MethodPreheat the oven
to 180°C, 350°F or gas mark 4. Trim excess fat off the leftover roast
and chop very finely by hand or in a food processor.
Mix the roast with the tomato sauce and enough gravy
to make a thick paste, stir in the chopped parsley, a little salt and
pepper and spoon into a pie dish.
Peel the potatoes, chop into quarters and place in a
medium saucepan with enough cold water to just cover the potatoes. Add a
little salt and bring to the boil, reduce the heat and simmer for 10 to
15 minutes or until the potatoes are tender.
When the potatoes are cooked, drain and place back on
the heat for a few seconds to let any extra water evaporate from the
potatoes.
Mash the potatoes with one tablespoon of
Cheshire butter until the potato is very
creamy - add a little Cheshire milk if needed.
Add salt to taste.
Spoon or pipe the creamy mashed potato over the
minced roast mixture. Sprinkle with grated Cheshire Cheese and bake for
20 to 30 minutes or until the potato is golden and the pie is heated
through.
