Cottage Pie

a good sized chunk of leftover roast beef
2 onions
3 cloves garlic
5 large open mushrooms
3 carrots
1 swede
5 smallish potatoes
chicken stock
butter + olive oil
bay leaf
thyme
salt and black pepper
worcestershire sauce
grainy mustard
cornflour

Roughly chop potatoes and swede. Boil until tender, drain, mash with
butter and black pepper and put aside.

Finely Dice beef and fry in olive oil until very well browned. Put aside.
Slice mushrooms and fry in olive oil and butter in the same pan, until
well softened and brown. Put aside.
Finely dice onions and fry in oil until soft.
Add very finely chopped or crushed garlic and cook for a few minutes.
Add sliced carrots, bay, thyme and stock, cover, and simmer for a few
minutes to soften the carrots.
Throw the meat and mushrooms back in, season with worcestershire sauce
and mustard and tons of black pepper.
Mix a tablespoon of cornflour with a little cold water and stir into
the mixture to form a gravy.
Pour the meat mixture into a deep oven dish. Cover with the potato and
swede mixture.
Bake for 40 minutes until absolutely piping hot.
Nice with lightly steamed broccoli.