1 Mashed potato, enough to line the bottom and top of the baking dish (quantity depends on dish size; see notes)
1 Leftover roast beef, chopped or cut in small pieces
1 Salt, to taste
1 Black pepper, to taste
1 A few drops of onion juice
1 Gravy from the roast, enough to moisten the beef
Instructions
1. Heat the oven to 425°F (220°C).
2. Grease an 8-inch (20 cm) square or equivalent baking dish. Spread a layer of mashed potato over the entire bottom of the dish, approximately 1/2 inch (1.25 cm) thick.
3. Season the chopped or small-cut roast beef with salt, pepper, and a few drops of onion juice. Moisten the seasoned beef with enough gravy to make it cohesive but not soupy. Spread this mixture in a thick, even layer over the potato base.
4. Cover the beef layer with a thin, even layer of mashed potato — approximately 1/4 inch (0.5 cm) thick — sealing to the edges of the dish.
5. Bake at 425°F (220°C) for 20–25 minutes, until the top layer of potato is golden brown and beginning to pull away from the dish edges, and the filling is visibly bubbling at the sides. The internal temperature of the filling should reach at least 165°F (74°C).
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