Wow, joining a cooking club makes the weeks fly by.
I had a feeling I would like the recipe from French Fridays with Dorie this week as I am also a big fan of Shepherd's Pie. I took a few shortcuts with it to make it easier for a weeknight meal. I sauteed all the vegetables with the sausage and steak. I simmered it with beef broth instead of bullion for only 20 minutes. I did not separate the beef from the vegetables and just added the whole lot to the casserole dish. The recipe had a really nice flavor and was good for a change of pace. I wasn't a huge fan of the cube steak. Next time I would either use regular steak chopped into small pieces or ground beef. One final change was the use of Yukon Gold potatoes rather than the recommended white potatoes and didn't use nearly the amount of butter and none of the cream recommended. I used a fine shred on the microplane zester to get a full coverage of cheese on the top without making the layer too thick. I ended up using about half of the recommended cheese. Even though this is still nowhere near a light dish, it was possible to "lighten" it up a bit without sacrificing flavor.