Jachtschotel (Meat and potato casserole)
photo by magpie diner
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
For potato puree
- 2 lbs cooked potatoes
- 2 cups milk or 2 cups beef broth
- 4 tablespoons butter (optional)
- nutmeg
- corn flake crumbs or breadcrumbs
-
For meat
- 2 onions
- 4 tablespoons butter or 4 tablespoons broth, for lower fat
- 1 1⁄2 - 2 cups left over beef, chopped (such as roast or steak)
- 1⁄2 cup beef broth, seasoned with
- maggi seasoning
- bay leaf
- pepper
- ground cloves, to taste
directions
- Mash the potatoes, milk, butter and nutmeg.
- Set aside.
- Saute onion in butter or broth until tender.
- Add the left over beef and broth with seasonings.
- Simmer gently until the meat is tender and well seasoned- about 20 minutes (you may need to add broth to keep it moist).
- Remove bay leaf.
- Butter a small casserole dish.
- Place 1/3 of potato puree in bottom of casserole.
- Top with 1/2 of beef/onion mixture.
- Layer 1/3 of potato puree on top of beef and top that with rest of beef mixture.
- Finally smooth the remaining puree on top.
- Coat with corn flake crumbs (or bread crumbs) and a few pats of butter and broil for 10- 15 minutes until brown.
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Reviews
-
LOVED IT! This recipe should be called "What to do with leftover roast and mashed potatoes and how to get your DH to eat leftovers"--my DH doesn't mind eating roast the first time, but hates to eat leftovers. This is the cure! He had two helpings of this and stated, "wow, that's pretty good." I didn't tell him it was "leftovers"--this is a win-win in our house. Delicious, easy, and not wasting half the roast. Thanks for a keeper, Nan.
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I grew up on this stuff and the best part was always the breadcrumbs that had baked the hardest. Tonight I made a vegetarian version using seitan which worked out quite well. If anything the "meat" needed very little cooking which made this recipe even easier. And instead of using breadcrumbs I used oat bran that I already had which did an excellent job for the breadcrumbs.
Tweaks
-
I grew up on this stuff and the best part was always the breadcrumbs that had baked the hardest. Tonight I made a vegetarian version using seitan which worked out quite well. If anything the "meat" needed very little cooking which made this recipe even easier. And instead of using breadcrumbs I used oat bran that I already had which did an excellent job for the breadcrumbs.
RECIPE SUBMITTED BY
PanNan
Needville, Texas