Shepherd's Pie

Serves 5-6

Filling:
1 ½ lbs leftover roast beef chopped finely or ground.
1 onion chopped
1 tbsp lard (I prefer olive oil or sesame oil but, you can also substitute vegetable oil)
Walnut size ball of butter (about 2 tbsp)
3 tbsp flour
4 tbsp red wine (a full bodied sweet wine that you would enjoy drinking works best)
1 cup beef stock or brown gravy
½ tsp thyme
½ tsp finely ground rosemary
Tabasco sauce (Smokey Chipotle flavor is best)
1 tsp tomato puree
Salt & Pepper to taste
Mushrooms chopped

Topping:
1 ½ lbs of potatoes (About 4 large)
4 tbsp butter
2/3 cup hot milk
Salt and pepper to taste
Shredded cheese (cheddar works well but feel free to experiment with other kinds)

Peel and cut potatoes into chunks. Put them in cold salted water and place on fire to boil until tender. Drain and mash adding butter and hot milk. Beat until creamy.

In skillet heat oil on medium low flame and add onion. Cook for 1 minute or until translucent. Add beef. Sprinkle with flour and stir. Add wine and cook until bubbly. Add stock and continue to stir. Add remaining filling ingredients mix well and pour into deep dish. Mound potatoes on top, dot with butter and sprinkle with cheese. Bake at 350 F until crusty.