Recipe: Shepherds Pie (using leftover pork)

SHEPHERDS PIE

Yield: 4 servings

1 lb cold, leftover roast pork
1 1/2 lb potatoes
1 1/2 oz 1 1/2 t butter or margarine
1/2 oz flour
1/4 pt meat stock or milk
1 salt and pepper to taste
1 milk

Mince the cold meat, removing all fat,
skin and gristle first. Boil potatoes,
peeled and cut in halves, until soft
enough for mashing.

Melt 1 tablespoon butter or margarine
in a saucepan and stir in the four.
To this add slowly stirring, 1/4 pint
meat stock or milk. When smooth and
fairly thick and just to the point of
boiling, stir in the minced meat.
Stir over a low heat for 3 minutes,
seasoning with the salt and pepper to
taste.

Pour into a flat oven-proof dish
and refrigerate.

Meanwhile, mash the potatoes, season
and stir in 1/2 teaspoon butter or
margarine, and a little milk and whisk
with a fork until smooth. Set aside
until the minced meat is cool enough
to have solidified and formed a solid
surface. (If you add the potatoes to
hot mince, it will sink into it.)

When cool, spread the potatoes about
an inch thick all over the dish,
working lightly with a fork. Dot with
pieces of butter or cover with
grated cheese, if liked.

Bake in a 400 degree oven for 30 minutes.

This dish may be prepared in the morning
and left for cooking in the evening without harm.