John Myers
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Roast – Mashed Potatoes – Pie
The perfect roast – mashed potatoes – pie recipe with a picture and simple step-by-step instructions.
* Mashed potatoes / mashed potatoes *
- 1 kg Potatoes
- 250 ml Milk
- 40 g Butter
- 1 teaspoon Salt
- Freshly grated nutmeg
- Tellicherry pepper from the mill
*Filling*
- 450 g Roast from the previous day
- 100 g Stick spongy bacon sauce from the previous day (optional)
- 2 Whisked eggs
- *Zum Verfeinern*
- 1 Onion
- Peel the potato, cut into large pieces and cook. Fine mash the potatoes with a little milk, to taste, gradually add the butter, remaining milk and spices and stir well. Reservations…
- Peel the onion, halve and cut into fine slices. Brown the onion slices in a pan with a little fat.
- Cut the roast meat (crust ham roast) into pieces and then finely chop.
- Put about half of the mashed potatoes in the baking dish and spread on it. Put the meat on top and distribute it.
- Spread the remaining sauce from the previous day over it and spread it over the top. Preheat the oven to 160 ° C.
- Mix the other half of the mashed potatoes with part of the roasted onion and then use it to spread the last layer in the baking dish and smooth it out.
- Whisk the two eggs well and distribute them in the baking dish. Put the baking dish in the oven and leave it there for about 30 minutes.
- Garnish the finished pie, portion by portion, with some roasted onions and then just eat them. 😉
- There was also a fresh tomato salad, from our own harvest, with basil, salt, pepper and light balsamic olive oil dressing.
- Bon appetit !!! Bom Apetite !!!
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