Shepherd's PieFrom NEWBURY HOUSE AT HISTORIC RUGBY BED AND BREAKFAST
5 cups cooked, chopped roast beef or pot roast (about 1/2 inch pieces, or smaller)
Saute onions, celery and carrots in margarine in large skillet just until tender. Combine with roast beef, gravy and spices and simmer slowly for about 20 minutes. Be sure to remove bay leaves. Mixture should be thicker than stew but neither too dry or too runny. Add more gravy if necessary. Put approximately 3/4 cup hot beef mixture into small, round casserole dish. Cover to edges with mashed potatoes, smoothing with knife. Mark with tines of fork. Sprinkle middle with approximately 2 Tablespoons grated cheddar. Place under broiler until lightly browned or bake in 350-degree oven for 15 minutes. Garnish with fresh parsley.