This recipe features roast beef (leftovers are fine) and vegetables (peas and carrots) in a rich beef gravy covered with a layer of seasoned mashed potatoes.
¼cup(13g)fresh or frozen onion, chopped - fresh, or frozen
4ounces(113g)fresh mushrooms, sliced or chopped - or 2 oz. canned mushrooms, sliced
1cup(140g)frozen peas and carrots
1.87 oz package(24g)brown gravy mix + 1 cup water - or use leftover gravy
1package(482g)beef roast au jus-17 ounces - or 2-3 cups leftover beef roast, fork-shredded or cut into chunks
¼teaspoondried thyme
freshly-ground pepper
paprika
2tablespoon(28g)butter - thin slices
Instructions
Mashed Potato Topping
Cover 3 medium potatoes, peeled with water, and boil until tender. Drain.
Mash potatoes until relatively smooth. Heat 1/2 cup milk and 2 tablespoons butter in a microwave oven for 1 minute. Add to potatoes. Season to taste with 1/2 teaspoon salt and 1/4 teaspoon white pepper
Beef Layer
Preheat your oven to 350˚ F (180˚C).
Preheat a large skillet and add 1 tablespoon vegetable oil. Sauté 1/4 cup fresh or frozen onion, chopped in skillet until soft. Add 4 ounces fresh mushrooms, sliced or chopped to onions, and continue to sauté until browned. Add 1 cup frozen peas and carrots.
In a separate bowl, prepare 1 .87 oz package brown gravy mix + 1 cup water. Add to skillet along with 1 package beef roast au jus-17 ounces and 1/4 teaspoon dried thyme. Stir and simmer until the mixture begins to thicken. Season with freshly-ground pepper
Pour meat mixture into a greased 1-1/2 quart casserole dish. Carefully spoon mashed potatoes on top and swirl. Sprinkle with paprika if desired and 2 tablespoon butter, thinly sliced.
Bake in 350˚F (180˚C) oven for 20-25 minutes or until potatoes are golden on top and the beef mixture is bubbly.
Notes
I don't use the brown gravy mix if I have lots of leftover gravy. If you prefer to make your gravy, here's a good beef gravy recipe you can put together from scratch.Mushrooms are optional but add to the meaty taste and texture.If you have it, smoked paprika is nice on top, or leave it off completely.Potatoes can be cooked in an Instant Pot for 10 minutes under high pressure with quick release.