Cottage pie

450g minced beef - left over roast beef also works really well for this especially if it is well marbled. Just cut it up roughly into small chunks. Throw in the left over gravy to the mix with the stock.
1 large onion, chopped
1 large carrot, chopped very small
1 level tbsp flour
Spice up with
Mixed herbs or a mix of parsley, thyme, if fresh a good tablespoon or more
Cumin is what I add although not traditional
Cinnamon is an alternative or maybe as well as
S+P
1tbsp tomato purée
1tbsp mushroom purée also works a treat - or even a little light soy sauce
300ml beef stock
Some beef dripping - white flora or similar will be ok

Topping
Traditionally about twice the amount of potatoes as meat ie 900g, but can work better with less unless you want to feel really stuffed
1 good sized leek
50g butter
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Boil the potatoes in salted water; at the same time cook the leeks in the butter.
When done, about 25 mins, mash the leeks into the potatoes. Maybe add more butter or even some yogurt to make them more creamy. Of course you could also add cream!

As soon as you have got the potatoes and leeks started fry the onions in dripping until soft, not so fierce that they brown, then add the carrot and mince. Cook for about 10 mins until the meat is brown all over - you need to stir it now and again.
Add the herbs/spices, then stir in the flour, mix the puree with the stock then pour this over the meat. Bring up to simmering.

Put the meat mixture into a fairl deep oven proof bowl, slosh the potato to form a sealing layer over the top - you can make the surface rough if you like to get more crusty brown bits - and then in the oven for 25 minutes or until it looks nice and brown. Oven at about 180 for fan 200 no fan. Some people put grated sheese over the top - personally I think this adds a different and not that compatible flavour.

Great comfort food for a dull English winters evening.

Substitue left over lamb and you have shepherd,s pie.