Serves 4
10-12 oz (275-350g) cold roast beef or roast lamb
1 onion
11/2 oz (40g) butter
1/4 level teaspoon curry powder
1/4 level teaspoon dried mixed herbs
1/4 pint (150m1) thickened gravy
salt and freshly milled pepper
1-11/2 lb (450-700g) mashed potato
This recipe makes a tasty dish using leftovers from a Sunday joint. Trim the fat from the meat and pass the meat through a mincer. Peel and finely chop the onion. Melt 1 oz (25g) of the butter in a saucepan over low heat, add the onion and fry gently for 5 minutes to soften but not brown. Add the minced meat, curry powder, mixed herbs and gravy and season with salt and pepper. Mix together well.
Spoon into a greased pie dish, cover with mashed potato and dot with the remaining butter. Heat through in an oven heated to 350°F (180°C) or Gas no. 4 for 30 minutes.