I figure that if a shepherd’s pie is made from lamb, then the pork equivalent must be swineherd’s pie. Though it has to be said the rule does not apply to cottage pie (presumably the thatch would get stuck in ones teeth..).
I made it by mincing up the left over pork from the sunday dinner, and mixing in onions and courgettes (from the freezer), sage and gravy, then topping it off with mash. Simple good food.
To balance against the rustic of swineherd’s pie, I also made French beans almondine. We have masses of French beans in the freezer, and I am trying all sorts of ways of cooking them. The key is to dry fry them to drive off the wet, as frozen French beans do seem to end up watery without that final treatment.
We all loved them so much, and even himself, a confirmed carnivore said a big bowlful of French beans almondine for tea, and nothing else, would be just fine.