Quick Shepherd's Pie

Makes 1 •  From the kitchen of

Ingredients

4 medium tomatoes
1 lb/450g leftover roast beef
60-90ml gravy or stock
as much as you want salt and pepper
4.5oz/127g packet instant potato
1oz/25g grated cheese

Directions

Skin the tomatoes by pouring boiling water over them. When the skins split, remove and peel the tomatoes one by one. Chop the tomatoes roughly. Mince the cold roast beef or finely chop it and mix it with the tomatoes. Moisten with 4 to 6 tablespoons leftover gravy or stock and season with salt and pepper. Turn the mixture into an ovenproof dish. Make up the instant potato according to the directions on the packet and spread it over the meat. Bake in a moderately hot oven (400 degreesF/200 degreesC, gas mark 6) for about 10 minutes, then sprinkle cheese all over the top and continue cooking for another 20 minutes or until the top is golden brown.