Here is what a perfect roux looks like. This is equal amounts canola oil and flour, in the iron skillet after ground beef, onion and carrot have been cooked. (We also added cooked frozen peas to the filling mixture, and, of course, mashed potatoes on top).
This is what I mean when I say a roux should be "fluffy and bubbling" - can you see all the tasty bits being scraped up from the skillet? I think Emeril calls those "yum-yums." Steve added vegetable broth to make the gravy (broth we made with onion and carrot as well as salt and a few whole peppercorns).
...and have you noticed that most of our recent cooking has been Comfort Food?!
What can we say...
So, we had so much of the filling that we only used half of it to make the Shepherd's Pah. What to do with the rest? Serve over Angel Hair pasta with a gravy (canola oil, flour, salt, pepper, vegetable broth and milk, because we used up the broth and it still needed more liquid).
Can you see the "ribbon" pattern from pouring the gravy?
We should seriously be plenty comforted by now. Here's a Food Porn shot: