Hunter’s pie

Hollandse Jachtschotel

1 kilogram (2.2 lbs) potatoes
225 grams (½ lbs) leftover meat
60 grams (2 oz) butter
2 onions
100 grams (3-4 oz) grated cheese
2 dl (just short of 1 cup) beef stock
3 tart apples
pepper, salt, thyme 
1 bay leaf
2 cloves
vinegar

Peel, cook and mash the potatoes. Cut and cube the meat. Dice the onions and sauté them in half of the the butter (the rest is used as final ‘topping’). Add the meat and quickly fry it. Add the stock, bay leaf, thyme, cloves and a bit of vinegar. Turn down the heat and simmer the meat for 30 minutes. Add salt and pepper for taste. Pour the mix into a greased ovenproof dish.

Peel and slice the apples and put the slices on top of the mix. Cover it all with the mashed potatoes. Put dabs of butter on top and sprinkle it with the grated cheese. Bake in a preheated oven at 200ºC/395ºF for about 20 minutes, till the top is browned. Serve with a salad.