Shepherd's Pie

(by Emily Berry)

2 Oxo beef bouillon cubes

1/2 pint boiling water

4 t. Bisto gravy granules

1 lb. chopped beef

1 onion, diced

14 oz. can baked beans

5 large potatoes, peeled and cut into quarters.

1 T. milk

salt and pepper, to taste

grated cheddar cheese

Dissolve bouillon cubes in boiling water, and stir in gravy granules. Set aside.

In a large frying pan, sauté beef and onion until browned.

Add gravy mixture and baked beans.

Simmer for 10 minutes.

In a pot of boiling water, cook potatoes until soft.

Drain and mash potatoes with milk and salt and pepper, to taste.

Preheat oven to 375 F.

Place meat mixture in a large ovenproof casserole.

Cover with mashed potatoes.

Add grated cheese, as much as you like.

Bake 1 hour, until top is golden brown.

(Read Little Potatoes, the story that accompanies this recipe.)