The Lifecycle of a Joint of Roast Beef

A few weeks ago, I wrote about the lifecycle of a leg of roast lamb, and how, as just two people, we don't eschew a large joint of roasted meat.  This weekend, we roasted a lovely topside of Aberdeen Angus Beef, around 1.5 kilos in weight, which we had with the usual accompaniments for Sunday dinner.  Tonight, we have just demolished a proper Cottage Pie, made with half of the remaining beef, minced, sauteed carrots, onions, mushrooms and peas, with the last of the gravy.  I commented to Hubby that the dish was big enough to feed a hungry family of four, and his response was, "Well, it will feed a hungry family of two instead" and he proceeded to have two huge platefuls.  He truly has hollow legs.  The remaining third is being turned into another favourite, our Big Beefy Beany Broth, which I'll blog tomorrow.  This will feed us for supper and a couple of work lunches, with lots of crusty bread, some cheese and an apple.  All for an initial outlay of twelve quid.