2 cups diced leftover beef roast (you can also use 1 lb of cooked hamburger or ground lamb, make sure to drain the fat after cooking.)
1 cup beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 1/2 tablespoons Dijon mustard
1 tablespoon flour
3 tablespoons water
salt and pepper to taste
4-3 small to medium potatoes
2 tablespoons butter
3-4 tablespoons milk
Chop your onion, carrots, and celery in a Cuisinart and add to a heated saucepan with olive oil.
Cook on medium heat for about 5 min., then add frozen mixed vegetables and cook until defrosted.
Add leftover beef, beef broth, tomato paste, Worcestershire sauce, Dijon mustard, salt and pepper. Bring to a boil and cook on low for about an hour.
Start the mashed potatoes by chopping the potatoes into small bite-size pieces, rinse them with water to remove the starch, and add to pan with water and salt, bring to a boil.
In a small bowl, add 1 tablespoon flour with 3 tablespoons water and mix, removing any lumps. Add flour mixture to the pie filling in order to thicken the sauce and let simmer for 10- 15 min.
Once your potatoes are soft, drain the water, and add butter and milk one tablespoon at a time. Mash with your potato mashed and add milk until you reach the desired consistency. Salt and pepper to taste.
Place the potatoes over the filing in an oven proof container and spread evenly. Place the pie in a 350 degree F. oven for about 10-15 min. until the potato crust is golden brown.
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