Shepherd’s pie is a classic comfort food dish that we all know and love but to be honest, it can be a tad on the bland side when it comes to the flavour profile. And that’s where the classic West African tomato stew comes in. I used it here to add tons of flavour and a rich texture to the meat layer and might always make it this way from now on. Whether you use ground beef or ground lamb is entirely up to you, and I’m sure the recipe would work just as well with ground pork, chicken or turkey too. I do recommend sticking with russet potatoes for the topping because they make the fluffiest mash in my opinion. And the addition of grated white cheddar in the potatoes makes this dish the stuff of my winter food dreams. One tip: double or triple this recipe and freeze extras for up to two months in any sized freezer-safe dishes for quick and delicious meals in a flash. Simply bake, covered with foil at 350°F for one hour in a baking dish that’s 8”x8” or larger, or less for smaller containers.