Shepherd’s Pie

• 1½ lbs minced beef, or lamb (fresh or left-over)
• 1 large onion
• 1 clove

Put three or four tablespoons olive oil or dripping in a wide shallow pan and heat gently. Chop the onion and garlic finely and add them to the fat. While they are frying, peel the tomatoes and chop them finely. When the onions start to brown, add the tomatoes and cook fast, stirring, until all the water has evaporated and the sauce starts to brown. Now add the meat and carrots, grated on the c