Preheat oven to 350*

Combine:

½ c. diced cooked potatoes - O
1/3 c. diced cooked onions - O
1/3 c. diced parboiled carrots - O
I diced all raw, added a splash of white wine and microwaved “al dente”
Put in a big bowl and cool.
2 c. cold cooked meat -- diced to about the same size as veggies.
I fried a couple of rib-eyes. Save the juice to make the gravy. I used about a 1/3 inch dice.

On the stove, combine:

½ c. gravy
1/3 c. tomato puree I used 2 T. tomato paste - O
1 T. butter
1 t. Worcestershire sauce
Horseradish to taste.

My gravy got a bit thick so I thinned it out with red wine.
Add all to the veggie/meat mix and blend well. Add more red wine if necessary.

I used Organic potatoes and added Cream of Tartar to the cooking water.
1 inch dice; cook; drain; add:
¼ c. heavy cream
1-2 T. butter

Enough cooking water to whip potatoes to a dry fluffy consistency.
I reheated everything in the microwave and then put in the casserole dish.
Cover with potatoes, sprayed with olive oil and browned in the oven for 15 mins. I switched to broil for the last few minutes.

Alison Glenn
Daughters of Scotia