Start with 1.5-2 lbs. meat, for a 13x9 pan. I usually use ground meat (any combination of ground beef, lamb, pork, or chicken), but you also can use cubed meat (chicken breast, beef, or sausage). Brown in skillet with one chopped large onion and 3 cloves of garlic (or to taste). (you can also make a fish pie with white sauce, but I've only tried that once)

Add vegetables of your choice (frozen peas and carrots work well, corn, brocolli, cauliflower, zucchini, mushrooms, etc., I don't think I ever had a vegetable that didn't taste good in it). I usually add at least a pound. of vegetables, whatever combination. I suppose if you used enough vegetables, you could make a vegetarian variation.

Add liquid (about 1-1.5 cups, more if you want it juicier). Depending on your taste, you could use:
*gravy
*tomato sauce (plain or flavored)
*beer (that's what I'm using tonight!)
*broth (vegetable, chicken or beef)
*red or white wine
*salsa

Add a little cornstarch (mixed with cold water first) or flour to thicken, if needed.


Add spices, and salt and pepper to taste (I'll come back to what spices in a minute). Simmer for 10-15 minutes to blend flavors and cook vegetables.


Meanwhile, prepare the potatoes. You can use instant mashed potatoes, if you'd like (I do when I'm in a hurry!) or boil/bake 4-6 potatoes until tender. Mash with salt, pepper, butter, and spices if you wish. I also sometimes use sweet potatoes, instead, for some extra taste (and nutrients!). You can also vary the amount of potatoes, depending on if you want lots of potatoes, or a crisper thin crust.


Preheat broiler. Pour contents of skillet into 13x9 pan. Pat down, and drop dollops of potatoes on top, spread evenly to cover. Sprinkle cheese of choice on top (parmesan, mozzarella, cheddar, mexican), and put under broiler until golden brown, about 15 minutes.

Variations
Traditional: beef and/or lamb, peas and carrots, 1 tsp. thyme, a little oregano and basil, beer and/or beef gravy for liquid, mozzarella or cheddar on top.

Italian: beef or sausage, green peppers, carrots, zucchini, a few chopped olives, 1/2-1 tsp each oregano and basil, tomato sauce for liquid, a little oregano and basil mixed in with the potatoes, Italian cheese blend or a combination of parmesan and mozzarella on top.

French: beef, lamb or chicken, carrots, peas, celery (maybe something fun and unusual like a diced fennel bulb or leeks), red or white wine, 1-2 tsps. herbes de provence, 1/2 tsp. thyme, maybe a mild swiss cheese on top.

Mexican: beef, a little extra garlic and onions, green peppers, a can of black beans, other veggies, salsa for the liquid, hot sauce (if desired), 1-2 tsps. each of cumin and oregano, Mexican blend cheese on top.

Indian: a mix of beef and lamb, plain tomato sauce or beef gravy for liquid, peas, carrots, cauliflower, frozen spinach, some golden raisins if desired, 1-2 tbl. curry powder (mild or hot), 1 tbl. garam masala, 1 tsp each cumin, coriander and tumeric, mashed sweet potatoes (with a little curry powder blended in), a mild cheese on top or no cheese.

Middle-Eastern: beef or lamb, plain tomato sauce for liquid, carrots, peas, cauliflower, green peppers, zucchini, perhaps a can of chickpeas, 1-2 tsps. each cumin, allspice, and coriander, a little lemon juice or diced lemon rind, a bit of oregano, cayenne pepper to taste, mashed sweet potatoes, mozzarella cheese on top.