Deconstructed Cottage Pie

Sorry about the naff title of this dish.  But the best I could come up with is Deconstructed Cottage Pie!  I started with some leftover roast beef.  You know how I love to use leftovers.  But I also don't like keeping them more than a day so have to think up things to do with them pronto.

I cut up the beef and then sautéed it with a tin of chopped tomatoes (the ones I used were Indian spiced), ½ teaspoon of Indian curry powder and a cottage pie packet mix (partly for flavour and partly for its thickening qualities).  I also included some sliced leek, onion, carrot , capsicum (bell pepper) and garlic.  So that cooked up to what would normally have formed the base of a cottage pie.

I then did some mustard mashed potatoes.  Mashed the potatoes with butter, crème fraiche and mustard (hot English – that's why it looks pretty yellow)

And lastly a side of bok choy – an Asian green.  I prepared the bok choy by slicing up the stalky bits and sautéing them in butter and a few drops of sesame oil for 3 minutes or so.  Then add the leafy parts for say 30 seconds and season with salt and pepper.  Simple but delicious.  Don't go overboard with the sesame oil – it is incredibly strong.