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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Plan ahead on the weekend so you have leftover roast beef or steak to make this easy version of a classic. While it bakes, get the homework out of the way, make a salad, set the table and you're ready to enjoy a home-cooked meal. Ingredients:
2 cups chopped cooked roast beef or steak |
1 1/2 cups frozen green peas |
3/4 cup 10% or 18% cream, divided |
1/4 cup tomato paste |
1/2 teaspoon dried herbes de provence or thyme |
salt |
pepper |
1 egg |
2 tablespoons all-purpose flour |
4 small potatoes, shredded |
Directions:
1. Preheat oven to 350 degrees F (180 degrees F). Butter an 8-inch (20 cm) casserole or glass baking dish.
2. In a bowl, combine beef, peas, 1/4 cup (50 ml) of the cream, tomato paste, herbes de Provence and 1/4 tsp (1 ml) each, salt pepper. Spread into prepared baking dish.
3. In another bowl, using a fork, whisk remaining 1/2 cup (125 ml) cream with egg, flour and 1/4 tsp (1 ml) each, salt and pepper. Add potatoes and toss to evenly coat. Spread evenly over beef mixture.
4. Cover and bake for about 1 hr or until filling is bubbling and potatoes are tender. Uncover and bake for about 15 min or until top is golden.
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