Easy and Formerly Healthy Shepherd's Pie

Let's get one thing straight. I am virtually inept in the kitchen, when it comes to preparing family meals. I'm great with desserts, but that's only because (duh!) I have the incentive of eating them later. Meals are just sort of *eh* to me. But I do have a few things I enjoy cooking, one of which is Shepherd's Pie. I found a healthy, easy recipe a few years ago and tweaked it a little bit (added butter and heavy cream and removed some of the healthier ingredients) to make it my own. (Aside: when I claim I "make it my own," that really means I tried the recipe once and followed it to the letter. Loved it, but when I wanted to make it again, I somehow didn't get home from the store with all the suggested ingredients. So I used what I had. May have been sour cream, heavy cream, cottage cheese. Depends on the given day. Now do you believe me about being inept in the kitchen?) Here's how I do it:

Ingredients:
1-2 pounds of ground beef (1 serves 4)
1-2 large carrots, finally chopped
1/3 onion
2 garlic cloves, minced
1 tablespoon olive oil

21/2 tablespoons all-purpose flour
1 cup low sodium beef broth
1/2 teaspoon dried thyme leaves
salt & pepper for flavor (about 1/2 teaspoon of each)

6-8 large red potatoes (peeled and chopped)
(Disclaimer: I make mashed potatoes according to my mood. I suggest adding the butter, cream, and milk sparingly to avoid soupy potatoes. I just kind of assume most people have made mashed potatoes before, if I have.)
1/4 cup milk
1/4 cup heavy cream
1 tablespoon butter
salt & pepper to taste

Preheat oven to 450 degrees Fahrenheit.

Boil potatoes until tender. Drain and transfer to large mixing bowl. Add butter, milk, and heavy cream. Blend until creamy and smooth. (Add more butter and/or cream gradually to achieve desired texture.) Salt and pepper to taste. Set aside.

Saute' onion, garlic, and carrots in large skillet until soft (about 5 minutes). Add beef and cook until no pink remains (about 5-7 minutes longer). Drain excess grease, if necessary. Return mix to skillet, and add salt, pepper, and dried thyme leaves. Add flour and cook until no longer white. Immediately add broth. The mixture should begin to thicken. Simmer until excess liquid is cooked down.

Transfer mixture into appropriately sized casserole dish (about 3 quarts). Top with mashed potatoes. Bake until potatoes begin to brown a little on top, forming a light crust. Voila!

I made it the above way this week, and not only did I have excess mashed potatoes (yum!), but my husband and I actually ate it for dinner two nights in a row. We also fought viciously over the last two bites. It's probably my favorite fall/winter comfort food. It freezes well, so I will often make a double batch and freeze one for later.

What are your favorite fall dishes?