This is a combination of a warming Polish Hunter's Stew mixed with a classic, English Cottage Pie. I think it takes the best from both classics!
I used leftover beef so the measurements are approximate. —Leith Devine
1 1/2-2 pounds
leftover beef, cut in chunks
Sauteed mushooms in cream and thyme, leftover
Brown gravy, leftover, or make some from gravy mix
package frozen corn
package frozen peas
Loaded mashed potatoes, leftover
Polish sausage, optional
In This Recipe
I made this in a crockpot. It could be easily made in heavy stove and oven safe pot as well.
Cut up beef and add to crockpot Thickly slice onions, and add with gravy, (or 2 gravy packets) bullion, carrots and corn.
Add polish sausage (kielbasa) if desired.
Cook until beef starts to shred, approximately 4-5 hours. Check for thickness. If gravy is too liquid, mix together 1TB each of flour and butter until incorporated and add to mixture. Add "knobs" until gravy thickens.
Add peas and cook for another 30-40 minutes.
Remove mixture from crockpot and place into a deep casserole. Spread mashed potatoes over mixture.
Brush with butter if desired, and bake or broil until tops of mashed potatoes are brown and crunchy.