[snugs]

How my mum made hers was mince the meat from Sunday (we only used lamb for Shepherd's beef is cottage pie and you put other veg with it.)

We used the left over gravy from the Sunday roast and added rosemary to it. Made mash potato, poured the meat and gravy into a greased Pyrex dish or similar put mashed potato on top with a few knobs of butter and put into oven until potato had started to brown, then took out of oven and put under the grill (broiler) to crisp the potato. My mum never put any veg with the meat unless the meat was beef and then it was peas and carrots but we normally ate the beef cold sliced with mashed potato and pickles.

Do not understand your Yorkshire Pudding comment.

[Rte66]

Oh, I *wish* my roast were always lamb--it's my favorite meat, but don't get a leg too often, mostly steaks and chops.

So, I see, what I've had mostly would be what you call "cottage pie". That's what I meant I didn't like when they put carrots in it. Peas are OK, but not carrots and all that other stuff.

Umm, I meant just what you were talking about--when the mashed potatoes are browned and crisped under the broiler, the taste to me is like Yorkshire pudding tastes (you have to use your imagination a little). It's like the meat essence gravitates "up" into the potatoes and it tastes like there is gravy in the starch part and the crispiness is like bread. That's what I meant; the taste is reminiscent to me. I seldom have a prime rib, which is the only time I make puddings or popovers with the roast.