This is the last week Mr. H is at the hospital before school starts up and I am so excited that I will get a break of trying to think of food that reheats and carries well for a few weeks.
Monday – Ham and Chicken Dirty Rice
Tuesday – Shepards Pie
Wednesday – Spaghetti and Meatballs
Thursday – Pork Loin and Veggie Pot Pie Potatoes (recipe below)
Friday – Chipotle Chicken One Pot Pasta
Saturday – Korean Beef
Sunday – Leftovers
I made this recipe up a few weeks ago since I had some celery I needed to use up and Mr. H has asked if I will make it every week since! I am totally ok with that though since I love pot pie filling and potatoes!
600 grams of potatoes – I have been using King Edward
2 carrots diced
3 stalks of celery diced
1 onion diced
1-2 cups chicken broth
1 cup milk
75 grams butter/margarine
3 tbsp flour
salt, pepper, red pepper flakes, thyme
What to do:
Pre-heat oven to 400 F
Cut potatoes into thin slices and parboil – drain and set aside
In a large frying pan saute the onion in 70 grams of the fat till tender and then add in carrots and celery saute for a few more minutes seasoning with the salt, pepper, and red pepper flakes. You want them to retain a bit of crunch but not be raw.
Stir in the flour making sure to coat the vegetables and get it all incorporated with the fat in the pan.
Slowly stir in the cup of milk making a nice roux.
Once the milk is all stirred it should be a very thick paste, now slowly start adding in the broth.
You want a thick gravy like mixture so I usually use just one cup of broth but it can vary so I like having the two cups ready.
Once your mixture is at the consistency you want add the thyme and taste test for seasoning.
Let it simmer on low while you layer half the potatoes in the bottom of a baking dish.
Pour over the veggie mixture and then layer the remaining potatoes on top.
Cover with the remaining butter and bake till golden and slightly crispy along the edges about 30 minutes.
If you want to change it up after 20 minutes in the oven you can take it out cover with thinly sliced ham/kassler cover with cheese and then put back in the oven.
Also to the filling you could add bacon or thinly sliced sausage to make a complete meal instead of side dish out of it.
Change up the veggies adding cabbage, peas, or bell pepper for insistence.