Use Braised Beef (or any slow-cooked shredded meat) from a previous dinner.
INGREDIENTS – FILLING
- Leftover shredded beef or (traditional) ground lamb
- 4 TBL butter
- 1/4 C AP flour
- 1-1/2 C chicken broth
IN A SEPARATE MIXING BOWL, COMBINE - 1 small carrot – diced small
- 1/2 C baby peas
- 1 small stalk celery – diced small
- 1/2 C shredded cheese
- 4-6 black olives – diced
- 1/4 C grated onion
INGREDIENTS – TOPPING
- 2 C mashed potatoes
- 1/2 tsp salt
- 3 TBL cold butter
- 1/2 C shredded cheddar cheese
- 1/4 C cream cheese
STEP BY STEP
- Bring sauce pan up to medium heat
FILLING – – – – - Add butter to hot pan
- As soon as butter is melted, add flour
- As soon as flour starts to ball, add half your broth
- Stir until it starts to turn smooth
- Add the rest of your broth
- Stir until it starts to thicken
- When it has thickened (per video below) add it to the mixing bowl with your chopped veggies
TOPPING - Mix potatoes with salt, butter and cheeses
- Separate into 4 pieces and let rest five minutes
- Meanwhile, spoon your filling into ramekins for cooking
- Carefully spoon potato topping onto filling
- Gently spread it out covering the filling
- Drag fork tines across the top making a pattern
- Poke holes in the top so that steam can escape, otherwise the top may fail.
- Bake at 350º for 25-35 minutes until browned
- Let rest five minutes before serving, or cool on counter and refrigerate for reheating later.
Photo from The Little GSP.
