Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large onions, peeled, chopped
- 2 to 3 cups cooked roast beef (cut in 1/2 inch cubes)
- 3 to 4 boiled or roasted potates (cut in 1/2 inch cubes)
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon savory
- 1/4 teaspoon dried roesemary, crushed
- 2 teaspoons fresh parsley, chopped
- 1/2 to 1 cup milk (approximately)
How to Make
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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.
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Step 2: Preheat the oven to 350F (180C, gas mark 4).
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Step 3: Heat the oil and butter over medium heat in a large cast-iron skillet. Add the onions and cook, stirring, until translucent.
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Step 4: Add the beef and continue to cook for about 5 minutes, stirring often, until the beef begins to brown.
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Step 5: Add the potatoes, salt, pepper, savory, rosemary, and parsley. Cook for 3-5 minutes, stirring occasionally. Taste and correct seasoning.
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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.
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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.
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Step 8: Enjoy for a great breakfast/brunch or a very comforting supper.
We hope you enjoy this recipe!
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