Curried Shepherd's Pie with Mustard Salad

2 cups Spinach-Shiitake-Potato Gratin Dauphinoise from previous recipe
1/2 tablespoon madras curry powder
1/2 cup chopped flat leaf parsley
1 cup chopped up steak
1/2 cup shredded Gruyere cheese
2-4 individually sized round baking crocks
Mustard Salad, recipe follows

Preheat oven to 375F.

In a large bowl, mix mashed gratin with curry powder and parsley. Fill crock 1/3 full with curried mash. Top with chopped steak, then top again with mash.

Sprinkle on cheese and bake for 25-30 minutes until bubbling hot. If top is not golden brown, switch oven to broiler and color the tops.

Mustard Salad

1 tablespoon pommery mustard
1 tablespoon rice wine vinegar
1 teaspoon sugar
1/2 cup mustard oil, recipe follows
Salt and black pepper to taste
4 cups mesclun mix

In a bowl, mix mustard, vinegar and sugar. Whisk in the oil. Season. Toss lightly with mesclun.

Mustard Oil

2 tablespoons dry mustard powder
1 teaspoon turmeric
1 teaspoon salt
Water
Oil

Whisk the dry mustard powder, turmeric, and salt with water to form a paste.Whisk in the oil and let it stand overnight. The mixture will separate but don't remix before using because you want to use the clear flavored oil off of the top.