Ingredients

The following ingredients have 4 Servings
  • 2 cups leftover roast beef, diced
  • 1 onion
  • 2 celery sticks
  • 1 large carrot
  • 1 cup frozen peas
  • 2 tbsp butter
  • 1 cup leftover gravy ((if no leftover gravy, use double the amount of broth, and thicken with cornflour))
  • 1 cup beef stock/broth
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 cups mashed potatoes ((either leftover mash, or make it fresh using 3-4 large potatoes))

Instruction

  • To make the filling, add one tablespoon of butter to a large pan and melt.
  • Peel and chop the onion, and add to the pan.
  • Fry on a medium heat until it softens, then add the peeled and chopped carrot, chopped celery and the peas.
  • Give it a good stir, add the diced beef, gravy and broth.
  • Place the lid on and leave to cook for 15-20 minutes until the veggies are tender, and most of the liquid is absorbed.
  • Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
  • Butter an oven-proof dish, spread the filling over, and top with the mashed potatoes.
  • Scatter a few dots of butter over the top.
  • Bake for 20 minutes or until the top is golden and the filling is bubbly hot.