Often I look to the weekly flyers to gather meal inspiration for the coming week. Not only does this keep the menu fresh, it saves on the grocery bill!

This week one of our grocery stores has slashed the price on lean ground beef and what better way to use it then in a Shepherd’s Pie. Not only is it incredibly tasty (how can you beat meat, mashed potatoes and gravy all simmering together), it’s also a great way to extend ground beef into a meal big enough to feed a large family. This recipe takes a little bit of time to pull together so often I will make it on the weekend, early in the day, knowing I can just throw it in the oven later that day or the next day.

Eons ago, when I first started playing with Shepherd’s Pie recipes, I noted that the flavor was, well, a little flat. The gravy needed a little more flavor and depth and the mashed potato layer was a little simple. To the gravy I added Worcestershire sauce and some tomato paste, and to the potato layer some sautéed garlic and bacon. Perfect! My family loves it and the boys really enjoy leftovers in their school lunch (make sure you use a wide-mouth thermos). If you find the potato layer too rich with the addition of the bacon and garlic, then leave out the bacon and just sauté the garlic. Either way, I think you will enjoy this one.