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I like to serve this because it pleases everyone and is a twist on a comfort meal that I can dress up. I do a version in individual ramequins or mini casseroles (available at most kitchen stores, Canadian Tire and Superstores (the Bay-sears etc.) and a version, maybe for a weekend night or for guests in a ring mold (bought or homemade from a recycled can simply opened on both top and bottom).
- Solene
Serves 4
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Ingredients:
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1
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M&M Slow Cooked Beef Pot Roast
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1 cup
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240 ml
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M&M frozen vegetable mix (the Bean and Carrot Medley or the California Style Mixed Vegetables work well), cut into smaller pieces
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1 tbs
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15 ml
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butter - divided
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1 cup
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240 ml
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Peaches and Cream Corn
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1 box
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Fresh Solutions - Whipped Mashed Potatoes
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Salt and pepper
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garnish
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paprika, fresh chopped parsley
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Preparation:
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Cook the beef pot roast according to instructions. Shred the meat with a fork and keep the sauce for another use (see my express hamburger steak recipe).
Sauté the vegetables and corn in butter until warm. Warm the potatoes in the microwave.
Assembly: Place the ramequins or ring mold on a foil covered (if using the molds) cookie sheet. Make a layer with the shredded beef, top with the vegetables and then the potatoes. Warm in a 350° oven for 10 to 15 minutes, garnish with paprika and fresh chopped parsley. For the molds: simply slide a spatula under the mold, place onto your plate and remove the mold gently. You should have a nice three layer tower !!
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Tip(s):
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