Ingredients

• leftover beef or lamb, stew
• 2 lbs potatoes, peeled & cubed
• 2 teaspoons French Dijon mustard
• 1 tablespoon creme fraiche or 1 tablespoon sour cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 -4 ounces butter
• 2 -3 tomatoes, sliced thinly
• parsley, garnish
• 4 ounces grated sharp cheddar cheese (optional)

Instructions

1. Pre-heat oven to 200C/400F or Gas mark 6.

2. Lightly grease a large ovenproof dish with some of the butter.

3. Put your Boeuf Bourguignon, Beef or Lamb stew leftovers into the greased ovenproof dish. If the pieces of meat are a bit to chunky, break them down a bit - likewise, cut the shallots into half if necessary.

4. Boil your potatoes in salted water for about 25 minutes or until very tender.

5. Drain the potatoes, add the Dijon mustard, creme fraiche/sour cream, butter & season well with salt & black pepper.

6. Mash thoroughly with a potato masher or a hand held blender, mash until there are no discernable lumps & the mash is well mixed.

7. Spoon the mashed potatoes over the top of the meat, smoothing it all the time with the back of a spoon.

8. Rough up the potato with a fork to give an attractive appearance and place the sliced tomatoes on top.

9. Add the grated cheese if using.

10. Bake in the preheated oven for about 25 to 35 minutes - or until the pie is well heated through & the top is golden brown and bubbling!

11. Garnish with fresh parsley and serve with fresh greens, savoy cabbage, red cabbage or carrots.