Maybe I’m just strange, but I really love the challenge of making a totally new meal out of leftovers from a previous meal. Such was the case with how this dinner came about.
I made shredded beef sandwiches for dinner on Sunday night and, since I used a large London Broil, had lots of cooked beef left over. I was coming up with lots of different ways to use this meat but the decision was made for me when I got a huge response from my guys when I suggested making a Shepherd’s Pie. Unfortunately, for me, my husband’s idea of a Shepherd’s pie was “meat, peas, gravy, potatoes”, so that became my recipe.
The first thing I did was start making the mashed potatoes by dicing a few potatoes and putting them into a pot of water to boil. While they cooked, I layered the beef in a casserole dish and topped it with frozen peas. Now all I needed to do was make a gravy so dinner wouldn’t just be dry beef and cooked peas.
Making a gravy is so much easier if you start with the cooking liquid of the meat you’re using – it adds flavor without having to rely on bouillon packets. Sadly, I totally forgot to reserve the liquid after dinner on Sunday, so I had to start from scratch. Not my favorite way to do things, but not a huge deal. I have learned to love making gravy, so it’s always a fun creative way to add my own little touch to dinner. I always start with a roux…. equal parts butter (fat) and flour, simmered long enough to cook off the raw flour taste. Liquid is the next ingredient. I typically stick with the idea of using red wine for beef dishes and white wine for chicken or fish dishes, but this is definitely something I don’t mind mixing up. For this gravy, I used a packet of beef bouillon, water, and James River Meritage red wine (‘cuz that’s what was in my fridge… I could have just as easily found James River Merlot or a random Pinot Noir from a recent trip to the Hilton Head Wine and Food Festival). I seasoned the gravy with salt and pepper, and let it simmer a bit until it was thick enough. I then poured the gravy over the beef/peas already layered in the casserole dish and got to work on making mashed potatoes.
Please know… if you prefer using instant mashed potatoes, this meal will be just as tasty. I’m not really a purist that has to make homemade mashed potatoes anytime I need them… I just don’t have any instant potato flakes in my pantry. Who knows… I might have used them instead. Honestly, I tend to make mashed potatoes often enough that I almost always have potatoes available in my pantry, so it’s just easier to make them rather than search for a packet of the instant stuff.
For my homemade mashed potatoes, I use an old potato masher that my mom gave me instead of using my electric mixer – I like the chunky feel of the finished product better than the more whipped consistency I get when I put everything into my KitchenAid mixer. I use varying amounts of margarine, Laughing Cow light original cheese, a touch of horseradish, salt, pepper, and maybe some milk. It really depends on my mood when I’m cooking, so using The Force really comes into play on this recipe. Once the mashed potatoes are finished, I spooned them on top of the casserole, sprinkled a bit of paprika for color, and then popped the casserole into the oven. After 30-45 minutes in a 350 degree oven, this dinner is ready for the troops to dig in.
Feel free to experiment with this recipe to make your own family happy – if they like cooked carrots, feel free to add them. Want a whole mess of veggies? Go ahead! Want to swap out the beef for chicken or a vegetarian option you like? Try it! There’s no “dinner police” who will come by and take your food from you, so enjoy coming up with your own options on this recipe. I just like the tastes of beef, peas, and mashed potatoes all baked into a sublime concoction that makes my family happy.
Ultimately, that’s the goal… make something that will feed your family and keep a smile on their faces. My heart is full every time my guys declare a “winner”… may you have the same experience with your dinners!