Shepherd's Pie

• 1 lb. cold, leftover roast *
• 1-1/2 lb. potatoes, peeled and halved
• 1-1/2 oz. butter
• margarine
• 1/2 oz. flour
• 1/4 pint meat stock
• milk
• Salt and pepper to taste
• Milk

1. Mince the cold meat, removing all fat, skin and gristle first.
2. Cook potatoes until soft enough for mashing.
3. Melt 1 tablespoon butter or maragrine in a saucepan and stir in the flour.
4. Add 1/4 pint meat stock or milk, stirring slowly.
5. When smooth, fairly thick and near boiling, stir in the minced meat.
6. Stir over a low heat for 3 minutes, seasoning with salt and pepper.
7. Pour into a flat oven-proof dish and refrigerate.
8. Meanwhile, mash the potatoes.
9. Season and stir in 1/2 teaspoon butter and a little milk; mix with a fork until smooth.
10. Set aside until the minced meat is cool enough to have solidified and formed a solid surface.
11. If you add the potatoes to hot mince, it will sink into it.
12. When cool, spread the potatoes about an inch thick over the dish, smashing lightly with a fork.
13. Dot with pieces of butter, or cover with grated cheese if preferred.
14. Bake in a 400F oven for 30 minutes.

cold, potatoes, butter, margarine, flour, stock, milk, salt, milk

Taken from www.foodgeeks.com/recipes/7501 (may not work)