Recipe: Pork Shepherd's Pie

Good use of leftover from Sunday roast pork

1 large onion - minced in food processor
10oz cooked pork - minced in food processor with
- a large fresh sage leaf and
- half tsp of fresh rosemary leaves (if using dried herbs use quarter tsp of each)
1 tbsp oil
8oz tin tomatoes
1lb potatoes cooked and mashed

Gently fry onions in the oil until beginning to brown. Add meat mixture and cook for a further couple of minutes over high heat. Add tin of tomatoes, salt and pepper and cook, breaking up the tomatoes if not pre chopped, until most of the tomato juice has been absorbed/cooked off.

Put into an oven proof dish and top with the mashed potato. Cook in oven (pre-heated to 180 C or 170C for Fan oven) for 40 minutes.

Serve with green vegetable (and tomato ketchup of course)