Another delicious dish, served to the hearty appetite and discerning palate of the WRRHC DT, and prepared by Peg Powers.
1. Chop up 4 cups of cooked pot roast and put it in the bottom of a 9X13 lightly oiled baking dish. Pour up to .25 cup of pan juices or gravy from the roast over the chopped meat.
2. Melt 1 TBS of butter in a frying pan, add one cup each julienned or shredded onion, carrot, and celery. Cover vegetables snugly with aluminum foil. Put the lid on the pan and cook the vegetables over very low heat for 15-20 minutes.
3. Preheat the oven to 350 degrees.
4. Spread the cooked vegetables over the beef in the baking dish. Spread 2 cups of mashed potatoes (see below) over the vegetables and dot the surface with the remaining TBS of butter. (I have to be honest. I used more than 2 cups. I aimed for a layer about three quarters of an inch thick.
5. Bake for 25-30 minutes or until the surface is browned and the filling bubbling. Let rest for 10 minutes before serving.
1. Boil 8 medium to large potatoes, peeled and quartered, in salted water for about 15 minutes or until they slide off a knife inserted into them. Drain them and place them in a large bowl.
2. Add 1 cup sour cream and 4 TBS butter, and mash until potatoes are smooth.
3. Add 1 TBS horseradish (or more, to taste), half a tsp salt, half a tsp pepper. Adjust seasonings to taste.