Shepherd’s pie

• 1.1 kg (2¼ lb) potatoes, butter, milk
• 1 onion

Peel the potatoes and start them cooking. Mince the onion, carrot and celery and fry them in the butter while you mince the meat. Add it to the vegetables. Add the tomato purée dissolved in a little water, and the gravy, just enough to moisten the whole thing to the consistency of a thick sauce. If you like it thicker, sprinkle a dessertspoon of flour on to the vegetables and meat, and let it f