Ok so your probally wondering why this is fancy...
Well, I just so happen to have Jacqueline Kennedy's chef recipe book! Its full of great food she used to make for the First Lady. The book is called Cooking For Madame, by Marta Sgubin.
This Shepherd's Pie is DEVINE, made it for last night's dinner.
I used half of the recipe, since it was only for my mom and I.
When the rest of the family came back they were upset that I didn't make some more for them! haha
A family favorite for sure.

Ingredients:

4 cups chopped cooked lamb or roast beef (the meat must be rare)
2 large cloves garlic, chopped
1 large onion, chopped
1 tsp fresh rosemary leaves
8 tbsp butter (1 stick), divided
3 tbsp flour
1 cup beef stock
salt and pepper
4 cups mashed potatoes

Directions:

Preheat oven to 350º

Combine the lamb, garlic, onion, and rosemary and put them through a meat grinder twice. If you don't have a meat grinder, don't use a food processor because that doesn't give the right texture. Use a knife to chop the ingredients very fine, the way you would if you were making hash.

Melt 6 tbsp of the butter in a large skillet and stir and stir in the flour. Stirring constantly with a wooden spoon, cook for 5 minutes or until completely blended. Slowly add the stock, stirring as you add, and cook until thickened, about 5 minutes.

Add the chopped lamb mixture and stir to blend, Add the salt and pepper to taste. Spoon into a 2-quart oval ovenproof casserole. Spread the mashed potatoes over the top. They should be as even as possible ans touch the rim os the casserole so that none of the meat mixture shows.

Use a fork to rake a design along the top, drawing the lines over the surface from one end to the other the long way, or make a different design like me. A spikey one, by using your fingers. Dot with the remaining 2 tbsp of butter. Bake for 40 minutes or until the filling is bubbling hot and the potatoes are brown.