Sanders

• 12 ounces left-over rare roast beef
• 2 onions
• 12 ounce plain flour
• salt and pepper
• 6 sprigs parsley, chopped
• 12 ounce unsalted butter
• 1 dash port wine or 1 dash sherry wine
• 1 dash Worcestershire sauce
• 1 dash white wine vinegar
• leftover gravy
• 1 teaspoon liquid gravy browner (e.g. Kitchen Bouquet or similar)
• 1 lb creamy mashed potatoes
• table cream

1. Mince the beef and onions together, sprinkle with flour and put them in a saucepan with the seasoning, parsley, butter, port or sherry, Worcestershire sauce, wine vinegar and the gravy, together with the gravy browning.
2. Let it simmer for 15 minutes.
3. Put the mixture into scallop shells or saucers (or any oven-proof individual serving dishes) and cover with mashed potatoes, into which you have stirred a little cream.
4. Dot with butter and bake at 400F for 20 minutes until nicely browned.

beef, onions, flour, salt, parsley, butter, port wine, worcestershire sauce, white wine vinegar, leftover gravy, liquid gravy browner, potatoes, cream

Taken from www.food.com/recipe/sanders-18724 (may not work)