Shepherd's Pie (with leftover stew)

Time: 25 - 35 minutes
Effort: Easy
Serves 4

3 cups leftover stew (in this case it was the beef and pumpkin stew)
4 large potatoes, peeled & diced
1 onion, peeled & quartered
2-3 cups water for boiling
1/4 cup milk or coffee cream
3 tbsp butter
1 cup shredded cheese (such as Monterey Jack, sharp Cheddar, Romano etc)

Heat oven to 375oF. Boil potatoes and onion until tender. Strain off water and mash with a potato masher until smoothe. Add butter, cream and salt. Blend with a wooden spoon. Spread the leftover stew at the bottom of a medium baking dish. Sprinkle with grated cheese. Spread mashed potato/onion mixture evenly over the top. Bake until nicly golden on the top. (A lot of people sprinkle the cheese on top of the potatoes, however I prefer to put it underneath, so that when it melts it gets nice and gooey!)