I always think that if you are going to take the time to make something that needs a bit of slow cooking then you might as well make a big batch of it. Make one, freeze one!
I made a shepherd’s pie a few weeks ago and stashed a couple of extra portions in the freezer ready for another day. The Teviotdale topping takes no more than 10 minutes of your time and involves nothing more than spooning dry ingredients (flour and suet) into a bowl, adding some milk and stirring! 35 minutes in the oven and you have a delicious meal on the table with next to no washing up.
This was a one-person serve as hubby is out this evening; but for two people all you need is 8oz of self-raising flour, 3oz of suet, ½ pint of milk and some seasoning. Mix the flour and suet together and season, add the milk and stir to a thick batter. Scoop over the pie filling and even it out with the back of a spoon and then just bake at 180o for 35 minutes.
I don’t like it terribly greasy so I usually blot up the oil from the suet with kitchen roll a few times as its cooking. It’s not an everyday dish, not with those calories (!); but as a very occasional treat it’s delicious.
You can, of course, top with mashed potato if you don’t like or don’t want to use the suet topping.