Cottage Pie Vi - cooking recipe

Ingredients

5 cups cooked roast beef, chopped in small pieces
1 cup chopped onion
3 cups thinly sliced carrots
1 cup celery, chopped
2 cups beef gravy
1 beef bouillon cube (or equivalent base)
3 teaspoons parsley flakes
1/2 teaspoon sage
3 large bay leaves
1 teaspoon garlic powder
1 teaspoon salt
pepper
unsalted butter or margarine
mashed potatoes
cheddar cheese, grated

Preparation

Saute onions, celery and carrots in unsalted butter or margarine in large skillet just until tender.
Combine with roast beef, gravy and spices and simmer slowly for about 20 minutes.
Be sure to remove bay leaves.
Mixture should be thicker than stew but neither too dry nor too runny.
Add more gravy if necessary.
Put approximately 3/4 cup hot beef mixture into small, round casserole dish.
Cover to edges with mashed potatoes, smoothing with knife.
Mark with tines of fork.
Sprinkle middle with approximately 2 tablespoons grated cheddar.
Place under broiler until lightly browned or bake in 350\u00b0F oven for 15 minutes.
Garnish with fresh parsley.