Cottage pie

A large joint of roast meat can last 2-3 meals depending on how many people you are cooking for.  Here is a recipe that uses up the last of the roast meat in a very tasty way.

Ingredients

400 gms (or 2 cups) left over roast meat cut into 1cm  cubes
1 onion
1 tablespoon cooking oil
1 cup leftover gravy (or gravy and water and a beef stock cube)
2-3 potatoes
salt and pepper to taste
2 tablespoons milk
1 cup grated cheddar cheese
½ cup breadcrumbs

Method

1. Heat the oven to 180°C
2. Peel and cut the potatoes in to evenly sized pieces.
3. Put into a saucepan with 1 cup water and a pinch of salt.
4. Bring to the boil and cook until soft (around 15 -20 minutes; test with a small pointed knife)
5. While the potatoes are cooking, chop the onion into pieces and cook in the oil in a saucepan, stirring so they don’t burn
6. When the onion pieces are translucent, add the cubed cooked meat  and gravy
7. Stir till well mixed
8. Put the meat mixture into an ovenware dish and put aside
9. When the potatoes are cooked, pour off the excess water , add the milk and mash the potatoes until smooth
10. Spread the mashed potato over the meat mixture, sprinkle with grated cheese and breadcrumbs
11. Put the dish into the oven and heat until the cheese is melted and the breadcrumbs are lightly browned.
12. Serve immediately with a green salad or steamed broccoli and carrots

Serves 4