Author Notes
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
Ingredients
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1 1/2-2 pounds
leftover beef, cut in chunks
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2
Onions, sliced
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2 cups
Sauteed mushooms in cream and thyme, leftover
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1 cup
Fresh mushrooms
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2 cups
Brown gravy, leftover, or make some from gravy mix
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1
Beef Bullion,can
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2 cups
Fresh carrots
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1/2
package frozen corn
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1/2
package frozen peas
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4 cups
Loaded mashed potatoes, leftover
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1 pound
Polish sausage, optional
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as needed
flour/butter knobs
Directions
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I made this in a crockpot. It could be easily made in heavy stove and oven safe pot as well.
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Cut up beef and add to crockpot Thickly slice onions, and add with gravy, (or 2 gravy packets) bullion, carrots and corn.
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Add polish sausage (kielbasa) if desired.
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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.
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Add peas and cook for another 30-40 minutes.
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Remove mixture from crockpot and place into a deep casserole. Spread mashed potatoes over mixture.
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Brush with butter if desired, and bake or broil until tops of mashed potatoes are brown and crunchy.
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