shepherd's pie

Or is it cottage pie?  I'm not sure.  Anyway this shepherd's pie is good with leftover roast.  I made some last week or a couple weeks ago and froze it, and then made this from here. 

It took quite a while; next time I would consider just using frozen vegetables.

Ingredients

• 1 1/2 pounds cooked beef roast, chopped up
• 2 cups sliced, cooked carrots (I simmered them about 8 minutes)
• 2 cups green beans (I used my other recipe for green beans)
• 1/4 cup butter
• 2 cups milk
• 1/3 cup flour
• salt and pepper to taste
• 2 1/2 pounds of potatoes (about 3 to 4 large potatoes)
• 3/4 cup milk
• 1/4 cup butter
• (1 cup shredded cheddar) - I don't use

Directions

1. Preheat the oven to 375F.
2. Grease a baking dish and add the beef in an even layer.
3. Cover with the carrots, then the green beans.
4. Set aside.
5. Melt the 1/4 cup butter in a heavy frying pan.
6. Whisk in the flour and cook, stirring constantly until it is a golden color, about 2 minutes.
7. Whisk in the milk and simmer until the gravy is smooth and thick.
8. Pour over the meat and vegetables.
9. Set aside.
10. Peel and cut the potatoes into chunks.
11. Boil them in salted water until they are very tender.
12. Mash them with the 3/4 cup milk and 1/4 cup butter.
13. Season to taste with salt and pepper.
14. Spoon over the meat and vegetables and sprinkle the cheddar over the top.
15. Bake for 30 to 40 minutes or until the cheese it bubbly and the dish is heated all the way through.