Monday, February 19
|5 medium-sized potatoes||1 cup+ left-over roast beef, shredded|
|1 carrot||2 cubes beef bouillon|
|peas & corn, .5 cup+ each||olive oil|
|2-4 stalks celery||2 eggs|
|1 yellow or white onion||Worcestershire sauce|
|1-2 cloves garlic||Dijon mustard|
Chop the onions and celery fairly small, then start them cooking in olive oil in a medium saucepan. Dice the garlic and toss it in. Peel and cube the potatoes, and proceed to boiling the living hell out of them in an appropriately sized pot.
Chop the carrot into little carroty discs.
Once the onions have cooked down a bit and are starting to get sort of a golden tinge, add 2-3 cups of water (maybe more; I didn't measure) and the bouillon cubes, then toss in the shredded beef, peas, corn, and carrot. Add about a tablespoon of Worcestershire sauce, and around the same amount of Dijon mustard. Boil/simmer this mixture for a while. Add a little black pepper to taste.
Once the potatoes are soft, mash them with a little butter and milk. Beat the eggs together with whisk, fork, or other suitable implement, then fold them into the potatoes. Add appropriate herbs, if you've got any (I used some rosemary). Pour the contents of the sauce pan into a baking dish or pie tin, then spread the potatoes evenly across the top. Cover with foil, bake for 30-35 minutes at 325° F, then uncover and bake for a further 5-10 minutes, or for however long it takes you to drag your housemates out of bed and get them to sit down at the table.
Notes: The amounts given are approximations at best. I envision a
no-cow version of this with mushrooms and silverbeet / swiss chard. Or at least
mushrooms. Sweet potatoes in the topping might or might not work well, but I'm
going to try it one of these days. I maybe should have wound up with more beef
and broth substance than I did. Thickening it before covering it with the
potatoes might have helped. Some kind of cheese-based topping-topping might
also have been nice. Is
bouillon even remotely the right spelling?