1 lb. leftover roast beef
2 tbsp. butter or margarine
1 cup onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 tbsp. parsley, finely chopped
3 tbsp. flour
2 tbsp. tomato paste
1/2 cup white wine (dry)
1 1/2 cup chicken stock
1 tsp. Worcestershire sauce
Pepper, to taste
1 cup corn kernels (fresh or frozen), cooked
2 cup mashed potatoes
1/2 cup sharp cheddar cheese, grated
Cut meat into 1/4-inch cubes (about 3 cups). Set aside. Heat butter in saucepan and add onions, carrots, celery and parsley. Cook, stirring until onions are wilted. Sprinkle with flour and stir with wire whisk. Add tomato paste, wine, stock, Worcestershire sauce and pepper, stirring rapidly with the whisk. Let simmer 10 minutes and stir in cubed meat and the corn. Cook for 5 minutes longer. Preheat oven to 350 degrees.
Put meat and sauce in a 7-cup baking dish or casserole. Outfit a pastry bag with a round pastry tube (No. 7 or 8) and spoon mashed potatoes into the bag. (Or spread potatoes nicely with a spoon/butter knife instead.) Pipe the potatoes neatly and evenly on top of meat mixture, covering it completely. Sprinkle evenly with cheese and place dish in oven. Bake for 30-45 minutes or until dish is piping hot throughout and the cheese is melted. If necessary, run dish briefly under the broiler to glaze top. Serves 6.