie

1. Lightly fry one large finely chopped onion in 1 tablespoon of oil, with some dried oregano and thyme (quantities to suit your taste).
2. Place in an oven-proof dish, with 250g/½lb minced beef.
3. Crumble in one beef stock cube (e.g. Oxo) & 6 drops of worcestershire sauce.
4. Optionally, add a teaspoon of French mustard (if you use English mustard, then less), a ¼ to one teaspoon of sambal oelek (depending on how spicy you like your food), a tablespoon of tomato purée, and a tin of sweet-corn (maize) and/or a large sliced carrot (boiled for 5 minutes to soften).
5. Add about 1 tablespoon of liquid: water or beer.
6. Stir well, and put in the oven at 200°C for about 10 minutes. Stir again every 5 minutes, making sure that the meat is not clumped.
7. Cover the meat mixture with mashed (puréed) potato. Smooth the potato with a fork, to leave the surface ridged.
8. Return to the oven, and bake until the potato starts to brown.