Here are some ideas if you want to use fish, or impress vegetarian friends.
My mother's tradional left over roast lamb shepherd's pie is where this dish all began for me, so I've included it here.
Because I love this recipe so much, it leant itself for simple adaptation to cover ingredients I have available in my pantry when I don't have left over roast lamb.
The ability to adapt such recipes to suit your own needs and palate, or tailor things to suit those of your guests, is easiest way to gain a reputation as an enviable cook.
I always put the potatoes on to cook before beginning on the pie filling.
This means they should be ready to mash by the time my filling is in the casserole dish.
The topping for each pie is suffucient quantity of steamed potatoes, mashed with liberal amounts of butter and a dash of milk, to cover the top of the base ingredients. Do not make your mashed spuds too sloppy, because you want to be able to trace in fork marks, that will brown up beautifully in the oven.
Spread your potato mash evenly over the pie filling and smooth its surface with a spatula
To achieve perfect fork marks, firstly go one way right across the shallow casserole dish, starting at one edge, at fork mark sized intervals across the potato mash, pressing just hard enough to leave furrows.
Then, go the other way, so you end up with tiny squares.
Top with dobs of butter, before placing your pie into the oven at a high temperature, until golden brown and crunchy.
Mavis' Left Over Roast Lamb Potato Pie
Mince or shred left over lamb with a food processor, or slice very finely if you dont have one.
Add a finely chopped onion
Combine 3/4 cup of tomato sauce and the remaining quarter worstershire sauce, and add enough to the other ingredients to moisten, but not make the filling sloppy.
Tuna Variation, as for roast lamb, but replace the lamb with a large can of tuna, or salmon.
Smoked Cod Variation
Use left over steamed smoked cod and make a heavyish white sauce either classic bechamel or cheats cornflour and boiling milk version. Combine and top with the potato mash as outlined.
I begin with lentils or chick peas, presoaked and cooked or canned.
Add onion, garlic and saute a little,
Add curry basics of ground cumin, tumeric, ginger and chillie to taste,
Add a can of chopped tomatoes and cook it all off, until it is a fairly dense mixture.
Season with salt and pepper to taste.
Herbs can be added to any of these fillings.
I also add carrot, green beans or broccoli to this mix, or whatever is in season to give it even more flavour and texture. It is a one pot meal and is great served with green tomato chutney.
Bake in a very hot oven until golden brown and crunchy!