About the Recipe:
2 Pounds Russet Potatoes, Peeled and Cubed
8 Tablespoons (1 stick) Butter
1/2 Cup Milk
1 Teaspoon Salt
- Place the potatoes in a medium stock pot and cover with cold water.
- Bring the potatoes and water to a boil and then reduce heat to low and simmer until soft enough to mash.
- While potatoes are cooking, heat the butter, milk, and salt together in a small saucepan until the butter is melted. Be careful not to scorch the milk. Set aside.
- When the potatoes are cooked, strain them from the water and return to the cooking pot. Mash with a potato masher or fork. Then, add the melted butter and milk. Stir and set aside.
2 Tablespoons Butter
2 Tablespoons All-Purpose Flour
1 Cup Beef Stock
1/4 Cup Stewed Tomatoes in Juice
1/4 Teaspoon Salt
Pinch Ground Black Pepper
Fresh Herbs (Thyme, Parsley, Rosemary) to Taste
- In a medium saucepan over medium-low heat, melt the butter.
- Whisk the flour into the melted butter and cook on low until the flour is cooked. Then, whisk in the beef stock and stir until the flour/butter roux is smooth.
- Add the stewed tomatoes and juice. Then, add the salt and pepper. Stir until well blended.
- Add the fresh herbs on the stem (you will remove them later) and simmer the gravy for about 15 minutes on medium-low heat.
- Remove the gravy from the heat and take out the herbs.
- Optional: If you have an immersion blender, you can use it blend the tomatoes into the gravy. (I did!)
- Set the gravy aside.
|Whole Fresh Herbs in Gravy|
- Use 1.25 pounds of whatever leftover meat you have available. I used ham and roast beef. Cut up the meat into bite-sized chunks.
- Add the meat chunks to the gravy.
- Set aside.
- Heat the oven to 400º F.
- Butter a deep dish pie plate and place on a parchment lined cookie sheet.
- Spread about half of the mashed potatoes onto the bottom and sides of the pie plate.
- Place the meat and gravy on top of the potatoes.
- Add a well-beaten egg to the remainder of the mashed potatoes. Then, top the meat and gravy with the mashed potato/egg mixture.
- Dot the top of the potatoes with 2 tablespoons of cubed butter.
- Place in the oven and cook for about 20-30 minutes.
- Serve hot from the oven.
|Meat and Potato Pie Fresh From the Oven!|