Categories: Casserole- Stir Fry- One Dish Meal
Ingredients
- 6 potatoes, about 1 1/4 lbs,
- salt
- 1 lb. leftover boiled beef brisket, shin of beef or leftover pork or veal
- 4 Tbsp. butter
- 1/2 cup milk
- 1 cup finely chopped onion
- 1 garlic clove, finely minced
- freshly ground pepper
- 1/4 tsp. grated nutmeg
- 1/4 cup finely chopped parsley
- 3 eggs, lightly beaten
- 1/2 cup bread crumbs, preferably made from golden brown toast
Directions
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Peel the potatoes and cut them into quarters. Put them in a casserole with boiling water to cover and simmer for 20 minutes or until tender. Do not let them become mushy.
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Preheat the oven to 400 degrees.
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Meanwhile, grind the meat or chop it fine. There should be about 4 cups loosely packed.
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When the potatoes are cooked, drain and put them through a food mill or ricer. Whip in 2 Tbsp. of the butter. Beat in the milk and add salt to taste.
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Heat the remaining 2 Tbsp. of butter and add the onion. Cook, stirring, for about 3 minutes and add the garlic, meat, salt, pepper, and nutmeg. Cook, stirring, for about 5 minutes. Fold in the potatoes and parsley. Add the eggs and blend well.
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Butter a 6-cup charlotte mold or another mold of equal capacity. Sprinkle with bread crumbs, shaking them around to coat the bottom and sides evenly. Shake the excess crumbs out and reserve them.
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Spoon in the meat and potato mixture and smooth it on top. Sprinkle with reserved bread crumbs and cover with the buttered round of wax paper. Place the mold in a slightly large utensil and pour boiling water around it. Set this in the oven and bake for 45 minutes. Remove from the oven and let the mold stand in the water bath for 10 minutes.
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Remove the mold and wipe the bottom. Invert it onto a round plate. Serve with tomato sauce spooned over and around it.