Leftover Roast Beef Shepard's Pie

Fill a large pot with water and fill with pumpkin and sweet potato. Bring to the boil and cook until tender. Drain. Then mash with a pinch of salt and pepper to taste. Set aside.

Preheat oven to 180 degrees Celsius (fan-forced).

Place all leftover roast beef and vegetables into a large saucepan on medium heat. Saute for 3-4 minutes then add gravy, stock, Worcestershire and tomato paste. Simmer until sauce thickens (5-10 minutes). This is your pie filling.

Place pie filling into oven safe casserole dish. Top with mash and carefully spread out evenly. Top with cheese and bake for 12-15 minutes until cheese is melted and browning.

Remove from oven and sit for 5 minutes before serving.