Tonight's dinner was inspired by leftover roast beef from Christmas day. I made a Standing Rib Roast au Jus for dinner on Christmas day and found this recipe to use the leftovers. I cut up two cups of roast beef and made some gravy from the au jus. I made extra mashed potatoes last night for dinner to use for tonight as well. All I had to do tonight was saute some fresh vegetables, make a gravy from the au jus, and reheat the mashed potatoes. This dish was like a shepherd's pie with the sauteed vegetables, leftover cubed roast beef and gravy all warmed up together. This mixture was topped with the warmed up mashed potatoes spiced up with a couple of tablespoons of freshly grated horseradish. The entire casserole was topped with fresh breadcrumbs, grated Parmesan cheese and dabbed with butter before going into a hot oven to cook through.
This turned out to be a great use of leftover roast beef and one I will use again.
Adapted from Wolfgang Puck
2 cups leftover roast beef or pot roast
1/2 cup beef gravy
2 cups chopped cooked vegetables
Salt and freshly ground black pepper
3 cups mashed potatoes, heated through
2 tablespoons freshly grated horseradish
1/2 - 3/4 cups fresh bread crumbs
1/4 cup grated Parmesan
2 tablespoons butter, cut into pieces
Preheat the oven with 350 degrees F.
Combine the meat, gravy, and vegetables in a large cast iron skillet and cook over medium heat just until everything is heated through. Season with salt and pepper.
Add the horseradish to the heated potatoes. Spread the mashed potatoes over the meat mixture, smoothing with a spatula and spreading to the edges of the skillet.
Sprinkle the top with the bread crumbs and the Parmesan. Dot the top with butter. Bake for 45 minutes on the top shelf of the oven.