French Style Boeuf Bourguignon Cottage-Shepherd'S Pie - cooking recipe

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)

Preparation

Pre-heat oven to 200C/400F or Gas mark 6.
Lightly grease a large ovenproof dish with some of the butter.
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.
Boil your potatoes in salted water for about 25 minutes or until very tender.
Drain the potatoes, add the Dijon mustard, creme fraiche/sour cream, butter & season well with salt & black pepper.
Mash thoroughly with a potato masher or a hand held blender, mash until there are no discernable lumps & the mash is well mixed.
Spoon the mashed potatoes over the top of the meat, smoothing it all the time with the back of a spoon.
Rough up the potato with a fork to give an attractive appearance and place the sliced tomatoes on top.
Add the grated cheese if using.
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!
Garnish with fresh parsley and serve with fresh greens, savoy cabbage, red cabbage or carrots.