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Shepherds pie

I have used the English name for this dish, but the dish itself is a logical invention that could have happened any place where potatoes and mutton are eaten. I occasionally make it to use up leftover Sunday roast.

250 g leftover meat (for this to be a real shepherd’s pie, it should be mutton. If it’s beef, the dish is called Cottage Pie)
25 g butter, margarine or other cooking fat
2 tbs flour
250-300 ml meat broth or gravy
Some left-over mashed potatoes

In case you don’t have left-over mashed potatoes:
750 g cooked potatoes
100-200 ml milk
25 g butter or margarine
Salt and pepper
1 finely chopped onion
Breadcrumbs
Cheese, grated

Make the mashed potatoes, using this method but the above ingredients. Add the onion when the mash is ready to eat. It is also good to add one beaten egg or two beaten egg whites into the mash (I never do this, but it probably makes a better crust).

The meat can be either boiled or roasted, but this does not suit smoked meats.
Grease an oven proof dish and sprinkle in some breadcrumbs. Slice the meat and arrange in the bottom of the dish. Pour the gravy on top. Top with the mashed potatoes and sprinkle with some grated cheese and breadcrumbs.

Bake at about 175°C for 20-30 minutes, or until hot through.

If there is no gravy or sauce, make some gravy with a little broth thickened with a paste of flour and water and a little bit of sauce browning added.