Wolfgang Puck contributed a shepherd's pie recipe to the casserole article in Country Living's March issue. He combined lamb with carrots, leeks, Swiss chard, peas and beef gravy and gave the mashed potato topping a good zing with fresh horseradish. I couldn't get ground lamb at Gristede's (their selection of meat and fresh vegetables is truly pathetic), so I went with 85% lean beef. They didn't have Swiss chard, so I went with kale. I wouldn't recognize fresh horseradish if it neighed at me, so I went with Gold's in the bottle. Even so, it was delicious!
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