Ingredients
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5 cups cooked roast beef, chopped in small pieces
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1 cup chopped onion
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3 cups thinly sliced carrots
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1 cup celery, chopped
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2 cups beef gravy
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3 teaspoons parsley flakes
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1/2 teaspoon sage
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3 large bay leaves
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1 teaspoon garlic powder
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1 teaspoon salt
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pepper
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unsalted butter or margarine
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mashed potatoes
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cheddar cheese, grated
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1 beef bouillon cube (or equivalent base)
Instructions
- Sauté onions, celery and carrots in unsalted butter or margarine in large skillet just until tender.
- Combine with roast beef, gravy and spices and simmer slowly for about 20 minutes.
- Be sure to remove bay leaves.
- Mixture should be thicker than stew but neither too dry nor too runny.
- Add more gravy if necessary.
- Put approximately ¾ cup hot beef mixture into small, round casserole dish.
- Cover to edges with mashed potatoes, smoothing with knife.
- Mark with tines of fork.
- Sprinkle middle with approximately 2 tablespoons grated cheddar.
- Place under broiler until lightly browned or bake in 350°F oven for 15 minutes.
- Garnish with fresh parsley.