1. Make mashed potatoes.
2. Preheat the oven to 400°F. Heat the vegetable oil in a
skillet over a medium-low flame. When hot, add the onion,
carrot, and celery. Cook, stirring occasionally until softened,
about 15 minutes.
3. Increase the heat to medium and add the meat. Brown
leftover meat for about 5 minutes, stirring for even
coloration. Spoon off any fat. Sprinkle with the potato
starch and cook, stirring, for 2-3 minutes. Add the stock,
herbs, nutmeg, and salt and pepper. Reduce the heat to low
and simmer, stirring occasionally, until thickened, about 5
minutes. Allow the meat to cool slightly. (sometimes I’ll pop
in some frozen peas, a touch of beer, and/or garlic at this
stage).
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4.Spread the meat in a 9-inch pie plate or baking dish.
Spread the mashed potatoes over the top, making irregular
peaks with the tines of a fork. Chop the remaining 2
tablespoons cold butter into small pieces and scatter over
the top. Bake in the preheated oven until browned and
heated all the way through, 30-35 minutes. Allow to cool
slightly before serving in the baking dish.
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