Shepherd's Pie

This is a wonderful way to use up left over roast beef. It can be used with lamb meat also.

Ingredients

Left over roast beef (approximately 2 cups of ground beef)
6 potatoes
2 tablespoons butter
1/2 cup sour cream
(Instead of sour cream,  having no gravy or sourcream,
I once used leftover eggplant moussaka as a substitute. Delicious.)
salt/pepper
gravy

Directions

Trim excess fat from the roast beef, cut meat into chunks and put meat through a meat grinder. Meanwhile, peel and boil 6 potatoes until soft.
The ground meat needs some moisture, left over gravy is wonderful, or you can make a gravy using cream of mushroom soup, a tablespoon of gravy master, 1/2 cup red wine, and a little beef broth. Mix into the ground meat so it is moist but not wet.
Using a pyrex dish, spray the dish with Pam, spread the meat mixture in the bottom of the dish.
Mash the potatoes with 2 tablespoons butter, 1/2 cup sour cream (you can use heavy cream if you wish) and salt and pepper to taste.
Spread the mashed potatoes over the meat mixture. Place a few small slices of butter on top of the potato.
Cover the dish with silver foil and bake in a slow oven at 275 degrees F. for 45 minutes.
Uncover the dish, change the heat to broil, and continue to bake until the potato is nicely browned on top.
Serve immediately with extra gravy.