2 tbsp. vegetable oil
1 lg. onion, finely chopped
2 c. leftover roast beef, diced (or 2 c. ground meat)
1 c. gravy
2 tsp. Worcestershire sauce
1/4 tsp. each (or a pinch) thyme, oregano & rosemary
2 lb. potatoes, peeled, cooked & mashed
3 tbsp. butter
6 tbsp. cream or milk
2 eggs, lightly beaten

Saute the onion in oil until tender. Stir in the beef, gravy, Worcestershire sauce, parsley and herbs. Add salt and pepper to taste. Set aside.

Into the mashed potatoes, heat the butter, cream and eggs; season to taste. Butter a 1 1/2 quart baking dish and turn the meat into it. Top with the mashed potatoes and brush with a bit of butter if you like. Bake for 20-25 minutes at 400 degrees until the potatoes are puffed and golden.