Ingredients

• 1 lb cooked leftover roast of any type
• 1 tbsp butter
• 1 onion, finely chopped
• 1 clove garlic (optional)
• 1 stalk celery
• 1 tbsp flour
• 1/2 cup leftover gravy and 1/2 cup beef stock or
• 1 cup gravy
• 2 tbsps chopped parsley
• salt and pepper
• 1 lb mashed potatoes

Directions

• Trim fat and gristle from leftover meat and cut into small cubes.
• Melt butter in saucepan and saute onion, garlic and celery over low heat for 10 minutes.
• Stir in flour and cook until it is light gold in colour.
• Blend in gravy and stock and cook until bubbling.
• Add meat and parsley and remove from heat.
• Season to taste with salt and pepper.
• Add 1 cup of frozen peas or corn (optional)
• Line sides of deep, oven-proof dish with layer of mashed potatoes, add meat mixture, spread remaining potatoes on top. Smooth with a knife and decorate with a fork.
• Cook in 350-375 degree oven for 30 minutes or until potato top is browned.
• Serve with green vegetable.
• Serves 4