Ingredients
- 500 grams leftover roast beef
- 100 grams bacon lardons
- 150 grams roasted carrots
- 1 small glass red wine
- 800 ml gravy see note above if you don’t have this much gravy
- 200 grams frozen peas
- 1 tablespoon cornflour
- 1.5 kilograms white potatoes
- 50 grams butter
- 50 grams grated cheese
Instructions
- Preheat the oven to 180 degrees Celsius.
- Start by cutting your beef into bite size pieces (or shred it, if you slow cooked it). Cut your carrots into 1cm chunks.
- Put a large saucepan on a medium heat. Add the lardons and cook for two minutes until the fat begins to seep out.
- Add the beef and carrots – stir.
- Tip in the red wine and let it simmer down, then add the gravy. Turn down the heat and let it simmer while you cook the potatoes.
- Peel your potatoes and cut into large chunks. Add to a large saucepan and cover with cold water. Put in a medium heat, bring to the boil then simmer for 20-25 minutes until the potatoes are soft. Drain.
- Tip the drained potatoes back into the saucepan and add the butter along with a pinch of salt and pepper. Mash until smooth.
- To finish the filling, get a small cup and mix the cornflour with 50ml cold water. Stir until smooth then tip into the beef sauce and stir until thickened. Add the frozen peas and stir.
- Tip the beef mix into a large, high sided ovenproof dish. Top with the mashed potato and use a fork to smooth the top. Scatter the cheese on top and put in the oven for 40 minutes until golden.