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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Ingredients:
5 cups cooked roast beef, chopped in small pieces |
1 cup chopped onion |
3 cups thinly sliced carrots |
1 cup celery, chopped |
2 cups beef gravy |
1 beef bouillon cube (or equivalent base) |
3 teaspoons parsley flakes |
1/2 teaspoon sage |
3 large bay leaves |
1 teaspoon garlic powder |
1 teaspoon salt |
pepper |
unsalted butter or margarine |
mashed potatoes |
cheddar cheese, grated |
Directions:
1. Sauté onions, celery and carrots in unsalted butter or margarine in large skillet just until tender.
2. Combine with roast beef, gravy and spices and simmer slowly for about 20 minutes.
3. Be sure to remove bay leaves.
4. Mixture should be thicker than stew but neither too dry nor too runny.
5. Add more gravy if necessary.
6. Put approximately 3/4 cup hot beef mixture into small, round casserole dish.
7. Cover to edges with mashed potatoes, smoothing with knife.
8. Mark with tines of fork.
9. Sprinkle middle with approximately 2 tablespoons grated cheddar.
10. Place under broiler until lightly browned or bake in 350°F oven for 15 minutes.
11. Garnish with fresh parsley.
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