Shepherd's Pie Recipe

• 500 grams / 1 lb of leftover roast lamb (or roast beef)
• 1 tablespoon of tomato sauce (ketchup)
• ½ to ¾ cup of leftover gravy (jus roti) or packet-mix gravy
• 1 tablespoon of freshly chopped parsley
• 3 to 4 large potatoes
• 1 tablespoon of butter
• salt and pepper

Preheat the oven to 180°C, 350°F or gas mark 4. Trim excess fat off the leftover roast and chop very finely by hand or in a food processor. Mix the roast with the tomato sauce and enough gravy to make a thick paste, stir in the chopped parsley, a little salt and pepper and spoon into a pie dish.

Peel the potatoes, chop into quarters and place in a medium saucepan with enough cold water to just cover the potatoes. Add a little salt and bring to the boil, reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate from the potatoes. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if needed. Add salt to taste.

Spoon or pipe the creamy mashed potato over the minced roast mixture. Sprinkle with grated cheese if desired and bake for 20 to 30 minutes or until the potato is golden and the pie is heated through.

(Serves 4)