French Style Boeuf Bourguignon Cottage-Shepherd's Pie

Ingredients

• leftover beef, bourguignon or leftover beef or lamb, stew
• 2 lbs potatoes, peeled & cubed
• 2 teaspoons French Dijon mustard
• 1 tablespoon creme fraiche or 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)

Directions

1. 1

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

2. 2

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

3. 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. 4

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

5. 5

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

6. 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. 7

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

8. 8

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

9. 9

   Add the grated cheese if using.

10. 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. 11

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