Shepherds Squares

2 slices brown bread, crumbed
salt
freshly ground black pepper
1 tablespoon made mustard
5 tablespoons skimmed milk
450 g/1 lb lean minced beef
350 g/12 or potatoes, peeled, boiled, drained
and mashed with 25 g/lor polyunsaturated
margarine and a little skimmed milk
2 eggs, beaten
1 small onion, peeled and chopped
1 tablespoon chopped parsley
25 g/1 or polyunsaturated margarine
50 g/2 or Cheddar cheese, grated
1/2 teaspoon paprika

Combine the breadcrumbs, salt, pepper, mustard and milk and leave to stand until the breadcrumbs have softened. Mix in the meat. Spread the mixture into an 18 x 28cm/7 x 11 inch baking tin.

Mix together the mashed potato, eggs, onion, parsley and seasoning. Spread evenly over the meat mixture and bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 35 minutes. Melt the margarine and brush over the potato. Sprinkle with the cheese and paprika and return the tin to the oven for a further 10 minutes. Cut into squares to serve.

SERVES 4