| 1 | * mixed. |
| 2 | -- chop, process or mince the meat. |
| 3 | Cook onion in the fat until soft. |
| 4 | Add the meat and garlic, stirring well; then raise the heat so that the meat browns. |
| 5 | Turn it over in large sections with a spatula, so that it browns all over. |
| 6 | Pour off any surplus fat. |
| 7 | Add some of the liquid and bubble gently for 5 minutes. |
| 8 | Sprinkle on flour or cornstarch, stir again and add the remaining liquid. |
| 9 | Let it bubble to a rich sauce, adding the various flavorings to taste. |
| 10 | -- meanwhile scrub, boil and peel the potatoes. |
| 11 | Set aside a couple and slice them thinly. |
| 12 | Mash the rest with the milk and butter, seasoning to taste. |
| 13 | Put the meat into a shallow dish. |
| 14 | Spread the mashed potato on top and, with the slices, make a ring around the edge. |
| 15 | Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven. |
| 16 | Once the dish looks an appetizing golden color, it can wait a while in a low oven without coming to any harm. |
| 17 | (from grigson"s observer guide to british cookery) |
