Ingredients
Serves 4-6½ leftover Beef Stew or Casserole mix (See casserole recipe 09/04/08)
¼ cup parsley, chopped
3 large potatoes, peeled
Salt
50 butter
⅓ cup cream, warmed
Method
Preheat the oven to 220°C.
Cook the potatoes in a large pan of boiling salted water until tender, drain. Return to saucepan over a low heat and shake to dry potatoes. Remove from heat. Add butter and cream to potatoes and mash until smooth.
Remove the meat from the pre-cooked stew and chop the meat very finely (it should almost be minced. Mix with the vegetables from the stew and parsley and spoon into an ovenproof serving dish or lasagne dish. Spread the mashed potato over the top attractively (alternatively you could pipe it on!), making small peaks and troughs so that it browns nicely and cook for 30-40 minutes or until golden.
Notes
Although this is not strictly the preparation method for a traditional shepherd's /cottage pie, it is a great way to present the same dish in a different way and to gain maximum flavour.
Alternatively, you could put the hot stew mixture into small ramekins and top with a pre-cooked disc of puff pastry.