Shepherds Pie

Little Jim's variations on a theme...

Ingredients:

• Best mince. I usually use a pound /500grams, but how much you use depends on your dish.
• 1 onion chopped.
• Potatoes, cooked and mashed. Again how many you use depends on the size of your dish and how many portions you are making. Say a pound per pound of meat. Don't forget to add some butter or marg and a little milk to make smooth mash.
• Half pint of red meat stock (use a stock cube.)
• Optional extras, grated cheese, tinned tomatoes, herbs, tin of baked beans.

Instructions:

Cook the mince the onion and the stock in your pressure cooker. 7 minutes at H pressure. Either add tomatoes or baked beans after you have cooked the meat, add herbs if liked. Tip your meat into the oven proof dish, but don't put in all the gravy or it will boil all over the bottom of the cooker. Save to add later. Spread the mashed potatoes over the mince and add the grated cheese if you like. How much depends on taste. Place in the centre of a moderate oven 180 or 4. Cook for about 45 mins until the top is golden brown. Serve with the rest of the gravy (heated up) and a vegetable.