I was really looking forward to this recipe from "Around My French Table" by Dorie Greenspan. It lived up to my expectations. Check out my link to French Fridays with Dorie and buy the book and start cooking. This recipe did take a long time and I think the next time I make it, I will break it up over a couple of days. I added the carrots from the broth to the meat, basically to add some color. I also used more garlic than suggested. I thought the broth was tasty, but I did add the boullion cube. I also used smoked Gruyere and the parmesan cheese.
The Finished French Shepard's Pie
This was just plain old comfort food on a rainy Friday.