"Although this dish is not a beauty, the aroma of this dish baking in the oven is enticing, and every bite is wonderful! When we make roast I plan ahead for this dish and cook extra beef and potatoes. This recipe is flexible and the ingredients can be adjusted to how much roast you had leftover. It is more a technique than an exact recipe. It is from Janeen Sarlin's, The New Meat Lover's Cookbook."

Original is 6 servings

Metric US

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Step by Step Method

Step 1

This dish begins on the stovetop and ends in the oven. I recommend a cast-iron skillet (makes a great crust) or other oven-safe skillet.

Step 2

Preheat the oven to 350F (180C, gas mark 4).

Step 3

Heat the oil and butter over medium heat in a large cast-iron skillet. Add the onions and cook, stirring, until translucent.

Step 4

Add the beef and continue to cook for about 5 minutes, stirring often, until the beef begins to brown.

Step 5

Add the potatoes, salt, pepper, savory, rosemary, and parsley. Cook for 3-5 minutes, stirring occasionally. Taste and correct seasoning.

Step 6

Pour enough milk over the meat and potatoes so that you can see the milk bubbling up from the bottom of the hot skillet.

Step 7

Place the skillet in the oven and bake until the meat and potatoes are brown and crusty. We like to stir this dish often during cooking to create a great deal of crustiness for flavor and texture. This will take from 30 minutes to one hour, depending on the quantity of your leftovers and the size of your skillet.