Recipe for Potato Topped Meat Pie 
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Yield:
4 )
Ingredients:
Amount Ingredient
455 gm cooked lamb or beef
1 tbl oil
1 med onion finely chopped
1 med carrot finely diced
110 gm mushrooms sliced
1 tbl flour
280 ml good lamb or beef stock or gravy
1 tbl chopped parsley
1 tbl Worcestershire sauce
1 tbl tomato ketchup
1 x salt and pepper
1/10 kg potatoes peeled
170 ml milk heated
Instructions:
Instructions: Finely dice or coarsely mince or process the meat.

Heat the oil in a heavy saucepan.

Add the onion cover and cook gently until very soft stirring frequently.

Stir in the carrot and mushrooms and cook over a medium heat for a couple of minutes.

Stir in the flour.

Cook for a minute or two then stir in the stock parsley Worcestershire sauce and tomato ketchup.

Bring to the boil stirring constantly.

Stir in the meat and season to taste.

Spoon into a heatproof baking dish.

Set the oven at Gas Mark 4 350 degrees F 180 degrees C.

Boil the potatoes until tender.

Drain well then dry the potatoes in the pan over a low heat for a couple of minutes.

Mash the potatoes then beat in the hot milk butter and plenty of seasoning.

Pile the potatoes on top of the meat mixture.

Bake for 35 to 40 minutes until bubbling.

Serves 4

Choose trimmed cooked lamb to make a shepherds pie or lean cooked beef to make a cottage pie

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