SimplEdibles: UPSIDE DOWN SHEPHERD'S PIE

RECIPES THAT BRING OUT THE BEST IN YOU AND THAT GIVE YOU THE FEELING YOU'RE ON TO SOMETHING BIG.

Everyone knows how good a good shepherd's pie can be so why, you might ask, would anyone want to turn it upside down and make it the opposite way that it's supposed to be? Well, that's a good question and the only way to answer it is to tell you to try it for yourself and see if you don't agree that it's so much better this way. This is one of those dishes that can simply stand on its own by itself and doesn't need any horn-blowing or back-slapping. In fact, when we had it for dinner a few nights ago, we finally had to take it off the table because we kept eating too many second helpings: second, second and a fourth, second and a half, second and two-thirds, second and three-fourths. It was just too good! I would say, though, that when I make it the next time I will do it differently by keeping the mashed potatoes and the chicken and vegetables separate. There is something about a big bowl of mashed potatoes that you just can't get anywhere else, not even in a Shepherd's Pie. Either way, though, the taste is the same and the taste here is nothing short of terrific. You can use instant mashed potatoes, of course, but if you have the time then making the 'real thing' really is better. Here's how it's done:

1. Start by peeling, chopping and boiling 7 or 8 potatoes in salted water. It takes about 20 minutes until they are completely cooked and ready to be mashed.

2. In a separate pot with 2 quarts of salted water, put 2 chicken breasts, 5-6 stalks of chopped celery, one medium onion and 5-6 carrots peeled and chopped.

3. Add 2 cubes of chicken bouillon to the chicken. Cover and cook until the chicken is tender and easily pulled apart. Separate all the chicken until it resembles pulled pork.

4. Meanwhile, drain the potatoes and mash them with 2 T. butter and 1/2 C. milk or cream.

5. Meanwhile, back at the chicken pot, add 1 small packet of Miso soup. Why Miso soup, you ask? Because it has the most marvelous flavor that you can't get any other way. You can remove the little pieces of seaweed if you want to, although I think they add a bit of character.

6. Next add 1 C. of frozen peas. I don't add them any sooner because I don't like my peas mushy. Do not drain any of the liquid off. Keep it all in there.

7. Next, put 1 C. chicken stock in a measuring cup. To this add 1/4 C. corn starch. Blend it all in together until there are no lumps.

8. Add this to the chicken pot and bring to a boil. Keep stirring until it thickens up nicely. To this you can add 1 T. butter just for flavoring.