Recipe by PanNan
This is an old Dutch recipe. Options have been noted for making it lighter in fat and calories. The flavor doesn't change much when making it lower fat. Nutmeg is very common in Dutch cooking. It's used to flavor vegetables and meats. You might use it lightly until you are used to the taste in this type of dish. We love it. Maggi aroma (dark liquid in a small bottle)is found in the ethnic foods isle in my supermarket. It could also be found near the gravy seasonings or condiments. If you can't find it at all, try a little soy sauce or Worcestershire, although the taste will be somewhat different.
Top Review by magpie diner
Got to love recipes using leftovers. In this case, my leftover "meat" was TVP (Recipe #412473). I more or less halved the recipe based on what I had on hand and it fit perfectly in a loaf pan. Other sub used to make this vegan was veggie broth, and I used Braggs instead of Maggi. Thanks!
For potato puree
- 2 lbs cooked potatoes
- 2 cups milk or 2 cups beef broth
- 4 tablespoons butter (optional)
- corn flake crumbs or breadcrumbs
- 2 onions
- 4 tablespoons butter or 4 tablespoons broth, for lower fat
- 1 1⁄2-2 cups left over beef, chopped (such as roast or steak)
- 1⁄2 cup beef broth, seasoned with
- maggi seasoning
- bay leaf
- ground cloves, to taste
Directions See How It's Made
- Mash the potatoes, milk, butter and nutmeg.
- Set aside.
- Saute onion in butter or broth until tender.
- Add the left over beef and broth with seasonings.
- Simmer gently until the meat is tender and well seasoned- about 20 minutes (you may need to add broth to keep it moist).
- Remove bay leaf.
- Butter a small casserole dish.
- Place 1/3 of potato puree in bottom of casserole.
- Top with 1/2 of beef/onion mixture.
- Layer 1/3 of potato puree on top of beef and top that with rest of beef mixture.
- Finally smooth the remaining puree on top.
- Coat with corn flake crumbs (or bread crumbs) and a few pats of butter and broil for 10- 15 minutes until brown.