Dice up leftover chicken or ham.

Dice up left over vegetables.

For a savory sauce, melt 2 oz butter, add 1 oz flour, stir in 1/2 cup of Chicken stock and thicken. Add a further 1/2 cup of chicken stock and stir until combined and thickened again.

For buttered breadcrumbs, melt butter and toss in breadcrumbs. Combine.

Place chicken and vege in casserole dish, pour over thickened sauce and scatter over the breadcrumbs.

Cook in oven 375F until topping is golden brown and meat mixture is heated through.

2 Tbsp Oil, 500g Mince, 2 Onions, 1/2  tsp salt, 1 425 can Italian flavored tomatoes.

750 g Potatoes (sliced). Use raw or cooked.

For Sauce.           2 Tbsp Butter, 2 tbsp Flour, 1 cup Milk , 1 cup Grated Cheese, 1 beaten egg. Grated nutmeg for putting on top.

Heat the oil in large fry-pan over high heat , brown the meat, stirring frequently until it has lost it’s pinkness. Add onions and let them brown too. Stir in seasonings and flour and cook briefly before adding the tomatoes. Heat the mixture until it boils and thickens.

Prepare the sauce by melting the butter. Add the flour and seasonings, and cook briefly, stirring constantly to stop the mixture catching on the bottom of the pot. Add half the milk, return to heat and stir continuously until the sauce thickens, add the rest of milk and thicken the sauce again. Remove from heat and add the grated cheese. ( the cheese should melt). Beat in the egg with a fork.

Spray or butter a large dish and cover with third of the potatoes. In layers, cover the potatoes with half the mince mixture , then more potatoes, then the rest of the mince. Last layer of potatoes and then cover all with the cheese sauce. Grate nutmeg over the top.

Bake at 180c for 20- 30 minutes if using cooked potatoes or for an hour if using raw.