Quick Shepherd's Pie
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From the kitchen of thomaswilliams1
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Recipe Details
|
Bake Time: |
30
minutes |
Tags: | Gluten‑free, Good for parties/potlucks, Quick & easy |
Ingredients
4 medium tomatoes
1 lb/450g leftover roast beef
60-90ml gravy or stock
as much as you want salt and pepper
4.5 ounces/127g packet instant potato
1 ounce/25g grated cheese
Directions
Preheat oven to 400 degrees F/200 degrees C/gas mark 6.
Skin the tomatoes by pouring boiling water over them.
When the skins split, remove and peel the tomatoes one by one. Chop the tomatoes roughly.
Mince the cold roast beef or finely chop it and mix it with the tomatoes.
Moisten with 4 to 6 tablespoons leftover gravy or stock and season with salt and pepper.
Turn the mixture into a casserole dish.
Make up the instant potatoes according to the directions on the packet and spread it over the meat.
Bake for about 10 minutes, then sprinkle cheese all over the top and continue cooking for another 20 minutes or until the top is golden brown.
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