Shepherd's Pie

I've discovered that this could be the most versatile food ever. Add practically any vegetable, any kind of meat, all sorts of different spices, and you can have whatever flavor pie you'd like. I'd be willing to bet that a version of this with ground pork, onions, apples, carrots etc. would be amazing. So many ideas, so little time...
I'll start with this recipe, which is a combination/adaptation of recipes found on the Food Network website written by Paula Deen and Nigella Lawson. Try your own combinations, too!

1 1/2 lbs. ground round
8 medium-sized red new potatoes
1 small onion
1-2 cloves garlic
3 carrots
1 oz. dried porcini mushrooms
1/2 c. frozen peas
1/2 c. frozen corn
12 oz. tomato sauce
2 c. Bisquick
1 1/2 c. milk
10 Tbsp. butter


Peel the potatoes and put into a saucepan to boil until fork tender. Drain; add 1/2 c. milk and 1/2 c. butter and mash (leave some lumps). Add salt and pepper to taste (Nigella recommends nutmeg, which also sounds great).
While the potatoes are cooking, reconstitute the porcini mushrooms by soaking in 1 c. very hot water. Saute the onion (chopped) with one tablespoon of the butter. When the onions are transparent, add the ground round and cook till nearly completely brown. Add in the carrots, porcinis, peas, corn and tomato sauce. Add about half of the reserved porcini juice. Bring to a simmer, stirring occasionally, and cook until most of the juices are evaporated. Add salt and pepper to taste.
Mix the Bisquick and 1 c. milk to make a slightly thinner biscuit batter. In a 9"x9"x2" baking dish, spread the mashed potatoes on the bottom of the pan about half-way up the sides of the dish. Add a layer of the meat mixture, then seal with the biscuit mixture. Bake in a 350˚F oven for about 40 minutes or until the biscuit top is golden brown on top and cooked through. Cheers!